Birch-Inspired Bûche De Noël
Makes 8 to 12 servings
  • 4 large eggs
  • ¾ cup (150 grams) granulated sugar
  • 1 teaspoon vanilla bean paste
  • ¾ cup (94 grams) all-purpose flour
  • ⅓ cup (25 grams) Dutch process cocoa powder
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup plus 2 tablespoons sour cream
  • ¼ cup (56 grams) vegetable oil
  • Garnish: confectioners’ sugar
  • Chocolate Filling (recipe follows)
  • Meringue Topping (recipe follows)
  • Meringue Mushrooms (recipe follows)
  • Sugared Rosemary (recipe follows)
  1. Preheat oven to 350°F. Spray a 17½x12½ jelly-roll pan with baking spray with flour. Line pan with parchment paper, and spray pan again.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and granulated sugar at high speed until thick and pale, 5 to 7 minutes. Beat in vanilla bean paste. In a medium bowl, sift together flour, cocoa, baking powder, and salt. Gently fold flour mixture into egg mixture. In a small bowl, whisk together sour cream and oil. Fold sour cream mixture into egg mixture, scraping bottom of bowl to fully incorporate. Spread batter into prepared pan, smoothing top with an offset spatula.
  3. Bake until cake is set and top springs back when touched, 10 to 12 minutes. Immediately run a sharp knife around edges of pan to loosen cake. Turn out cake onto a tea towel lightly dusted with confectioners’ sugar. Remove parchment paper, and dust cake with additional confectioners’ sugar. Roll up cake lengthwise in towel to let cool completely.
  4. Carefully unroll cake, and spread with Chocolate Filling. Reroll cake without towel, and place seam side down on a large serving platter. Cover and refrigerate until ready to frost cake, up to 4 hours before serving. Trim 3 to 4 inches off one end of cake diagonally. Place cut section at an angle off side of the cake, and attach with Meringue Topping. Spread remaining frosting all over cake. Using an offset spatula, make a bark-like pattern all over cake. Using a kitchen torch, brown meringue. Decorate with Meringue Mushrooms and Sugared Rosemary as desired. Serve immediately.
Recipe by Bake from Scratch at