Bûche de Noël (Yule Log)

 

Everyone at work likes my roll cakes, so I decided to tackle a Yule Log.  It's just a chocolate Swiss Roll decorated to look like a branch.

Most recipes want you to make the decorations out of marzipan, or adorable meringue mushrooms and sugared cranberries.  I don't like marzipan and was going to use fondant.  Then half my face suddenly swelled up from some old surgical implants and I found myself scheduled for an oral surgery to get them out.  Surprised I even made the cake part, but I was trying to put on a couple of pounds before the operation.

I found recipes using chocolate-hazelnut for the filling, like a cream Nutella.  Then I found two bottles of Amaretto in the liquor cabinet and decided on almond-chocolate instead.  You can use plain vanilla if you want, or even just whipped cream like a Ho-Ho.  The amount of internal flavoring is up to you.

I did cheat on the top ganache by using leftovers from work.  Again, four days before surgery and working 8-10 hours a day with a raging tissue infection.  For once, I was glad to be wearing a mask.  The recipe I'm following from Sally's Baking Addiction has a safe ganache recipe that I feel comfortable endorsing untried.

If you check her post, I would skip the comments about cracking.  Those cakes were probably overbaked or not rolled in the towel soon enough.  My cake came out soft, flavorful, and did not crack at all.  I was even able to peel off the wax paper easily.  I used a pan slightly smaller than called for in the recipe, but it wouldn't have changed the thickness of the cake by more than one or two millimeters.  Just don't overbake the cake.

I'm breaking down the process into its three main components: cake, filling, and ganache.  Any can be used for other purposes.  And you can make this cake without cutting the branch or decorating, as a regular chocolate roll.

Cake

4 egg, room temp, separated
1/3 C granulated sugar
1/3 C light brown sugar
*1 Tb strong coffee or 1 tsp coffee liqueur (Kahlua)
1/4 C unsalted butter, melted and cooled, or 3 Tb oil
1 tsp vanilla
1/2 C flour
*3 Tb cocoa powder, plus more for dusting
1 tsp baking powder
1/4 tsp salt

1.  Prepare a 12"x17" pan by spraying or greasing bottom.  Line with parchment or wax paper, then grease the paper.  Preheat oven to 350º.

2.  Whip the whites until foamy.  Add granulated sugar gradually and whip to firm peaks.  Set aside.

3.  In a separate bowl, beat yolks, brown sugar, and vanilla until fluffy and a light caramel color.

4.  Sift together flour, cocoa powder, baking powder, and salt.  To the yolk mixture, add butter, coffee, and flour mixture.  Stir until just combined.

5.  Stir in about 1/3 of the egg whites to the stiff batter.  Don't worry about deflating them at this point.  They will make the batter smoother.  Fold in remaining egg whites to create a light batter.

6.  Pour batter into prepared pan.  Gently smooth to all the edges and corners.  It won't look like there's enough, but it will cover the surface.  You can shake the pan to even it out, but don't smack on the counter.  You're still trying to maintain the whipped egg whites.

7.  Bake about 10 minutes, until top is firm and springy, but not brown at the edges.  I started checking at 8 minutes.  While cake is baking, spread out a thin towel and sprinkle with another tablespoon of cocoa powder.

8.  Allow cake to sit in pan just a minute, while you loosen the edges of the paper lining.  Flip out onto the towel.  Don't worry about breaking the cake; commit to the flip.  Once centered on the towel, gently peel off the paper lining.  This is when you might tear the cake.  If you greased the paper well and do it as soon as you can touch the cake, it will peel off easily.

9.  Fold the edge of the towel over one of the short sides.  Roll up cake inside the towel.  Place on a rack to cool slowly, so it retains both moisture and shape.  This takes about 2-3 hours.

Filling

*2 oz cream cheese
2 oz unsalted butter
2-1/2 C powdered sugar
*1 Tb amaretto
1 tsp cocoa powder
milk as needed

1.  Beat together cream cheese and butter.  Gradually beat in powdered sugar.  Add amaretto and cocoa powder and beat until evenly distributed.  At this point, the frosting will be dry-ish and not fluffy.

2.  Add milk a tablespoon at a time and continue whipping to desired consistency.  Finished filling should be easily spreadable, but thick enough to control.

3.  Unroll cake.  You can leave it on the towel.  Spread filling all over top, all the way to the edges.  Re-roll, without the towel in the middle.  That's where the filling is now.  Place seam-side down on a plate, or wrap it in plastic to finish another time.  At this point, the cake can be frozen for up to a month.

Ganache and finishing

1/2 C cream

4 oz dark chocolate or semi-sweet chips

1 Tb corn syrup, optional for gloss

1.  Chop chocolate if necessary and place in a microwaveable bowl.

2.  Bring cream to a low boil.  Pour over the chocolate.  Let rest one minute, then stir to melt.  If it absolutely refuses to become smooth, microwave at half power in 30 second increments.  If a glossy sheen is desired, stir in corn syrup.  Allow mixture to cool slightly, so it is a spreadable consistency and only slightly runny.

3.  Cut end of cake on a diagonal and reposition piece on the side or top to be the branch on the serving platter.

4.  Spread the ganache over the cake.  Smooth with a spatula.  Create ridges to look like bark, or run a fork down the length of the cake for deeper bark markings.  Decorate with candied fruits, fresh rosemary, meringue mushrooms, or any other pieces you would like.  Refrigerate until 30 minutes before serving.

Makes 1 cake, about 8-12 servings  (or 6 if you take it to my work)

Difficulty rating  :)