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Bûche de Noël with Ganache
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Prep Time:
45 minutes
Total Time:
2 hours 30 minutes
Make a festive French yule log cake for Christmas.
Ingredients:
  • 8 oz semisweet baking chocolate, chopped
  • 1 2/3 cups whipping cream
  • 5 eggs, separated
  • 1 cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/4 cup unsweetened baking cocoa
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 tablespoons coffee-flavored liqueur
  • Powdered sugar
  • Sugared cranberries and rosemary sprigs, if desired
Instructions:
  • Place the chopped chocolate in a medium bowl. Heat 2/3 cup of whipping cream in a 1-quart saucepan over medium heat until simmering. Remove from heat, let it cool for 1 minute, then pour the hot cream over the chocolate. Stir until smooth and let it sit for 30 minutes, stirring occasionally, until the ganache thickens.
  • Preheat the oven to 375°F. Grease a 15x10x1-inch pan with shortening and line it with waxed paper before greasing the paper with shortening. In a large bowl, use an electric mixer on high speed to beat egg yolks and 1/2 cup of sugar until thick and lemon colored. Then, on low speed, mix in oil and vanilla.
  • In a medium bowl, whip egg whites until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff peaks form. Lightly fold egg whites into egg yolk mixture. Sift in flour, 1/4 cup cocoa, and salt, then gently fold until combined. Pour batter into pan and spread evenly to corners.
  • Bake for 15 to 18 minutes until the cake springs back when lightly touched in the center. While the cake is baking, sprinkle a clean towel generously with cocoa. Once out of the oven, loosen the cake from the edges of the pan and flip it onto the cocoa-covered towel. Remove the waxed paper, trim the edges if needed, and roll up the cake starting from the long side. Place the rolled cake on a cooling rack and let it cool for at least 30 minutes.
  • In a chilled medium bowl, whip 1 cup of whipping cream, 2 tablespoons of sugar, and liqueur using an electric mixer on high speed until stiff peaks form. Unroll the cake and remove the towel. Spread the whipped cream over the cake, then roll it up. Slice off a 2-inch diagonal piece from one end of the cake roll. Place the cake on a serving platter, attaching the cut piece to the side to resemble a knot using about 1 tablespoon of ganache. Frost the entire cake with the remaining ganache, then use a fork to create bark-like strokes on the surface. Dust with powdered sugar and decorate with sugared cranberries and rosemary sprigs.

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