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French Chocolate Bûche De Noël Recipes for Christmas

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

 Chocolate Bûche de Noël

Chocolate Bûche de Noël

Basic Chocolate Bûche de Noël Recipe

11 ingredients


  • 7 Egg whites, large
  • 4 Eggs, large

Baking & Spices

  • 1 cup Cake flour
  • 6 oz Chocolate, unsweetened
  • 1 1/3 cups Granulated sugar
  • 1 Powdered sugar
  • 1/4 tsp Salt
  • 2/3 cup Sugar
  • 1 1/2 tsp Vanilla


  • 1/2 tsp Espresso, instant powder


  • 12 oz Butter, unsalted

Make the Cake

  1. Gather the ingredients together.
  2. Preheat the oven to 400 F.
  3. Grease a 10 x 15-inch rimmed baking sheet or jelly roll pan and line it with parchment paper.
  4. Grease the parchment with butter or spray it with cooking spray. Set the pan aside.
  5. Beat the eggs in the bowl of an electric mixer fitted with a whisk attachment until thick and foamy, about 5 to 6 minutes.
  6. Add the sugar, vanilla extract, and salt to the eggs and continue beating for 2 minutes.
  7. Carefully fold the flour, 2 to 3 tablespoons at a time, into the eggs. DO NOT FOLD ALL THE FLOUR AT ONCE. Once the flour is incorporated, stop mixing. Do not overmix or the cake will be tough.
  8. Gently spread the batter into the prepared pan. There will be peaks in the batter; gently smooth them with a spatula, but do not press the batter down.
  9. Bake the cake until the top springs back when gently pressed and the edges pull away from the pan, about 10 minutes.
  10. Put the baked cake onto a clean, dry kitchen towel and peel off the parchment paper.
  11. Let stand for 3 minutes and then lightly score the length of one short side of the cake, leaving a 1-inch border, taking care not to cut through the cake.
  12. Fold the scored end of the cake in toward the center and then gently continue to roll the cake, wrapped in the towel.
  13. Transfer to a rack, seam-side down and cool completely in the towel.
  14. While the cake cools, make the buttercream.

Make the Chocolate Buttercream

  1. In a clean, dry mixing bowl with a whisk attachment, beat the egg whites on high speed until soft peaks form. Set aside.
  2. In a small saucepan, bring the sugar and 2/3 cup water to a boil.
  3. Allow sugar-water mixture to boil until it has reduced to a thickened syrup consistency.
  4. Begin beating the egg whites on high speed again, and with the motor running, slowly pour the hot sugar syrup into the eggs in a steady stream.
  5. Pour the melted chocolate, espresso powder, and vanilla extract into the egg whites and continue beating until the meringue has cooled completely, about 5 minutes.
  6. Add the softened butter to the meringue, 2 tablespoons at a time, while beating on high speed until all of the butter is incorporated.
  7. If the buttercream becomes runny during this process, refrigerate the meringue until it has chilled through.
  8. Continue the process of beating the butter into the meringue.

Assemble the Chocolate Log

  1. Unroll the cake and set aside the towel.
  2. Evenly spread 2 cups (or your desired amount) of the chocolate buttercream on the inside of the cake, spreading in the direction of its natural curve, leaving a 1-inch border around the edges.
  3. Gently roll it back into a log.
  4. Trim the rough ends of the roll. Then cut off about 1/4 of one end of the cake roll on the diagonal. Reattach it to the center of the cake with some buttercream to resemble a "branch" protruding from the Yule log.
  5. Spread the remaining buttercream over the bûche de Noël to cover it. Gently drag a butter knife or a small offset spatula through the frosting to give the appearance of rough tree bark.
  6. Add a Père Noël figure and meringue mushrooms to complete the festive look.
  7. Chill the cake before serving it to allow the buttercream to set. Before serving, dust with confectioners' sugar and/or cocoa powder, if you like. Refrigerate any leftovers.

Chocolate Bûche de Noël

Chocolate with Cherry Flavored Bûche de Noël Recipe

29 ingredients


  • 1 cup Cherries
  • 1 Cherries
  • 1/2 tsp Ginger, powder
  • 1 Mint, leaves


  • 6 Eggs, large
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Baking & Spices

  • 1/4 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 2 tbsp Cocoa
  • 3/4 cup Cocoa powder
  • 2 tbsp Cornstarch
  • 1/8 tsp Cream of tartar
  • 4 oz Dark chocolate
  • 1/2 cup Flour
  • 1/4 cup Granulated sugar
  • 3 1/4 cup Icing sugar
  • 1 Icing sugar
  • 1/8 tsp Nutmeg
  • 1 tsp Salt
  • 1/2 cup Sugar
  • 1 cup Superfine sugar
  • 1 3/4 tsp Vanilla

Nuts & Seeds

  • 1/2 cup Almonds, skin-on


  • 1 tsp Butter
  • 1 cup Butter, unsalted
  • 1 1/4 cup Cream
  • 1/4 cup Heavy cream

Beer, Wine & Liquor

  • 2 tbsp Brandy


  • 5 tbsp Water

Directions :


In a small saucepan, scald cream over a medium heat. Pour over chocolate in small heat-proof bowl and let stand for 1 minute before stirring to completely melt chocolate.

Chill in refrigerator for 30 minutes, or until firm. Form into four rounded-pyramid-shaped balls. Press almonds into balls to resemble pinecones. Chill in fridge until ready to use.

Chocolate Sponge Cake:

Preheat oven to 375°F. Spray a 17 x 12-inch jelly roll pan with cooking spray and line with parchment.

Whisk together flour, cocoa powder, cornstarch, baking powder and ¼ tsp salt in a medium bowl.

In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites on low with remaining salt and cream of tartar until frothy, about 1 minutes. Increase the speed to medium and whip until soft peaks form. Add ¾ cup sugar, 2 tbsp at a time. Whip until the egg whites are stiff and glossy, about 2 minutes. Transfer to a large bowl.

In the same stand mixer bowl, whip egg yolks with remaining sugar and vanilla until slightly thickened, about 1 minute. Fold into whites. Sift dry ingredients over egg mixture and fold in.

Spread onto the prepared pan.

Bake until sponge is puffy and springs back when pressed, about 13 to 15 minutes. Cool for 5 minutes.

Sift icing sugar onto a clean tea towel and invert cake onto towel. Peel off the parchment. Starting at short end, roll up tightly with towel. Place seam side down on cooling rack.

Cherry Jam:

Combine cherries and sugar in a small saucepan over medium-high heat. Simmer for 7 minutes. Add spices and cook for 2 minutes.

Stir water with cornstarch in a small bowl to combine. Stir into cherries and simmer for 1 minute until thickened. Remove from heat and stir in butter.

Chocolate Whipped Cream:

Using a hand mixer, whip ingredients in a medium bowl until stiff peaks. Refrigerate until ready to use.

Chocolate Icing:

In the bowl of a stand mixer fitted with a paddle attachment, beat butter until fluffy and pale in colour, about 3 minutes. Stir in icing sugar 1 cup at a time until combined. Add cocoa. Increase speed and beat until fluffy, about 2 to 3 minutes. Add cream, vanilla and salt; beat until light and fluffy, about 2 minutes.

Brandy Syrup:

In small saucepan, bring water and sugar to a boil. Stir until sugar is dissolved, about 1 minutes. Stir in brandy.

Assemble the cake:

Unroll cake onto cutting board and remove tea towel. Brush with warm brandy syrup. Spread with cherry jam, then chocolate whipped cream; both to within 1/2-inch of edges. Starting at one short end, roll up tightly and place on serving plate, seam side down.

Spread roll evenly with chocolate icing. Using a fork, run tines along roll to create wood grain texture. Dust with icing sugar and decorate with cherries and mint. Add pinecones before serving.


Chocolate Bûche de Noël Recipe

16 ingredients


  • 1 Candied cherries


  • 4 Eggs, large

Baking & Spices

  • 3 (1-oz.)s unsweetened chocolate squares
  • 1/4 tsp A pinch table salt
  • 3/4 cup All-purpose flour
  • 3/4 tsp Baking powder
  • 1/4 cup Cocoa, unsweetened
  • 15/16 cup Granulated sugar
  • 43 tbsp Powdered sugar
  • 1 tsp Vanilla extract
  • 2 cups Whipped cream, sweetened

Oils & Vinegars

  • 1 Cooking spray


  • 1/2 cup Coffee, hot strong
  • 1 tbsp Instant coffee granules


  • 1/2 cup Butter, unsalted


  • 1/3 cup Water

Preparations :

  • Step 1

    Preheat oven to 400°F. Coat a 15- x 10- x 1-inch jellyroll pan with cooking spray; line with wax paper, and coat with cooking spray. Beat eggs, baking powder, and 1/4 teaspoon of the salt with a hand mixer on medium-high speed until combined, about 30 seconds. Gradually add 3/4 cup of the granulated sugar, beating until thick and light colored, about 4 minutes. Fold in flour, cocoa, and vanilla. Spread batter evenly into prepared jellyroll pan. Bake in preheated oven until cake surface springs back when gently pressed, about 12 minutes.

  • Step 2

    Sift 3 tablespoons of the powdered sugar in a 15- x 10-inch rectangle on a clean linen towel. Turn cake out onto sugar-coated towel; remove wax paper from cake. Trim crisp cake edges, if needed. Starting with the short end, carefully roll up cake and towel together, jellyroll style. Let cool completely on a wire rack, seam side down, about 1 hour.

  • Step 3

    Unroll cake; remove towel. Stir together hot brewed coffee and remaining 3 tablespoons granulated sugar in a small bowl until dissolved; brush mixture over cake. Spread with whipped cream, and reroll (without towel). Chill 30 minutes.

  • Step 4

    Stir together boiling water and instant coffee granules in a small heatproof bowl until dissolved. Melt chopped chocolate in the top of a double boiler; stir in butter, dissolved instant coffee mixture, and remaining pinch of salt until smooth. Remove from heat, and let cool until lukewarm, about 30 minutes. Stir in remaining 2 1/2 cups powdered sugar until a smooth, spreadable consistency is reached.

  • Step 5

    Spread chocolate frosting evenly over chilled cake. Score frosting with a spatula or fork tines to resemble bark of a tree. Garnish cake with candied cherries. Refrigerate at least 30 minutes or up to 3 days before serving.


Garnishing Your Bûche de Noël

Some optional garnishing ingredients that you can use to decorate your Bûche de Noël cake :

  • Thinly cut lemon slices : they can be placed on top of your cake with some small mint leaves. Do not use a lot of lemon slices. Two slices should do the trick.
  • Colorful cherries : these are a substitute for real cherries. Use red colored cherries and green colored ones to make flowers on top of the Bûche de Noël. Slice the red one in half, place in the middle of your chocolate cream along with four green colored as petals around the red one. Make as many as you wish.
  • Hazelnuts : ground some hazelnuts and put it on your Christmas cake.
  • Pinecones : use some as part of your cake decoration. It's classic and cheap.
  • For the log lines, use a fork and draw some rough lines. It doesn't have to be perfect.

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