Bake The Showstopper!

We Are Here With A Crazy Easy Breezy Recipe To Make At Home This Christmas.

It’s that time of the season when kitchens are filled with sweet scents of Christmas sweets. But if you’re looking for a way to startle your friends and family with something unexpected, you need this stunning Christmas cake recipe. And if decorating a cake stresses you out, don’t be; we have everything you need! This time we’ve got a recipe that’ll become the showstopper desert of your Christmas dinner! Bûche de Noël is the quintessential Christmas dessert. It’s such a classic and a crowd-pleaser. Burning the yule log is a Christmas tradition that dates back to the Medieval Times. People would carefully select a Christmas tree, bring it into their home and place the largest end into the fire. The whole tree would be burned fire was kept going for the day. A Yule Log Cake, also known as Bûche de Noël, is a cake made based on that old tradition. Fortunately for us, we won’t burn it – we’ll eat it! A tender chocolate sponge cake filled with mascarpone whipped cream and covered with whipped chocolate ganache – it’s delicious, festive and made completely from scratch!

INGREDIENTS

Chocolate Cake

1.98g all-purpose flour

2.38g Dark cocoa powder

3.1 tsp baking powder

4.1/2 tsp salt

5.4 large eggs

6.155g granulated sugar

7.72g sour cream

8.1/4 cup melted butter

9.1 tsp vanilla extract

Mascarpone Whipped Cream Filling

1.300ml heavy whipping cream

2.86g powdered sugar

3.1 tsp vanilla extract

4.1/8 tsp salt

5.226g chilled and softened mascarpone cheese

Whipped Chocolate Ganache

1.8 ounces finely chopped semi-sweet chocolate

2.1 cup heavy whipping cream

  1. Garnish of choice
  2. Preheat oven to 350°F. Line a 17×12 inch sheet pan with parchment paper. Whisk the dry ingredients together in a medium bowl.
  3. In a large bowl, combine the egg yolks and sugar until well combined. Add the sour cream, melted butter and vanilla extract whisking until well combined. Add the dry ingredients and gently whisk together until well combined.
  4. Add the egg whites to a large mixer bowl. Whip on high speed until stiff peaks form. Gently fold about 1/3 of the whipped egg whites into the chocolate mixture. Add the remaining egg whites and gently fold together.
  5. Spread the cake batter evenly into the prepared pan. Bake for 10- 12 minutes.
  6. Remove the cake from the oven, immediately lifting the cake out of the pan using the parchment paper. Place it on the counter.
  7. While the cake is hot, use the parchment paper the cake was baked in, starting at the shorter end of the cake, slowly roll it up. Set it aside to cool.
  8. For the filling, mix heavy whipping cream, powdered sugar, vanilla extract and salt in a large mixer bowl. Whip on high speed until soft peaks form. Add in the mascarpone and whip until stiff peaks form.
  9. Unroll the cake roll carefully. Spread the filling onto the unrolled cake, then roll it back up without the parchment paper.
  10. Wrap it up in plastic wrap with the seam side down. Refrigerate until set.
  11. For the chocolate ganache, add chocolate to a medium sized bowl. Heat cream in the microwave just until it begins to boil, then pour it over the chocolate.
  12. Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to room temperature, then transfer to a large mixer bowl. Whip on high speed until lightened and thick enough to spread.
  13. Use a large serrated knife to diagonally cut off a 3-inch piece of the log. Use some of the chocolate ganache to attach the small log to the side of the larger log.
  14. Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines. Lastly, decorate it with sugared cranberries and rosemary. Refrigerate until ready to serve.
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