Chocolate Buche Noel (Print Version)
# Ingredients:
01 -
1/3 cup (38g) cocoa powder, Hershey's Special Dark.
02 -
3/4 cup (98g) plain flour.
03 -
1/2 teaspoon salt.
04 -
1 teaspoon baking powder.
05 -
3/4 cup (155g) white sugar.
06 -
5 tablespoons (72g) sour cream, full-fat.
07 -
4 large eggs, separated.
08 -
1 teaspoon vanilla extract, pure.
09 -
1/4 cup butter, unsalted and melted.
10 -
3/4 cup (86g) powdered sugar.
11 -
1 1/4 cups (300ml) heavy cream, well chilled.
12 -
8 ounces (226g) mascarpone cheese.
13 -
1 cup heavy cream, heated for ganache.
14 -
8 ounces semi-sweet chocolate, chopped fine.
# Instructions:
01 -
Use parchment paper to line a 17x12 jelly roll pan and leave some overhang. Preheat oven to 350°F.
02 -
In one bowl, mix all dry ingredients. In another, whisk egg yolks with butter, sugar, sour cream, and vanilla. Add the two together, then gently fold in whipped egg whites.
03 -
Pour batter into the lined pan, smooth it out, and bake for about 10-12 minutes. While hot, roll it up with the parchment and set it aside to cool.
04 -
Whip heavy cream with powdered sugar and vanilla until it peaks. Blend mascarpone into the mix until smooth and firm.
05 -
Gently unroll the cooled cake. Spread all of the filling in a thin layer and roll it back up tightly without the parchment. Refrigerate for about an hour.
06 -
Heat cream and pour it over the chopped chocolate. Let it sit before whisking into a smooth mixture. Once cooled, beat until light and fluffy.
07 -
Cut a 3-inch diagonal piece off the cake and attach it to the side. Cover the entire thing in ganache, then use a fork to make a bark-like texture.
# Notes:
01 -
Roll the cake immediately after baking so it doesn't crack.
02 -
Keep mascarpone chilled but soft enough to mix.
03 -
You can make this up to 2 days before serving.