Description
This Perfect Bûche de Noël (Yule Log) features a moist chocolate chiffon cake rolled with a luscious white chocolate peppermint filling and covered in rich dark chocolate ganache mimicking tree bark. Decorated with meringue mushrooms, sugared cranberries, rosemary, and almond pine cones, it’s a stunning festive dessert that combines vibrant flavors and elegant presentation for the holiday season.
Ingredients
Scale
White Chocolate Peppermint Filling
- 150 g white chocolate, chopped
- 250 ml heavy whipping cream (36% milkfat)
- ¼ teaspoon peppermint extract (optional)
Chocolate Chiffon Cake
- 60 ml vegetable oil
- 20 g cocoa powder, sifted
- 1 teaspoon espresso/coffee powder
- ⅛ teaspoon sea salt
- 60 ml whole milk
- 1 teaspoon vanilla extract
- 6 egg yolks
- 100 g cake flour, sifted
- 6 egg whites
- 80 g granulated sugar
- ½ teaspoon cream of tartar
Chocolate Ganache (Tree Bark)
- 150 g dark chocolate, chopped
- 160 ml heavy whipping cream (36% milkfat)
Decorations
- Meringue mushrooms
- Sugared cranberries & rosemary
- Almond pine cones
Instructions
- Make the white chocolate peppermint filling: Combine the chopped white chocolate and heavy cream in a small saucepan over medium heat. Stir continuously until all chocolate is melted smoothly. Remove from heat, stir in peppermint extract if using, and transfer to a bowl. Chill in the fridge for at least 4 hours to set.
- Prepare the chocolate chiffon cake batter: Preheat oven to 375°F (191°C). Line and lightly grease an 18″ by 13″ baking sheet with parchment paper. In a heat-safe bowl, microwave vegetable oil for 1 minute until very hot. Whisk in sifted cocoa powder, espresso/coffee powder, and sea salt. Add milk and vanilla extract and allow to cool slightly. Stir in egg yolks all at once, then fold in sifted cake flour with a spatula until just combined.
- Whip the egg whites: Using a stand mixer with a whisk attachment, whip egg whites on medium speed until foamy. Add cream of tartar, then gradually add sugar while increasing speed to high. Continue whipping until soft peaks form. Gently fold one-third of the whipped egg whites into the chocolate mixture, then fold in the remaining whites carefully, preserving airiness.
- Bake the cake: Pour batter into the prepared baking sheet and smooth top with an offset spatula. Tap the pan gently to release air bubbles. Bake for 15-16 minutes until the surface is dry and springs back when touched. Remove from the oven and bang the pan on the counter to loosen. Cool cake for 15 minutes to set.
- Whip the filling: Place chilled white chocolate mixture into a stand mixer fitted with whisk attachment and whip until lightened in texture but not overwhipped.
- Roll the cake: Flip the cake onto a large piece of parchment paper with the skin side down. Spread the white chocolate filling evenly over the cake surface with an offset spatula. Starting from the long side, carefully roll the cake tightly with the parchment paper, finishing with the seam side down. Seal the ends of the parchment and chill in the fridge.
- Make the chocolate ganache: Place chopped dark chocolate in a medium heatproof bowl. Heat heavy cream in a small saucepan to a simmer, then pour over the chocolate. Let sit for 5 minutes, then whisk gently for 15-30 seconds until slightly thickened but smooth. Avoid overwhipping.
- Assemble and decorate: Remove rolled cake from fridge. Trim ends and cut a 3″ piece from one end. Cut this piece diagonally at 45 degrees to create branches. Attach the branches to the main cake with toothpicks fixed onto the serving board using a small dollop of ganache to keep it stable. Spread ganache evenly over cake surface with a spatula. Use a fork to create bark-like grooves. Decorate with almond pine cones, meringue mushrooms, sugared cranberries, and rosemary sprigs glued with remaining ganache. Dust lightly with matcha powder and powdered sugar for moss and snow effect. Chill covered in plastic wrap to set ganache.
- Serve: Slice using a sharp serrated knife and enjoy this festive, visually stunning chocolate yule log.
Notes
- Allow sufficient chilling time for the white chocolate filling to set properly before whipping.
- Be gentle when folding egg whites to maintain a light, airy cake batter.
- Microwaving the vegetable oil ensures cocoa powder melts evenly for smooth batter consistency.
- Use an offset spatula for easy spreading and rolling of the cake.
- Decorating with meringue mushrooms and sugared cranberries enhances the rustic forest log effect.
- Trimming the edges of the rolled cake prevents dry, uneven bites and provides a neater finish.
- Use plastic wrap to cover the cake during chilling to keep ganache moist and prevent drying out.
- If peppermint extract is not preferred, omit or substitute with vanilla or another flavor of choice.
Nutrition
- Serving Size: 1 slice (about 1/12th of cake)
- Calories: 420
- Sugar: 28 g
- Sodium: 90 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 120 mg
