This elegant chocolate roll cake is a modern interpretation of the classic Bûche de Noël, perfect for holiday celebrations. The combination of light chocolate sponge, creamy vanilla filling, and fresh berry compote creates an irresistible dessert that’s sure to become the centerpiece of your festive table.
Ingredients
Chocolate Sponge:
- 4 large eggs
- 120g (3.15 oz) granulated sugar
- 100g (3.5 oz) all-purpose flour
- 2 tablespoons cocoa powder
Vanilla Cream Filling:
- 2 large eggs
- 80g (2.8 oz) granulated sugar
- 20g (0.7 oz) all-purpose flour
- 240ml (1 cup) whole milk
- 100g (3.5 oz) unsalted butter, softened
- 1 teaspoon vanilla extract
Berry Filling:
- 200g (7 oz) fresh strawberries (or mixed berries)
- 80g (2.8 oz) granulated sugar
- 30g (1.1 oz) cornstarch
Chocolate Coating:
- 200g (7 oz) dark chocolate
- 2 tablespoons vegetable oil
- 80g (2.8 oz) roasted peanuts, chopped
Instructions
For the Chocolate Sponge:
- Preheat oven to 180°C (356°F) conventional setting (no fan).
- Line a baking sheet (approximately 15×10 inches) with parchment paper.
- Beat eggs until foamy, then gradually add sugar and continue beating until pale and tripled in volume (about 5-7 minutes).
- Sift together flour and cocoa powder. Gently fold into the egg mixture until just combined.
- Spread batter evenly on the prepared baking sheet.
- Bake for 13-15 minutes until springy to touch.
- While still warm, cut into three equal rectangles. Let cool completely.
For the Vanilla Cream:
- In a medium saucepan, whisk eggs, sugar, and flour until combined.
- Gradually whisk in milk.
- Cook over medium heat, stirring constantly, until thickened.
- Transfer to a bowl, cover surface with plastic wrap, and refrigerate until cold.
- Beat softened butter until creamy, then gradually beat in the cold custard.
- Transfer to a piping bag for easy assembly.
For the Berry Filling:
- Combine berries, sugar, and cornstarch in a saucepan.
- Cook over medium heat, stirring constantly, until mixture thickens.
- Cool completely in refrigerator.
Assembly:
- Layer chocolate sponge rectangles with vanilla cream and berry filling between each layer.
- Refrigerate for 2 hours until set.
For the Chocolate Coating:
- Melt chocolate with vegetable oil in microwave or double boiler.
- Pour over chilled cake, allowing it to drip down sides.
- Sprinkle with chopped peanuts before chocolate sets.
Storage and Serving
Keep refrigerated for up to 3 days. Serve cold or at room temperature.
Nutrition Information
Per serving (1/12 of cake):
- Calories: 385
- Protein: 7g
- Fat: 22g
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 28g
Prep Time: 45 minutes
Cooking Time: 15 minutes
Chilling Time: 2 hours
Total Time: 3 hours
Servings: 12
This elegant dessert combines the richness of chocolate with the freshness of berries and the creaminess of vanilla filling. The contrast between the light sponge and rich chocolate coating creates a perfect balance of textures and flavors that makes this cake an ideal choice for special occasions.
