Buche de Noel / Yule Log

Photo by Rhonda A.
Adapted from flickr

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from flickr

Ingredients

  • Cake: 1 cup cake flour, 1 1/4 tsp baking soda, 1/4 tsp salt, 6 T cocoa, 1/3 cup boiling water, 1 1/2 tsp vanilla extract, 1/4 cup butter - softened, 1/4 cup vegetable shortening, 1 cup granulated sugar - divided, 2 eggs - separated, 1/2 cup buttermilk.

  • Cream Filling: 1 cup whipping cream, 1/2 cup granulated sugar, 1 1/2 tsp vanilla extract

  • Glaze: 2 cups semisweet chocolate chips, 1/2 cup butter - softened, 1/2 cup whipping cream, Confectioners sugar

Directions

Preheat oven to 325 degrees. For cake, combine flour, baking soda and salt in a medium mixing bowl. In a small bowl, combine cocoa, water, and vanilla, whisking until smooth. ~In a large bowl, cream butter and shortening. Gradually beat in 3/4 cup plus 2 T sugar. Beat in the egg yolks, one at a time, beating after each addition. Beat until mixture is light and fluffy, about 2 to 3 minutes. Beginning with the flour mixture, alternately beat in the flour mixture and buttermilk, beating well after each addition. Beat in the cocoa mixture until smooth. ~In a medium bowl, beat egg whites until soft peaks form. Gradually beat in the remaining 2T sugar until mixture is stiff. Fold one-fourth of the egg white mixture into the chocolate mixture. Carefully fold in the remaining egg white mixture. Pour the batter into a greased and floured 15 x 10 x 1 inch foil-lined jellyroll pan. Smooth the top of the batter with a spatula. Bake 12 to 15 minutes until the cake is slightly puffed and just begins to pull away from the sides of the pan. (Cake will be underdone.) Place pan on wire rack to cool. ~For filling, beat cream, sugar, and vanilla in a large mixing bowl until stiff peaks form. Using a knife, loosen the cake fro the edge of the pan. Place a second jellyroll pan on top of the first pan and invert cake onto the back of the second pan. Peel off foil. Invert cake again, so cake is right side up. Spread the cream filling over the cake leaving a 1-inch border around the edges of the cake. Beginning with one long edge, roll the cake up. Wrap cake tightly with aluminum foil and freeze overnight. ~For glaze, melt chocolate chips in top of a double boiler over warm water. Remove from heat and cool slightly. Beat in butter and cream. Allow mixture to sit at room temperature until slightly thickened. Remove cake from freezer and unwrap. Place cake seam side down, on a wire rack placed over wax paper. Pour glaze over cake, using a spatula to spread glaze evenly over top and sides of cake. Carefully transfer cake to serving platter. Gently pull a fork over the top and sides of cake to resemble bark. Refrigerate until serving time. Before serving, sprinkle cake with confectioners sugar.

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