Bûche De Noël (Yule Log) Cake

Recipe

Mix the Ingredients

• Separate eggs and beat yolks until thick and lemon colored. Make sure not to get any yolk in the separated whites, we will be whipping them stiff later.
• In a large bowl, stir together dry ingredients then add beaten yolks and vanilla and stir to combine.
• In a separate bowl beat egg whites until stiff but not dry
• Gently fold egg whites into chocolate mixture until combined taking care not to deflate the batter.

Bake & Stretch the Cake

• Line baking sheet with parchment paper and either spray with nonstick spray or swipe with cold butter.
• Pour and smooth cake batter into and and bake at 375° for 14-17 minutes. Do not overbake.
• When done baking, place a clean tea towel over the hot cake and invert onto a cooling rack.
• Peel back the parchment paper and gently roll the hot cake in the towel starting from the short end to stretch the outer edge of the cake.
• Unroll and do another stretch from the opposite end, going slowly so your cake doesn’t crack
• Unroll and allow the cake to cool and rest

Fill & Roll the Cake

• Meanwhile, prepare whipped cream filling by combining heavy cream and sugar in a bowl and slowly mixing until the sugar dissolves
• Then beat on high until cream is whipped and stir in vanilla
• Spread whipped cream filling evenly on cooled cake
• Roll up the cake and refrigerate for at least 1 hour

Ganache Frosting

• For Chocolove Ganache, break up both bars of Rich Dark 65% in a heatproof bowl
• Heat heavy cream in a small saucepan until it begins to boil, then pour hot cream over Chocolove Rich Dark chocolate and let sit for 2-3 minutes
• Stir together cream and melted chocolate until smooth and glossy
• Pour ganache over chilled cake and add decorative garnishments
• Slice with a serrated knife and serve