Description
A delightful spin on the classic French bûche de Noël, this chocolate and coffee-infused sheet cake captures the essence of Christmas with its rich flavors and festive presentation.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 cup granulated sugar (or coconut sugar)
- 4 large eggs
- 1/2 cup brewed coffee (cooled)
- 1/4 cup unsalted butter (melted or coconut oil for dairy-free)
- 1 cup heavy cream
- 2 cups confectioner’s sugar
- 1 tablespoon coffee (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease a jelly roll pan with non-stick spray.
- Mix the dry ingredients: sift together flour, cocoa powder, and baking powder.
- Whisk the eggs and sugar in a separate bowl until light and fluffy. Then, add coffee and melted butter.
- Combine the dry ingredients into the wet ingredients, folding gently to maintain airiness.
- Bake for 12-15 minutes until the cake springs back when touched.
- Cool the cake, then roll it in a towel and let it cool completely.
- Prepare the frosting by whipping the heavy cream until soft peaks form, then fold in the butter, confectioner’s sugar, and coffee.
- Assemble by unrolling the cooled cake, spreading half of the frosting, rolling it back up, and frosting the outside.
Notes
Serve chilled or at room temperature for best flavors. Pair with vanilla ice cream or a dollop of spiced whipped cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Yule Log, Christmas Cake, Holiday Dessert, Chocolate Cake, Coffee Cake