If you’re looking for a delicious and show-stopping dessert to serve during the holidays, look no further than Buche de Noel Vachon! This French classic is a beautiful and decadent dessert that’s perfect for Christmas, with its rich chocolate cake and creamy filling. Plus, it’s a lot of fun to make and decorate!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup Nutella or other chocolate hazelnut spread
- 2-3 cups chocolate shavings, for decoration
Instructions
- Preheat the oven to 350°F. Grease a 10×15-inch jelly roll pan with cooking spray and line with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the egg yolks and sugar together until light and fluffy.
- Beat in the melted butter, milk, and vanilla extract.
- Gradually stir in the dry ingredients until just combined.
- In a separate large bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the batter until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 12-15 minutes, or until the cake is set and springs back when lightly touched.
- While the cake is baking, make the filling. In a large bowl, beat the heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form.
- In a separate large bowl, beat the butter and Nutella together until creamy.
- Gently fold in the whipped cream until just combined.
- Once the cake has cooled for a few minutes, use a sharp knife to loosen the edges and invert the cake onto a clean kitchen towel dusted with cocoa powder.
- Peel off the parchment paper and gently roll the cake up with the towel, starting at one of the short ends.
- Cool the cake completely in the rolled-up position on a wire rack.
- Once the cake is cool, carefully unroll it and spread the filling evenly over the surface.
- Roll the cake back up tightly and transfer it to a serving platter.
- Use a spatula to spread the remaining filling over the surface of the cake.
- Decorate the cake with chocolate shavings, using your hands to gently press them into the filling.
- Refrigerate the cake for at least 1 hour, or until the filling is set.
- Serve and enjoy!
Nutritional Information
Serving Size: 1 slice
Calories: 380
Total Fat: 23g
Saturated Fat: 14g
Trans Fat: 0g
Cholesterol: 120mg
Sodium: 160mg
Total Carbohydrates: 40g
Dietary Fiber: 2g
Sugars: 31g
Protein: 5g
Cooking Time
Total Time: 2 hours (including cooling and chilling time)
Prep Time: 30 minutes
Cook Time: 15 minutes
Cooling Time: 30 minutes
Chilling Time: 45 minutes
Equipment
- 10×15-inch jelly roll pan
- Parchment paper
- Cooking spray
- Medium bowl
- Large bowl
- Electric mixer
- Sharp knife
- Clean kitchen towel
- Wire rack
- Spatula
- Serving platter
Serving Suggestions
Buche de Noel Vachon is a beautiful and decadent dessert that’s perfect for serving during the holidays. It’s a show-stopper, so it’s best to keep the rest of the meal simple. Serve it with a cup of coffee or hot cocoa for a truly indulgent experience.
Variations
There are many variations of Buche de Noel Vachon, but the most common include different fillings like whipped cream, buttercream, or fruit curd. You can also change up the decorations by using fresh berries, cocoa powder, or edible flowers.
Substitutions
- You can use a different type of chocolate hazelnut spread if you prefer.
- If you don’t have heavy cream, you can use whipped topping instead.
- You can use a different type of chocolate for the shavings if you prefer.
Storage
Store leftover Buche de Noel Vachon in the refrigerator, covered in plastic wrap or an airtight container, for up to 3 days.
Tips
- Be sure to roll the cake up tightly while it’s still warm to help prevent cracking later on.
- Use a sharp knife to cut the cake and wipe the blade clean between cuts for a clean presentation.
- If you’re having trouble getting the chocolate shavings to stick to the filling, try using slightly melted chocolate instead.
Notes
Buche de Noel Vachon is a traditional French dessert that’s typically served during the Christmas season. It’s named after the Yule log, which is a long-standing Christmas tradition in many cultures. The cake is meant to resemble a log, complete with bark-like texture on the outside and a creamy filling on the inside.
Frequently Asked Questions
- Can I make Buche de Noel Vachon ahead of time? Yes, you can make the cake and filling up to 2 days in advance and store them separately in the refrigerator. Assemble and decorate the cake just before serving.
- Can I freeze Buche de Noel Vachon? Yes, you can freeze the cake (without the filling or decorations) for up to 1 month. Thaw it overnight in the refrigerator before filling and decorating.
- Can I use a different type of cake for Buche de Noel Vachon? Yes, you can use any type of sponge cake that’s thin and flexible enough to roll up without breaking.
Personal Thoughts
Buche de Noel Vachon is one of my favorite desserts to make during the holidays because it’s not only delicious, but it’s also a lot of fun to put together. I love the contrast between the rich chocolate cake and the creamy filling, and the chocolate shavings on top add the perfect finishing touch. This recipe is definitely a show-stopper and is sure to impress your guests!