Description
Experience the magic of Gingerbread Bûche de Noël, a delightful twist on the classic roll cake perfect for holiday gatherings.
Ingredients
Scale
- 3 tablespoons Unsalted butter
- 1/4 cup Molasses
- 1 teaspoon Grated fresh ginger
- 1 teaspoon Vanilla extract
- 5 large Eggs
- 1/2 cup Dark brown sugar
- 1 large Egg yolk
- 3/4 cup Cake flour
- 3 tablespoons Cornstarch
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
- 1 cup Molasses Simple Syrup
- 2 cups Brown Sugar Buttercream
- 1 cup White Chocolate Bark
Instructions
- Preheat your oven to 350°F (180°C). Prepare an 18×13-inch rimmed baking sheet by spraying it with cooking spray, lining it with parchment paper, and giving it another light spray for easy removal later.
- Melt the butter in a small saucepan over medium heat. Once melted, remove from heat and stir in the molasses, grated fresh ginger, and vanilla extract. Set this fragrant mixture aside to cool down a bit.
- Whisk together the eggs, brown sugar, and egg yolk in the bowl of a stand mixer. Place the bowl over a saucepan of simmering water, whisking occasionally until your thermometer reads 110°F (43°C), which will take about 5 minutes.
- Beat the egg mixture at high speed with your stand mixer’s whisk attachment until it becomes thick and triples in volume, around 5 minutes of mixing magic.
- Fold about 1 cup of the egg mixture into your warm butter mixture gently.
- Sift together flour, cornstarch, ground ginger, cinnamon, salt, nutmeg, and cloves in a medium bowl. Then, fold this dry mixture into the remaining egg mixture in two gentle additions, just until combined. Then, fold in the butter mixture.
- Spread the batter quickly and evenly in the prepared baking sheet using an offset spatula.
- Bake the cake for about 12 to 15 minutes, or until it starts to pull away from the sides of the pan. Once baked, let it cool completely in the pan.
- Cut the cooled cake into four rectangles (12×4 inches each) using a serrated knife. Gently lift each piece out of the pan, and brush with the Molasses Simple Syrup. Spread ⅔ cup of Brown Sugar Buttercream on each rectangle.
- Roll up one rectangle, jelly roll style, placing it in the center of a cake plate. Remove parchment. Carefully wrap a second rectangle around the center roll using the parchment to help. Repeat with the remaining rectangles, creating an elegant spiral.
- Trim the final end of the cake piece at an angle to make it flush with the edge of the cake.
- Frost the outside of the cake with the remaining Brown Sugar Buttercream.
- Decorate the sides of the cake with pieces of White Chocolate Bark, overlapping them slightly and pressing them into the buttercream to secure them in place.
- Chill your masterpiece by covering it and refrigerating for at least 2 hours—or overnight if you can wait! Before serving, let it sit at room temperature for about 1 hour.
Notes
- This cake is best served chilled.
- Feel free to decorate with additional holiday-themed items.
- Prep Time: 90 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 120 mg