Chocolate & Orange Bûche De Noël

It will not be complete without the Bûche de Noël during Christmas time over here in France .  I was thinking of making a chocolate & praline bûche de Noël . But my hubby suggested a‘LIGHTer’ version of this cake for Christmas ! I love chocolate & orange  combination so I’ve decided to make a chocolate bûche de Noël with orange flavour &  a light crème chantilly for the filling . But I wanted  a very decadent chocolate ganache frosting ! LOL Yes, chocolate IS my biggest weakness .  At first I was thinking of adding Cointreau but decided to add Grand Marnier instead for a change . I’m really glad that it turned out well coz it’s been awhile that I’ve not make a bûche de Noël . This is a simple chocolate bûche cake  with orange zest,  spread with  Grand Marnier - orange syrup that gave it a lovely citrus flavour . I must say that this is  indeed a very festive bûche Noël  . LOL

 

Chocolate & Orange Bûche De Noël

Ingredients:

For orange syrup

2 orange juice

50g water

50g sugar

1 tbsp of Grand Marnier

For cake

80g flour

3 eggs

1 orange zeste

140g powdered sugar

1 tbsp baking powder

2 tbsp cocoa powder

2 tbsp water

Pinch of salt

For Crème Chantilly

50 ml liquid cream

35g powdered sugar

For Chocolate ganache 

30g butter

150 ml liquid cream

150g dark chocolate

Direction:

1) For orange syrup : In a saucepan add water, orange & sugar & bring to a boil for 10 mins on low heat .  Remove from heat & add in 1 tbsp Grand Marnier & let to cool.

2) For cake : Preheat oven to 180°C & grease baking tray.

3) Separate egg white & yolks . Beat yolks with sugar till creamy . Add in 2 tbsp of water & stir fold in flour , baking powder , orange zeste with cocoa powder till well combined.

4) Beat egg white with pinch of salt till stiff peaks . Gradually fold in egg white into chocolate mixture till well combined . Spread on baking tray & bake for 10 to 15 mins.

5) Place a slightly damp clean tea towel over the cake & roll up the roll. Leave to cool for awhile in the tea towel. Let to cool completely about an hour .

6) Whisk liquid cream till soft peaks & add in powdered sugar. Beat till all combined.

7) For chocolate ganache :In a saucepan bring to a boil the liquid cream . Remove from heat & add in chocolate & butter & stir till well combined with shinny texture.

8) Unroll cake & brush orange syrup on cake  . Spread crème chantilly evenly & carefully reroll cake without towel & place it on wire rake . Spread & smooth chocolate ganache over roll  Refrigerate till firm for at least 1 hour. Topped with confectioner sugar , chocolate holly leaves & cranberries.

Submitting this post to  Tea Time Treats blog event  hosted by  Karen of Lavender & Lovage  & co-hosted with  Kate of What Kate Baked