Chocolate Chiffon Cake Bûche de Noël

Name: Chocolate Chiffon Cake Bûche de Noël
Yield: 6 servings
Cuisine: American
Ingredients: 40 grams Milk; 1 packages Milk chocolate (or baking chocolate); 1 pack Heavy cream; 15 grams Sugar; 3 Egg yolk; 30 grams Sugar (for the egg yolks); 35 grams Vegetable oil; 45 grams Milk; 10 grams Brandy; 70 grams Cake flour; 10 grams Cocoa powder; 4 Egg white; 40 grams Sugar (for the egg whites)

cookpad.japan @cookpad_jp

If you want a chiffon cake that doesn't need layers or syrup to brush on, perhaps this recipe is perfect during the busy Christmas season.

For the chocolate cookie: 90g unsalted butter, 60g powdered sugar, one egg yolk, 165g cake flour, 15g cocoa; about 1/5 of the batter takes 13 minutes to bake at 180°C (355 Fahrenheit). You can also use up all of the chocolate cream instead of leaving leftovers and turn it into blended cream if you like. For 17 cm [6.7 in] chiffon mold. Recipe by flan*

If you want a chiffon cake that doesn't need layers or syrup to brush on, perhaps this recipe is perfect during the busy Christmas season.

cookpad.japan @cookpad_jp

If you want a chiffon cake that doesn't need layers or syrup to brush on, perhaps this recipe is perfect during the busy Christmas season.

Saved

Ingredients

6 servings

Chocolate cream:
40 gramsMilk
1 packagesMilk chocolate (or baking chocolate)
1pack Heavy cream
15 gramsSugar
Chocolate chiffon cake:
3Egg yolk
30 gramsSugar (for the egg yolks)
35 gramsVegetable oil
45 gramsMilk
10 gramsBrandy
70 gramsCake flour
10 gramsCocoa powder
4Egg white
40 gramsSugar (for the egg whites)

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Steps

1

Make the chiffon cake batter. Add the egg yolks to a bowl, add sugar for the egg yolks, and gradually add oil, and whisk with an egg beater with each addition.
2

Add milk and brandy and mix, combine the cake flour and cocoa powder and sift in, and mix in circles with an egg beater.
3

Make the meringue. Add the egg whites and the sugar for the egg whites into a bowl, and whip well with a hand mixer until peaks form.
4

Measure about 1/4 of the meringue, first add it to the batter from Step 2, blend together, add it to the whole amount, and mix until evenly incorporated.
5

Pour the batter into the mold, and bake in an oven preheated to 170°C (338 Fahrenheit) for 35 minutes. After baking, flip it upside down to cool completely, and remove it with a knife.
6

Make the chocolate cream. Place the milk into a microwave safe container, microwave until it boils, add the minced chocolate, and mix to dissolve.
7

Add heavy cream and chocolate to a bowl, place the bottom of the bowl into an ice bath, and whip until thickened.
8

Leave about 1/3 of the chocolate from Step 6 aside, add into Step 7 a bit at a time, and whip until it forms a thick ribbon when scooped up. (We will use the remaining chocolate later).
9

Use a palette knife to coat the entire chiffon cake with the chocolate cream.
10

Take a small amount of the chocolate leftover from Step 8 on the palette knife, and lightly spread around the top of the cake, and create a bumpy pattern.
11

Take a bit of the chocolate onto the palette knife, and coat the sides randomly from the bottom to the top.
12

Use a comb on the surface of the cake, and make a tree ring pattern. (You can also use a spoon or a fork).
13

Draw random patterns on the side like a tree trunk with the tip of a fork. Transfer to a plate, top with decorations, and it is done.
14

I used holly leaf-shaped cocoa cookies for decoration.
15

This is a chocolate chiffon cake that everyone will love that's perfect for Christmas.