Chocolate Chiffon Cake Bûche de Noël.
Table of Contents
Show
Ingredients of Chocolate Chiffon Cake Bûche de Noël
- Prepare of Chocolate cream:.
- You need 40 grams of Milk.
- Prepare 1 packages of Milk chocolate (or baking chocolate).
- You need 1 of pack Heavy cream.
- You need 15 grams of Sugar.
- You need of Chocolate chiffon cake:.
- You need 3 of Egg yolk.
- It’s 30 grams of Sugar (for the egg yolks).
- You need 35 grams of Vegetable oil.
- Prepare 45 grams of Milk.
- It’s 10 grams of Brandy.
- You need 70 grams of Cake flour.
- It’s 10 grams of Cocoa powder.
- Prepare 4 of Egg white.
- You need 40 grams of Sugar (for the egg whites).
Chocolate Chiffon Cake Bûche de Noël step by step
- Make the chiffon cake batter. Add the egg yolks to a bowl, add sugar for the egg yolks, and gradually add oil, and whisk with an egg beater with each addition..
- Add milk and brandy and mix, combine the cake flour and cocoa powder and sift in, and mix in circles with an egg beater..
- Make the meringue. Add the egg whites and the sugar for the egg whites into a bowl, and whip well with a hand mixer until peaks form..
- Measure about 1/4 of the meringue, first add it to the batter from Step 2, blend together, add it to the whole amount, and mix until evenly incorporated..
- Pour the batter into the mold, and bake in an oven preheated to 170°C (338 Fahrenheit) for 35 minutes. After baking, flip it upside down to cool completely, and remove it with a knife..
- Make the chocolate cream. Place the milk into a microwave safe container, microwave until it boils, add the minced chocolate, and mix to dissolve..
- Add heavy cream and chocolate to a bowl, place the bottom of the bowl into an ice bath, and whip until thickened..
- Leave about 1/3 of the chocolate from Step 6 aside, add into Step 7 a bit at a time, and whip until it forms a thick ribbon when scooped up. (We will use the remaining chocolate later)..
- Use a palette knife to coat the entire chiffon cake with the chocolate cream..
- Take a small amount of the chocolate leftover from Step 8 on the palette knife, and lightly spread around the top of the cake, and create a bumpy pattern..
- Take a bit of the chocolate onto the palette knife, and coat the sides randomly from the bottom to the top..
- Use a comb on the surface of the cake, and make a tree ring pattern. (You can also use a spoon or a fork)..
- Draw random patterns on the side like a tree trunk with the tip of a fork. Transfer to a plate, top with decorations, and it is done..
- I used holly leaf-shaped cocoa cookies for decoration..
- This is a chocolate chiffon cake that everyone will love that's perfect for Christmas..