Description
A traditional Buche de Noel featuring a light chocolate sponge cake rolled with whipped cream filling, covered in rich chocolate ganache, and decorated with optional meringue mushrooms, sugared cranberries, and rosemary for a festive holiday centerpiece.
Ingredients
Scale
Sponge Cake
- 4 large eggs separated
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup (47g) all-purpose flour
- 1/3 cup (40g) natural unsweetened cocoa powder
- 1/4 teaspoon salt
Filling
- 1 cup (240ml) heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup (240ml) heavy cream
- 8 ounces (225g) dark chocolate finely chopped
Meringue Mushrooms (optional)
- 2 large egg whites room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar
- 2 tablespoons powdered sugar
- 1/2 cup dark chocolate melting wafers
- 1/4 teaspoon cocoa powder (optional for dusting)
Sugared Cranberries & Rosemary (optional)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) water
- 1 cup fresh cranberries
- 4-5 sprigs fresh rosemary
Instructions
- Make the Sugared Cranberries & Rosemary: In a small saucepan over medium heat, combine 1/2 cup sugar and 1/2 cup water. Stir until sugar dissolves, then remove from heat and let cool slightly. Toss 1 cup fresh cranberries and 4-5 rosemary sprigs in the syrup to coat. Remove with a slotted spoon onto a wire rack and dry for 1 hour. Roll cranberries and rosemary in granulated sugar again and let dry completely at least 2 hours ahead.
- Prepare Meringue Mushrooms: Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper. Beat 2 large egg whites and 1/4 teaspoon cream of tartar on medium speed until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff, glossy peaks form. Pipe small mushroom caps and stems onto the sheet using a piping bag. Bake for 90 minutes or until dry. Cool completely. Lightly dust caps with cocoa powder, melt 1/2 cup dark chocolate wafers, and use melted chocolate to attach stems to caps. Set aside.
- Prepare the Sponge Cake: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper greased along edges. Beat 4 egg yolks with 1/2 cup sugar until pale and fluffy, mix in 1 teaspoon vanilla extract. In a separate bowl, sift together 1/3 cup flour, 1/3 cup cocoa powder, and 1/4 teaspoon salt; fold gently into yolk mixture. Beat 4 egg whites until foamy, gradually adding remaining 1/4 cup sugar, then beat to stiff peaks. Fold egg whites into yolk mixture in thirds. Spread batter evenly in prepared pan. Bake for 12 minutes until cake springs back lightly. Dust a clean towel with powdered sugar and invert warm cake onto towel, remove parchment, then roll cake tightly with towel starting from short side; cool completely.
- Make the Filling: Beat 1 cup heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
- Prepare Chocolate Ganache: Heat 1 cup heavy cream until just steaming (microwave or stovetop). Pour over 8 ounces chopped dark chocolate and let sit 2 minutes. Stir until smooth and allow to cool slightly to thicken.
- Assemble the Buche de Noel: Unroll cooled cake carefully and spread whipped cream filling evenly. Roll cake tightly again, without towel. Cut roll in half, slice one half diagonally, and arrange pieces with the whole half to resemble a log. Place seam-side down on serving platter, trimming ends for neatness.
- Decorate: Spread ganache over cake to mimic bark, using a fork to create bark-like texture. Arrange meringue mushrooms, sugared cranberries, and rosemary sprigs around and on the cake. Optionally dust with powdered sugar for a snowy effect.
- Chill and Serve: Refrigerate for 1-2 hours before serving to set the ganache and make slicing easier. Enjoy your festive Buche de Noel!
Notes
- Make sugared cranberries and meringue mushrooms at least 2 hours in advance to allow drying time and ease of assembly.
- If you prefer, substitute dark chocolate with semi-sweet for a sweeter ganache.
- To avoid cracking, roll the cake gently while still warm using a towel dusted with powdered sugar.
- The meringue mushrooms can be omitted for a quicker version or substituted with fresh mushrooms for decoration.
- Ensure egg whites are at room temperature before beating for maximum volume.
- Powdered sugar dusting on the cake adds a beautiful snowy holiday look.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 100 mg
