Buche de Noel

This stunning Buche de Noel will be the talk of your holiday desserts. It features a scratch made chocolate sponge cake swirled with a rich chocolate filling then topped with warm chocolate ganache. Serve it garnished with sugared cranberries and sprigs of fresh rosemary for a festive holiday sweet treat.

– All purpose flour – Dutch process cocoa powder – Eggs – Vanilla extract – Instant espresso powder – Softened butter – Softened plain cream cheese – Powdered sugar – Unsweetened cocoa powder

KEY Ingredients

Rolling the cake in a powder sugar coated kitchen towel makes the process much easier. Make sure it’s a clean lint free towel.

Do not overbake the cake. This is a thin chocolate cake and it bakes quickly.

Roll your cake while it’s still warm; Warm cakes are more pliable and less likely to crack. Let it cool just for a few minutes and then invert it onto the kitchen towel. The towel will protect your hands while rolling during the first roll, and will help to get a tighter swirl.

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