This Chocolate Coconut Bûche de Noël (Yule Log) is an impressive Christmas dessert, with a soft chocolate sponge cake filled with a white chocolate and mascarpone frosting enriched with a caramelized coconut for extra flavor and texture.
The recipe is quite easy to put together. This time I’ve used a chocolate sponge cake that is so elastic that doesn’t need rolling while still hot before filling, which is great as it saves time and reduces any worries of cracks appearing.
Instead of covering the roll in chocolate ganache I preferred to decorate it with chocolate shards that gives an amazing effect. Dust with powdered sugar before serving to create a wintery scenery. Enjoy!
Chocolate Coconut Bûche de Noël (Yule Log)
Chocolate Sponge Cake
- 4 eggs , separated
- 1/2 cup (100g) sugar , divided
- 1 tsp (5g) vanilla extract
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder
- 1/4 tsp (1g) baking powder
- 1/4 tsp (1g) salt
Caramelized Coconut For Frosting
- 1/2 cup (25g) unsweetened shredded coconut
- 2 tbsp (30g) sugar
- 1 tbsp (15ml) water
White Chocolate Coconut Frosting
- 4 oz (120g) Mascarpone cheese
- 1 tbsp (8g) powdered sugar
- 1 tsp (5g) vanilla extract
- 3.5 oz (100g) white chocolate
- 2 tbsp (30g) whipping cream
- 1 cup (240g) whipping cream , chilled
- 4 oz (120g) semisweet chocolate
- 1.5 oz (40g) semisweet chocolate , small pieces
- powdered sugar
- Prepare chocolate sponge cake. Preheat oven to 350F (180C). Grease and line with parchment paper a 12×16 inch (30x40cm) baking sheet. Set aside.
- Separate egg whites from yolks. Add 1/3 cup (70g) sugar over the yolks and mix until thick and creamy. Add vanilla and mix to combine.
- In a medium bowl whisk flour with cocoa powder, baking powder and salt and incorporate into yolks mixture.
- Whip whites until foamy. Gradually add 2 tbsp (30g) sugar and continue whipping until stiff peaks form.
- Gently and gradually fold the whites into the yolk mixture.
- Spread batter evenly into the prepared baking sheet. Bake for about 10-12 minutes until a toothpick inserted into the center comes out clean.
- Sprinkle with powdered sugar. This helps the sponge cake not stick. Flip the cake over the paper. Remove the parchment paper it was baked with. Let cool completely. No need to roll the sponge while still hot.
- Prepare the white chocolate coconut frosting. Place chocolate and 2 tbsp (30g) cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat. Cool to room temperature.
- To caramelize shredded coconut add sugar and water in a medium pan over medium heat until dissolved completely and light caramel colored. Add shredded coconut, stir continuously to prevent burning until golden brown, for about 1 minute. Remove from heat, transfer it to a bowl and set aside to cool.
- In a large bowl add mascarpone and mix for few seconds until smooth. Incorporate powdered sugar, vanilla and melted chocolate. Add caramelized coconut and refrigerate until cream is whipped.
- In another bowl whip chilled cream until stiff peaks form. Gradually incorporate into chocolate mixture.
- Assemble the roll. Spread chocolate coconut frosting evenly over the cake leaving a 1 inch (2 cm border).
- Roll the cake and refrigerate for at least 2 hours.
- Prepare chocolate shards. Melt 4 oz (120g) semisweet chocolate over bain-marie. Remove from heat and add 1.5 oz (40g) chopped semisweet chocolate for tempering. Stir until melted.
- Spread chocolate evenly on a parchment paper into a thin layer.
- Roll the parchment paper and refrigerate for 30-40 minutes.
- Unroll the parchment paper and the chocolate will break into shards. Make them smaller if desired and they are ready to decorate the cake or refrigerate until ready to use.
- Use melted chocolate to stick each shard on top and sides of the roll.
- Refrigerate for 15 minutes to set the shards.
- Dust with a bit of powdered sugar. Enjoy!