I remember the first time I ever had Bûche de Noël, a flourless chocolate cake filled with a chocolate whipped cream and topped with a rich buttercream, all rolled together to resemble a log. It was Christmas Eve at our next door neighbor’s home, and I’d never seen a more gorgeous dessert. That was nearly twenty years ago and for the past decade or so, I’ve been making it myself as part of our annual tradition during the holidays. It’s a beast of a recipe, comprised of so many steps it’ll make you dizzy, but none of them are necessarily difficult and I promise it’s SO worth the effort. If you’re up for a challenge, set aside the morning, crank up the Christmas carols, and make a yule log – just be prepared to have your family request that it become an annual tradition.
PS you can watch my process here (with last year’s slightly deflated – albeit just as delicious – version).
Recipe (and helpful tips!) from Rach at Heart of Light
Ingredients:
FOR THE FILLING:
2 cups heavy cream
½ cup confectioners’ sugar
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
FOR THE CAKE:
6 egg yolks
½ cup sugar
⅓ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
6 egg whites
¼ cup sugar
FOR THE MUSHROOMS:
½ cup egg whites
¼ teaspoon cream of tartar
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup superfine sugar
1 tablespoon unsweetened cocoa
4 oz chocolate confectioners’ sugar
FOR THE BUTTERCREAM:
¾ cup butter softened
½ cup unsweetened cocoa powder
2 ½ cups confectioners’ sugar
¼ cup milk
1 teaspoon vanilla extract
¼ teaspoon espresso powder
Instructions:
Step 1 – Filling
In a large bowl, whip 2 cups heavy cream, ½ cup confectioners’ sugar, ½ cup cocoa, and 1 tsp. vanilla until thick and stiff. Refrigerate.
Step 2 – Cake
Preheat oven to 375 degrees F. Line a 12×17 half sheet pan with parchment paper. Then spray the parchment with oil.
In a large bowl, use an electric mixer to beat 6 egg yolks with ½ cup sugar until pale and thick. Add in ⅓ cup cocoa, 1 ½ tsp. vanilla, and ⅛ tsp. salt.
In a large glass bowl, using clean beaters, whip 6 egg whites to soft peaks. Gradually add ¼ cup sugar, and beat until stiff peaks form. Immediately fold the yolk mixture into the whites. Once combined, spread the batter evenly into the prepared pan.
Bake for 12 to 15 minutes, or until the cake springs back. Dust a clean dishtowel with confectioners’ sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Let cool for 30 minutes.
Step 3 – Combine Cake & Filling
Unroll the cake, and spread the filling to within 1 inch of the edge. Once filled, roll the cake back up tightly with the towel. Refrigerate for one to two hours.
Step 4 – Meringue Mushrooms
Preheat oven to 225 degrees F. Line two cookie sheets with parchment paper.
In a large metal bowl, use an electric mixer to whip ½ cup egg whites until foamy. Add ¼ tsp. cream of tartar, ¼ tsp. salt, and 1 tsp. vanilla. Whip until soft peaks form. Gradually sprinkle in 1 cup superfine sugar, and whip until shiny stiff peaks form.
Place a round tip into a pastry bag, or cut off the top of the pastry bag if you don’t have a round tip. Fill the bag half way full with the meringue.
Pipe the mushroom caps by squeezing out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag to the side to avoid making peaks on the top of the caps. Make the stems by pressing out a tiny bit of meringue onto your other cookie sheet, and pull the bag straight up to resemble candy kisses. Don’t worry about size and consistency, the mushrooms will look more natural if there is a variety. Dust the mushroom caps lightly with 1 Tbsp. cocoa using a sifter.
Bake for 1 hour or until the caps are dry enough to easily remove from the cookie sheets. Let cool completely.
Assemble the mushroom caps and stems with extra buttercream frosting or use the melting chocolate for a cleaner finish. If using melted chocolate, melt 4 oz. coating chocolate in a glass bowl in the microwave, stirring occasionally.
Poke a small hole in the bottom of a mushroom cap, spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate, and press lightly into the hole.
Once all mushrooms have been assembled, keep them in an airtight container at room temperature.
Step 5 – Frosting
In a large bowl or kitchen aid, add ½ cup cocoa powder. Whisk to remove any lumps. Add ¾ cup butter and cream until combined. Add 1 cup sugar and 1 Tbsp. milk at a time and combine till thoroughly mixed. Repeat until all sugar and milk have been added. Add 1 tsp. vanilla and ¼ tsp. espresso powder.
If frosting is too dry add 1 Tbsp. of milk at a time until it reaches the right consistency. If too wet, add 1 Tbsp. of confectioners’ sugar at a time until it reaches the right consistency.
Step 6 – Assembly
Take your cake from the fridge and remove the towel. Place the cake on a cutting board and cut a small slice off each end with a sharp knife. To create branches, cut off a larger piece, about five inches from one end. Then, cut this piece in half at an angle, creating two pieces. Each piece should have a straight edge and an angled edge. Transfer your log to a serving plate. Use frosting to adhere the angled side of your branches to the log.
Step 7 – Decorate
Frost your yule log with the remaining buttercream leaving the ends of the log unfrosted so you can see the beautiful swirl. Decorate your serving plate and yule log as you please, have fun with it! Just before serving or your company arrives, add your meringue mushrooms so that they stay fresh.
