Buche de Noel
Servings 10 servings
Ingredients
- Sugared Cranberries:
- 1 cup fresh cranberries
- 2 cups granulated sugar divided use
- 1 cup water
- Sponge Cake:
- 1 1/4 cup all purpose flour
- 1/4 cup unsweetened Dutch process cocoa powder i.e. Hershey's Dark
- 1 tsp espresso powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 6 large eggs room temperature, yolks and whites separated
- 1 cup granulated sugar divided use
- 1/2 cup buttermilk or whole milk room temperature
- 1/4 cup vegetable oil
- Filling:
- 1/2 cup salted butter softened
- 4 oz plain cream cheese softened
- 2 Tbsp sour cream
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 1/8 tsp salt
- 2 cups powdered sugar additional to taste
- 1/3 cup unsweetened cocoa powder
- Frosting:
- 8 oz semi sweet chocolate
- 1/2 cup heavy cream
- 1 Tbsp light corn syrup
- fresh rosemary sprigs for decorating and powdered sugar for dusting
Instructions
- To make the Sugared Cranberries: In a small saucepan over medium high heat bring 1 cup sugar and water to a boil, mixing until the sugar has completely dissolved, simmer for 3-5 minutes. Add cranberries, remove from heat. Let cranberries soak in the syrup for 1 hour or until the syrup has completely cooled. Once cooled, drain. Transfer to a cooling rack fitted into a sheet pan to catch drippings. Let dry for 20-30 minutes. In batches, toss cranberries with the reserved 1 cup sugar. Spread onto a parchment paper lined sheet pan and let dry completely.
- To make the Cake: Preheat oven to 350°. Line a 12 x 17 inch rimmed sheet pan with parchment paper. Spray parchment and sides with baking spray. Set aside.
- In a medium bowl use a whisk to sift together flour, cocoa powder, espresso powder, baking powder and salt.
- In a separate large bowl use an electric mixer to beat the egg yolks, buttermilk and vegetable oil on medium speed for 3-5 minutes or until thickened. Gradually add ½ cup sugar beating until pale yellow in color. Gradually beat in the sifted flour mixture just until combined.
- In another clean large bowl using clean beaters, beat egg whites until soft peaks form. Add remaining 1/2 cup sugar one-two tablespoons at a time beating until stiff peaks form. Lower the speed of the mixer and gently beat 1 cup of whipped egg whites into the batter then fold the remaining egg whites into batter by hand.
- Pour batter into prepared pan and spread in an even layer. Bake in preheated oven until top springs back when lightly pressed, around 10-12 minutes.
- Dust a clean lint free kitchen towel with powdered sugar. Invert warm cake onto towel. Peel off parchment paper.
- While the cake is still warm, start at the short end and use the towel to tightly roll cake into a log adding more powdered sugar as needed to prevent sticking. Let cool completely at room temperature. (This will help prevent cracks.)
- To Make the Filling: In a large bowl use an electric mixer fitted with the paddle attachment to beat together butter, cream cheese, sour cream, vanilla and almond extracts with salt on medium high speed. In a medium bowl whisk together powdered sugar and cocoa powder. Lower the speed of the mixer and gradually add the sifted ingredients to the creamed mixture. Once all is added, increase the speed of the mixer and beat until fluffy and fully combined, around 2 minutes.
- To Assemble Cake: When cake has cooled to room temperature unroll and spread the chocolate filling evenly over cake leaving a 1/2 inch border using an offset icing spatula. Roll cake back into a log, using the towel to help create a tight roll. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour. (Reserve 3-4 Tbsp of filling to secure the cut piece below)
- Once chilled, trim ends. Cut one piece around 3 inches long at a 45°F angle. Attach it to the side of the cake, securing with reserved filling.
- To Make Frosting: Place chocolate in a heat proof bowl. In a small saucepan, heat together heavy cream and corn syrup over medium heat until it's steamy and almost boils. Remove from stovetop and immediately pour over the chocolate. Let stand for 5 minutes, then stir until completely smooth.
- Frost the cake with chocolate ganache, pouring slowly over the log, repeating until all is used. Chill for 15 minutes or just until set then use a knife or the tines of a fork to make a bark design.
- Chill cake for 4 hours to allow filling to set.
- Serve dusted lightly with powdered sugar and decorate with sugared cranberries and sprigs of rosemary.
Notes
This recipe is family friendly. If desired, you can add one ounce of Bailey's or Irish Cream to the filling.