Name: Bûche de Noël with Hazelnut Chocolate Frosting and Meringue Mushrooms Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 cup (226 grams) unsalted butter, room temperature; 1 3/4 cup (368 grams) granulated sugar; 4 large eggs; 1 Tbsp vanilla extract; 2 tsp baking soda; 1 tsp baking powder; 3/4 tsp salt; 1 1/2 cups (354 ml) half and half, or milk; 3 cups (375 grams) all purpose flour; 1 1/4 cups (150 grams) ground toasted hazelnuts; 6 ounces (170 grams) semisweet chocolate, chopped; 3/4 cup (222 grams) Nutella; 1 cup (226 grams) unsalted butter, room temperature; 3 cups (315 grams) confectioner’s sugar, sifted; 1 pinch salt; 3 Tbsp heavy cream (room temperature); a few tablespoons confectioner’s sugar for dusting; 1 batch meringue mushrooms; 1/4 cup (30 grams) ground toasted hazelnuts

Ingredients

1 cup (226 grams) unsalted butter, room temperature

1 3/4 cup (368 grams) granulated sugar

4 large eggs

1 Tbsp vanilla extract

2 tsp baking soda

1 tsp baking powder

3/4 tsp salt

1 1/2 cups (354 ml) half and half, or milk

3 cups (375 grams) all purpose flour

1 1/4 cups (150 grams) ground toasted hazelnuts

6 ounces (170 grams) semisweet chocolate, chopped

3/4 cup (222 grams) Nutella

1 cup (226 grams) unsalted butter, room temperature

3 cups (315 grams) confectioner’s sugar, sifted

1 pinch salt

3 Tbsp heavy cream (room temperature)

A few tablespoons confectioner’s sugar for dusting

1 batch meringue mushrooms

1/4 cup (30 grams) ground toasted hazelnuts

Instructions

Step 1: Preheat your oven to 350°F (175°C). Butter two 8-inch cake pans and line the bottoms with parchment paper circles. Ensure the pans have full 2-inch sides to hold the batter properly.

Step 2: In a stand mixer bowl or using electric beaters, cream the butter and granulated sugar together until very light and fluffy, about 4-5 minutes.

Step 3: Add the eggs and vanilla extract to the butter mixture. Beat for another minute, scraping down the bowl sides to combine everything evenly.

Step 4: Mix in the baking soda, baking powder, and salt briefly until combined.

Step 5: Gradually add the all-purpose flour in stages, alternating with the half and half or milk. Mix just until all ingredients are combined.

Step 6: Fold in the ground toasted hazelnuts by hand with a silicone spatula, ensuring the batter is fully incorporated from the bowl’s sides and bottom.

Step 7: Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, until the cakes have risen, are golden on top, and spring back when lightly pressed.

Step 8: Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before frosting. You can also make the cakes a day ahead, wrapping them tightly and refrigerating until ready to use.

Step 9: To prepare the frosting, melt the chopped semisweet chocolate in a double boiler or microwave in short bursts. Stir until smooth and let cool to room temperature—warm chocolate can melt the butter if added too soon.

Step 10: In a stand mixer with the paddle attachment or a food processor, cream the room temperature butter and sifted confectioner’s sugar until smooth.

Step 11: Add the cooled melted chocolate, Nutella, and a pinch of salt. Beat until smooth and uniform. Pour in the room temperature heavy cream and mix to achieve a creamy consistency. Avoid using cold cream to prevent the frosting from splitting.

Step 12: Frost one cake layer, then place the second layer on top. Cover the entire cake with the remaining frosting.

Step 13: Use a fork to create a bark-like spiral pattern on the top and sides of the cake. This mimics the natural rings and texture of a log.

Step 14: Press patches of ground toasted hazelnuts around the cake’s sides and bottom for added texture and rustic look.

Step 15: Dust the frosted cake lightly with confectioner’s sugar to resemble freshly fallen snow. Decorate the top and edges with your meringue mushrooms for a whimsical finish. Enjoy the admiration and compliments!

Tips & Variations

For extra flavor, toast the hazelnuts before grinding to bring out their rich aroma.

Replace Nutella with any chocolate-hazelnut spread or a chocolate ganache for a different texture.

If you don’t have hazelnuts, finely chopped toasted almonds or walnuts are a good substitute.

Meringue mushrooms can be made ahead or purchased from specialty bake shops for convenience.

Use room temperature ingredients for smoother batter and frosting consistency.

FAQs

Can I make the cake layers a day in advance?

Yes, you can bake the cake layers a day ahead. Wrap them tightly in plastic wrap and keep them in the refrigerator until you’re ready to assemble and frost the cake.

How do I prevent the frosting from splitting?

Using room temperature heavy cream and butter is key. Adding cold cream to the frosting may cause it to split, so allow your ingredients to come to room temperature before mixing.