Chocolate Mint Buche de Noel

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A yule log cake or Buche de Noel is a light and spongy cake that wraps around a fluffy, creamy whipped filling. It takes a bit more attention to combine the ingredients carefully but bakes up fast. Impress and delight your family with this special holiday treat.

Prep Time: 30 min

Cook time: 15 min + 3 hrs cooling

Yield: 1 yule log

Ingredients

Cake

• 157g cake flour *see Zhuzh it up section for hot tip!

• 10g cocoa powder

• 1 tsp baking powder

• 1/2 tsp salt

• 6 eggs, separated

• 200g granulated sugar

• 30mL vegetable oil

• 1 1/2 tsp vanilla

Mint Whip Cream Filling

• 1 1/2 cup whipping cream

• 1/4 cup peppermint syrup

• 1/4 cup icing sugar

• 1 tbsp cocoa powder

Directions

Cake

1. Pre-heat oven to 350F. Cut a piece of parchment paper to fit a baking sheet and secure to the baking sheet using butter. Grease the edges of the baking sheet and the parchment paper with butter.

2. Sift together the dry ingredients and set aside.

3. In the bowl of your stand mixer with the whisk attachment, beat together the egg whites and 100g of granulated sugar until stiff peaks form. Transfer this to a new bowl and set aside.

4. In the same stand mixer bowl, beat the egg yolks, 100g of granulated, oil and vanilla for 3 minutes until the mixture is thick and light yellow.

5. To the yolks, spoon in half of the egg whites and mix for 10 seconds. Repeat with the remaining half of the egg whites.

6. Remove the bowl from the mixer and grab a rubber spatula. Fold in half of the dry ingredients until no dry flour remains. Repeat with the remaining half of the dry ingredients.

7. Carefully scrape the batter out of the bowl onto the parchment lined & greased baking sheet. Spread it to cover the entire baking sheet. Drop the pan a couple of times to pop any large bubbles caught within the batter.

8. Bake in pre-heated oven for 15min or until the cake is pulling away from the sides of the baking sheet and it springs back when gently pressed on with a finger at the centre of the pan.

9. While the cake is in the oven, use a sieve to lightly and evenly dust a tea towel, slightly larger than the baking sheet, with cocoa powder.

10. Invert the cake on the cocoa dusted tea towel immediately after removing it from the oven. Peel off the parchment paper and gently roll up the cake. Let the cake cool for 3 hrs, wrapped up.

Filling

1. In the bowl of a stand mixer with the whisk attachment, whip together cream, peppermint syrup, icing sugar and cocoa powder until light and fluffy.

Assembly

1. Gently unroll the cooled cake. Spread the whipped cream on the cake and carefully roll up so the whipped cream does not squish out.

2. Cut the cake in half and turn around so that the outside edges are facing towards each other and the cut edges are facing out.

3. Cover the top and sides of the roll with the remaining whipped cream.

4. Top with sugared cranberries or chocolate bark.

   
   

Zhuzh it up!

• To make cake flour at home, sift together 110g of all-purpose flour with 16g of corn starch. Sift 2-3 times to evenly mix and voila! For this recipe, I doubled this to make enough cake flour.

• You can make this for your dairy sensitive friends by using a lactose-free whipping cream.

This amazing recipe was inspired by the Yule Log Recipe on Sally's Baking Addiction