Print

Decadent Buche de Noel Recipe with Easy Creamy Mocha Filling

Decadent Buche de Noel - featured image
Print Recipe

A classic French Yule log with a modern twist featuring a rich, creamy mocha filling and chocolate ganache topping. Perfect for holiday gatherings and easy enough for home bakers.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1/3 cup (40 g) all-purpose flour, sifted
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1 cup (240 ml) heavy cream, chilled
  • 1/3 cup (35 g) powdered sugar
  • 2 tablespoons instant espresso powder (or strong brewed espresso, cooled)
  • 3 ounces (85 g) semisweet chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 4 ounces (115 g) bittersweet chocolate
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon unsalted butter
  • Optional garnishes: fresh cranberries, powdered sugar for dusting, edible gold flakes

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease.
  2. Separate eggs. Whisk egg whites with a pinch of salt until soft peaks form; set aside.
  3. Beat egg yolks and granulated sugar with an electric mixer on high speed until pale and fluffy (3-4 minutes). Add vanilla extract and mix until combined.
  4. Sift together flour, cocoa powder, baking powder, and salt. Gradually fold into egg yolk mixture using a spatula.
  5. Fold in one-third of the whipped egg whites to lighten batter, then gently fold in the rest until no white streaks remain.
  6. Pour batter into prepared pan, spread evenly, and bake 12-15 minutes until cake springs back lightly when touched.
  7. While cake bakes, whip chilled heavy cream until soft peaks form. Gradually add powdered sugar and espresso powder, whipping until firm but not overbeaten. Fold in melted cooled chocolate and vanilla extract until smooth.
  8. Invert cake immediately onto a clean kitchen towel dusted with cocoa powder. Peel off parchment paper. Roll cake with towel inside from short side and let cool completely.
  9. Unroll cooled cake gently. Spread mocha filling evenly over surface, leaving about 1 inch border.
  10. Roll cake back up without towel and transfer to serving platter, seam side down.
  11. Heat heavy cream in saucepan until just simmering. Pour over chopped bittersweet chocolate and let sit 2 minutes. Stir until smooth, then stir in butter for shine.
  12. Pour or spread ganache over rolled cake, creating rustic bark-like textures. Chill for at least 30 minutes before slicing.

Notes

Roll the cake while warm to prevent cracking. Chill bowl and beaters before whipping cream for best texture. Use good-quality chocolate and espresso powder for optimal flavor. If cracks appear when rolling, patch with filling or ganache. For gluten-free, substitute almond flour; for dairy-free, use coconut cream and dairy-free chocolate.

Nutrition

Keywords: Buche de Noel, Yule log, mocha filling, holiday dessert, Christmas cake, chocolate cake, French dessert

Find it online: https://blipflavor.com/decadent-buche-de-noel-recipe-with-easy-creamy-mocha-filling/