Instructions

1. Prepare the Sponge Cake:

• Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper.
• In a large mixing bowl, whisk the eggs and granulated sugar together until light, fluffy, and pale in color (about 5-7 minutes).
• In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
• Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Add the vanilla extract and mix until fully combined.
• Pour the batter into the prepared pan and spread it into an even layer.
• Bake for 10-12 minutes, or until the cake springs back when lightly touched. The cake should be soft and springy, not dry.

2. Roll the Cake:

• While the cake is baking, lay a clean kitchen towel on the counter and sprinkle it generously with powdered sugar.
• Once the cake is baked, remove it from the oven and immediately flip it onto the powdered sugar-dusted towel.
• Carefully peel away the parchment paper, and while the cake is still warm, roll it up with the towel. Start at one short edge and roll the cake up tightly but gently.
• Let the cake cool completely while rolled up. This helps it retain its shape and prevents cracking when unrolled.

3. Make the Chocolate Buttercream:

• In a large bowl, beat the softened butter until creamy and smooth (about 1-2 minutes).
• Gradually add the sifted powdered sugar and cocoa powder, beating until smooth and well combined.
• Add the vanilla extract and a pinch of salt, then slowly add heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency. If the buttercream is too thick, add more cream; if it’s too thin, add more powdered sugar.
• Beat for an additional 2 minutes until fluffy and smooth.

4. Prepare the Filling (optional):

• In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. This will be used to fill the rolled cake.

5. Unroll and Fill the Cake:

• Once the cake has completely cooled, carefully unroll it from the towel. Spread a thin layer of chocolate buttercream over the entire surface, leaving about 1/2 inch around the edges.
• If using the whipped cream filling, spread it over the buttercream.
• Roll the cake back up tightly, starting from the short side. Do this gently to avoid cracking the cake.

6. Frost the Bûche de Noël:

• Place the rolled cake seam side down on a serving platter.
• Spread a generous layer of chocolate buttercream over the entire log, using a spatula to smooth it out and create a bark-like texture. You can use the back of a spoon to create ridges to mimic tree bark.

7. Garnish (Optional):

• Dust the log with powdered sugar to resemble “snow.”
• Decorate the cake with fresh berries, sprigs of rosemary, chocolate shavings, or any other festive decorations of your choice.
• For a more traditional look, create small mushroom-shaped decorations using meringue mushrooms (optional).

8. Serve:

• Chill the Bûche de Noël in the fridge for about 30 minutes to allow the frosting to set before serving.
• Slice and serve chilled. It’s perfect with a cup of coffee or hot chocolate!