I’ve always loved Bûche de Noël, the traditional French cake that is rolled and decorated to look like a Yule log at Christmas. I’m particularly impressed that someone had the idea to create meringue “mushrooms” to make it even more log-esque. I have found that though the bûche looks intimidating, it isn’t difficult at all. In fact, I have even taught children as young as six to do it. The only downside to the bûche is that it’s not a nondenominational cake. Since Noël refers to the birth of Christ, this cake remains firmly in the Christmas camp.

Which led me to the creation of the Thanksgiving Bûche, or Bûche de Gratitude as I like to call it. In my humble opinion, a cake in the shape of a log makes more sense on a holiday that celebrates that first feast between the pilgrims and the Native Americans. One would imagine they ate outdoors in close proximity (or possibly sitting upon) real logs, after all.

For this bûche, a moist pumpkin sponge cake, or genoise, is baked, rolled, filled with cream cheese frosting, frosted with decadent chocolate buttercream, and then studded with – what else – cocoa-dusted meringue mushrooms. The Bûche de Thanksgiving. Just one more thing to be thankful for.

Serves 6.

Recipe originally posted on CRAFT.