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Buche de Noel

This fanciful "Yule log" is a classic French holiday dessert.

  • servings: 12

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Ingredients

Directions

  1. Step 1

    Make chocolate genoise and mousse, ganache icing, and meringue mushrooms.

  2. Step 2

    To assemble cake, carefully unroll genoise on the back side of a baking sheet (discard the plastic wrap and waxed paper, but keep the towel). Spread chocolate mousse evenly on cake to within 1 to 2 inches of one long end. Reroll cake, starting from other long end, using towel to help roll it. Cover with plastic wrap; chill until firm, about 1 hour.

  3. Step 3

    Place cake, seam side down, on a serving platter; tuck parchment around it to keep platter clean while decorating.

  4. Step 4

    Whip ganache at medium speed until it has the consistency of soft butter. Cut two wedges off ends of cake at a 45 degrees angle; set aside. Ice log with a thin layer of ganache. Attach wedges on diagonally opposite sides of log. Spread ganache all over log, using a small spatula to form barklike ridges. Chill until ganache is firm, about 30 minutes.

  5. Step 5

    In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate until smooth. Line a baking sheet with parchment. Spread melted chocolate 1/8 inch thick over parchment. Refrigerate until cold, 10 to 15 minutes. Roll paper back and forth until chocolate splinters; sprinkle over cake. Chill cake until ready to serve.

  6. Step 6

    When ready to serve, arrange meringue mushrooms around and on cake, and dust lightly with confectioners' sugar.

Source
Martha Stewart Living, December/January 1993/1994

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Reviews (6)

  • 31 Dec, 2013

    The genoise cake for this recipe did not turn out very well. The cake did not roll, and cracked so it was unusable for making a buche de noel. Though I followed the instructions exactly, this did not come out as I had hoped and needed to make another roll cake using a different recipe 90 minutes before needing to leave the house with a finished buche de noel for a holiday party. Luckily, the rest of the parts of the buche were ready to go. Usually Martha's recipes don't fail, but this one did :(

  • 25 Dec, 2012

    I did the yellow cake instead of genoise so it wouldn't be too chocolaty. Also instead of the choc mouse I did the choc hazelnut mouse filling and it was a big hit. The decorations came out so pretty and I sprinkled cocoa powder after ganache so it look like tree bark...

  • 24 Dec, 2010

    My genoise did not rise properly. I did not over fold and my eggs were room temp so not sure what went wrong. Still edible but the cake was very skinny.

  • 7 Dec, 2009

    can this be made ahead and frozen?

  • 27 Dec, 2007

    This took quite a long time to make, because I added so many decorations, but it was definitely worth it. Almost everybody who tasted it requested it for their next party. It's fun to make, and so delicious!

  • 22 Dec, 2007

    I made this for several Christmas eve's desert course. It was always a big hit. Using the chocolate ganache icing makes it beautiful.