BUCHE DE NOEL CAKE WITH DARK CHOCOLATE GANACHE

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This Bûche de Noël Cake with Dark Chocolate Ganache will be come a holiday tradition. It is so good, comes off as incredibly fancy yet is is a piece of cake to make with this step by step recipe. A light, airy chocolate cake, with just a touch of Grand Marnier filled with a light, not too sweet, buttercream enhanced with the zest of orange covered in a rich dark chocolate Ganache.

CHOCOLATE GÉNOISE INGREDIENTS: – 6 large eggs, room temperature – 150 grams Granulated sugar (about ¾ cup) – 2 teaspoons Grand Marnier – 80 grams cake flour (about ⅔ cup) – 30 grams unsweetened cocoa powder (⅓ cup) – ⅛ teaspoon baking soda SOAKING SYRUP INGREDIENTS – 106 grams water (about ½ cup) – 143 grams granulated sugar (about ¾ cup) – 2 tbsp Grand Marnier

ORANGE ZEST GRAND MARNIER BUTTER CREAM – 3 sticks of room temperature butter (24 tbsps) – 1.5 cups of icing sugar – 3 tbsps of whole milk – Zest from one orange – 1 tbsp orange juice – 1 tbsp Grand Marnier HAZELNUT BRITTLE (FOR DECORATION) – 150 grams of sugar (¾ cup) – 2 tbsps butter – 1 cup whole peeled hazelnuts

CHOCOLATE GANACHE – 320 grams of dark chocolate (we use Valhrona 70% Dark Bittersweet Chocolate Callets) This equals very roughly 2 cups but I recommend using the scale! – 50 grams of unsalted butter (about 3.5 tbsp) – 473 grams of heavy cream (1 pint) almost at room temperature – 1 tbsp of Grand Marnier (or whichever liquor you prefer. Note this addition is optional - the Ganache tastes delicious without the added liquor)

HOW TO MAKE A CHOCOLATE CAKE:

Preheat the oven to 350 degrees. Butter a 10x15 inch rimmed baking sheet or jelly roll pan making sure to butter the sides. Line with parchment paper. In a heat safe large bowl (I like a big stainless steal mixing bowl) mix the eggs and the sugar together with a whisk (or in a stand mixer) for a few minutes until the eggs and sugar are fully blended and a light white in color. Sift the cocoa, flour and baking soda into the batter, folding the dry ingredients into the bowl with a rubber spatula until all the ingredients are thoroughly mixed. You don't want to use the whisk anymore and fold gently so that the air stays in the mixture. Spread the batter evenly into the prepared baking sheet.

BAINE MARIE RECIPE:

1. Fill a sauce pot halfway with water, bring to boil 2. Chop up the chocolate into slivers – place in a heat resistant mixing bowl 3. Set the mixing bowl on top of the sauce pan of boiling water  (the base of the bowl should not be touching the water) – this is the “bain marie”. Stir the chocolate as it melts over the steam. Once it is melted and shiny, take the bowl off of the sauce pan and give it a good stir with a whisk 4. In a small bowl, melt the butter (in the microwave is fine) 5. In another large bowl, beat the 8 eggs with a whisk until frothy (1 minute)

SWIPE UP FOR THE FULL RECIPE

MOUSSE AU CHOCOLAT

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