Bûche de Noël

Bûche de Noël

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(14 ratings)

Prep: 55 mins Cook: 14 mins

More effort

Serves 10
Paul Hollywood's sumptuous chocolate, raspberry and cream sponge falls somewhere between a Yule log and Swiss roll. Add a drop of Drambuie for a cheeky adult twist

Nutrition and extra info

Nutrition: per serving

  • kcal659
  • fat48g
  • saturates25g
  • carbs54g
  • sugars48g
  • fibre2g
  • protein7g
  • salt0.18g
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  • vegetable oil, for greasing
  • 150g golden caster sugar
  • 6 large eggs, separated



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g good-quality dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • icing sugar, for dusting

For the cream filling

  • 400ml double cream, lightly whipped
  • 150g raspberry, defrosted if frozen



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • little Drambuie (optional)

For the chocolate buttercream

  • 125g unsalted butter, softened
  • 225g golden icing sugar
  • 25g cocoa powder, sifted
  • 1 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


  1. Heat oven to 220C/200C fan /gas 7. Line a 23 x 33cm Swiss roll tin with baking parchment and oil lightly. Whisk the caster sugar and yolks in a bowl until pale and thick. Melt the chocolate with 4 tbsp cold water in a bowl set over a pan of simmering water. Stir in the sugar mix.

  2. Whisk egg whites to stiff peaks. Stir a spoonful into the chocolate, then fold in remaining using a large metal spoon. Pour batter into tin and bake for 12-14 mins until risen and just firm. Leave in tin until cold.

  3. Lay a sheet of baking parchment on a board. With one bold movement, turn the cake onto the paper, then lift off the tin. Carefully peel away the lining paper.

  4. Spread the whipped cream all over the cake, then scatter over the berries with a dribble of Drambuie, if you like. Starting at the long side opposite you, use the paper to roll the cake towards you. Transfer to a serving dish.

  5. For the buttercream, beat the butter, then sift in sugar and cocoa. Add milk and mix together. Spread over cake, use a fork to create a log effect, and chill until needed. Decorate, dust with icing sugar and serve.

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Comments, questions and tips

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21st Dec, 2013
I was SO disappointed by this recipe..I love Paul and usually find his recipes very easy to follow. I followed this one down to a tee and it was a complete disaster! As soon as I flipped over the tin, small sections of the cake had already begun to break off and as I tried to roll the cake it snapped into two! :-( going to have one more go now so will keep you updated :-)
27th Dec, 2012
This is soooo delicious and fairly easy to make! It does crack when rolling, but easily covered and filled in with the icing! Yum yum
26th Dec, 2012
This is a roulade not a swiss roll so yes, it does crack a little when rolling but you just use the buttercream to hide it and no one knows! I left out the drambuie as I had young children eating it and it was lovely. I will definitely be making this again but will probably use a few more raspberries as they provide a nice contrast against the cream and chocolate.
23rd Dec, 2012
I wold love to make this but I've never seen golden icing sugar. Golden caster sugar, yes, but not golden icing sugar. Does it matter? Can I use normal icing sugar? Merry Christmas! :)
22nd Dec, 2012
Guys this recipe is for a ROULADE not a sponge swiss roll hence no flour so it will be a bit different :-)
22nd Dec, 2012
Livvyx 23 December 2011 Livvyx commented on this recipe I tried this yesterday and it turned out great but when I went back to it this morning, all the cream had dissappeared into the sponge and made it very soggy. Not sure what you can do to stop this from happening, just eat it all in 1 day I suppose! Flag as inappropriate Talsom 23 December 2011 Talsom commented on this recipe As I aspected this turned out to be a disaster! I've just made it for my guests and the cake didn't roll.. it just simply broke into two. I've never made a swiss roll without flour before so I was suspicious from the start that this recipy didn't have any flour at all. This is a roulade which is flourless. NOT a swiss roll. Broke a little when I rolled it, but made up for that with the taste. I'll make this again :)
21st Dec, 2012
I made this last Christmas and it was a disaster. I have made swiss rolls before, with recipes telling you to over the sponge with a damp tea towel until you rolled it. I was suspicious when this one did not say anything about this but thought that Paul Hollywood would know better. No - the sponge cracked when I tryed to roll it, it ended up folded and I gave up completely with the chocolate ganache topping. It tasted great!
17th Dec, 2012
this looks delicious, must make it
7th Jan, 2012
I made this as one of the puddings for xmas day as my mother is only able to eat gluten free food. It was a triumph it did split a little but still looked great and tasted fantastic would definatley make again
Ravenisdead's picture
28th Dec, 2011
Amazing cake and very easy to make. I used the Lindt 85% cocoa chocolate which made the cake very decadent and rich. So next time will use a cheaper version!


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