Yule Log Cake – Bûche de Noël

Make sponge cake: Bake at 390ºF/200ºC for 8-10 minutes. Remove from the oven. Let it cool completely before filling.

Make the rum syrup: Pour the water with the sugar in a saucepan. Place at medium heat and let it boil. The sugar should be completely dissolved. Once it comes to the boil, turn off the heat and let it cool completely. Place the syrup in a bottle with the help of a funnel, add the rum, close and shake to mix well. Set aside at room temperature.

Make mascarpone cream: Pour heavy cream along with mascarpone cheese into freeze bowl and beat with an electric mixer into low speed. Once cream is becoming to form stiff peaks, add sugar little by little stirring the whole time. Increase speed gradually but without reaches high one. Ideally use medium speed. Before finish to beat the cream, add vanilla extract along with coffee extract and cocoa powder. Beat until get a perfect whipping cream. Be sure not to over-beat, otherwise cream will become lumpy and butter-like. Cover with plastic wrap and chill until used it.

Fill the sponge cake: Carefully unroll the cake and remove the baking paper. Moisten with the rum syrup, wait a few seconds for it to be absorbed. Fill the cake with mascarpone and coffee cream. Begin to fill for the end that is the part that we will roll first. Stuff generously with the cream. Cover the rest of the cake, reaching all the edges, with the cream. Spread with a spatula.

Make chocolate ganache: Chop the dark chocolate, set aside. In a saucepan pour the liquid cream, place at medium heat and let it come to simmer. Remove from the heat, add the chopped chocolate and leave to stand for 2 minutes. Mix until a homogeneous and silky texture is obtained. Pour into a bowl, cover with film and leave to cool. Once it has cooled, store in the fridge for 1-2 hours. We must achieve a consistency that is spreadable, but not hard. If we let it cool too much, it will take too much consistency and we will not be able to spread it over the log.

Prepare the sponge cake to create the log. Cover with ganache.

Make modeling chocolate leaves. Join the petals.

Decorate the cake. Enjoy! For detailed directions please visit: https://bake-street.com/en/buche-de-noel-chocolate-and-coffee/