Prep 2 hrs
Cook 0 mins
Recipe By: Barb Schaller & Betty Crocker
- 3⁄4 cup all-purpose flour
- 1⁄4 cup cocoa
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 3 eggs
- 1 cup granulated sugar
- 1⁄3 cup water
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons sugar, granulated or powdered
- 1 1⁄2 teaspoons instant coffee
- 1⁄3 cup cocoa
- 1⁄3 cup margarine or 1⁄3 cup butter, softened
- 2 cups powdered sugar
- 1 1⁄2 teaspoons vanilla extract
- 1 tablespoon hot water
- Heat oven to 375 degrees.
- Line jelly roll pan, 15-1/2x10-1/2x1", with waxed paper or baking parchment (I use the parchment). Grease (and I flour the bottom).
- Mix flour, cocoa, baking powder, and salt; set aside.
- Beat eggs in small mixer bowl (I do this in the big Kitchen Aid mixer with the wire beater) on high speed until very thick and lemon colored, 3-5 minutes.
- Pour eggs into large mixer bowl if using a small one, and gradually beat in granulated sugar.
- Beat in water and vanilla on low speed.
- Gradually add flour mixture, beating just until batter is smooth.
- Pour into pan, spreading batter to corners. Bake until wooden pick inserted in center comes out clean, 12-15 minutes.
- Loosen cake from edges of pan; invert on towel generously sprinkled with powdered sugar. Carefully remove paper; trim stiff edges from cake if necessary.
- While hot, roll cake and towel from narrow end.
- Cool on a wire rack for 30-60 minutes.
- Beat whipping cream, 2 tablespoons of sugar (more to suit taste), and the coffee, in chilled bowl until stiff.
- Unroll cake carefully.
- Spread whipped coffee cream filling over cake, reserving about 3-4 tablespoons in a small dish.
- Re-roll, using towel to help, if necessary.
- Cut a piece of the roll from one end, at an angle - maybe an inch at the narrow part to 2 inches at the wide part of the slice, and set aside for a moment while you begin to frost the log (Move the cake to it serving plate before you begin icing the log.) with the chocolate icing.
- Make the icing by mixing the cocoa and margarine, then stirring in the powdered sugar, flavor, and hot water to a nice spreading consistency.
- Set the waiting slice atop the frosted log - the icing should hold it in place sufficiently, or use a toothpick if you think you need to - to resemble a cut branch stub.
- Ice those sides, too, blending into the main log part for a realistic look.
- Use the reserved coffee whipped cream to cover the ends of the log and the top of the 'cut branch'.
- Now's the fun: Using a fork -- I like one with tines rather apart -- draw the bark on the tree - just pull the fork through the soft frosting.
- Rinse the fork and draw the circular rings on the ends (the coffee cream),
I am so anxious to try this;I have been making a buche every Christmas for years & never really satisfied but this sounds like the perfect recipe.Thanks.