For a purely joyous, bells-are-ringing holiday extravaganza, a bûche de Noël is simply unbeatable. Translated literally as “yule log,” it’s a traditional French Christmas cake, but anyone can make or enjoy one. Though this treat might look like the territory of professional bakers, it’s actually fairly easy to make at home.

Ingredients

CHOCOLATE SPONGE
• 3 eggs
• 75g caster sugar
• 1 tbsp cocoa
• 50g Doves Farm Organic Plain White Flour
• butter, for tray

CHOCOLATE FILLING
• 50g butter
• 75g icing sugar
• 1 tbsp cocoa
• CHOCOLATE LOG TOPPING
• 75g butter
• 75g icing sugar
• 75g plain chocolate

Chocolate Sponge

  1. Pre-heat the oven.
  2. Rub some butter around the inside of a 23x33cm/9x13” Swiss roll tin or insert a baking liner.
  3. Separate the eggs into two bowls and beat the whites until stiff.
  4. Add the sugar to the yolks and beat until thickened.
  5. Sieve the cocoa over the yolks and beat again.
  6. Gently fold the egg whites into the yolks with a metal spoon, using a cutting and turning action.
  7. Sieve the flour into the bowl and gently combine by cutting and folding with the spoon.
  8. Pour the mixture into the prepared tin, spreading it out to the edges.
  9. Bake for 10-12 minutes.
  10. Spread a clean tea towel over the baking tray, place a chopping board on top and invert everything together.
  11. Remove the baking tray, and cake liner if used, to leave the sponge on the tea towel.
  12. Using the tea towel for support, roll the long edge of the sponge into a cylinder with the cloth inside.
  13. Leave the cloth and sponge cylinder to cool completely.

Chocolate Filling

  1. Put the filling butter into a bowl and beat it until it is light and fluffy.
  2. Sieve the icing sugar and cocoa into the bowl and beat until combined and soft.
  3. Gently unroll the cold sponge.
  4. Spread the filling all over the inside of the sponge.
  5. Roll up the filled sponge, making sure the filling stays inside. You can use the tea towel to help with this.
    Chocolate Log Topping
  6. Put the topping butter into a bowl and beat it until it is light and fluffy.
  7. Sieve the icing sugar into the bowl and beat until combined.
  8. Gently melt the chocolate and mix this into the bowl.
  9. Spread the topping over the rolled-up sponge.
  10. Drag a fork through the icing to create a log texture.

Equipment

23x33cm/9x13” Swiss roll tin, clean tea towel and 2 x mixing bowls

Temperature
200°C, Fan 180°C, 400°F, Gas 6

Cooking time
10-12 minutes

Yorkshire-Kitchen