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Buche de Noel Cake

 This decadent yule log cake dates to 19th century France where it was served as a traditional holiday dessert. Featuring Black Walnut Sugar and Bourbon Chestnut Herbal Tea, this cake resembles a miniature Yule log with its Dutched – Cocoa and Buttercream center and Chocolate Ganache frosting.

 This decadent yule log cake dates to 19th century France where it was served as a traditional holiday dessert. Featuring Black Walnut Sugar and Bourbon Chestnut Herbal Tea, this cake resembles a miniature Yule log with its Dutched – Cocoa and Buttercream center and Chocolate Ganache frosting.

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Buche de Noel Cake
Buche de Noel Cake

In stock

$2.89

Summary

    From The Spice & Tea Exchange®
    2/3 cup Pound Cake Sugar
    1 1/2 tsp. Madagascar Vanilla Extract
    1/4 cup Cocoa – Dutched
    1 tsp. True Ceylon Cinnamon
    1 tsp. Bourbon Black Walnut Sugar
    1 cup Bourbon Chestnut Herbal Tea

    From the Grocer
    4 eggs, separated
    1/4 cup vegetable oil
    1/2 cup flour + 1 Tbsp.
    1 tsp baking powder
    1/4 tsp. salt
    1/2 cup butter, sof tened
    3 cups powdered sugar
    1 tsp Bourbon (optional)
    1/2 cup Chopped walnuts
    1 cup dark chocolate chips
    1/2 cup heavy cream

    PREHEAT oven to 350°degrees.
    SEPARATE egg whites from the yolks (keep yolks aside). Whisk the whites in a standing mixer bowl until stiff peaks form. Remove egg whites and place in a separate bowl. Add yolks into the mixer and beat until light and frothy.
    ADD vegetable oil, Pound Cake Sugar and 1 tsp. Madagascar Vanilla Extract.
    MIX in dry ingredients, flour, Cocoa - Dutched, baking powder, salt, and ½ tsp. True Ceylon Cinnamon. Detach the bowl from the mixer. Add egg whites. Use a rubber spatula to fold in the whites. Don’t over mix.
    SPRAY a 12x18 baking sheet with cooking spray. Spread batter onto the pan, making sure the batter reaches all the corners. Bake in oven for 10 minutes.
    REMOVE from oven. Spread out a large piece of parchment paper and sprinkle 1 Tbsp. flour on it. Immediately turn cake out onto parchment paper. Peel off the old paper and roll cake up lengthwise. Place in the refrigerator to fully cool.

    For the buttercream: STEEP Bourbon Chestnut Herbal Tea per package instructions. Set aside to cool.
    BEAT butter and powdered sugar in a bowl. Add remaining Madagascar Vanilla Extract, True Ceylon Cinnamon, Bourbon Black Walnut Sugar and bourbon, and mix. Add steeped tea one tablespoon at a time and beat until frosting is at a thick consistency. Stir in chopped walnuts.
    UNROLL the cake and spread frosting over the whole surface. Re-roll the cake and place in the refrigerator for 10-15 minutes to slightly firm up the frosting.

    For the Chocolate Ganache: IN a microwave safe bowl, add chocolate chips and heavy cream. Microwave for 45-50 seconds until cream is hot (chocolate will not look melted). Remove and stir until smooth.
    Decorating Tips:
    REMOVE cake from refrigerator. Cut off about 1 inch from each end and discard.
    PLACE the log on a serving platter. Cut a piece, about 3-4 inches off one end. Using a small amount of the ganache as your glue, affix the piece of cake to the backside of the cake to create a branch (refer to our images for inspiration).
    CUT a second piece slightly diagonally, but around the same size as the first piece. Affix this piece of cake to the frontside of the cake.
    USE an offset spatula to completely cover the log with ganache; do not cover the ends and keep the cake swirl exposed.
    MAKE lines in the chocolate with the spatula to resemble tree bark.
    PLACE into the refrigerator until ready to serve. Decorate with sugared cranberries and rosemary if desired

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