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Black Forest Bûche de Noël

Bûche de Noël is one of my favorite traditional Christmas cakes to make because it is equal parts delicious and beautiful. It's a holiday centerpiece you can eat! I've made a few different versions over the years including 2015's Mulled Wine Stump de Noël, a Mint Chocolate Cheesecake Yule Log in 2013, and as far back as 2009 (my first year blogging!) with a step-by-step version that still sees a lot of traffic each December.

I'm happy to add another flavor to the list with this Black Forest Swiss roll. Tart black cherry plays well with dark chocolate sponge cake, and whipped vanilla buttercream tips to lighter side and gives the cake balance.
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About Bob Lucas-Clark

Bob Lucas-Clark

I have transitioned from a successful corporate marketing career to starting a successful online business. My focus is helping people start their own online businesses. At the same time I am thrilled to have my own blog about one of my true passions: Cooking, Food & Wine. Enjoy my blog and thank you for stopping by.

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According to my calendar, on December 19th I ostensibly signed special ordered books at The Strand and then took my two year-old to a holiday party, but I know the truth, which is that I was actually reading this hilarious piece on Bon Appetit from Alex Delany in which he complains that winter cocktails are usually too unsubtly wintery, that he doesn’t need “seven sticks of cinnamon, half a holly tree or a metric ton of cloves, mulling spices or liquor that tastes like cookies” to entice him to drink booze in the winter, and texting my husband that we should make boulevardiers that night after the kids went to sleep.

what you'll need, plus ice

Boulevardier, according to Google, means “a wealthy, fashionable socialite,” (aka “what is the opposite of Deb?”) but from that day on, it will be forever be the official drink of the winter of 2017-2018 (this is the official cookie, by the way) because we’ve found it downright habit-forming.

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