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Martha Stewart-Inspired Bûche de Noël

Close-up of Martha Stewart-Inspired Bûche de Noël showing its texture
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A classic French Yule log with a light, airy chocolate sponge rolled around silky chocolate whipped cream and finished with a rich chocolate buttercream and meringue mushrooms. This version is inspired by Martha Stewart’s elegant holiday baking, with a tender crumb and deep cocoa flavor in every bite.

Ingredients

Scale

For the Cake

  • 1/2 cup (63g) all-purpose flour
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 4 large eggs, separated, at room temperature
  • 3/4 cup (150g) granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 3 tablespoons (45ml) whole milk
  • 2 tablespoons (28g) unsalted butter, melted and cooled

For the Filling

  • 1 cup (240ml) heavy cream
  • 1/4 cup (30g) powdered sugar
  • 2 tablespoons (12g) unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract

For the Buttercream

  • 1/2 cup (113g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1/4 cup (24g) unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 3 tablespoons (45ml) heavy cream
  • 1 teaspoon vanilla extract

For the Meringue Mushrooms

  • 2 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon (8g) unsweetened cocoa powder, for dusting

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 15×10-inch (38x25cm) jelly roll pan with butter, line with parchment paper, and grease the parchment. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
  2. In a large bowl, beat egg yolks with 1/4 cup (50g) of the granulated sugar and vanilla until pale and thick, about 3 minutes. Stir in milk and melted butter until combined.
  3. In a clean bowl with clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining 1/2 cup (100g) sugar and beat until stiff, glossy peaks form, about 5 minutes. Do not overbeat to dry peaks.
  4. Gently fold one-third of the egg whites into the yolk mixture to lighten it, then fold in the remaining whites until no streaks remain. Sift the flour mixture over the batter in three additions, folding gently after each, just until incorporated.
  5. Spread batter evenly in the prepared pan and bake until the cake springs back when lightly pressed in the center and a toothpick comes out clean, 12 to 15 minutes. Avoid overbaking, which makes the cake dry and prone to cracking.
  6. While cake bakes, lay a clean kitchen towel on a work surface and dust generously with powdered sugar. Invert the warm cake onto the towel, remove parchment, and roll up cake and towel together from the short end. Cool completely on a rack, seam side down.
  7. Make the filling: In a chilled bowl, whip heavy cream with powdered sugar, cocoa powder, and vanilla until soft peaks form. Do not overbeat or the filling will become grainy.
  8. Unroll the cooled cake and spread filling evenly, leaving a 1-inch border. Roll cake back up without the towel, seam side down, and place on a platter. Chill while making the buttercream.
  9. For the buttercream, beat butter until creamy. Add powdered sugar, cocoa powder, and salt; beat on low until combined, then add heavy cream and vanilla and beat until smooth and spreadable. If too thick, add cream 1 teaspoon at a time.
  10. Frost the cake roll with buttercream, using a small offset spatula to create bark-like ridges. If desired, use a fork to score lines along the length.
  11. For meringue mushrooms, lower oven to 200°F (95°C). Line a baking sheet with parchment. Beat egg whites and cream of tartar to soft peaks, then gradually add sugar and beat to stiff, glossy peaks. Fold in vanilla.
  12. Transfer meringue to a piping bag fitted with a 1/2-inch round tip. Pipe mushroom caps (1-inch rounds) and stems (1-inch tall) onto the sheet. Dust caps lightly with cocoa powder. Bake until dry and crisp, 90 minutes, then turn off oven and let cool inside for 1 hour.
  13. Attach stems to caps with a dab of buttercream. Arrange mushrooms on the log. Chill cake for at least 30 minutes before slicing.

Notes

Store cake covered in the refrigerator for up to 3 days. Freeze unfrosted cake roll for up to 2 months; thaw overnight in the refrigerator. Meringue mushrooms can be made ahead and stored in an airtight container at room temperature for up to 2 weeks. Serve chilled.

Nutrition

Keywords: Bûche de Noël, Yule log cake, chocolate roll cake, Martha Stewart inspired, Christmas dessert, chocolate sponge cake, chocolate buttercream, meringue mushrooms, holiday baking, French cake

Find it online: https://marthadishes.com/martha-stewart-buche-de-noel-recipe/