Bûche de Noël with Chocolate Buttercream Frosting Recipe
Growing up in a european household definitely had many advantages, one of the biggest …food! Every year around the holidays, my dad made a Bûche de Noël. This traditional dessert is served near Christmas in countries like Belgium, France, Switzerland, and Quebec.
The name bûche de Noël originally referred to the “Yule log” is traditionally made from a genoise, baked in a shallow swiss roll pan, filled, rolled to form a cylinder, and iced on the outside. The most common combination is basic yellow sponge cake and chocolate buttercream, but variations include chocolate cake, ganache, and icings flavored with espresso or liqueurs.
Unfortunately my dad is not able to carry on this tradition anymore, but I am able to start one with my family. I will be making a traditional Bûche de Noël with Chocolate Buttercream Frosting, coffee filling and serving it on New Year’s Eve.
To make this elegant dessert, you will need a 12 x 17 x 1 jelly roll pan, parchment paper, baking spray, and the following ingredients.
1 1/4 c granulated sugar
1/2 c water
1 1/4 tsp vanilla extract
1 c all-purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1 c whipping cream
2 tbsp granulated sugar
1 1/2 tsp instant coffee granules or crystals
Chocolate Buttercream Frosting
1/3 c unsweetened baking cocoa
1/2 c butter, softened
2 c powdered sugar, sifted
1 1/2 tsp vanilla extract
2 tbsp hot water
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Heat oven to 375°F. Line 17x12x1-inch pan HERE with waxed paper and slightly grease with baking spray.
In a mixing bowl, beat eggs with electric mixer on high speed for about 5 minutes or until very thick. I used my Kitchen Aid mixer HERE, Amazon has the mixer for a great price. It makes creating a dessert such as this a breeze. I use my mixer all the time, like last weekend to mix fresh cream to use with Crêpes and strawberries.
Gradually beat in 1 1/4 c granulated sugar, 1/2 c water and the vanilla on low speed.
Gradually add flour, baking powder and salt, beating only until batter is smooth.
Pour into pan, spreading batter to corners.
Bake 12 to 15 minutes or until toothpick inserted in center comes out clean.
The cake should be slightly spongy to the touch.
Sprinkle clean towel with powered sugar.
Loosen cake from edges of pan and invert onto the towel. Carefully remove parchment paper. Trim off any stiff edges of cake if necessary.
While hot, carefully roll cake and towel from narrow end. Cool on rack at least 30 minutes.
In chilled bowl, beat all filling ingredients on high speed until stiff. To chill the bowl, I placed the Kitchen Aid mixing bowl in the freezer.
Unroll cake and spread filling over cake.
Roll up cake, seam side down.
For the buttercream icing, beat cocoa and butter on low speed until thoroughly mixed and beat in powdered sugar. It is important to sift the confectioners’ sugar, to avoid a grainy texture.
Beat in vanilla and the hot water until frosting is smooth and spreadable. The icing will lighten up to a mocha color after considerable beating.
Spread the icing on the cake and add decorations like fresh berries, meringue mushrooms, or marzipan holly springs. I left it simple and sprinkled powdered sugar on top and ran a fork through it to create the look of tree bark.
You can also add a tree stump by cutting off a 2-inch diagonal slice from one end of the cake and attaching stump to one long side using 1 tablespoon frosting.
Bon Appetit! For more information on this lovely bar cart, check it out HERE
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