Bûche de Noël

Bûche de Noël

This Bûche de Noël cake is so stunning you can use it as a centerpiece for your holiday table.

Bûche de Noël
Makes 8 to 10 servings.
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Ingredients
  1. 4 large eggs
  2. ¾ cup granulated sugar
  3. ¾ cup all-purpose flour
  4. ¼ cup unsweetened cocoa powder
  5. ¾ teaspoon baking powder
  6. ¼ teaspoon baking soda
  7. ¼ teaspoon salt
  8. ⅓ cup confectioners’ sugar
Filling
  1. ¾ cup unsalted butter, softened
  2. 7 to 9 tablespoons whole milk, divided
  3. 4 cups confectioners’ sugar
  4. 1 teaspoon vanilla extract
  5. Chocolate Buttercream (recipe follows)
  6. Garnish: confectioners’ sugar, cranberries, rosemary sprigs
Instructions
  1. For cake: Preheat oven to 375°. Spray a 15x10-inch jelly-roll pan with baking spray with flour. Line with parchment paper, letting ends extend over edges of pan by ½ inch. Spray with baking spray with flour.
  2. In a large bowl, beat eggs at medium speed with a mixer 1 minute. Gradually add sugar; beat until thick and pale, about 4 minutes. Sift flour, cocoa, baking powder, baking soda, and salt over egg mixture; gently fold until combined. Gently spread batter in an even layer in prepared pan.
  3. Bake until cake springs back when lightly touched in center, about 8 minutes. Sprinkle ⅓ cup confectioners’ sugar over cake. Place a clean kitchen towel over cake; top with wire rack. Using a knife, loosen cake from sides of pan; invert cake and rack. Gently peel off parchment paper. Starting at one long side, roll up cake and towel together; place seam side down on wire rack. Let cool completely.
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat butter at medium speed until creamy. Add 5 tablespoons milk, beating until smooth. Gradually add confectioners' sugar, vanilla, and remaining milk, beating until smooth.
  5. Unroll cake; spread with filling, leaving a ½-inch border along opposite long edge. Reroll cake without towel; place seam side down on a serving platter.
  6. To form tree knot, cut a 3-inch slice from one end of cake. Cut slice in half diagonally. Attach half of slice to one long side, using 1 tablespoon Chocolate Buttercream. Discard remaining diagonal slice.
  7. Spread remaining Chocolate Buttercream on cake. Garnish with confectioners’ sugar, cranberries, and rosemary, if desired. Refrigerate until ready to serve.
Taste of the South http://www.tasteofthesouthmagazine.com/
Chocolate Buttercream
Makes about 3 cups
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Ingredients
  1. ¾ cup unsalted butter, softened
  2. 1 cup unsweetened cocoa powder
  3. 7 to 9 tablespoons whole milk, divided
  4. 4 cups confectioners’ sugar
  5. 1 teaspoon vanilla extract
Instructions
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat butter at medium speed until creamy. Add cocoa and 5 tablespoons milk, beating until smooth, stopping to scrape sides of bowl. Gradually add confectioners’ sugar, vanilla, and remaining milk, 1 tablespoon at a time, beating until smooth.
Taste of the South http://www.tasteofthesouthmagazine.com/

 

Find more great recipes like this one in Taste of the South‘s December 2015 issue!

tos_dec15

 

2 COMMENTS

  1. Re: “Chocolate Buttercream (recipe follows)”
    Where is this recipe for Chocolate Buttercream? I’ve read the complete page and looked for links but cannot find it.

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