Raven Roast Buche De Noel Cake

Raven Roast Buche De Noel

Happy Solstice!

May the sun return and shine on all of us! For this incredibly ancient holiday, we would like to give you a new take on an old classic. Rich chocolate pairs with the complex and unique flavor of Raven Roast Coffee Alternative for a unique yet timeless Buche De Noel.  A French inspired Holiday classic!

The Buche de Noel

A desert with a rich yet homely history. The literal translation is Yule log. Sounding familiar? The Yule log was originally a Norse pagan tradition -Yule being a Norse word for their god of winter- but spread south to Gaelic and Celtic lands. It was literally a giant log brought into the hearth of the main hall and kept burning for days on end. It was meant to bring warmth and illumination to the darkest nights of the year and to hold the night at bay until the suns return. Burning a Yule log could help ensure the following seasons were fruitful, and the leftover ashes were spread on crops and kept as a ward against evil and bad luck.

It caught on like a fire.

Yule log rituals were gradually absorbed into standard Christmas traditions. Each European culture had their own unique spin. Some people sprinkled salt, holy water, or meaningful herbs on the log.  Other people…well…if you want a real kick in the pants, read about Catalan’s Yule log tradition😳. Eventually, hauling a whole damn tree inside and lighting it on fire became less and less practical, and Yule logs got smaller…and smaller.

The Norse god of winter? Perhaps?

Then the French got a hold of it and were like…dude… what if this log was made of chocolate cake… and we could just… eat it  🤷  

+              ⇄       ✔

 And VOILA the desert Buche de Noel was born.

There are as many versions of Buche de Noel as there are little French grandma’s baking away at Christmas time. Generally speaking, it is a thin chocolate flavoured sponge cake rolled into a jelly roll with a buttercream filling. Then it is topped with ganache or chocolate frosting and decorated to look…well…like a log.

This one has a rich sponge enhanced with Raven Roast Cocoa Ramon. The herbal Coffee Alternative gives it depth and interest similar to coffee -and of course, you get to eat your herbs!  It contains enough cocoa to give it a comforting traditional feel. The Ramon nut is also chocolaty and rich. Dandelion and Chicory add a bit of bitter complexity and brightness. The Buttercream filling is smooth and rich with heavy cream and also flavored with Raven Roast. Your friends and family will notice the coffee like flavor, but not be able to quite pin it down. Fun!

Since Raven Roast was developed here in the Valhalla Mountains of BC (on unceded Sinixt territory), it feels really appropriate to offer you a traditional Christmas desert with Nordic Pagan roots. My mother in law Sheila developed this recipe. She used Cocoa Ramon non-caffeinated, but our caffeinated Mocha Mate would work just as well.  She and my father in law live in an off grid cabin in the woods of BC. The first version was baked in a wood fired oven, so about as traditional as you can get – without hauling a whole giant tree into your house, that is.

 

Raven Roast Buche de Noel Recipe

INGREDIENTS

CAKE:

6 large eggs, separated

1/2 c. all-purpose flour

2 T Raven Roast, Mocha Mate or Cocoa Ramon

2T Cocoa Powder

3/4 c. granulated sugar, divided (1/2 c. + 1/4 c.)

1/4 tsp. salt

Powdered sugar, for sprinkling

FILLING:

1 1/4 c. heavy cream

1/4 c. powdered sugar

2 1/2 tsp Raven Roast

1 tsp. pure vanilla extract

FROSTING:

Coconut cream skimmed from 1 can coconut milk

1 cup chocolate chips

Cranberries, moistened then dipped in sugar for garnish (optional)

Small rosemary sprig or a small evergreen branch, for garnish (optional)

DIRECTIONS

Preheat oven to 350°.

Line a jelly roll pan (15×10 sheet pan) with parchment paper and grease with butter or cooking spray.

Cake: 

  • In a medium bowl mix together flour, cocoa powder, Raven Roast, and salt.
  • In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale. With a sifter add in flour mixture, then mix gently until smooth.
  • In another bowl, beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue beating until stiff peaks form. Add egg whites to batter, folding gently.
  • Pour batter into prepared pan and even out with a spatula. Bake until top springs back when lightly pressed, 12-15 minutes.
  • Dust a clean kitchen towel with powdered sugar. Using a knife, carefully loosen the sides of the cake from the pan and then invert the warm cake onto the towel. Carefully peel off parchment paper. Sprinkle with a little more powdered sugar.
  • Starting at the short end, tightly roll the cake, along with the towel, into a log. Let cool completely.

Filling: 

  • In a large bowl, beat together heavy cream, powdered sugar, and vanilla extract until peaks form. Add the 2 1/2 tsp. Raven Roast and beat again. Refrigerate until ready to use.
  • When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, this time without rolling the towel along with it. Wrap the towel over the top to keep the roll tight. Place seam side down on a baking sheet and refrigerate for 1 hour.

Frosting: 

  • Take the cream from a can of coconut milk (Chill the can and then skim off the cream that rises to the top) and put into a medium sized bowl.
  • Melt 1 cup chocolate chips or other chocolate in a double boiler, then cool slightly. Mix into the coconut cream until smooth. It will be fairly liquid.
  • Pour some frosting over the cake, being sure to cover the whole surface.
  • Refrigerate the rest of the frosting. (It will thicken as it cools.) Once it thickens, spread the remaining frosting over the log.
  • Take a fork and make lines to look like bark. Place cranberries and a rosemary sprig or small cedar branch on log for a festive look.

Hope you enjoy your Buche de Noel cake! Tag us in the pictures when  you make it! Happy Sun Returns!

Raven Roast Giveaway – Artist Spotlight: Sarah Beatty

Summer Giveaway Time!

Raven Roast started doing giveaway promotions last fall (cuz who doesn’t love free stuff??) We started out giving a couple of tins of Raven Roast, our herbal coffee alternative, with a generic mug that we ordered with our logo…but we soon realized we were overlooking an incredible opportunity! Here in the Slocan Valley, we are surrounded by lovely and talented ceramic artists. How awesome would it be to
promote our product and lift up and promote a local artist at the same time?!

Objects and Feelings:  Sarah Beatty

For our Summer Giveaway we are so fortunate to work with the incredible artist Sarah Beatty,
of Objects and Feelings, located right here in Slocan City! She answered some questions for us about her life and work.

Raven Roast: Can you tell us a bit about yourself and your background, as an artist or just as a human?
Sarah Beatty: As an artist I like playing around with different materials and processes. I have a
degree in printmaking. Over the years I’ve had a handbag company, I was a bookbinder, and I
had a collaborative art practice called Good Morning Press that lasted over a decade. I was also
an art teacher until I relocated to Slocan. As a human I spend most of my time as a mum these
days.

Objects and Feelings – Spoons

RR: When did you start making pottery? Why did you move in that direction?
SB: I started making pottery as an evening hobby until I set up my studio in 2018. I was drawn
to the challenge, the graceful beauty of the process of throwing, and the openness that allowed
either or both formal and conceptual applications. I love throwing. It’s meditative and you need
to put away everything else to do it well. Also I’m not going to lie—I feel deep satisfaction when pieces turn out.

RR: What part of pottery making gives you the most joy? Is there a certain type of piece you
particularly like to make?
SB: My fave pieces to make are bowls and jugs. Throwing a bowl is a balancing act—you want
to get the most out of your clay but if you pull too far and out it will collapse. Jugs are just fun
forms with handles and spouts to play around with.

RR: Where can we find your work?
SB: Over the next few months you can find me at the Nelson, New Denver and Slocan Farmers’
markets [in B.C]. My work is also available at Ramblin’ Rose’s Boutique in Winlaw [B.C]. You can
follow me on Instagram @Objects_and_feelings or my website, where I’ll eventually be posting online sales.

Do you want a chance to win???

Check out our Facebook page to see the full details on how you can score some Raven Roast and a beautiful, artisan-made mug from Objects and Feelings, all for your very own!

Objects and Feelings – Mugs