Bûche De Noël (Yule Log Cake)

Ingredients

• Hide ingredients for Sponge Cake Sheet or Chocolate Génoise, baked and cooled as for Cake Sheet for Roll Cakes 1 Sponge Cake Sheet or Chocolate Génoise, baked and cooled as for Cake Sheet for Roll Cakes (opens in new tab) Sponge Cake Sheet or Chocolate Génoise, baked and cooled as for Cake Sheet for Roll Cakes
  • ¾ cup sifted (75g) cake flour
  • ¼ cup (60g) milk
  • 3 tablespoons (45g) unsalted butter
  • ¾ cup (150g) sugar
  • 5 large eggs
  • 1 teaspoon baking powder
  • 1 ½ to 2 cups filling
  • (Any frosting)
  • (Powdered sugar)

  Sub-recipe steps

  1. Measure and return to the sifter: ¾ cup sifted (75g) cake flour
  2. Heat in a small saucepan until the butter is melted: ¼ cup (60g) milk; 3 tablespoons (45g) unsalted butter
  3. Combine in a large bowl, or in a stand mixer with the whisk attachment, and beat until light-colored, tripled in volume, and the consistency of softly whipped cream (about 5 minutes in a stand mixer, 7 to 10 minutes with a handheld mixer): ¾ cup (150g) sugar; 5 large eggs
  4. Beat in: 1 teaspoon baking powder
  5. Reheat the butter and milk until steaming hot. Sift the flour mixture in 3 additions over the top of the egg mixture and fold in. Add the hot milk mixture all at once and fold in until well combined. Scrape the batter into the pan and spread evenly. Bake until the top is golden brown and springs back when lightly pressed, 8 to 10 minutes. While the cake is still hot, run a knife along the edges to release it from the pan. Immediately invert the cake onto a sheet of parchment paper on top of a sheet pan or cutting board and remove the pan. Let the cake cool completely before peeling off the paper liner.
  6. Peel off the paper liner and place a fresh sheet of parchment paper on top. Flip the cake and peel off the parchment paper the cake was cooled on, removing the brown “skin” from the cake as you do so. Spread the cake with: 1 ½ to 2 cups filling
  7. Roll, wrap, and refrigerate as for Cake Sheet for Roll Cakes.
  8. If desired, frost with: (Any frosting)
  9. or sift over the cake before serving: (Powdered sugar)
• Hide ingredients for Filling: 2 cups Chocolate Mousse Frosting, Whipped Cream flavored with cocoa powder, Meringue Buttercream I or II flavored with espresso powder or Whipped Ganache Filling 1 Filling: 2 cups Chocolate Mousse Frosting, Whipped Cream flavored with cocoa powder, Meringue Buttercream I or II flavored with espresso powder or Whipped Ganache Filling (opens in new tab) Filling: 2 cups Chocolate Mousse Frosting, Whipped Cream flavored with cocoa powder, Meringue Buttercream I or II flavored with espresso powder or Whipped Ganache Filling
  • 2 large eggs
  • 2 cups powdered sugar, sifted
  • ½ cup milk, coffee, or water
  • ⅛ teaspoon salt
  • 4 ounces unsweetened chocolate, finely chopped
  • 6 tablespoons (¾ stick) unsalted butter, cut into small pieces
  • 1 teaspoon vanilla

  Sub-recipe steps

  1. Whisk together in a medium heatproof bowl, preferably stainless steel: 2 large eggs; 2 cups powdered sugar, sifted; ½ cup milk, coffee, or water; ⅛ teaspoon salt
  2. Set the bowl in a large skillet of barely simmering water and heat, stirring constantly, until the mixture registers 160°F on an instant-read thermometer. Remove from the heat and stir in: 4 ounces unsweetened chocolate, finely chopped; 6 tablespoons (¾ stick) unsalted butter, cut into small pieces; 1 teaspoon vanilla
  3. Stir until the chocolate and butter are melted and the mixture is smooth. Set the bowl in a larger bowl of ice water and beat on high speed until the frosting holds a shape, 7 to 10 minutes. This keeps, refrigerated, for up to 4 days.
• Hide ingredients for Frosting: Chocolate Satin Frosting, Chocolate Ganache cooled to frosting consistency, or Milk Chocolate Mocha Glaze or Frosting 1 Frosting: Chocolate Satin Frosting, Chocolate Ganache cooled to frosting consistency, or Milk Chocolate Mocha Glaze or Frosting (opens in new tab) Frosting: Chocolate Satin Frosting, Chocolate Ganache cooled to frosting consistency, or Milk Chocolate Mocha Glaze or Frosting
  • 1 cup evaporated milk or heavy cream
  • 6 ounces unsweetened chocolate, coarsely chopped
  • 1 ½ cups sugar
  • 6 tablespoons (¾ stick) unsalted butter, cut into small pieces
  • 1 teaspoon vanilla or other extract such as peppermint or orange

  Sub-recipe steps

  1. Bring to a boil in a small saucepan: 1 cup evaporated milk or heavy cream
  2. Remove from the heat and add: 6 ounces unsweetened chocolate, coarsely chopped
  3. Cover and let stand, without stirring, for 10 minutes. Scrape into a food processor or blender and add: 1 ½ cups sugar; 6 tablespoons (¾ stick) unsalted butter, cut into small pieces; 1 teaspoon vanilla or other extract such as peppermint or orange
  4. Process until the mixture is perfectly smooth, 1 minute or more. Transfer to a bowl. If necessary, let stand for a few minutes (longer if you used cream), until thickened to the desired spreading consistency. This keeps, refrigerated, for up to 1 week if made with cream, or for up to 3 weeks if made with evaporated milk.
• Hide ingredients for ½ cup Moistening Syrup 1 ½ cup Moistening Syrup (opens in new tab) ½ cup Moistening Syrup
  • 1 cup sugar
  • ⅔ cup water

  Sub-recipe steps

  1. Combine in a small saucepan: 1 cup sugar; ⅔ cup water
  2. Cook, stirring gently, over low heat just until the sugar is dissolved; the syrup does not have to come to a simmer. Remove from the heat and let cool, uncovered, before using. This keeps in a covered jar for up to 3 weeks at room temperature or for up to 6 months refrigerated.
• ¼ to ⅓ cup brandy or dark rum, to taste
• Hide ingredients for Meringue Mushrooms 1 Meringue Mushrooms (opens in new tab) Meringue Mushrooms
  • Unsweetened cocoa powder
  • 2 ounces (55g) semisweet or bittersweet chocolate, coarsely chopped

  Sub-recipe steps

  1. Prepare: Swiss Meringue
  2. Scrape the meringue into a large pastry bag fitted with a ½-inch plain tip. Pipe thin pointed “kiss” shapes about 1 inch tall onto the baking sheets to make mushroom stems. Pipe round button shapes in different sizes to make mushroom caps. Use a lightly moistened or damp finger to smooth the tops of the caps if necessary. Dust lightly with: Unsweetened cocoa powder
  3. Bake until crisp and completely dry, about 2 hours.
  4. Let cool overnight in the turned-off oven.
  5. Melt in a double boiler or a heatproof bowl set over a pan of barely simmering water: 2 ounces (55g) semisweet or bittersweet chocolate, coarsely chopped
  6. Use a sharp knife to cut off and discard the pointed ends of the meringue stems. Spread a little melted chocolate on the flat side of each meringue mushroom cap and attach the stems while the chocolate is still soft. Let stand until the chocolate is set. The mushrooms can be stored in an airtight container for up to 4 weeks.