The Most Chocolatey Bûche de Noël

I dream of this cake. the chocolate is so rich.



  • 2.5 oz. chocolate chips
  • 1/4 cup water
  • 2 eggs, separated
  • 1 cup flour
  • ½ tsp. baking soda
  • 1/8 tsp. salt
  • ½ cup (1 stick) butter, softened
  • 1 cup sugar
  • 3/4 tsp. vanilla extract
  • ½ cup buttermilk


  • 4 cups powdered sugar
  • 1 tsp. salt
  • ½ cup butter, softened
  • (Up to) 1/2 cup heavy cream
  • 2 Tbsp dark cocoa powder + more for dusting
  • ¼ cup melted dark chocolate


  • 12-15 Fresh cranberries
  • 8-10 sprigs of rosemary


  • Preheat oven to 350
  • Prepare a standard sized 10 x 15 inch baking sheet by spraying with canola oil and then lining with a well-trimmed piece of parchment 
  • Whisk egg whites until they form tight peaks. Set aside.
  • Combine chocolate and water, microwave for 1-2 minutes or until completely melted.
  • Stir chocolate mixture at 30 second intervals.
  • In a medium bowl, mix flour, baking soda, and salt.
  • In a large bowl, beat butter and sugar until fluffy. 
  • In the following order, gradually add: egg yolks, vanilla extract, melted chocolate mixture. 
  • Alternately add flour mixture and buttermilk. 
  • Gently fold egg whites into the batter. 
  • Spread the batter evenly across one oiled and parchment lined sheet tray, making sure to cover the entire surface of the tray. and bake for 30 minutes.
  • While cake is in oven, cream butter for frosting until smooth.
  • Add sugar, salt, melted chocolate, cocoa powder, and heavy cream to butter until frosting consistency is achieved. 
  • Allow cake to cool for 15 minutes.
  • Lightly dust a clean tea towel with cocoa powder.
  • While cake is still warm, place the tea towel over the sheet tray and then flip it over, so that the cake lands on the tea towel. Remove the parchment paper. 
  • Using the tea towel, carefully (but tightly) roll up the cake from its narrower end. 
  • Once fully rolled into its log shape, allow the cake to cool completely while wrapped in the tea towel.
  • When the cake is completely cooled, very carefully unroll it from the towel and spread a layer of buttercream along the inside surface of the cake.
  • Without the tea towel, tightly re-roll the cake (the frosting should be where the towel was before).
  • Tightly wrap the towel around the rolled cake to hold its shape, and chill for at least 30 minutes.
  • After chilling, cut a portion of the log to become part of the side stump.
  • Neatly trim the ends of the cake and frost the outside with chocolate buttercream in your preferred design.
  • Decorate with cranberries and rosemary as desired.

 Serves 8 people.

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