Buche de Noel, or Yule Log Cake, is a classic Christmas dessert for a reason. I know you’ll love this chocolatey, rich, (gluten-free!) yet surprisingly light cake.
I make one of these beauties almost every year. A big, beautiful Buche de Noel decorated with meringue mushrooms and marzipan holly is the perfect centerpiece for your holiday table. First of all, it’s chocolate (duh, always a good thing) and, even better, it can be made well ahead of time.
Buche de Noel is rich, yet surprisingly light!
The base of my Buche de Noel is a flourless chocolate sponge-cake. Since the cake is flourless this also happens to be a gluten-free dessert. Both the sponge cake and the fluffy, whipped-cream filling are super light. You’ll find that a bite of this festive dessert almost melts in your mouth.
If you’ve never made a roll-cake before check out these detailed photos showing the process. Click on the right arrow to view the slider. You can also visit this post to see a video of how to roll the cake.
This is really not a difficult recipe, though it is a little bit of a project since you have to make the cake, filling, ganache and decorations. You could simplify the recipe by eliminating the mushrooms or using fondant to make the holly or even buying edible decorations at the craft store. But this is the baking season. So why not get in the kitchen, have fun, and wow your friends and family with this spectacular cake!
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