Annie looks forward to lots of family holiday traditions, but one of her favorites dates all the way back to her childhood, when bûche de Noël, or yule log, became the center-plate star of the Christmas table. This French roulade, or rolled, cake is traditionally made by spreading ganache over a thin genoise (sponge cake), then rolling the cake into a log shape and frosting it with a wood-grain-patterned frosting or slivers of chocolate “bark.”
Bûche de Noël is the kind of recipe that Annie could savor year after year, just as it is, but this season, she decided to switch it up. Try these fresh takes, then help her choose one in the comments.
This triple-chocolate version via Martha Stewart pairs a chocolate genoise with chocolate mousse and icing. Classic and crowd-pleasing.
A sweetly caffeinated take from the ever-awesome Food52, featuring a coffee-mascarpone cream filling and a rich, chewy, flourless chocolate cake.
SprinkleBakes provides one of the best illustrated step-by-steps for creating this holiday favorite, right down to the adorable meringue mushrooms. We especially love the fluffy whipped icing and crunchy chocolate “bark.”
Calling all chocolate-peppermint addicts: your season just got that much brighter. Try this unfussy, way-way-way easier take, courtesy of Joy the Baker. It’s not your mother’s Buche de Noel, but it’s incredibly delicious (and gluten-free!).
Airy chocolate sponge cake filled with an espresso and brown sugar Swiss meringue buttercream and topped with semisweet “bark”? When Portuguese Girl Cooks, we hightail it to the kitchen. Yule be sneaking an extra slice (or three) of this one.