Chocolate Espresso Bûche de Noël

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    961
based on 12 ratings

This chocolate espresso yule log is a treat for the whole family at Christmas, filled with espresso mascarpone cream, then decorated with chocolate shards, Chantilly cream and crushed honeycomb pieces.

recipe updated Oct 24, 2023

Ingredients

  • Dark chocolate icon
    Dark chocolate
    200 g
  • Egg icon
    Egg
    4
  • Caster sugar icon
    Caster sugar
    110 g
  • Vanilla extract icon
    Vanilla extract
    2 teaspoons
  • All purpose flour icon
    All purpose flour
    110 g
  • Cocoa powder icon
    Cocoa powder
    35 g
  • Baking powder icon
    Baking powder
    ½ teaspoon
  • Mascarpone cheese icon
    Mascarpone cheese
    150 g
  • Whipping cream icon
    Whipping cream
    350 ml
  • Icing sugar icon
    Icing sugar
    70 g
  • Coffee powder icon
    Coffee powder
    2 tablespoons
  • Cocoa powder icon
    Cocoa powder
    ½ tablespoon
  • Whipping cream icon
    Whipping cream
    220 g
  • Cocoa powder icon
    Cocoa powder
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Chef Patissier XL
  • kCook icon Swiss roll pan - large
  • kCook icon Baking tray - large
  • kCook icon Easywarm bowl
  • kCook icon Piping bag
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Work surface
  • kCook icon Serving plate

Step preview

  1. Line a clean swiss roll pan with parchment paper then set aside
  2. Line a clean baking tray with parchment paper then set aside
  3. Attach Creaming beater
  4. Add dark chocolate to the EasyWarm Bowl
  5. Heat with splashguard fitted until melted - 10 min, 7, Stir 1
  6. Transfer chocolate to piping bag
  7. Pipe jagged lines of chocolate onto the prepared baking tray
  8. Leave until set and continue
  9. Pre-heat oven - 180°C
  10. Attach Whisk
  11. Add egg, caster sugar and vanilla extract to the Kenwood Bowl
  12. Whisk until light and fluffy - 3 min, Speed 6
  13. Then add all purpose flour, cocoa powder and baking powder to the Kenwood Bowl
  14. Whisk until combined - 1 min, Speed 2
  15. Transfer batter to swiss roll pan
  16. Spread until level
  17. Bake until skewer tests clean - 12 min, 180°C
  18. Remove from oven and continue
  19. Line a clean work surface with parchment paper
  20. Turn out sponge onto work surface
  21. Roll the sponge into a log, starting from the shorter side up
  22. Let cool completely
  23. Clean Kenwood Bowl
  24. Attach Whisk
  25. Add mascarpone cheese and whipping cream to the Kenwood Bowl
  26. Whisk until smooth - 2 min, Speed 5
  27. Then add icing sugar, coffee powder and cocoa powder to the Kenwood Bowl
  28. Whisk until combined - 30 sec, Speed 2
  29. Retrieve and unroll the cooled sponge
  30. Transfer cream to sponge
  31. Spread thinly
  32. Roll the sponge back into a log
  33. Trim the ends of the sponge
  34. Transfer cake to serving plate
  35. Spread the rest of the espresso cream onto the outside of the cake until completely covered
  36. Chill in fridge until needed
  37. Clean Kenwood Bowl
  38. Attach Whisk
  39. Add whipping cream, icing sugar and vanilla extract to the Kenwood Bowl
  40. Whisk until light and fluffy - 2 min, Speed 5
  41. Spread the Chantilly cream onto the outside of the cake until completely covered
  42. Decorate the cake with the chocolate shards and honeycomb pieces
  43. Dust with cocoa powder lightly
  44. Chill in fridge until needed
  45. Serve
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