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Chocolate Peppermint Bûche de Noël
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Prep Time:
20 minutes
Total Time:
2 hours
Indulgent chocolate yule log with peppermint buttercream filling, decadent ganache, and customizable decorations. Perfect holiday showstopper!
Ingredients:
  • 6 eggs
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 2 tablespoons powdered sugar
  • 3/4 cup semisweet chocolate chips
  • 2/3 cup heavy whipping cream
  • 1/8 teaspoon peppermint extract
  • 1 tub (12 oz) Betty Crocker™ Whipped Butter Cream Frosting
  • Fresh Rosemary
  • Fresh Cranberries
Instructions:
  • Preheat the oven to 375°F and prepare a 15x10x1-inch pan by lining the bottom with parchment paper and spraying it with baking spray with flour. Additionally, line 9 regular-size muffin cups with paper baking cups for any extra cake batter.
  • In a spacious bowl, whisk eggs with an electric mixer on high for around six minutes until thick and a lovely lemon color forms. Add cake mix, water, and oil. Mix on low for 30 seconds, then scrape sides and bottom of bowl with a rubber spatula. Increase speed to medium and beat for one minute. Pour 3 cups of batter into the pan and spread evenly. Distribute the remaining batter among the muffin cups.
  • For perfectly baked cakes, bake for 10 to 12 minutes until the center springs back when lightly touched. For cupcakes, bake for 14 to 16 minutes or until a toothpick inserted in the center comes out clean.
  • Sprinkle two tablespoons of powdered sugar over a clean kitchen towel. Gently loosen the cake from the pan edges with a knife, then invert it onto the towel. Peel off the parchment paper, roll up the cake tightly with the towel, and let it cool completely for about 45 minutes, seam side down. After that, let the cupcakes cool for 10 minutes in the pan before transferring to a cooling rack to cool completely for about 30 minutes. Save the cupcakes for another recipe.
  • In a small microwave-safe bowl, heat chocolate chips and whipping cream uncovered on high for 30 seconds. Stir and microwave in 15-second intervals until the chips can be stirred smooth. Allow the ganache to sit at room temperature for 40-60 minutes, stirring occasionally, until it thickens and becomes spreadable.
  • Mix in the peppermint extract into the frosting until well combined. Gently unroll the cake and remove the towel. Evenly spread the filling over the cake, then roll it up. Transfer the cake to a serving platter and spread ganache over it. Use a fork to create a log-like texture in the frosting. Chill the cake for 30 minutes until the ganache sets. Garnish with rosemary and cranberries. Allow the cake to sit at room temperature for 10 minutes before serving. Store loosely covered in the refrigerator.

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