French Mocha Bûche de Noël
In France, a proper Christmas dinner wouldn’t be complete without the traditional Bûche de Nöel. This wooden-log shaped dessert is a distinctly celebrated French tradition – or might I say, an institution! Proof is, every year in early December, the most renowned French pastry chefs unveil their new signature Bûche de Nöel – in what is the most awaited culinary moment of the year, in France. Chefs compete in showing off their skills with their most imaginative bûche yet, which are for the most part, far (in taste and look) from…
- Prep time
- 1 hr 30 min
- Cook time
- 13 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- Cake Genoise 6 egg yolks
- 3/4cup sugar
- 5 egg whites
- ½ cup cocoa powder, sifted
- Pinch of Salt
- 1 teaspoon vanilla extract
- Filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar, plus more for dusting
- 1 tsp instant espresso powder
- Frosting
- 6 oz dark or bittersweet chocolate chips 1.5 tbsp softened unsalted butter
- ½ tbsp instant espresso powder
- 2/3 cup heavy cream
- For garnish Chocolate covered coffee beans
- Powdered Sugar
- Cocoa powder
Instructions
- 1
For the Cocoa Genoise Cake:
- 2
Preheat oven to 375° F and line a 9-inch by 13-inch rimmed baking sheet with parchment paper. Grease the paper.
- 3
Step 1. In a mixing bowl, beat the egg yolk with half of the sugar until pale and fluffy (about 5 minutes). Beat in the salt, vanilla and then the cocoa powder.
- 4
Step 2. In another mixing bowl (or simply wash and dry the same bowl), beat the egg whites until soft peaks form. Gradually add the rest of the sugar, and keep beating until stiff peaks form.
- 5
Step 3. Stir 1/4 of the egg white mixture into the egg yolks. Then gently fold in the remaining egg whites.
- 6
Step 4. Pour the batter onto the prepared baking sheet, spread it out so it covers the whole sheet and bake for 12 to 13 minutes, until the cake layer springs back lightly and is dry to the touch.
- 7
Step 5. Take the genoise out of the oven, turn it onto a cloth dusted with powdered sugar (the cake should still be slighty warm, so it is flexible) and roll it into a cylinder. Set aside.
- 8
For the mocha ganache:
- 9
Step 1. Add chocolate chips, instant coffee powder and butter to a medium bowl.
- 10
Step 2. Heat the heavy cream over medium-low heat until hot to the touch (but not simmering yet). Pour it over the chocolate mix and stir with a spoon until completely melted and smooth.
- 11
Step 3. Cover with plastic wrap and chill in the fridge for 30 minutes until it thickens to a ganache/thick frosting consistency.
- 12
For the espresso filling:
- 13
Step 1. (while the frosting chills) Whip up your heavy cream (high speed) until the folds of the whisk start appearing in the cream.
- 14
Step 2. Add in the instant espresso powder and the powdered sugar and continue to whisk on high until the cream is thick like frosting.
- 15
To Assemble the Cake:
- 16
Step 1. Gently unroll the genoise cake/towel. Gently spread the espresso filling over the top (with a spatula) and roll the cake back into a tight cylinder.
- 17
Step 2. Cut off the end pieces of the logs (so you have a clean cut) and gently move the cake to a parchment-lined baking sheet (or a serving platter). Using a spreading knife or spatula, slather the ganache on the whole log (on the ends as well). Be generous with the amount of ganache you spread, and try to reach an uneven look (similar to wood bark texture) rather than a smooth look.
- 18
Finish up your buche with dusting of powdered sugar, a dust of cocoa powder and decorate it with chocolate covered cocoa beans and greenery.