Búche de Noël

As most of you know, I didn't grow up with Christmas, but I love the feeling Christmas gives me! I love the gatherings, I love the gift givings (who wouldn't ha?:), and most of all, I love baking all things Christmas!  And as I'm going through my "Christmas Perfect" baking book, I come across this wonderful recipe: Búche de Noël or as it's known in English Yule log.

A tradition of celebrating Christmas and winter solstice by burning a wood log in the hearth but this ceremony has discontinued as large fireplaces has become rare in the normal size living rooms.  Even though it's unknown who was the genius who has baked this pastry for the first time, the origin of the pastry is French.

Búche de Noël is a log-shaped sponge cake filled with chocolate buttercream and dusted with powder sugar & decorated with chocolate frosting, holly leaves & meringue mushrooms. I decided to skip the meringue mushrooms but had so much fun baking the rest...hope you enjoy this traditional Christmas pastry!

Búche de Noël

Yield: 9" long                                 Bake time: 20 minutes


  • 6 large eggs; separated
  • 3/4 cup sugar
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon vanilla


  • 1 cold cup of whipping cream
  • 2 tablespoons unsweetened cocoa powder
  • 4 tablespoons sugar
  • 1/2 teaspoon vanilla



1. Preheat the oven to 350 F(175 C)
2. Line a baking tray with parchment paper
3. In a medium size bowl and Using an electric mixer, beat the egg yolks, sugar and vanilla together until fluffy and doubled in volume
4. In a separate bowl, whisk the egg whites until they form soft peaks
5. Slowly fold in the egg whites in the egg yolk batter and then gently fold in the cocoa.
6. Pour the batter into the prepared pan and level the surface with a palette knife
7. Bake for 20 minutes, until risen
8. Take out of oven and let cool for about 5 minutes
9. Dust the cake with powdered sugar and Place a clean kitchen cloth over the baking tray (just as seen on the picture)
10. Gently flip the tray over and remove the tray
11. Slowly remove the paper and dust more powdered sugar on the other side the cake and start rolling the kitchen cloth along with the cake
12. let it cool on a cooling rack
13. Once your cake is completely cool, unroll the cake slowly and spread 3/4 of an inch chocolate frosting over the cake then roll back in without the kitchen towel
14. Cover the cake in plastic wrap and keep in the refrigerator overnight
15. Make a batch of chocolate Fudge buttercream frosting and cover the cake
16. Cut one end of the cake in an angel and place on your serving plate


1.Place your mixing bowl and the whisk attachment in the freezer for 15 minutes
2.Place the vanilla, sugar and cocoa powder in the cold bowl and mix together
3.Stir in the cold whipping cream slowly and continue mixing until you reach stiff peak