Mocha Buche de Noel Yule Log Cake
Coffee sponge, whipped mocha ganache and quinoa brittle
Hello foodies,
Christmas is almost here, so here is the first yule log of the season! You probably know the traditional mocha yule log with buttercream. Honestly, though, buttercream is not really our thing after a big Christmas meal. That is why we created a mocha yule log filled and coated with an airy, whipped mocha ganache.
Underneath is a coffee sponge, baked in a steel yule log mould, cut into three layers and soaked in coffee syrup. The crunchy bite comes from a brittle made of milk chocolate, caramelised puffed quinoa and instant coffee. At the end you pipe the ganache on in small drops, which gives this pretty scale-like look.
The recipe serves 8 to 10 people and can easily be spread over two days. How, we reveal in the tips!
Ingredients
Whipped mocha ganache
Coffee soaking syrup
Assembly and decoration
Step by step
Whipped mocha ganache
Soak the gelatine
We start with the ganache, because it needs to rest in the fridge for at least one night before you can whip it. Soak 6 sheets of Gelatine in a Measuring cup with very cold water.
RUF Gelatine sheets, 12 pieces
Measure the cream and coffee
Put 280 g of double cream into a saucepan and add 3 tbsp of instant coffee. Use the Measuring spoon to dose the coffee precisely.
Bring to the boil
Bring everything to the boil, then remove the saucepan from the hob.
Stir in the gelatine
Squeeze the soaked Gelatine well, add it to the hot cream and coffee mixture and stir everything together with the Whisk. Place 150 g of white chocolate in a Bowl.
White couverture drops 500 g
Pour over the chocolate
Pour the cream-coffee-Gelatine mixture over the chocolate in three portions. After each addition, stir well with the Whisk so the ganache becomes nice and smooth.
Add the cream and chill
Finally, add 300 g of double cream and stir well. Cover the ganache with cling film, placing it directly on the surface: this prevents a skin from forming. Place it in the fridge for at least one night.
Coffee sponge
Whisk the eggs and sugar
Put 3 eggs into a large mixing bowl, add 75 g sugar and whisk everything on the highest setting for 10 minutes.
Prepare the flour and cornstarch
Meanwhile, put 53 g flour and 22 g cornstarch into a sieve and set it aside.
Prepare the tin
The sponge is baked in a bûche tin made of non-stick coated steel, which is made for exactly this purpose. Spray it with non-stick spray so nothing sticks when you release it. Preheat the oven to 180 °C convection.
Non-stick coated steel bûche tin
250ml non-stick spray
Add the mocha aroma
Once the egg and sugar mixture is nice and light and airy, add 1 tsp Mokka Aroma.
Mocca Aroma
Fold in the flour
Sift the flour and cornstarch over the mixture and carefully fold everything in with the dough scraper so the mixture does not collapse.
Bake
Pour the sponge batter into the tin and bake it for 25 minutes in the middle of the oven preheated to 180 °C.
Turn out and cool
Turn the finished sponge out onto a cake rack, carefully remove the tin and let it cool completely at room temperature.
You can bake the sponge two days ahead: once cooled, wrap it well in cling film. Well packed, it keeps in the freezer for up to 2 months.
Coffee soaking syrup
Water and sugar into the pot
You'll use this syrup later to soak the sponge, which keeps it lovely and moist. Pour 150 g water into a pot and add 75 g sugar.
Add coffee and heat
Add 1 tbsp instant coffee and heat everything to 100 to 105 °C. Check the temperature with a thermometer. Pour the syrup into a measuring cup and let it cool completely.
Fill into the soaking bottle
Fill the cooled syrup into a soaking bottle. This little bottle is brilliant: the many holes in the lid distribute the syrup evenly over the sponge.
Melting bottle 250ml for soaking sponge
Quinoa coffee brittle
Melt milk chocolate
The brittle adds texture to the yule log. Melt 30 g Milk chocolate in the microwave at 600 watts for 30 seconds, stir well and repeat until the chocolate has completely melted.
Milk couverture drops 500 g
Stir in quinoa and coffee
Add 25 g caramelised puffed quinoa and 1 tsp instant coffee and mix everything well.
Assembly
Whip the ganache
Now all the elements are ready! Whip the chilled mocha ganache with the whisk. Be careful: it sets very quickly and must not split. Stop as soon as it looks like beautiful whipped cream.
Cut the sponge into three layers
Using a cake cutter set to 1.5 cm, cut the sponge into three equally thick layers so that they come out evenly. Place the bottom layer directly onto a yule log base or a nice plate, as the log can hardly be moved once it is filled.
Cake cutter - 25 cm
Soak and spread the brittle
Generously soak the bottom layer with coffee syrup and sprinkle all of the brittle over it.
Spread the brittle and apply the ganache
Spread the brittle evenly with a small angled spatula. Then add 100 g of whipped ganache on top.
Second layer
Smooth the ganache with the small angled spatula. Place the middle sponge layer on top and press it down gently so it adheres well to the ganache. Generously soak it with coffee syrup and add another 100 g of ganache on top.
Place the top layer
Spread the ganache out again with the small angled spatula. Soak the last, domed sponge layer on its underside and place it on the ganache with the dome facing up. This gives your yule log its typical shape.
Pipe the ganache drops
Fill the remaining ganache into a piping bag fitted with a 13 mm round piping nozzle. Pipe a row of small ganache peaks at one end of the yule log, then pull each peak into a drop with a small angled spatula.
Cover completely and chill
Continue row by row until the entire yule log is covered with ganache drops. Place it in the fridge while you prepare the decoration.
Decoration
Melt the Deco melts
Use the Silicone mat «Chablon Bûche» to easily make matching end pieces. Place the mat on a perforated baking sheet so you can carry it comfortably into the freezer. Melt 70 g of brown Deco melts with caramel flavour in the microwave at 600 watts for 30 seconds and stir well. If some are still not melted, heat them for a few more seconds. By the way, you don't need to temper Deco melts.
Silicone mat for Christmas Bûche «Chablon Bûche»
Perforated baking sheet aluminium 40 x 30 cm
Deco melts: brown with caramel flavour
Pour the end pieces
Distribute the Deco melts into the two upper, round cavities of the mat and smooth them with a large Angled spatula. Then place it in the freezer for 10 minutes.
Get the decorations ready
Take the Bûche out of the fridge. We chose the Cake topper «Joyeux Noël», the white chocolate Crispy pearls with golden flakes and the fairytale Sprinkle decor.
Cake topper Christmas, 4 pieces
130g white chocolate Crispy pearls with golden flakes
Fairytale Sprinkle decor
Decorate
Arrange the decorations attractively on the Bûche. For an elegant finish, add a few gold leaves. Feel free to let your imagination run wild here!
3 edible gold leaves 22 carat
Attach the end pieces
Finally, remove the end pieces from the mat and place them on both ends of the Bûche. Your Mocha Christmas Bûche is ready!
Mocha Christmas Bûche
Ingredients
Whipped mocha ganache
Coffee sponge
Coffee soaking syrup
Quinoa coffee brittle
Assembly and decoration
Preparation
- Ganache: Bring 280 g cream to the boil with 3 tbsp coffee, add the gelatine, stir into the white chocolate in three portions, stir in 300 g cream, cover and chill overnight.
- Sponge: Whip eggs and sugar for 10 min., add the mocha liquid aroma, fold in flour and cornstarch, bake for 25 min. at 180 °C convection in the Bûche tin.
- Syrup: Heat water, sugar and coffee to 100 to 105 °C, let cool, pour into the soaking bottle.
- Brittle: Melt the milk chocolate, stir in the quinoa and coffee.
- Assembly: Whip the ganache, cut the sponge into three slices, soak, brittle, 100 g ganache, sponge, 100 g ganache, domed slice on top, cover with ganache drops.
- Decoration: Pour the end pieces from deco melts, freeze for 10 min., distribute the topper, pearls, sprinkle decor and gold leaf, attach the end pieces.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery team: exactly the sizes this recipe was tested with.
Ingredients
250ml Non-stick spray
RUF Gelatine leaves, 12 pieces
White couverture drops 500 g
Milk couverture drops 500 g
Mocca liquid aroma
Silicone mat for Christmas bûche «Chablon Bûche»
Deco melts: brown with caramel flavour
Christmas cake topper, 4 pieces
130g white chocolate crispy pearls with golden flakes
Fairytale sprinkle decor
3 edible gold leaves, 22 carat
Accessories
Yule log cake pan made of non-stick coated steel
Melting bottle 250ml for soaking sponge
Cake cutter, 25 cm
Perforated aluminium baking sheet 40 x 30 cm
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure it succeeds
The day before: whipped mocha ganache (base), coffee sponge and coffee syrup. On the day itself: quinoa coffee brittle, assembly and decoration.
The chilled ganache sets very quickly when whipped. Stay with it and stop as soon as it looks like whipped cream, otherwise it will separate.
You'll find everything about shapes, sponges and decorations in our Yule log tips & tricks.
Frequently asked questions
Yes, that works. Use 1 tsp of liquid aroma each for the syrup and the brittle, and 2 tsp for the ganache. Taste it, then add another teaspoon if you prefer it stronger.
The quinoa should be caramelised so that it doesn't absorb moisture from the chocolate and stays crisp. You can mix regular puffed quinoa with a little sugar and caramelise it in the oven for a few minutes. However, we haven't tested this.
We haven't tested it, but you can bake the sponge in a round tin 15 cm in diameter and 10 cm high. It won't fill the tin completely, but it is enough for the necessary sponge slices.
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Comments
Question de Natacha
By: Natacha B. On 2024-12-22Bonjour,
Est-il possible de remplacer le café soluble par de l'arôme de mocca dans le sirop, la ganache et le croustillant? Si oui en quelle quantité?
Merci d'avance et toute belle journée
Replied by: Karin On 2024-12-23
Question de Elodie
By: Elodie V. On 2024-12-12Bonjour! Le quinoa caramélisé étant en rupture j’ai acheté du soufflé normal, est ce que ça va aussi sinon avez vous une recette pour le caraméliser?
Replied by: Karin On 2024-12-13
Question de Cindy
By: Cindy S. On 2024-11-11Hello,
Si je souhaite faire la même recette mais sous forme de gâteau rond il faudrait que je prenne quelle taille de moule à génoise?
Meilleures salutations
Cindy Schwarz
Replied by: Karin On 2024-11-12