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Chocolate Chiffon Cake Bûche De Noël Recipe

Chocolate Chiffon Cake Bûche de Noël Recipe
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Serving : 6
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Prepare the ingredients before making Chocolate Chiffon Cake Bûche de Noël in your home. Then, follow these steps below to serve Chocolate Chiffon Cake Bûche de Noël for your family or friends.

Ingredients: Chocolate Chiffon Cake Bûche de Noël

  • Chocolate cream:
  • 40 grams Milk
  • 1 packages Milk chocolate (or baking chocolate)
  • 1 pack Heavy cream
  • 15 grams Sugar
  • Chocolate chiffon cake:
  • 3 Egg yolk
  • 30 grams Sugar (for the egg yolks)
  • 35 grams Vegetable oil
  • 45 grams Milk
  • 10 grams Brandy
  • 70 grams Cake flour
  • 10 grams Cocoa powder
  • 4 Egg white
  • 40 grams Sugar (for the egg whites)

How to Make Chocolate Chiffon Cake Bûche de Noël

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Chocolate Chiffon Cake Bûche de Noël in your home by yourself.

    Step 1
  • Make the chiffon cake batter. Add the egg yolks to a bowl, add sugar for the egg yolks, and gradually add oil, and whisk with an egg beater with each addition.
  • Step 2
  • Add milk and brandy and mix, combine the cake flour and cocoa powder and sift in, and mix in circles with an egg beater.
  • Step 3
  • Make the meringue. Add the egg whites and the sugar for the egg whites into a bowl, and whip well with a hand mixer until peaks form.
  • Step 4
  • Measure about 1/4 of the meringue, first add it to the batter from Step 2, blend together, add it to the whole amount, and mix until evenly incorporated.
  • Step 5
  • Pour the batter into the mold, and bake in an oven preheated to 170°C (338 Fahrenheit) for 35 minutes. After baking, flip it upside down to cool completely, and remove it with a knife.
  • Step 6
  • Make the chocolate cream. Place the milk into a microwave safe container, microwave until it boils, add the minced chocolate, and mix to dissolve.
  • Step 7
  • Add heavy cream and chocolate to a bowl, place the bottom of the bowl into an ice bath, and whip until thickened.
  • Step 8
  • Leave about 1/3 of the chocolate from Step 6 aside, add into Step 7 a bit at a time, and whip until it forms a thick ribbon when scooped up. (We will use the remaining chocolate later).
  • Step 9
  • Use a palette knife to coat the entire chiffon cake with the chocolate cream.
  • Step 10
  • Take a small amount of the chocolate leftover from Step 8 on the palette knife, and lightly spread around the top of the cake, and create a bumpy pattern.
  • Step 11
  • Take a bit of the chocolate onto the palette knife, and coat the sides randomly from the bottom to the top.
  • Step 12
  • Use a comb on the surface of the cake, and make a tree ring pattern. (You can also use a spoon or a fork).
  • Step 13
  • Draw random patterns on the side like a tree trunk with the tip of a fork. Transfer to a plate, top with decorations, and it is done.
  • Step 14
  • I used holly leaf-shaped cocoa cookies for decoration.
  • Step 15
  • This is a chocolate chiffon cake that everyone will love that's perfect for Christmas.
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