Gingerbread Bûche de Noël
The ultimate holiday treat, the Gingerbread Bûche de Noël blends rich flavors and festive spices to create a stunning dessert. Each slice is a comforting journey through warm gingerbread goodness, perfect for your holiday table. Impress your guests with this easy yet impressive recipe that’s sure to become a family favorite!
Equipment
- Frying Pan
- Whisk
- Oven
- Saucepan
- Grater
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 3 tablespoons Unsalted Butter
- ¼ cup Molasses
- 1 teaspoon Grated Fresh Ginger
- 1 teaspoon Vanilla Extract
- 5 large Large Eggs
- ½ cup Dark Brown Sugar
- 1 large Large Egg Yolk
- ¾ cup Cake Flour
- 3 tablespoons Cornstarch
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cloves
- Molasses Simple Syrup Molasses Simple Syrup recipe follows
- Brown Sugar Buttercream Brown Sugar Buttercream recipe follows
- White Chocolate Bark White Chocolate Bark recipe follows
Instructions
- Preheat your oven to 350°F (180°C). Start by spraying an 18x13-inch rimmed baking sheet with cooking spray, then line the pan with parchment paper and spray again for easy removal later.
- In a small saucepan, melt unsalted butter over medium heat. Once melted, remove from heat and stir in molasses, grated fresh ginger, and vanilla extract. Set this mixture aside as it cools slightly.
- In a bowl of a stand mixer, whisk together large eggs, dark brown sugar, and large egg yolk by hand. Place the bowl over a saucepan of simmering water, cooking and whisking occasionally until an instant-read thermometer reads 110°F (43°C), about 5 minutes.
- Return the bowl to the stand mixer fitted with the whisk attachment. Beat the mixture at high speed until thick and tripled in volume, which should take about 5 minutes. You want it to be light and fluffy!
- In a medium bowl, take about 1 cup of the egg mixture and fold in the warm butter mixture. This will help temper the eggs so they don’t scramble.
- In a small bowl, sift together cake flour, cornstarch, ground ginger, ground cinnamon, kosher salt, ground nutmeg, and ground cloves. Using a large balloon whisk, gently fold this flour mixture into the remaining egg mixture in two additions, just until combined.
- Next, fold in the butter mixture carefully. You want to keep the batter light and airy, so be gentle!
- Using an offset spatula, quickly and gently spread the batter evenly in the prepared pan. The even layer will ensure it bakes uniformly.
- Bake in the preheated oven until the cake starts to pull away from the sides of the pan, about 12 to 15 minutes. The top should spring back when lightly touched.
- Let the cake cool completely in the pan. Loosen the edges with a knife if needed. Once cooled, using a serrated knife, cut into 4 rectangles, each measuring 12x4 inches. Be sure to cut through the parchment paper as well; scissors can help here if needed.
- Lift each piece out of the pan with the parchment attached. Brush each piece with Molasses Simple Syrup for added moisture and flavor. Spread about half a cup of Brown Sugar Buttercream on each rectangle.
- To assemble, roll up one rectangle jelly-roll style and place it in the center of a cake plate. Carefully wrap a second rectangle around the center roll using the parchment as a guide. Repeat this process for the remaining rectangles, creating a beautiful spiral shape.
- With a serrated knife, trim the end of the final piece at an angle to make it flush with the outer edge of the cake.
- Spread the remaining Brown Sugar Buttercream on the outside of the cake. Without adding more buttercream, lightly spread some of the buttercream that peeks through the layers on top.
- Finally, place White Chocolate Bark vertically on the sides of the cake, overlapping slightly and pressing it into the buttercream to hold it in place. Cover and refrigerate for at least 2 hours or overnight. Let stand at room temperature for about 1 hour before serving.
Notes
- Storage: Store leftover cake in an airtight container in the fridge for up to 3 days to maintain freshness.
- Freezing: You can freeze the assembled cake for up to a month. Just wrap it tightly in plastic wrap and foil before freezing.
- Pairing: This dessert pairs beautifully with a cup of hot chocolate or spiced tea for a cozy treat.
- Decorating: Feel free to decorate with fresh fruits or nuts to enhance the presentation.
- Variations: Try adding a layer of chocolate ganache for an extra rich flavor.