Comments on: French Mocha Bûche de Noël

By: Audrey

Audrey — Sat, 04 Jan 2025 09:39:21 +0000

In reply to Maggie. The split, in my opinion, was either due to some slight overbaking, or perhaps just needing to add slightly more moisture to your towel pre-wrap. I think 1-2min less in the oven will likely result in the perfect result. Every oven is different. Glad you enjoyed it and confident you'll nail it perfectly the next attempt!

By: Maggie

Maggie — Fri, 03 Jan 2025 04:44:07 +0000

This was delicious. Very decadent. I had some trouble with the cake. It rolled up well, but split in 2 when I unrolled it. It did not affect the taste, although it probably would have accommodated more filling if not split. Do you have any advice to avoid this? I do want to make it again

By: Bûche de Noël

Bûche de Noël — Thu, 16 Feb 2023 14:41:50 +0000

[…] holidays buying this dessert, I decided to make my own last Christmas. My favorite recipe from, Pardon Your French, is easy, authentic and includes the mocha flavor I grew up […]

By: Audrey

Audrey — Fri, 05 Feb 2021 12:01:39 +0000

In reply to Linda. Thanks so much Linda! It sure is an impressive dessert, great job!

By: Linda

Linda — Fri, 05 Feb 2021 04:07:09 +0000

this came out so beautiful, no one wanted to cut in to it, I will make this again. It was delicious, a perfect recipe. It was fun to make by following your exact directions and by following your tips. I wish I could post a photo of it ! it is the most impressive dessert.

By: Audrey

Audrey — Tue, 17 Dec 2019 19:43:15 +0000

In reply to Emmy Jordan. Hi Emmy! In my opinion, to save some time, you can make the filling and frosting two days ahead, the genoise one day ahead and then assemble it the day of. I don't recommend making the genoise earlier than that, as this is a cake that dries fast (when not frosted). Decorating/Frosting the buche too early would risk its appearance, so I recommend doing this the day of. I hope it helps!

By: Emmy Jordan

Emmy Jordan — Mon, 16 Dec 2019 21:28:19 +0000

How far in advance can this be made?

By: Pardon your French

Pardon your French — Sat, 29 Dec 2018 11:48:45 +0000

In reply to Sarah. Sarah, thank you so much for your review! I am so glad you and your family enjoyed this buche. I love that you added cardamom and cinnamon to the genoise, such a nice touch. I might have to try this next time I make one. ;)

By: Sarah

Sarah — Sat, 29 Dec 2018 05:19:06 +0000

Hi – I used your recipe for my (first ever) buche this year. Your instructions were very easy to follow, and the results were – fantastique! My extended (and sometimes difficult to please) family only had praise for your cake. My changes were: adding an extra teaspoon of instant espresso to the filling for a stronger mocha flavor and adding 8 ground cardamom seeds and 1/3 tsp cinnamon powder to the cocoa in the genoise. Thank you for sharing your recipe. It will become part of our family tradition.

By: Pardon your French

Pardon your French — Wed, 26 Dec 2018 16:12:34 +0000

In reply to Meri.

Thanks so much for this feedback; I am so glad you enjoyed this buche – it is quite simple but delicious! Thanks for sharing all the tips too – they’ll surely help other readers/bakers here as well.