Chocolate Bûche de Noël

YIELD

1 hr

PREP TIME

8 mins

BAKE TIME

1 hr, 8 mins

TOTAL TIME

Ingredients

Ingredients for the chocolate cake:
	•	4 eggs, whites and yolks separated
	•	1/2 cup Anthony’s Goods Cane Sugar 
	•	1/4 cup Anthony’s Goods Cocoa Powder 
	•	1/3 cup all-purpose flour
	•	½ tsp Anthony’s Goods Baking Espresso Powder
	•	1 tsp baking powder 
	•	Pinch of salt

Ingredients for the chocolate coconut cream filling:
	•	2 cans coconut cream (refrigerated for at least 24 hrs)
	•	¼ cup powdered sugar
	•	¼ cup Anthony’s Goods Cocoa Powder
	•	1 tsp vanilla extract 
	•	Pinch of salt 

For decoration:
	•	A few sprigs of fresh rosemary
	•	Fresh cranberries, coated in sugar

Instructions

This double chocolate bûche de Noël is soft, fluffy and features a coconut-based cream filling. It’s a festive centerpiece for the holiday dessert table.

1. Preheat the oven to 435F and line a half baking tray with parchment paper. Make diagonal cuts in the corners to ensure the parchment paper lies completely flat.

2. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Whisk the eggs to soft peaks and set this aside.

3. In a medium bowl, sift together the cocoa powder, flour, espresso powder, baking powder and salt. Whisk to combine.

4. In a large bowl, whisk the egg yolks and sugar together until smooth. Then, add the dry mixture into this bowl and mix everything together. The mixture will be thick.

5. Then, use a rubber spatula to fold the egg whites into this mixture. Working in two batches, gently fold the whites into the cake batter. Spread this batter into the prepared baking tray and spread it evenly across.

6. Bake for 6-8 minutes, until the cake springs back when you press down with a finger.

7. Remove from the oven and let the cake cool for only a minute or two before turning it out gently onto a cheese cloth.

8. Use the cheese cloth to gently roll the cake into a log. Let the cake cool completely in this position.

9. Meanwhile, make the chocolate coconut cream filling: scoop out the solid coconut cream and add it to the bowl of a stand mixer. Beat for a few minutes, until you get stiff peaks, then add the sifted powdered sugar, sifted cocoa powder, vanilla extract and salt. Beat until fluffy and well combined. Keep this mixture in the fridge until it’s time to use it.

10. When the cake has cooled, unroll it and spread part of the cream filling inside. Roll the cake back into a log and spread the remaining filling all around the exterior. Use a fork to create the wood texture.

11. Soak some cranberries in water, then toss them in cane sugar. Use these and some rosemary sprigs to decorate your cake. Serve!