Chocolate Bûche de Noël Recipe with Whipped Cream
A thin cocoa sponge wraps around sweetened cream, then a chocolate coating gives it the look of a small winter log.
A thin cocoa sponge wraps around sweetened cream, then a chocolate coating gives it the look of a small winter log. Roll the sponge while warm so it remembers the shape; let it cool before spreading cream. The source leaves the chocolate, cream and sugar unmeasured, so this version supplies quantities that fit one standard tray. Chill the finished cake before slicing. Heat oven to 180°C (350°F). Beat eggs and sponge sugar until thick; fold in flour, cocoa, vanilla and salt. Spread in a lined 30 by 40 cm tray and bake 10 to 12 minutes until springy. Turn onto clean parchment, peel backing and loosely roll while warm; cool completely.
Recipe card
Chocolate Bûche de Noël Recipe with Whipped Cream
Equipment: Mixer, 30 by 40 cm tray, parchment, saucepan
Ingredients
Instructions
Sponge
Heat oven to 180°C (350°F). Beat eggs and sponge sugar until thick; fold in flour, cocoa, vanilla and salt.
Bake
Spread in a lined 30 by 40 cm tray and bake 10 to 12 minutes until springy.
Roll
Turn onto clean parchment, peel backing and loosely roll while warm; cool completely.
Fill
Whip cold 250 ml cream with icing sugar until it holds peaks; unroll sponge, spread cream and reroll.
Coat
Heat 80 ml cream, melt chocolate in it, cool to spreadable, coat roll and score bark lines; chill 2 hours.
How to tell when it is ready
Sponge springy and fully baked; cream holds and ganache set.
Tips
- Beat eggs until truly thick before folding flour.
- Roll warm sponge on parchment.
- Cool cake before adding cream.
- Use a fork to mark bark lines in ganache.
Troubleshooting
- If sponge cracks, cover joins with ganache.
- If ganache is runny, cool it until spreadable.
Substitutions
- Use another whipping cream with at least similar fat content.
- Use a comparable dark chocolate that melts smoothly.
Variations
- Add a little orange zest to cream.
- Use dark chocolate shavings to finish.
Serving suggestions
- Add fresh berries alongside.
- Dust lightly with icing sugar.
- Serve with coffee.
- Offer thin holiday slices after dinner.
Make ahead
Prepare the measured ingredients in advance. Refrigerate covered and eat within 2 days.
Storage
Refrigerate covered and eat within 2 days.
Food safety
Keep cream filling and finished cake chilled.
Frequently asked questions
Can I assemble it ahead?
Yes. Refrigerate the finished cream cake and slice within 2 days.
How should I store chocolate bûche de noël with whipped cream?
Refrigerate covered and eat within 2 days.
Add fresh berries alongside. Refrigerate covered and eat within 2 days.
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