Average 
2-3 hours 
8-10 servings
Indulge in the festive spirit with our delightful Bûche de Noël, a traditional Christmas sponge cake originating from 19th-century France. This decadent treat features a luscious whipped cream filling, gracefully rolled into a log shape, and generously frosted with a velvety ganache crafted from Chocolove Rich Dark 65% premium Belgian chocolate.
Whether adorned with decorative touches mimicking a log or simply dusted with confectioners’ sugar for a snowy effect, this decadent treat is surprisingly easy to create, requiring only a touch of patience to achieve the perfectly swirled roll. Top it off with sugar-frosted cranberries for a perfect touch festive charm that will delight your holiday guests.
Follow the recipe below or download the card to save for future baking
Ingredients
Cake
5 Eggs, separated
1 Cup Powdered Sugar
1/4 Cup Flour
1/2 teaspoon Salt
3 Tablespoon Cocoa Powder
1 teaspoon Vanilla
Whipped Cream
1 Cup Heavy Whipping Cream
3 Tablespoons Sugar
1 teaspoon Vanilla
Chocolove Ganache
1 Cup plus 2 Tablespoons Heavy Whipping Cream
2 Bars (90g) Chocolove Rich Dark 65%
Recipe
Mix the Ingredients
- Separate eggs and beat yolks until thick and lemon colored. Make sure not to get any yolk in the separated whites, we will be whipping them stiff later.
- In a large bowl, stir together dry ingredients then add beaten yolks and vanilla and stir to combine.
- In a separate bowl beat egg whites until stiff but not dry
- Gently fold egg whites into chocolate mixture until combined taking care not to deflate the batter.
Bake & Stretch the Cake
- Line baking sheet with parchment paper and either spray with nonstick spray or swipe with cold butter.
- Pour and smooth cake batter into and and bake at 375° for 14-17 minutes. Do not overbake.
- When done baking, place a clean tea towel over the hot cake and invert onto a cooling rack.
- Peel back the parchment paper and gently roll the hot cake in the towel starting from the short end to stretch the outer edge of the cake.
- Unroll and do another stretch from the opposite end, going slowly so your cake doesn’t crack
- Unroll and allow the cake to cool and rest
Fill & Roll the Cake
- Meanwhile, prepare whipped cream filling by combining heavy cream and sugar in a bowl and slowly mixing until the sugar dissolves
- Then beat on high until cream is whipped and stir in vanilla
- Spread whipped cream filling evenly on cooled cake
- Roll up the cake and refrigerate for at least 1 hour
Ganache Frosting
- For Chocolove Ganache, break up both bars of Rich Dark 65% in a heatproof bowl
- Heat heavy cream in a small saucepan until it begins to boil, then pour hot cream over Chocolove Rich Dark chocolate and let sit for 2-3 minutes
- Stir together cream and melted chocolate until smooth and glossy
- Pour ganache over chilled cake and add decorative garnishments
- Slice with a serrated knife and serve