
Bûche de Noël (Christmas Yule Log)
Yield: 1 cake
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Ingredients
For The Cake:
- 70 g cake & pastry flour
- ¼ t baking soda
- ¼ t salt
- 4 large eggs
- 200 g granulated sugar
- 30 ml water
- 60 ml melted 70% dark chocolate
- icing sugar (sifted, for rolling the cake)
For The Filling:
- 480 ml whipping cream
- 1 T icing sugar (sifted)
For The Frosting:
- 60 g unsalted butter
- 125 g icing sugar (sifted)
- 30 ml melted 70% dark chocolate
- 30 ml whole milk
- ½ t pure vanilla extract
- icing sugar (sifted, for decoration)
Instructions
- Preheat the oven to 180° C
- Grease a 38 cm x 25 cm jelly roll pan, line with parchment paper, and grease again. Set aside.
To Make The Cake:
- In a small bowl, combine the flour, baking soda, and salt. Set aside.70 g cake & pastry flour, ¼ t baking soda, ¼ t salt
- In a stand mixer with the wisk attachment, beat the eggs at high speed until light coloured, about 5 minutes.4 large eggs
- Gradually add the sugar, and continue beating until thick.200 g granulated sugar
- Change to the paddle attachment, and blend in the water and melted chocolate.30 ml water, 60 ml melted 70% dark chocolate
- Using a spatula or wooden spoon, fold the dry ingredients into the liquid mixture gently but thoroughly.
- Spread the mixture into the prepared cake pan
- Bake for 15 minutes or until cake springs back when lightly touched.
- While the cake is baking, spread a clean tea towel out, and generously sift icing sugar over the top.icing sugar
- When cake has baked, loosen the edges, and turn out of pan immediately onto the tea towel
- Remove the parchment paper
- Beginning at the narrow edge, roll the cake up in the towel loosely, and allow to cool completely
To Fill The Cake:
- In a stand mixer, with the whisk attachment, whip the whipping cream until stiff peaks form.480 ml whipping cream
- Add the icing sugar, and continue to whisk until blended1 T icing sugar
- Unroll the cooled cake
- Spread the whipping cream mixture evenly over the cake.
- Reroll the cake and even the ends off by removing a slice off each end.
To Decorate The Cake
- In a stand mixer, with the paddle attachment, beat together the butter, icing sugar, chocolate, milk, and vanilla until well combined60 g unsalted butter, 125 g icing sugar, 30 ml melted 70% dark chocolate, 30 ml whole milk, ½ t pure vanilla extract
- Use some frosting to fix the cut ends to the cake to resemble bumps on the log.
- Frost the cake completely, and score the frosting with a fork to resemble bark.
- Sprinkle with sifted icing sugar to resemble newly fallen snow
Recipe Binder: Ian's Christmas Kitchen