Malted Vanilla and Chocolate Ganache Bûche de Noël

What's more festive than an edible hunk of wood?

When is there another time of year that feels appropriate and totally normal to make a cake and decorate it like hunk of wood ready to throw into the fire? Holiday baking is simply the best. You can be as extra and over the top as you like and no one bats an eye. I’m deeply leaning into the holiday cheer this week with baking projects filling up my days (I got cookie boxes to assemble and mail out!) before I fly home to Ohio for the holidays. We also just got back from a very snowy trip to Montana so there hasn’t been much time spent at home this December.

I did get a chance to sneak in this Malted Vanilla and Chocolate Ganache Bûche de Noël before flying to Montana though! Malted Milk + Chocolate is such a nostalgic flavor and something I crave every holiday season. The cake is based on the Chinese Sponge Cake recipe in my cookbook Mooncakes and Milk Bread (this would make an excellent Christmas present by the way!), but with the addition of malted milk powder. It’s light and airy, making it perfect for rolling up without breaking. Instead of whipped cream or a traditional frosting, the cake is filled and covered with a whipped chocolate ganache, which is seriously one of the easiest things to make. It’s simply equal parts chocolate (I opted for a darker chocolate, but you can use milk chocolate if you like) and hot heavy creamy. I throw a pinch of salt in to because I can’t help myself. Let it sit for a few minutes so the chocolate can melt and then whisk it up until it’s luscious. At first it feels like nothing is happening and the chocolate isn’t incorporating but I promise you it will if you just keep mixing!

I give you permission to decorate your Bûche de Noël however you please. Leave it as one single log. Place a bunch of candy mushrooms around (something I wish I picked up at 99 Ranch, ugh). Craft a few edible pinecones with sliced almonds. Or just keep it simple. This is your holiday log cake!

Alight, I’m going to head back into the kitchen now and finish up my cookie tins. Hope you have a great time making this cake!

Malted Vanilla and Chocolate Ganache Bûche de Noël

(makes 1 large log cake)

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For the ganache:

397g (14 oz) semi-sweet chocolate

1/4 tsp coarse salt

397g (14 oz) heavy cream

For the cake:

100g (3/4 cup plus 2 tablespoons) cake flour

40g (1/4 cup) malted milk powder

20g (2 tablespoons) cornstarch

1 teaspoon baking powder

Pinch of coarse salt

6 large eggs, whites and yolks separated

100g (1/2 cup) sugar, divided

1/4 teaspoon cream of tartar

65g (1/3 cup) canola or other neutral flavored oil

1 teaspoon pure vanilla extract 

For decorating:

Rosemary sprigs

Powdered sugar

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Make the whipped chocolate ganache:

1. In a large heat-proof bowl, add the chocolate and salt. Pour the milk into a medium saucepan and heat over medium heat until it just starts to simmer. Immediately pour the hot cream over the chocolate and allow it to sit, undisturbed, for 5 to 7 minutes. Whisk the mixture until a thick and smooth ganache forms, about 1 minute. At first it will look like the chocolate isn’t combining, but keep mixing! 

2. Allow the ganache to fully cool on the counter. If it’s warm at all, the ganache will not whip correctly. Whip the ganache with hand held beaters or transfer to a stand mixer and mix until light and airy, 3 to 4 minutes. 

Make the cake:

1. Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.

2. In a medium bowl, whisk to combine the cake flour, malted milk powder, cornstarch, baking powder, and salt.

3. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Place the egg yolks in a separate large mixing bowl. Whisk the egg whites on medium speed until foamy, 1 to 2 minutes. Add 50g (1/4 cup) of the sugar and the cream of tartar, increase the speed to medium-high, and whisk until stiff peaks form, 5 to 7 minutes.

4. To the yolks, add the remaining 50g (1/4 cup) sugar, the canola oil, and vanilla. Vigorously whisk until pale and smooth, about 3 minutes. Using a flexible spatula, scoop 1 cup egg white mixture and fold into the egg yolk mixture until fully incorporated. Fold the remaining egg white mixture into the yolk mixture in three additions, alternating each addition with half the flour mixture and reaching to the bottom and around the sides of the bowl as you fold so that no traces of flour remain. Take care not to deflate the beaten egg whites too much as you fold.

5. Transfer the batter to the baking sheet and spread into an even layer with an offset spatula. Bake until the cake is set in the center (it may puff up a lot, but it will deflate), 10 to 12 minutes. Allow the cake to cool for a couple minutes, but while the cake is still warm, release the edges of the cake from the baking sheet by sliding a knife or offset spatula. Roll up the cake along the shorter edge of the cake and allow it to fully cool.

Assemble the cake:

1. Unroll the cake and spread a thin layer of whipped chocolate ganache. Carefully roll up the cake again, using the parchment paper to assist you. Position the cake seam-side down. Cut about 1/4 chunk of the cake off at an angle. Position the piece of cake on the side of the main portion of cake to form a branch.

2. Cover the cake in the remaining whipped chocolate ganache, making a bark pattern with a spoon or offset ganache. For extra detail stick a few sprigs of rosemary and add a dusting of powdered sugar. Serve immediately or cover with a cake dome and chill in the fridge for up to 4 days.