'Tis the Season: Dark Chocolate Buche de Noel with Raspberry Cream Filling

 

🎄Special Holiday Highlight: Dark Chocolate Buche de Noel with Raspberry Cream Filling🎄

The holidays just don't feel complete without some delicious dessert treats, so I had to make this special homemade Christmas Yule log Cake for the very first time to celebrate the festive season and wrap up the year in style. Also known by other names such as Buche de Noel in French or Swiss Roll/Roulade, this distinctively log-shaped cake is a classic Christmas cake that requires quite a lot of effort but is ultimately worth every ounce of effort and absolutely fun to bake during the holiday season. I also made homemade raspberry whipped cream for the first time, which is now admittedly my newest obsession and favorite dessert treat all on its own 😄. Suffice to say, I am so glad I took a chance and tried something new this holiday season - this wonderful cake turned out to be one of the most delicious cakes I have ever made and has permanently earned its place in my food hall of fame! 

Ingredients:

1/2 Cup All-Purpose Flour

1/4 Cup Unsweetened Cocoa Powder

1/2 tsp Salt

1 Cup Brown Sugar (divide into 2 halves)

2 tbsp Olive Oil

1 tsp Vanilla Extract

5 Eggs (separate yolks from whites)

2 Cups Heavy Cream

1/2 Cup Raspberry Jam (seedless)

1/4 Cup Whole Milk

4 pieces of Dark Chocolate(sweetened)

2 pieces of Dark Chocolate (unsweetened)

First, preheat your oven at 375℉ then mix all the dry ingredients together - sift the all-purpose flour and cocoa powder into a large bowl, then stir in the salt and mix thoroughly with a spoon to blend them well together. Using a stand or hand mixer, whisk the egg whites on high speed for about 10 - 12 minutes until it forms stiff, white peaks. Thereafter, slowly add in 1/2 of the brown sugar while whisking the whites at low speed until the granules blend into the whites completely. Set this aside in a large bowl. It is very important that the egg whites get whisked properly - they not only ensure that the resulting cake becomes light and fluffy, but also provide the crucial rising action needed since no baking powder or soda is added for this recipe.

Next, pour in the egg yolks and whisk them vigorously at medium speed while pouring in the remaining 1/2 cup of brown sugar, 2 tablespoons of olive oil, and the teaspoon of vanilla extract. Whisk this for about 10 minutes until it all blends into smooth, flowing cream-colored ribbons. Reduce the speed to low and slowly add in the dry ingredients then allow this to blend under medium speed until well-incorporated. Using a spatula, gently fold in the whisked egg whites until all the ingredients blend into a thick but smooth batter.

Spray a 17 x 12-inch baking sheet and line it with parchment paper then spread the batter evenly across the pan. Bake the cake at 375℉ for 15 - 18 minutes. While the cake is baking, prep your rolling station by lining a large sheet of parchment paper (you can also use a clean towel instead if preferred) on a large cutting board and dusting it lightly with some cocoa powder. Once the cake is done, take a deep breath (😁) and immediately flip the cake over onto the prepped parchment paper.  Gently peel off the parchment paper on top of the cake, then start to roll the cake very gently with the bottom parchment paper so that the parchment folds neatly into the portion of the cake where the filling will later occupy. The cake has to be rolled immediately while still hot in order to fully stretch it and create "muscle memory" for the rolls - it is not as springy once it cools and will break apart if folded. 

Once fully rolled into a log, set the cake aside on a plate to cool for about 30 minutes. In the meantime, prepare the filling by pouring the 2 cups of heavy cream into a cold stand mixer bowl and whisking it under high speed for about 10 - 12 minutes until it forms soft, white peaks. Be careful not to whisk too much as it will turn into butter! Then gently fold in the 1/2 cup of seedless raspberry jam into the whipped cream under low speed until it blends into a smooth cream. 

After the cake has cooled sufficiently, gently unroll it then spread a smooth, even layer of raspberry whipped cream over the cake. Leave a small strip uncovered on your right side to allow room for the cream to spread once folded. Then, slowly roll the cake again very gently starting with your left side until you fold the cake over the right edge. Wrap the cake tightly with plastic wrap, place on a platter and put it in the fridge to allow the cake and cream to set for about 1 hour. Next, prepare the chocolate ganache by heating up 1/4 cup of whole milk in a small pot. Place the 4 pieces of sweetened dark chocolate and 2 pieces of unsweetened dark chocolate in a small ceramic bowl then melt the chocolate lightly in a microwave for 20 seconds. Gently add small amounts of hot milk into the bowl, whisking briskly with a tablespoon to ensure the chocolate continues to melt and starts to form a smooth paste. Keep adding very small amounts of hot milk until the chocolate melts fully into a smooth, thick ganache with a shiny texture as highlighted in the last photo below.

Once the cake has fully set, remove the plastic wrap and place the cake on a beautiful plate. Using a flat spatula, cover the cake surface with the chocolate ganache and create a bark-like texture by making longitudinal strokes across the log. Finally (phew!), lightly dust the cake with cocoa powder (or powdered sugar if preferred) for a dramatic finish 😉. To serve, cut the cake gently into round, coin-like slices and savor every glorious bite of this delightfully rich holiday treat. I hope you take the plunge and try out this masterpiece soon - I assure you, it is absolutely worth every effort! Enjoy! 😍😋💖💝