This delicious and festive Bûche de Noël, inspired by Martha Stewart, is a rich, chocolatey, and creamy holiday dessert that’s surprisingly easy to make. With a light chocolate sponge, a silky mousse filling, and a smooth ganache topping, this classic Yule log is perfect for Christmas. Customize it with your favorite decorations for a truly magical dessert!
Recipe Ingredients:
- Chocolate Genoise
- Chocolate Mousse
- Chocolate Ganache Icing
- Meringue Mushrooms
- 4 ounces bittersweet chocolate
- Confectioners’ sugar, for dusting
How To Make Buche De Noel?
- Make the Chocolate Genoise: Preheat oven to 180°C (350°F). Line a 25x38cm (10×15-inch) Swiss roll tin with baking paper. Sift together flour, cocoa powder, and salt. In a large bowl, whisk eggs and sugar over a bain-marie (double boiler) until warm, then beat until thick and pale. Fold in vanilla and melted butter, followed by the dry ingredients. Spread batter evenly in the tin and bake for 10-12 minutes until springy to the touch.
- Roll the Sponge: Lay a clean tea towel on a surface and dust with icing sugar. Turn the warm cake onto the towel, peel off the baking paper, and roll it up with the towel from the short end. Let cool completely.
- Prepare the Chocolate Mousse: Melt chocolate over a bain-marie or in short bursts in the microwave. Let cool slightly. Whip cream, icing sugar, and vanilla until soft peaks form. Fold in melted chocolate until smooth.
- Fill and Roll the Cake: Unroll the cooled sponge and spread the mousse evenly, leaving a 2.5cm (1-inch) border at one long edge. Reroll the cake tightly, using the towel for support. Wrap in cling film and refrigerate for 1 hour to firm up.
- Make the Ganache Icing: Heat cream and butter until steaming but not boiling. Pour over chopped chocolate and let sit for 2 minutes before stirring until smooth. Let cool until thickened but spreadable.
- Assemble the Yule Log: Place the cake seam-side down on a serving platter. Cut off two diagonal slices from each end and attach them to the sides to form branches. Spread a thin layer of ganache over the log, then chill for 30 minutes. Spread the remaining ganache and use a spatula or fork to create a bark-like texture.
- Create the Chocolate Bark Effect: Melt chocolate and spread it thinly onto baking paper. Refrigerate until firm, then roll the paper back and forth to create chocolate splinters. Press onto the ganache-coated log.
- Make the Meringue Mushrooms: Preheat oven to 120°C (250°F). Whisk egg whites with cream of tartar until foamy, then gradually add sugar, beating until stiff peaks form. Pipe mushroom caps and stems onto a lined baking sheet. Bake for 1 hour, then assemble using melted chocolate. Dust with cocoa powder.
- Decorate and Serve: Arrange meringue mushrooms around the log. Lightly dust with icing sugar for a snowy effect. Refrigerate until ready to serve.
Recipe Tips:
- Roll the Cake While Warm : Rolling the sponge cake while it’s still warm prevents cracks later. Use a tea towel dusted with icing sugar to help shape it smoothly.
- Chill the Filling Before Spreading – Make sure the chocolate mousse is slightly chilled but still spreadable. If it’s too runny, it can seep out when rolling the cake.
- Use a Serrated Knife for Clean Slices : When cutting the ends for the branch effect or serving, use a serrated knife and gentle sawing motion to keep the cake from squishing.
- Let the Ganache Thicken Before Spreading : If the ganache is too warm, it will be runny. Let it cool until it has a butter-like consistency for easy spreading and bark-like texture.
- Create Realistic Mushrooms : Lightly dust your meringue mushrooms with cocoa powder for a natural look, and use melted chocolate to attach the caps to the stems securely.
How To Store Leftovers?
- Refrigerate: First, let the leftover Bûche de Noël cool to room temperature. Then, cover it loosely with plastic wrap or place it in an airtight container. Store in the fridge for up to 3 days. Let it sit at room temperature for about 15 minutes before serving for the best texture.
- Freeze: Wrap the Bûche de Noël tightly in plastic wrap, then in foil to prevent freezer burn. Store in the freezer for up to 2 months. To serve, transfer it to the fridge and let it thaw overnight. Let it sit at room temperature for 15-20 minutes before slicing.
Nutrition Facts
- Calories:667
- Total Fat:30g
- Saturated Fat:16g
- Cholesterol:157mg
- Sodium:247mg
- Potassium:373mg
- Total Carbohydrate:93g
- Dietary Fiber:6g
- Sugars:73g
- Protein:10g
Check out More Recipes:
Martha Stewart Buche De Noel
Description
This delicious and festive Bûche de Noël, inspired by Martha Stewart, is a rich, chocolatey, and creamy holiday dessert that’s surprisingly easy to make. With a light chocolate sponge, a silky mousse filling, and a smooth ganache topping, this classic Yule log is perfect for Christmas. Customize it with your favorite decorations for a truly magical dessert.
Ingredients
Instructions
- Make the Chocolate Genoise: Preheat oven to 180°C (350°F). Line a 25x38cm (10×15-inch) Swiss roll tin with baking paper. Sift together flour, cocoa powder, and salt. In a large bowl, whisk eggs and sugar over a bain-marie (double boiler) until warm, then beat until thick and pale. Fold in vanilla and melted butter, followed by the dry ingredients. Spread batter evenly in the tin and bake for 10-12 minutes until springy to the touch.
- Roll the Sponge: Lay a clean tea towel on a surface and dust with icing sugar. Turn the warm cake onto the towel, peel off the baking paper, and roll it up with the towel from the short end. Let cool completely.
- Prepare the Chocolate Mousse: Melt chocolate over a bain-marie or in short bursts in the microwave. Let cool slightly. Whip cream, icing sugar, and vanilla until soft peaks form. Fold in melted chocolate until smooth.
- Fill and Roll the Cake: Unroll the cooled sponge and spread the mousse evenly, leaving a 2.5cm (1-inch) border at one long edge. Reroll the cake tightly, using the towel for support. Wrap in cling film and refrigerate for 1 hour to firm up.
- Make the Ganache Icing: Heat cream and butter until steaming but not boiling. Pour over chopped chocolate and let sit for 2 minutes before stirring until smooth. Let cool until thickened but spreadable.
- Assemble the Yule Log: Place the cake seam-side down on a serving platter. Cut off two diagonal slices from each end and attach them to the sides to form branches. Spread a thin layer of ganache over the log, then chill for 30 minutes. Spread the remaining ganache and use a spatula or fork to create a bark-like texture.
- Create the Chocolate Bark Effect: Melt chocolate and spread it thinly onto baking paper. Refrigerate until firm, then roll the paper back and forth to create chocolate splinters. Press onto the ganache-coated log.
- Make the Meringue Mushrooms: Preheat oven to 120°C (250°F). Whisk egg whites with cream of tartar until foamy, then gradually add sugar, beating until stiff peaks form. Pipe mushroom caps and stems onto a lined baking sheet. Bake for 1 hour, then assemble using melted chocolate. Dust with cocoa powder.
- Decorate and Serve: Arrange meringue mushrooms around the log. Lightly dust with icing sugar for a snowy effect. Refrigerate until ready to serve.
Notes
- Roll the Cake While Warm : Rolling the sponge cake while it’s still warm prevents cracks later. Use a tea towel dusted with icing sugar to help shape it smoothly.
- Chill the Filling Before Spreading : Make sure the chocolate mousse is slightly chilled but still spreadable. If it’s too runny, it can seep out when rolling the cake.
- Use a Serrated Knife for Clean Slices : When cutting the ends for the branch effect or serving, use a serrated knife and gentle sawing motion to keep the cake from squishing.
- Let the Ganache Thicken Before Spreading : If the ganache is too warm, it will be runny. Let it cool until it has a butter-like consistency for easy spreading and bark-like texture.
- Create Realistic Mushrooms : Lightly dust your meringue mushrooms with cocoa powder for a natural look, and use melted chocolate to attach the caps to the stems securely.
Martha Stewart Buche De Noel