Hello, Juliana! The buche is almost always traditionally made using a vanilla flavoured Génoise cake. I haven’t myself changed the cake to chocolate, as I find the chocolate buttercream is enough for me. That being said, if you’re going for ultimate chocolate flavor, adding some cocoa would be the play… I just really don’t know how much, without it altering the texture of the cake. If you’re up for experimenting, I’d try one ahead of time with even 10-15% to start and working up in 5% increments if it isn’t exactly to your liking.

Thank you so much, Suhasini. I love that this bouche has become a yearly tradition for you!

To answer your question, I am not really sure about the darkness… I always use 70% dark chocolate when it comes to chocolate in recipes, as anything above that tends to be too bitter for others (but I love 80 or even 90%). Do you know what percentage your dark chocolate is?

Hello again!
Just came here to thank you very much for this recipe! It is my 3rd year that I have made it and looks gorgeous as always.
I do have another question. How come your frosting is so much darker? I have been following the recipe and my frosting is much lighter.

Amazing, thanks so much for your feedback!

Thank you! Opt for baking dark chocolate – I personally like Baker’s 70% dark chocolate baking bar, which is a good value for money. Happy baking!!

You as well – all the best for 2021!