Ingredients

Method

Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper, allowing the paper to overhang the edges of the pan.

In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar and the vanilla extract until thick and pale. In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar, beating until stiff peaks form.

Gently fold the flour mixture into the egg yolk mixture. Then fold in the beaten egg whites until well combined. Spread the batter evenly in the prepared pan.

Bake the sponge cake for 12-15 minutes, or until it springs back when lightly touched. Remove the cake from the oven and immediately lift the parchment paper to transfer the cake to a wire rack. While the cake is still warm, roll it up tightly in the parchment paper, starting at one short end. Allow the cake to cool completely, rolled up in the parchment paper.

To make the chocolate buttercream, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream, and beat until smooth and fluffy. Stir in the vanilla extract.

Carefully unroll the cooled cake, removing the parchment paper as you go. Spread the chocolate buttercream over the cake, leaving a 1/2-inch border around the edges. Roll the cake back up tightly, without the parchment paper, and place it seam-side down on a serving platter.

To decorate the Bûche de Noël, use a serrated knife to trim the ends of the roll and cut a diagonal slice from one end. Attach the slice to the side of the roll with a little buttercream to create a branch. Spread more buttercream over the entire cake, using a fork or an offset spatula to create a bark-like texture. Sprinkle the cake with chocolate shavings or crushed cookies to create the appearance of bark. Dust with powdered sugar for a snowy effect, and add your choice of festive decorations.

Refrigerate the Bûche de Noël for at least 1 hour before serving to allow the buttercream to set.