Growing up, my favorite Christmas tradition was having a piece of Yule log or Bûche de Noël every morning for Breakfast for at least a week after Christmas. Now my favorite tradition is making one. This year’s bûche, I wanted it different from the regular buttercream filling. I use a cheat chocolate mousse that doesn’t require eggs or gelatin. Super easy to make, light, and amazingly good bûche!
Ingredients (for a ~30 x40 cm tray):
- 6 eggs (room temperature)
- 150g granulated sugar (3/4 cup)
- 100g self-rising flour (2/3 cup) or 100g all-purpose flour + ¾ teaspoon baking powder + 1/8 teaspoon table salt
- 60g unsweetened cocoa powder (3/4 cup) – my favorites are Nestle Toll House and Guittard Chocolate
Powder sugar for dusting
PAM or butter and flour to grease the baking tray
For the filling that will go inside the Bûche, you will need:
- Raspberry jam for spreading
- 500ml heavy whipping cream (2 cups)
- 175g 60% semi-sweet chocolate, broken into pieces (or you can use chocolate chips) my favorites are Nestle Toll House and Guittard Chocolate
For the Sponge
- Preheat the oven to 180C/350F.
- Line the tray with baking parchment.
- In a large bowl, whisk eggs and sugar using an electric hand whisk until the mixture is pale in color (about 5-8 minutes).
- Sift the flour and cocoa powder into the bowl
- Carefully fold wet and dry ingredients together, using a spatula. Do not overmix to avoid developing the gluten and make sure you mix everything up from the bottom of the bowl as dry ingredients tend to settle.
- Pour the mixture into the lined tin and spread evenly out into the corners.
- Bake for 8–10 minutes until just baked. Take it out of the oven immediately when your toothpick comes out clean.
- Place a clean wet kitchen towel that is bigger than you tray on the table and generously dust it with icing sugar.
- Carefully invert the cake onto the paper and remove the bottom lining piece of paper.
- Starting with the edge closer to you, begin to tightly roll up the sponge using the towel. Let it sit aside to cool completely.
For the cheat Chocolate Mousse (preferable to make the night before):
- Heat 1/2 cup of the whipping cream on low heat until just simmering.
- Pour over the chocolate and let it sit for few minutes before mixing and making the ganache. If it doesn’t melt completely, heat it in bursts of 5-10 seconds in the microwave until just melted.
- Meanwhile, whisk the remaining whipping cream until stiff peaks stage.
- Fold the chocolate ganache into the cream and whisk until soft peaks stage
- Place in the fridge for several hours or overnight to cool.
- Uncurl the cold Swiss roll and remove the towel.
- Spread the jam and half the chocolate mousse on top, and re-roll tightly. Cut a quarter of the cake off from the end on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end into the middle of the large cake to make a branch.
- Use a palette knife to spread on the chocolate mousse and cover the cake and create rough bark texture with a fork.
- Dust with icing sugar for snow effect.