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Buche de Noel (Christmas Yule Log Cake)
This delicious French chocolate Christmas cake is one all the family will love and it's easy to make too
Ingredients
- 150 g caster sugar
- 4 eggs
- 125 g self-raising flour
- 3 tbsp cocoa powder
Filling
- 284 ml double cream thick cream
- 200 g icing sugar confectioner's sugar
To decorate
- 50 g unsalted butter
- 50 g cream cheese
- 100 g dark chocolate
- 225 g icing sugar confectioner's sugar
- 100 g cocoa powder
Instructions
- Preheat oven to 200C and line a swiss roll tin
- Beat eggs and sugar till at least twice their original volume
- Fold in sifted flour and cocoa powder with a metal spoon
- Spread onto swiss roll tin and bake for 10 mins till cake bounces back when pressed in the centre
- Tip cake onto a fresh piece of baking paper and roll with the old paper and leave to cool
- Whip cream and sugar and spread over the cake base and roll up again
- Cut a thick diagonal slice and arrange this as the branch of the yule log
- Melt chocolate in a Bain Marie or in bowl over bubbling water and beat with butter, cream cheese, icing sugar and cocoa
- this frosting all over the yule cake and roughen the top with a fork for bark effect, add holly for decoration and sift over some icing sugar like falling snow
Notes
See notes in blog post above on how to roll this cake
Nutrition
Calories: 442kcalCarbohydrates: 66gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 101mgSodium: 48mgPotassium: 262mgFiber: 4gSugar: 50gVitamin A: 591IUVitamin C: 1mgCalcium: 49mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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