Bûche de Noël (Yule Log Cake) with Chocolate Buttercream

Chocolate sponge

• 6 Egg, room temperature
• 150 g Caster sugar
• 1 tsp Vanilla extract
• 1 pinch Fine sea salt
• 75 g Plain flour
• 25 g Cocoa powder

Chocolate buttercream and finish

• 200 g Dark baking chocolate
• 250 g Unsalted butter, softened
• 250 g Icing sugar
• 10 g Cocoa powder

1. Heat the oven to 200°C (390°F). Line a baking tray with parchment paper, making sure the paper comes up the sides so you can lift the sponge out easily.
2. In a mixing bowl, whisk the eggs with the caster sugar, vanilla and salt using a hand mixer for 6 to 8 minutes, until very pale, thick and the mixture holds a ribbon on the surface. This aeration is what gives the sponge its lift, so take your time.
3. Sift the plain flour and 25 g cocoa powder together. Gently fold them into the egg mixture in 2 additions, keeping as much air in the batter as possible.
4. Spread the batter evenly on the lined tray, pushing it into the corners. Bake for 8 to 10 minutes, until the sponge springs back lightly when touched and looks set.
5. While the sponge bakes, lay a clean sheet of parchment paper on the worktop. As soon as the sponge comes out, turn it out onto the paper, peel off the baking paper, then roll the sponge up from a short end with the parchment inside to guide it.
6. Leave the rolled sponge to cool completely, seam-side down, so it sets in a rolled shape. This helps prevent cracking when you fill it.
7. Melt the dark chocolate gently in a saucepan over very low heat, stirring until smooth, then take off the heat and leave to cool until just warm. It should be fluid but not hot, or it will melt the buttercream.
8. Beat the unsalted butter until creamy, then beat in the icing sugar in stages until smooth and fluffy. Beat in the melted chocolate until fully combined and glossy.
9. Unroll the cooled sponge carefully. Spread about half the chocolate buttercream evenly over the sponge, leaving a 2 cm border at the far edge, then roll up tightly.
10. Chill the rolled cake for 30 minutes to firm up the filling. This makes it much easier to coat cleanly.
11. Trim a thin slice off each end for neat edges, then cut a short piece off one end on a diagonal to form a branch. Attach the branch to the side of the log with a little buttercream, then cover the whole cake with the remaining buttercream.
12. Drag the tines of a fork through the buttercream to create a bark effect. Dust with the remaining cocoa powder, then chill for at least 15 minutes before slicing.

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