Bûche de Noël
User Reviews
5
Bûche de Noël
Description
This traditional Bûche de Noël begins with a hazelnut cake made by creaming room temperature unsalted butter with sugar until fluffy, then adding eggs, vanilla extract, baking soda, baking powder, and salt. The dry ingredients are combined with half and half and flour, and ground toasted hazelnuts are folded in to impart a nutty flavor. The batter is divided into two 8-inch pans and baked until golden and risen.
For the frosting, semisweet chocolate is melted and blended with Nutella, then combined with butter, sifted confectioner's sugar, a pinch of salt, and heavy cream to create a smooth, spreadable chocolate buttercream. Once the cakes have cooled, the frosting is used to cover the layers and the assembled cake, giving the effect of a log.
Decoration includes dusting with confectioner's sugar, sprinkling toasted ground hazelnuts, and placing meringue mushrooms that emulate a woodland aesthetic, enhancing the Yule log's traditional look.
Practical advice includes toasting whole hazelnuts in a single layer at 350°F until fragrant, then grinding them finely. The cake layers can be made a day ahead and wrapped or frozen. The frosting and decoration are typically assembled the day the cake is served. Meringue mushrooms keep best uncovered to avoid softness in humid climates.
Ingredients
For the hazelnut cake
- 1 cup butter unsalted, room temperature, 226 grams
- 1 3/4 cup granulated sugar 368 grams
- 4 egg large
- 1 Tbsp vanilla extract
- 2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups half and half or milk, 354 ml
- 3 cups all-purpose flour 375 grams
- 1 1/4 cups hazelnut ground, toasted, 150 grams
For the frosting
- 6 ounces semisweet chocolate chopped, 170 grams
- 3/4 cup Nutella 222 grams
- 1 cup butter unsalted, room temperature, 226 grams
- 3 cups confectioner's sugar sifted, 315 grams
- 1 salt pinch
- 3 Tbsp heavy cream the cream should not be cold
For decorating
- confectioner's sugar a few tablespoons for dusting
- 1 batch meringue mushrooms Get the recipe here
- 1/4 cup hazelnut ground, toasted, 30 grams
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
- Toast whole hazelnuts in a single layer at 350°F for 10–12 minutes until fragrant, then grind finely for use in the cake and decorations.
- Prepare the cake layers up to a day in advance; cool completely, then wrap in plastic or freeze well wrapped.
- Meringue mushrooms used for decoration can be made a day ahead; store uncovered to prevent softening in humid conditions.
- Make the frosting and assemble the cake on the day it will be served for best texture and appearance.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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