The Christmas Trunk also known as Buche de Noel, is a trunk-shaped Christmas cake; a traditional French classic that is prepared during the Christmas holidays!







YIELD: Serves 5 to 6


  • 4 eggs
  • 3 1/2 oz castor sugar
  • 2 .61oz plain flour
  • 0.9 oz cocoa powder
  • 1/2 tsp baking powder
  • pinch salt
For The Filling
  • 250 ml heavy whipping cream
  • sugar to taste
  • 1 tsp vanilla extract
  • 1 1/4 cup whipped chocolate ganache
1. Using an electric beater, beat the eggs along with the sugar until the mixture becomes light and thick.
2. Sieve the flour, baking powder and salt in another bowl. Gently Fold into the egg mixture.
3.  Preheat the oven to 356 F. Prepare a baking tray lined with greaseproof paper. Spread the mixture evenly on the tray with the help of  a spatula.
4.Bake for 8 to 10 minutes or until well risen and firm to touch.
5. Carefully invert the sponge onto a parchment paper bigger than the sponge. Remove the paper lined at the bottom of the sponge. Start rolling the sponge with the paper inside. Leave to cool.
6.Prepare the filling by beating heavy cream with vanilla extract and sugar to taste.
7. Uncurl the cake and remove the paper. Spread the filling on top. Reroll tightly, cut a portion of the cake diagonally.
8. Place the large piece of the cake on the serving plate. Place the cut piece alongside the middle of the larger piece.
Use some ganache to attach the pieces together.
Cover the cake with whipped chocolate ganache. Use a fork to create bark like lines on top of the cake. Decorate as you like

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