Have you decided on a Christmas dessert yet? With @Clover.Sonoma we have made one of the most festive Christmas desserts ever! It doesn’t just look pretty, it’s also super tasty! It is actually a rolled sponge cake with buttercream filling. I added a touch of coffee, but you can totally replace it with any other flavor of your choosing. No matter what the flavor is, it is always a winner! A dark chocolate ganache frosting gives it a more log-like appearance.
To make it look even more festive, I made some cute mushroom-shaped meringues and added some cranberries and rosemary sprigs for decoration.
If you try out these Bûche Noêl (Yule Log), please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Bûche de Noël (Yule Log)
Ingredients
For the sponge cake:
- 100 g white sugar
- 5 eggs
- 1 tbsp honey
- 80 g all-purpose flour
- 20 g cocoa powder
- Powdered sugar for dusting
For the buttercream filling:
- 360 g powdered sugar
- 150 g unsalted butter, at room temperature
- 1 tsp vanilla extract
- 30 g whipping cream
- 1 tsp coffee + 1 tsp milk
For the ganache:
- 240 g whipping cream
- 225 g chocolate, chopped
Instructions
- For the sponge cake: Preheat oven to at 190°C/370°F. Grease a 30x40cm (12×15 inches) baking sheet and line it with greased parchment paper. Beat sugar, honey and eggs until pale, light and frothy. Fold in sifted flour and cocoa powder and gently mix until just combined. Pour the batter into the prepared pan and spread it evenly with a spatula to cover the whole surface. Bake for 10 minutes and immediately turn it out onto a dishtowel dusted with powdered sugar, peel off the parchment paper, roll it up and let it cool completely wrapped in the dishtowel. You can watch every step of the process in my Instagram Reel.
- For the filling: Cream butter and powdered sugar. Add vanilla extract, cream and mix well. Then add the coffee, milk and mix to combine.
- For the ganache: Heat the cream over medium heat and bring it to a boil. Remove from the heat and add the chocolate. Mix until well combined and let it cool down (it will be easier to spread over the log).
- To assemble: Unroll the sponge cake and spread the buttercream evenly over the surface. Roll the cake back up starting with one of the short sides. Make a wide angled cut from one end of the log and attach it to one side. Spread the ganache all over the log and run a fork through it to create a tree bark effect.
Bûche de Noël (Yule Log)
Ingredientes
For the sponge cake:
- 100 g white sugar
- 5 eggs
- 1 tbsp honey
- 80 g all-purpose flour
- 20 g cocoa powder
- Powdered sugar for dusting
For the buttercream filling:
- 360 g powdered sugar
- 150 g unsalted butter, at room temperature
- 1 tsp vanilla extract
- 30 g whipping cream
- 1 tsp coffee + 1 tsp milk
For the ganache:
- 240 g whipping cream
- 225 g chocolate, chopped
Instrucciones
- For the sponge cake: Preheat oven to at 190°C/370°F. Grease a 30x40cm (12×15 inches) baking sheet and line it with greased parchment paper. Beat sugar, honey and eggs until pale, light and frothy. Fold in sifted flour and cocoa powder and gently mix until just combined. Pour the batter into the prepared pan and spread it evenly with a spatula to cover the whole surface. Bake for 10 minutes and immediately turn it out onto a dishtowel dusted with powdered sugar, peel off the parchment paper, roll it up and let it cool completely wrapped in the dishtowel. You can watch every step of the process in my Instagram Reel.
- For the filling: Cream butter and powdered sugar. Add vanilla extract, cream and mix well. Then add the coffee, milk and mix to combine.
- For the ganache: Heat the cream over medium heat and bring it to a boil. Remove from the heat and add the chocolate. Mix until well combined and let it cool down (it will be easier to spread over the log).
- To assemble: Unroll the sponge cake and spread the buttercream evenly over the surface. Roll the cake back up starting with one of the short sides. Make a wide angled cut from one end of the log and attach it to one side. Spread the ganache all over the log and run a fork through it to create a tree bark effect.
