My Bûche de Noël or Chocolate Yule Log

My Bûche de Noël or Chocolate Yule Log. One of the first things I can remember making every Christmas with my mum was a chocolate Yule log. Or to give it its rather grander name Bûche de Noël. Bûche de Noël is very popular in France, where it probably originated. The first recipes appeared in the early 1890’s. The tradition of a Yule log is believed to date back to early pagan celebrations for the Winter Solstice. This then became a Christian ritual where a tree was cut and burned in pieces through the twelve days of Christmas. It was important to keep the fire going throughout the period. This then became the later tradition of a large log burned in the hearth on Christmas Eve.

What is a Bûche de Noël?

As well as France and across Europe you can find Bûche de Noël in America, Canada and somewhat surprisingly Vietnam. Traditionally you make it from a sheet of chocolate Genoise sponge. You then fill it with flavoured cream or buttercream, roll it, and finish with chocolate ganache or buttercream. You then roughed up the icing with the tines of a fork to resemble the bark of a tree. Decorate the log and finish with a sprinkling of ( snow ) icing sugar. This is quite an indulgent dessert, so I substitute a fatless sponge for the Genoise with equally delicious results.

Some more Christmas Baking Ideas

I love baking at Christmas. Everything from classic fruit cakes to family favourites like this Bûche de Noël. This year is going to be a real treat as I am going to be properly off for Christmas. So, I will be able to spend a lot of time with my girls creating lots of homemade festive treats. Why not follow the links below for some more Christmas baking inspiration.

If you follow the blog you know I have a great, go to chocolate cupcake recipe ( see my Scary Halloween Double Chocolate Cupcakes ). So, it was just a matter of finding some fun way to decorate them. Flicking through magazines and online in the run to the festive season is a great way to find inspiration and I had already seen an idea for Christmas Tree light cakes I wanted to put a spin on.

Mince pies are a peculiarly British individual pie now eaten across the English speaking world. They are traditionally served over the Christmas period. Although in America they are more likely to be made in large tart cases and eaten at Thanksgiving. It is thought the name is derived from mince meat and preserved fruit pies first bought back during the crusades.

My family loves baking biscuits and cookies ( and eating them! ) and this year I wanted to do something different. As the girls are getting a little older, we can be a bit more ambitious in our bakes and these are really delicious. Who doesn’t like a classic slightly chewy chocolate cookie loaded with chocolate pieces?

If you want to be extra creative traditionally a piece of the rolled filled sponge is cut off and set on top or to the side of the cake. You then ice it to resemble a sawn-off branch. These end pieces always have extra icing on them. When I was younger they were always fought over by my parents and Christmas guests. It’s a must for chocoholics! Now I make a Yule log every year with my daughters. A Yule Log has become a part of our family’s favourite festive traditions.

Christian Gott – An Island Chef

Bûche de Noël

My take on a chocolate Yule log. You can substitute the chocolate buttercream filling for whipped cream flavoured with your favourite liqueur, and sweetened with a little sugar.

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Prep Time 1 hour hr

Cook Time 10 minutes mins

Servings: 8 people

Course: Cakes and Biscuits, Dessert

Cuisine: Continental, English, French

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

For the Sponge

• 60 gr Self-Raising Flour sifted
• 80 gr Caster Sugar plus a little extra to stop the sponge from sticking
• 30 gr good quality Cocoa Powder sifted with the flour
• 3 Free-range Eggs
• 1 teaspoon Vanilla extract
• A pinch of Salt
• A small knob of soft Butter

For the Chocolate Buttercream

• 800 gr Icing Sugar
• 200 gr Cocoa Powder
• 320 gr Unsalted Jersey Butter
• 2 teaspoons Vanilla extract
• Icing Sugar to decorate

Equipment

• 1 20 cm x 30 cm Baking Tray
• Non-stick Baking Paper

Method

 

1. For the Sponge
2. Pre-heat your oven to 425 F / 220 C / Gas Mark 7 and butter and line a 20cm x 30cm baking tray with baking paper.
3. Place the eggs into a large bowl and add the sugar and vanilla. Whisk the eggs and sugar together until pale and very thick. You can do this by hand or use an electric mixer.
4. Using a metal spoon gently fold in the flour, cocoa and salt until thoroughly incorporated with no streaks or pockets of flour left.
5. Gently transfer the sponge mix into the tin and spread to the corners. Bake for eight to ten minutes until cooked and springy to touch.
6. Set the cake aside and cut a piece of baking paper slightly larger than the sponger. Scatter with caster sugar and using a folded, dry tea towel carefully flip the baking tray and tip the sponge onto the baking paper.
7. Lift off the baking tray and peel of the baking paper on now on top of the sponge. Lift the bottom layer of baking paper at one end and paper roll the sponge with the paper running through it and allow to cool.

For the Chocolate Buttercream

1. Sift the icing sugar and cocoa into a large bowl and add the butter, beat together with a wooden spoon or electric mixer. Heat the milk until scalding in a microwave and in a jug, mix in the vanilla and stir until it is all combined and allow to cool.
2. Gradually pour the cold milk and vanilla into the icing while mixing on a slow speed, then turn the mixer up to a high speed and beat the icing until light and fluffy.
3. When the sponge is totally cool, unroll and spread over a third of the icing, leaving a three-centimetre strip clear. Starting from the clear trip of sponge, use the baking paper to roll the sponge back up again around the filling.
4. Transfer onto a cake board or plate and cover with the remaining icing. Using a fork score the icing to look like tree bark, decorate if desired and dust with icing sugar.

Notes

Allergens in this recipe are;

       

Please see the Allergens Page

 

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