A traditional French Christmas dessert, Buche De Noel is a cake enjoyed all over the world during the holidays. A chocolate cake roll is filled with a whipped filling, and topped with a chocolate ganache, this cake is irresistible and presents so beautifully.
Preheat the oven to 350F. Prepare a 12x17 rectangular baking pan by lining it with parchment paper and spraying it with a non-stick spray.
Separate the eggs whites and egg yolks into two separate large bowls. Using a hand or stand mixer, whisk the egg whites for a couple of minutes until they begin to stiffen. Add a ½ cup of the white granulated sugar and whisk for two more minutes until soft peaks have formed.
Whisk the egg yolks and remaining ¼ cup sugar for a few minutes until pale yellow. Add the vegetable oil and vanilla extract and whisk together.
Combine the egg whites and egg yolk mixture together.
In a small bowl, combine the dry ingredients (cocoa powder, flour, salt, and baking powder) and add them to the wet ingredients. Fold together until just fully combined. Try not to overmix to avoid deflating the egg whites.
Spread the batter evenly in the prepared pan. Bake for 18 minutes until the cake springs back when touched.
Lay a light kitchen towel on your counter. Using a mesh sieve, dust the kitchen towel with a couple of tablespoons of cocoa powder to prevent sticking. While the cake is still warm, flip it onto the kitchen towel and remove the parchment paper.
Use the towel to tightly roll the cake into a log. Set aside to let cool.
In a large bowl, add the heavy cream and powdered sugar. Using a hand or stand mixer with a whisk attachment, whisk the cream on medium-high speed for about 2 minutes until stiff peaks form. Add the hazelnut spread and whisk until fully combined
In a small bowl, break up the chocolate. Heat up the ½ cup of heavy cream until almost boiling. Add it over the chocolate and let it sit for a couple of minutes. Once the chocolate has started melting, mix until thickened. Set aside to cool before topping the cake with it.
Once the cake has cooled, unroll and spread an even layer of the hazelnut whipped cream all over. Roll the cake back into a log and place seam side down on a cutting board. Using a large knife, slice diagonally a 3-4-inch piece of the cake and place of the side of the cake (to form a branch).
Once the ganache a fully cooled and thickened, spread all over the top of the cake. Form lines to make it look like a log. Decorate however you please, including meringue mushrooms, cranberries, rosemary or, keep it simple like I did with some powdered sugar. Enjoy!