Bûche de Noël with Chocolate Swiss Meringue Buttercream
The Bûche de Noël cake comes from an old European tradition of burning a huge log at the winter solstice to end the year and bring good luck, and later during the Christmas season to celebrate Christmas. Whether the cake is religious or a celebration of a season, it really doesn’t matter , In any case, everyone now can enjoy them.
- 4 eggs
- 50g cake flour
- 30g cocoa
- 30ml oil
- 100g sugar
- 225g dark chocolate
- 1 cup heavy cream (240ml)
To make Ganache:
Chop chocolate into very small pieces and put in a medium bowl. Heat heavy cream to just before boiling. Add to chopped chocolate and leave for a couple of minutes without disturbing. Stir well with a spatula until completely mixed. Let it sit at least 3-4 hours to set, preferably overnight.
- 8 oz (227g) egg whites
- 16 oz (454g) granulated sugar
- 16 oz (454g) unsalted butter, softened
- 2 Tbsp vanilla extract
To make the buttercream :
- Combine the egg whites and sugar in a heatproof bowl or the top of a double boiler and set over simmering water, stirring every now and then , until the sugar is dissolved and the temperature reaches 160° F (71° C).
- Remove from heat and cool to 60-65° F (16-18° C). This can be done in the freezer, refrigerator, an ice bath, or at room temperature.
- Transfer the egg whites-sugar mixture to the bowl of a stand mixer and use the paddle attachment to cool it down.
- After it reaches the room temperature, reduce speed to medium-low and gradually add the butter pieces two pieces at a time to the egg whites-sugar mixture, taking care that the pieces are completely incorporated into the mixture before adding more.
- After all the butter pieces are fully incorporated, add the vanilla extract and scrape down the sides of the mixer bowl , beat on low for five more minutes until creamy and satiny.
- Preheat oven to 350°F (175C°). Line an 11″ (28cm) square baking pan with parchment paper.
- Divide eggs into whites and yolks. Sift cake flour and cocoa together. Set all aside.
- Beat yolks and 1/3 of sugar until light colored .
- In a different bowl, whip egg whites. When the egg whites are foamy, start adding the rest of the sugar in 3 parts. Whip until almost stiff peaks.
- Add 1/3 of the whipped egg whites to the beaten yolks, and mix in carefully without deflating the foam. Add this mixture to the rest of the meringue, and carefully mix in the same way.
- Add flour mixture, sifting it into the egg mixture, and carefully mix. Finally add the oil and mix again.
- Pour the batter into the prepared baking pan, spread evenly, and bake for 10-12 minutes. Take out from the oven, cool in the pan completely, then flip on another sheet of parchement paper. Peel off the the parchment paper from starting from one corner carefully.
Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar.
Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.
Roll the cake up in the parchment while it’s still hot, so it rolls up easier later.
- To make frosting : Mix the swiss meringue buttercream with the ganche (use as much ganche as dark as you want your filling to be).
To assemble the cake :
Unroll the cake, then spread the filling all over, leaving a 1-inch border all around the edges.
Take the longest edge, then using the parchment paper underneath, roll up the sponge quite tightly, making sure the filling stays inside.
- If you like, cut out pieces of the cake with round cookie cutters to make branch stumps. Fill the holes with the frosting, and place round cake pieces on top.
- Decorate as you wish, you can make lines like the surface of trees using a fork and circles on the ends and stumps then sprinkle cocoa powder and/or powdered sugar.
Note : I made some chocolate barks using tempered chocolate , i also used the sugar dough to make the mushroom and rosemary for decoration, but that’s optional