Bûche de Noël

Bûche de Noël

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(20 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-o-let

    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…


  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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26th Dec, 2015
Loved it! It did crack a bit when I rolled it up, but the icing covered it (I had to add a little more milk to make it more spreadable, but that was not a problem).
20th Dec, 2015
I would not make this again. The sponge cracked all over and once rolled parts of the sponge just fell off! I thought the icing would be able to cover this up but the icing was much too thick and was impossible to spread on. I also think there was too much cream in the recipe (although I didn't have Drambuie. The sponge & raspberries were the only nice part about the cake.
6th Dec, 2015
I followed this recipe from his book, which slightly differs. Some of the quantities are different and the book uses normal caster sugar not golden. It has come out perfectly, although I accidentally put too much milk into the butter cream and now that is quite runny, but i am quite happy for a practice run before the big day!
25th Dec, 2014
Made this today for the first time and it was wonderful. All my guests loved it. Had not made anything like this for about 35 years since home economics classes at school, but it all came back! Didn't have too many problems rolling it up, it cracked a little bit, but not worth worrying about. Also added a little extra milk to the topping as it had firmed up a bit too much in the fridge. Just a note on the timing I gave it 13 minutes and then decided to give it one more minute to the maximum recommended time, but I noticed it started to catch quickly as suddenly the warm chocolatey aroma had a hint of burning. I whipped it out the oven and luckily it was fine, but would probably cook for 12 mins and then check it before leaving it any longer next time.
23rd Dec, 2014
Tasty recipe. The sponge was lovely and chocolatey, and rather light despite no flour (but not too mousse-y). I'd recommend taking care to be gentle when folding the egg white in the batter, as this obviously keeps the air in the mixture and makes it nice and fluffy. I additionally sifted around 30-50g of icing sugar into my whipped double cream in order to give it a bit more flavour, as I did not include the raspberries or spirit. My only difficulty with this recipe was with rolling. As per instruction, I waited until the sponge was totally cool before spreading on the cream, then tried to roll up the sponge from the longest edge (as I wanted a longer log). Unfortunately, despite being as careful as possible, the sponge cracked at several points and spewed out its whipped cream filling everywhere. I was able to use the paper to keep it all in a vague semblance of a roulade, but it was very messy and there were numerous cracks in the top of the log when it was complete. I know that this is technically a "roulade" not a "swiss roll", so cracks aren't the deal-breaker they would otherwise be, however do I lament the lack of a neat and tidy cross-section as depicted in the images. I was able to plug up the gaps with the chocolate buttercream to disguise the error, however. This I had made while waiting for the sponge to cool and therefore found that when it came time to apply it that it had hardened up somewhat despite being left at room temperature. The quick addition of a few tablespoons of milk loosened this up a fine treat, and it was just the right consistency to spread nicely and stick on the sponge. A bit of fun with a fork and a sieve of icing sugar did a nice trick at making the log look the part, despite the earlier problems with cracked sponge. All in all, the log looks okay on the surface, but I am disappointed with my failure to roll it up. I've yet to try it out, but the individual parts all tasted pretty nice so I am hopeful on that front. If I were to repeat this recipe, I might be tempted to give the sponge a gentle roll-up before it has fully cooled - in the hopes that this would prime it a bit and stop it cracking when being rolled up after the filling goes in.
24th Dec, 2014
Great recipe! Have made it twice with a lot of success. Everyone loves it. I made the buttercream with white icing sugar and it was fine but I must say the buttercream is very fatty. Would still make it again though Edit: I tried it again today with a 30x20cm tin and it cracked an awful lot. It didn't matter as I covered it with the buttercream but I think that proportions are very important in this recipe. Merry Christmas everyone!
Sarah Keane
15th Jan, 2014
A great favourite at Christmas.
31st Dec, 2013
We have made this twice over Xmas cos it's do good. The first time we let it go cold before rolling and it broke, so we just layered it. This time we rolled the buche whilst it was still a little warm and it worked perfectly
25th Dec, 2013
For those people who had difficulty flipping the sponge may I suggest greasing the tin before lining with parchment and then lightly grease the parchment as well. Flourless cake is notorious for sticking and this double greasing helps prevent it break when flipped out of the tin. Don't worry if it cracks when rolled this is quite normal and will be covered with, in my case, cream drizzled with chocolate as I think butter cream is too heavy and sweet.
22nd Dec, 2013
Sadly, I had a bit of a disaster with this cake. When looking at the mixture I thought it seemed like far too much but my tin was approximately the right size so I went with it all. Once cooled, I attempted to 'flip the cake' and the whole thing broke into pieces. I was so disappointed as it was supposed to be our Christmas centrepiece! Nevertheless, the cake itself tasted lovely - very rich and moist. I'd just recommend that others are wary of how much they fill the tin.


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