Bûche de Noël
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5.0
24 reviews
Excellent
Bûche de Noël
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My bûche de Noël cake is a gorgeous Christmas dessert simplified for everyday cooks! I'll take you though the easy recipe step by step.
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Ingredients
For the hazelnut cake
- 1 cup (226 grams) unsalted butter, room temperature
- 1 3/4 cup (368 grams) granulated sugar
- 4 large eggs
- 1 Tbsp vanilla extract
- 2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups (354 ml) half and half, or milk
- 3 cups (375 grams) all purpose flour
- 1 1/4 cups (150 grams) ground toasted hazelnuts
For the frosting
- 6 ounces (170 grams) semisweet chocolate, chopped
- 3/4 cup (222 grams) Nutella
- 1 cup (226 grams) unsalted butter, room temperature
- 3 cups (315 grams) confectioner's sugar, sifted
- 1 Pinch salt
- 3 Tbsp heavy cream (the cream should not be cold)
For decorating
- a few tablespoons confectioner's sugar for dusting
- 1 batch meringue mushrooms Get the recipe here
- 1/4 cup (30 grams) ground toasted hazelnuts
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Instructions
For the hazelnut cake
- Preheat oven to 350F. Butter two 8-inch cake pans and line the bottom of the pans with a circle of parchment paper. Note: make sure your cake pans have full 2 inch sides to accomodate this cake batter.
- In the bowl of a stand mixer or with electric beaters, cream the butter and sugar together until very light and fluffy (4-5 minutes).
- Add the eggs and vanilla extract, and beat for another minute, scraping down the sides of the bowl to get everything incorporated.
- Add the baking soda, baking powder, and salt, and mix briefly to combine.
- Next, add the flour in a few stages, alternating with the half and half, mixing until all of the ingredients are combined. Finally fold in the ground hazelnuts. I like to finish mixing by hand with a silicone spatula to make sure everything on the bottom and the sides of the bowl is well incorporated.
- Divide the batter evenly between the two prepared cake pans and bake for about 35-40 minutes, until risen, golden on top, and the cake springs back when pressed lightly.
- Allow the cakes to cool for 10 minutes or so in the pan, then remove the layers and place on a baking rack to cool completely before frosting. (Cake layers can also be made a day ahead, and wrapped and kept in the fridge until ready to frost.)
For the frosting
- Melt the chocolate in a double boiler or in the microwave using short bursts. Stir until smooth and allow to cool to room temperature before adding to the frosting. Note: this is important because you don't want warm chocolate to melt the butter.
- Cream the butter and confectioner's sugar in the bowl of a stand mixer with the paddle attachment (or, if you have a food processor with a large enough bowl, you can use that, too).
- Add the salt, the cooled melted chocolate, and the Nutella, and beat together until the mixture is smooth and uniform. Add the cream and mix until smooth. Note: adding cold cream can cause the frosting to split, so I like to have it at room temperature, if possible.
- Frost between the cake layers, and then frost the sides and top of the cake. Pave the frosting along the sides to resemble bark. Use a fork to make a spiral pattern on the top of the cake to resemble the rings of a log.
- Gently pat ground hazelnuts in patches around the side and bottom of the outside cake, if desired.
- Dust the frosted cake with a little bit of confectioner's sugar to mimic freshly fallen snow. Place your meringue mushrooms on top and/or around the outside of the cake. Get ready for lots of oooohs and aaaahhhs!
Notes
- To toast and grind hazelnuts:
- To make this chocolate hazelnut cake ahead
- Take 1 1/2 cups whole hazelnuts, skins on, and place in a single layer on a baking sheet. Toast in a 350F oven for 10-12 minutes, shaking the pan a couple of times during cooking, until fragrant. Let cool.
- To grind, put the cooled nuts in a food processor and pulse until finely ground.
- Measure out 1 1/4 cups for the cake, and reserve the rest for decorating.
- Make the cake layers up to a day ahead. Let the layers cool completely, then wrap in plastic. You can also freeze the layers at this point, but be sure to double wrap well.
- You can make the mushrooms a day ahead, but if you live in a humid climate, meringue can get soft. I like to keep the mushrooms uncovered, on the counter and they last just fine for me.
- Make the frosting and frost the cake the day you want to serve.
Nutrition Information
Show Details
Calories
565kcal
(28%)
Carbohydrates
64g
(21%)
Protein
6g
(12%)
Fat
33g
(51%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
90mg
(30%)
Sodium
374mg
(16%)
Potassium
207mg
(6%)
Fiber
2g
(8%)
Sugar
47g
(94%)
Vitamin A
714IU
(14%)
Vitamin C
1mg
(1%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 64g | 21% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 374mg | 16% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 47g | 94% |
| Vitamin A | 714IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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