21/12/2024
# **Bûche De Noël (Yule Log)**
*A stunning holiday cake with cocoa sponge, hazelnut whipped cream, ganache, and optional sugared cranberries, rosemary, and meringue mushrooms.*
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# # **Ingredients**
# # # **Sugared Cranberries & Rosemary (Optional)**
- 1 cup (100g) fresh cranberries
- 4–5 rosemary sprigs
- ¾ cup (180ml) water
- 1 ¼ cups (250g) granulated sugar, divided
# # # **Cake**
- 1 ⅓ cups (157g) cake flour
- 2 tablespoons (10g) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 large eggs, separated, room temperature
- 1 cup (200g) granulated sugar, divided
- 2 tablespoons (30ml) vegetable oil
- 1 ½ teaspoons vanilla extract
# # # **For Rolling**
- 3 tablespoons (15g) cocoa powder
# # # **Meringue Mushrooms (Optional)**
- 1 large egg white, room temperature
- 1/16 teaspoon cream of tartar
- Pinch of salt
- 2 tablespoons (25g) sugar
- ½ teaspoon cocoa powder *(optional for dusting)*
- 1 ounce (28g) semi-sweet chocolate, melted
# # # **Cocoa Hazelnut Whipped Cream**
- 1 ½ cups (360ml) heavy cream, cold
- 2 tablespoons (30ml) Frangelico liqueur *(or coffee/vanilla extract)*
- ¼ cup (30g) confectioners’ sugar
- 1 tablespoon (5g) cocoa powder
- ½ cup (60g) chopped hazelnuts *(optional)*
# # # **Ganache Topping**
- 6 ounces (170g) semi-sweet chocolate, finely chopped
- ¾ cup (180ml) heavy cream
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# # **Instructions**
# # # **Sugared Cranberries & Rosemary (Optional, Start Early)**
1. Heat water and ¾ cup sugar in a saucepan, stirring until sugar dissolves.
2. Pour syrup over cranberries and rosemary. Let sit for 15 minutes.
3. Transfer to parchment and dry for 1 hour. Toss in remaining sugar and dry for another hour.
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# # # **Cake**
1. **Preheat oven** to 350°F (177°C). Line a **12×17-inch** baking pan with parchment paper and grease it well.
2. **Mix Dry Ingredients**: Whisk cake flour, cocoa powder, baking powder, and salt.
3. **Egg Whites**: Beat egg whites and ½ cup sugar on high until stiff peaks form (4–5 minutes). Transfer to a bowl.
4. **Egg Yolks**: In the same bowl, beat egg yolks, remaining sugar, oil, and vanilla until light and thick (3–4 minutes).
5. **Combine**: Gently fold in egg whites and dry ingredients in batches to avoid deflating the batter.
6. **Bake**: Spread batter evenly into prepared pan. Bake for **15–16 minutes** until the cake springs back when lightly pressed.
7. **Roll the Cake**:
- Dust a kitchen towel with cocoa powder.
- Invert the hot cake onto the towel, peel off parchment, and roll up the cake tightly from the narrow end.
- Cool completely rolled (3 hours, or refrigerate).
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# # # **Meringue Mushrooms (Optional)**
1. Beat egg white, cream of tartar, and salt to foamy peaks. Gradually add sugar and beat to stiff peaks.
2. Pipe mushroom tops (rounds) and stems (cones) onto a lined baking sheet.
3. Bake at **200°F (93°C)** for 2 hours. Let cool, then attach tops and stems with melted chocolate.
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# # # **Cocoa Hazelnut Whipped Cream**
1. Whip cream, Frangelico, sugar, and cocoa powder to stiff peaks.
2. Gently unroll the cooled cake. Spread whipped cream, leaving a ½-inch border. Sprinkle hazelnuts.
3. Re-roll the cake carefully without the towel. Chill for 30 minutes.
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# # # **Ganache Topping**
1. Heat cream until simmering. Pour over chopped chocolate and let sit for 2–3 minutes. Stir until smooth.
2. Cool ganache for **30–60 minutes** until thickened.
3. Spread over the cake. Use a fork to create tree bark lines.
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# # # **Assemble & Decorate**
1. Diagonally cut 3–4 inches off one end of the cake. Attach it as a branch using ganache.
2. Decorate with **meringue mushrooms**, **sugared cranberries**, and a dusting of confectioners’ sugar for snow.
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# # # **Make Ahead Tips**
- Sugared cranberries, meringue mushrooms, and ganache can be made 1–3 days in advance.
- Assembled cake can be refrigerated for **up to 3 days** or frozen for **up to 3 months**.
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# # # **Enjoy this festive, show-stopping Bûche De Noël for your holiday celebrations! 🎄**
