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Ingredients
For the Chocolate Cake:
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 5 tablespoons sour cream
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Mascarpone Whipped Cream Filling:
- 1 1/4 cups heavy whipping cream, cold
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 8 ounces mascarpone cheese, softened but still chilled
For the Whipped Chocolate Ganache:
- 8 ounces semi-sweet chocolate, finely chopped
- 1 cup heavy whipping cream
Optional Decorations:
- Sugared cranberries
- Sugared rosemary sprigs
Instructions
- Prepare the Chocolate Cake:
- Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the egg yolks and granulated sugar until thick and pale. Add the sour cream, melted butter, and vanilla extract; mix until combined.
- Gently fold the dry ingredients into the wet mixture until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the batter.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Roll the Cake:
- While the cake is still hot, use the parchment paper to lift it out of the pan. Starting from a short end, roll the cake (with the parchment paper) into a tight spiral. Place on a wire rack to cool completely.
- Make the Mascarpone Whipped Cream Filling:
- In a large bowl, combine the cold heavy whipping cream, powdered sugar, vanilla extract, and salt. Beat until soft peaks form.
- Add the mascarpone cheese and continue beating until stiff peaks form. Be careful not to overmix.
- Fill the Cake with the Mascarpone Filling:
- Once the cake has cooled, unroll it gently and remove the parchment paper. Spread the mascarpone filling evenly over the cake, leaving a small border around the edges.
- Re-roll the cake without the parchment paper, wrap it in plastic wrap, and refrigerate for at least an hour to set.
- Make the Whipped Chocolate Ganache:
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream until it just begins to simmer. Pour it over the chopped chocolate and let it sit for a minute, then stir until smooth.
- Allow the ganache to cool to room temperature. Once cooled, beat it on high speed until it becomes light and fluffy.
- Assemble and Decorate:
- Remove the cake from the refrigerator and place it on a serving platter. If desired, cut a 2-3 inch piece off one end of the cake at an angle and attach it to the side to create a branch effect, using some ganache to adhere it.
- Spread the whipped ganache over the entire cake, including the ends. Use a fork to create a bark-like texture.
- Decorate with sugared cranberries and rosemary sprigs for a festive touch.
- Refrigerate until ready to serve. Before serving, let the cake sit at room temperature for about 30 minutes.
Enjoy this delightful and impressive Bûche de Noël as the centerpiece of your holiday dessert table!