KUAM Holiday Bake-Off Recipes: Buche de Noel (Christmas Log Cake)

by Selene Clemente

INGREDIENTS:

Chocolate Chiffon Cake

4 eggs

1/3 cup cake flour

¼ cup cocoa powder

3 tbsp butter

½ cup sugar

Chocolate Ganache

500g bitter chocolate

½ liter heavy cream

Cream Cheese Filling

16 oz cream cheese

½ cup powdered sugar

1 tsp vanilla extract

1 pack oreos

Meringue Cookies

100g egg whites

200g sugar

DIRECTIONS:

Cake

Preheat oven to 350 degrees farenheit
Separate egg yolks and whites
Sift flour and cocoa powder in one bowl. Set aside
Melt butter, let cool
Using electric mixer, beat egg yolk and 1/3 of the sugar until fully incorporated
In a separate mixing bowl, mix egg white until frothy and add the rest of the sugar until forms a stiff peak
Fold yolk and white mixture together
Fold in dry ingredients
Add butter and incorporate all together
Bake in a half sheet pan for 10-12 minutes

Chocolate Ganache

Heat heavy cream in a pot and bring to a boil
Pour the heavy cream on the chocolate and mix until all the chocolate melts

Cream Cheese Filling

Beat cream cheese and powdered sugar together until fully incorporated
Add vanilla extract
Crush cookies and add to frosting

Assemble Cake Roll

Spread an even layer of cream cheese frosting over your cake
Roll your cake slowly
Pipe remaining frosting on the outside of your roll and using a fork, create strokes to make a bark-like effect
Brush remaining ganache on your frosting to make it look even more real!
Decorate with sprinkles or decorations of your choice