Martha Stewart Buche de Noel

Martha Stewart Buche de Noel is an impressive chocolate Yule log cake made with genoise, silky mousse and ganache icing, ready in about 4 hours. Save this show-stopping Christmas dessert idea for holiday dinner, New Year's Eve or a festive party, because it's make-ahead.

Chill the rolled cake for a full hour before you ice it, so the mousse sets firm. Skip that and the filling squeezes out and the log slumps on the platter.

Martha rolls the genoise while it's still warm in a towel, which gives the sponge a memory of the curl and stops it from cracking later. She also splinters a thin sheet of melted chocolate over the log, so it looks like real bark instead of plain frosting.

Martha Stewart Buche de Noel

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Course: DessertCuisine: American, FrenchDifficulty: Hard

Servings

12

servings

Prep time

2

hours 

Cooking time

30

minutes

Calories

450

kcal

A soft chocolate sponge is rolled around a cool mousse filling and covered in ridged ganache to look like a log. Meringue mushrooms and a dusting of sugar finish it like a snowy forest floor.

Ingredients

• Chocolate Genoise
  

• Chocolate Mousse
  

• Chocolate Ganache Icing
  

• Meringue Mushrooms
  

• 4 ounces bittersweet chocolate
  

• Confectioners' sugar, for dusting
  

Directions

• Prepare the components: Make the chocolate genoise, the chocolate mousse, the ganache icing and the meringue mushrooms. Each part can be ready before you assemble the cake.
• Fill and roll: Unroll the genoise carefully on the back of a baking sheet, then discard the plastic wrap and waxed paper but keep the towel. Spread the mousse to within 1 to 2 inches of one long end, then reroll from the other long end, using the towel to help.
• Chill the roll: Cover the rolled cake with plastic wrap and chill it until firm, about 1 hour. Then set it seam side down on a serving platter and tuck parchment around it to keep the platter clean.
• Ice the log: Whip the ganache at medium speed until it has the consistency of soft butter. Cut two wedges off the ends of the cake at a 45-degree angle and set them aside, then ice the log with a thin layer of ganache.
• Add the branches: Attach the wedges on diagonally opposite sides of the log, then spread ganache all over it. Use a small spatula to form barklike ridges, and chill until the ganache is firm, about 30 minutes.
• Make the chocolate bark: Melt 4 ounces bittersweet chocolate in a heatproof bowl set over simmering water until smooth. Spread it 1/8 inch thick over a parchment-lined baking sheet and refrigerate until cold, 10 to 15 minutes.
• Splinter the chocolate: Roll the paper back and forth until the chocolate splinters, then sprinkle the shards over the cake. Chill the cake until you are ready to serve.
• Decorate and serve: Arrange the meringue mushrooms around and on the cake just before serving. Then dust it lightly with confectioners' sugar.

Tools for this recipe

• Wilton 9-inch angled spatula, Reynolds unbleached parchment paper, KitchenAid 5-speed hand mixer, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make a Buche de Noel ahead of time?

Yes, you can assemble and ice the log a day ahead and keep it chilled under a loose cover. Add the meringue mushrooms and sugar just before serving so they stay crisp.

How do I keep the genoise from cracking when I roll it?

Roll it up in a towel while it is still warm, then let it cool in that shape. A cake that is rolled cold is much more likely to split.

How long does Buche de Noel keep in the fridge?

It keeps for about 3 days covered in the refrigerator. The meringue mushrooms soften over time, so store them separately in an airtight container.

What can I use if I don't want to make meringue mushrooms?

Fresh cranberries, sugared rosemary sprigs or a sprinkle of chopped pistachios all look festive. Marzipan mushrooms are another easy swap if you are short on time.

What is the most common mistake with a Yule log?

Icing the cake before it has chilled firm is the biggest one, because the soft roll loses its shape. A cold, set log holds the ganache ridges cleanly.