The Daring Bakers Make Buche de Noel (Yule Log Cake)

Name: The Daring Bakers Make Buche de Noel (Yule Log Cake)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 79 milliliters cake flour (aka cake & pastry flour), spoon flour into dry-measure cup and level off; 79 milliliters cornstarch; 59 milliliters Dutch-processed cocoa powder; 3 larges egg yolks; 3 larges eggs; 177 milliliters granulated sugar; 1 pinch pinch of salt

Need a dairy free dessert? The Daring Bakers Make Buche de Noel (Yule Log Cake) could be a super recipe to try. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains roughly 17g of protein, 15g of fat, and a total of 653 calories. If you have granulated sugar, cornstarch, egg yolks, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In the small bowl, stir together the flour, cornstarch, and chocolate. Sift 1/3 of the dry ingredients over the egg mixture. Using a spatula, fold in the flour. Make sure you get all the way to the bottom of the bowl and pull up any of the flour mixture. Repeat with another third of the flour mixture, and then with the last of the flour. There should be no dry lumps or specks.

Ingredients you will need

Corn Starch

Chocolate

All Purpose Flour

Egg

Equipment you will use

Spatula

Bowl

Pour the batter into the prepared pan and smooth the top so that the cake is distributed evenly throughout the pan.

Equipment you will use

Frying Pan

Bake for 10 to 12 minutes. (Start making the filling.) The cake should spring back when touched and a tester should come out clean. Make sure it does not cook too long because it can dry out, making it difficult to roll.

Ingredients you will need

Roll

Equipment you will use

Oven

Remove cake from oven and allow it to sit in the pan on a wire rack.Preparation Chocolate Cream Cheese Filling

Ingredients you will need

Cream Cheese

Chocolate

Equipment you will use

Wire Rack

Oven

Frying Pan

In the bowl of the stand mixer (paddle attachment), mix together the softened cream cheese and the sugar at medium speed until it is creamy.

Ingredients you will need

Cream Cheese

Sugar

Equipment you will use

Stand Mixer

Bowl

Make sure the melted chocolate has cooled.

Ingredients you will need

Chocolate

Add it to the cream cheese mixture and mix at medium speed until the chocolate color is even throughout. Scrape down the sides as necessary.

Ingredients you will need

Cream Cheese

Chocolate

Stir in the milk and vanilla extract.

Ingredients you will need

Vanilla Extract

Milk

Add additional milk as necessary to keep the filling from getting stiff.Assembly Part 1

Ingredients you will need

Milk

Run a knife around the edges of the pan to loosen the cake.

Equipment you will use

Knife

Frying Pan

Turn the cake pan over onto a flat surface. Lift away the pan and remove the parchment paper.

Equipment you will use

Baking Paper

Cake Form

Lay another piece of parchment nearby and dust it with powdered sugar. Carefully turn the cake over and place it on the new parchment.

Ingredients you will need

Powdered Sugar

Gently spread the chocolate cream cheese filling on the cake, staying about one inch away from the edges.

Ingredients you will need

Cream Cheese

Chocolate

Spread

Carefully turn over one long edge of the cake onto itself, pressing on the parchment. Continue rolling the cake, using the parchment to keep the cake snug all the way. The cake may crack a little, and thats ok because you will cover the cracks with the buttercream.

Make sure the cake is laying seam-side down. Wrap the parchment around the cake and then wrap in the towel. Gather the ends and tie them up as shown in the photo above.

Ingredients you will need

Wrap

Place on a sheet pan in the refrigerator and chill for several hours or overnight.Preparation Buttercream (Prepare up to 2 days in advance and refrigerate. Return to room temperature before decorating the cake.)

Equipment you will use

Frying Pan

In the 2-quart sauce pan, add water to about half full. Bring to a boil then reduce heat to a simmer. Dissolve the espresso powder in the vanilla.

Ingredients you will need

Instant Espresso

Vanilla

Sauce

Water

Equipment you will use

Sauce Pan

In the bowl of the stand mixer, whisk together the egg whites and the sugar. Set the bowl over the pan of simmering water and stir gently until the sugar is fully dissolved and the egg whites are hot.

Ingredients you will need

Egg Whites

Sugar

Water

Equipment you will use

Stand Mixer

Whisk

Bowl

Frying Pan

Using the whisk attachment, whip the eggs and sugar until the mixture is cool to the touch. Attach the paddle and beat in the softened butter. Continue beating until the mixture is smooth.

Ingredients you will need

Butter

Sugar

Egg

Equipment you will use

Whisk

Add the melted and cooled chocolate and beat until the chocolate color is even throughout. Slowly add the vanilla espresso mixture 1 teaspoon at a time, mixing each time. (

Ingredients you will need

Chocolate

Espresso

Vanilla

Add slowly to make sure the buttercream doesnt curdle.)Preparation Marzipan Mushrooms (Prepare up to 3 days in advance and store in an airtight container.)

Ingredients you will need

Mushrooms

Marzipan

In the bowl of the stand mixer (paddle attachment), beat the marzipan and half the sugar on low speed until the sugar is absorbed.

Ingredients you will need

Marzipan

Sugar

Equipment you will use

Stand Mixer

Bowl

Add the remaining sugar and mix it in. It will look like fine crumbs.

Ingredients you will need

Sugar

Add 2 tablespoons of corn syrup and stir until the mixture starts to hold together when pressed with your hands. You may need to add a little more corn syrup, just test the consistency of the mixture as you go. It should still feel dry and crumbly, not sticky.

Ingredients you will need

Corn Syrup

Knead the marzipan on a sheet of wax paper until it is smooth. If the marzipan is still crumbly, you can dip your fingers in a little corn syrup and continue kneading.

Ingredients you will need

Corn Syrup

Marzipan

Dip

Equipment you will use

Wax Paper

Roll the marzipan into a cylinder and cut into 1-inch lengths.

Ingredients you will need

Marzipan

Roll

Roll half of the pieces into balls and shape like mushroom caps. Take the remaining pieces and form bases of the mushrooms and press the caps and bases together.

Ingredients you will need

Mushrooms

Roll

Smudge the mushrooms with a little cocoa powder.Final Assembly

Ingredients you will need

Cocoa Powder