Today I want to show you how to make Chocolate Buche de NOEL.
It doesn’t look very easy to make, but it’s not true.
We are going to make sheet sponge cake, and ganache which is a part of chocolate whipped cream.
That’s right, the cake is based on only 2 parts, sheet sponge and ganache!
Usually, the outside of this cake is covered with buttercream. But I don’t want that. To make it lighter, I used ganache.
It’s easy to make compared to traditional recipe, and yet still delicious!
Buche de NOEL
- oven, bowl, electric mixer
Cocoa sponge sheet
- 2 large eggs
- 80 g sugar
- 50 g cake flour
- 3 g cocoa powder (1 teaspoon)
- 20 g butter
- 20 g milk
- 200 g semi sweet chocolate
- 240 ml heavy cream
- 1 tsp vanilla paste or vanilla extract
Chocolate whip cream
- 100 ml heavy cream
- 100 g Ganache
Cocoa sponge sheet
- with a parchment paper.
Pre-heat the oven to 180℃（375℉）.
Beat the eggs until whites and yolks well combine.
Add in sugar and whisk until well incorporated.
Put the bowl in hot water bath to warm it up until 40 ℃.
The heat helps dissolve the sugar and makes it easy to whip it up.
In the same pan, put the small bowl in which butter and milk in it.
Start whisking on high. After 1 to 2 minutes of whisking, the mixture will be triple in volume and very fluffy.
Continue whisking until the mixture becomes very thick and firm for 3 more minutes.
When you draw circles with the mixture on the surface, and it stays for 4 to 5 seconds, stop whisking.
This stage is called the "ribbon stage."
Shift the flour and cocoa powder into the bowl.
Fold in the flour until no flour to be seen.
Scoop the batter into the butter-milk mixture and mix well.
Pour the mixture into the bowl, and fold in until well incorporated.
When the batter looks smooth and glossy, pour into prepared pan.
Even the surface try not to touch the surface.
Drop the pan onto the working surface to remove air bubbles.
Bake 8 minutes or until cook through.
When you touch the surface, and it bounces back, it's OK to go.
Take out onto a wire rack to cool it down.
- Put your chocolate into a medium-size bowl. Put it on a hot water bath until completely melted.
Pour in the heavy cream and vanilla, heat on a medium-low heat to bring to just before boiling.
Pour the hot heavy cream into the chocolate bowl three times. Whisk one direction until homogenized each time.
Put the bowl on an ice bath to let cool to room temperature.
Chocolate whipped cream
- Whip the heavy cream until just before soft peaks form.
Add in 100g of room temperature ganache. Whisk until soft peaks form.
Keep chilling the rest of the ganache.
Roll the cake
- Place the clean white paper on top of the sheet cake, and flip it over.Peel off the parchment paper.Drop the chocolate whipped cream here and there to spread evenly. Roll it up tightly, make sure no air pocket in the middle of the cream.Wrap it with a paper and chill until the other ingredients are ready.
Butter cream for decoration ※optional
- Cream the butter and add powdered sugar. Mix until well combined.Divide in half. Add 1/2 teaspoon matcha powder to one half. Add a pinch of beet powder, or red food coloring, to another half. Mix well until evenly colored.Transfer to a piping bag.
- Add 2 tablespoons sugar and 1 tablespoon water in heavy bottom pot.Cook on medium heat until lightly browned. Drizzle the hot caramel over the parchment paper.Place another parchment paper on top, then roll it out to make thin crisp caramel.
- Transfer the chilled spreadable ganache to a piping bag flat nozzle attached.Take out the rolled cake from the fridge.
Pipe out the ganache all over the surface.
Use hot falk to score the surface, and that makes the ganache stick to the cake at the same time.
Cut out the edge diagonally, and put it on the log. Cover the surface with the leftover cream.
Pipe out the ivy vine, and leaves with the green butter cream.Pipe out the red fruits just underneath the leaves.
Place the Christmas ornament and caramel decoration to your liking, and it's done!