Buche de Noel

• Ready In: 0 mins
• Serves: 1

Ingredients

• 1  cup cake flour, sifted
• 1⁄4 cup  cocoa
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 3  eggs
• 1  cup sugar
• 1⁄3 cup brewed coffee, cold
• 1  teaspoon vanilla
• 1  cup  semi-sweet chocolate chips
• 1⁄4 cup  strong coffee
• 1  cup butter
• 3⁄4 cup light corn syrup
• 4  egg yolks
• 1 1⁄2 cups heavy cream
• 2  teaspoons instant coffee
• 1⁄2 cup powdered sugar

Directions

1. Sift flour, cocoa, baking powder and salt together in a small bowl; set aside. In separate bowl beat eggs until thick and creamy.
2. Gradually add sugar, beating constantly until mixture is very thick.
3. Stir in coffee & vanilla.
4. Fold in flour mixture. Spread batter evenly in pan.
5. Bake at 375 degrees for 12 minutes.
6. Sprinkle kitchen towel with powdered sugar, invert cake onto towel, remove waxed paper and roll cake and towel jelly roll fashion.
7. Cool.
8. When cake has cooled unroll, spr ead with filling, reroll.
9. Beat cream until stiff.
10. Add instant coffee and powdered sugar.
11. Melt chocolate chips with coffee over hot, not boiling water.
12. Cool.
13. Beat butter in small bowl until light and fluffy.
14. Beat corn syrup and egg yolks into butter.
15. Stir in cooled chocolate mixture. SPECIAL NOTE: This is a very good recipe for a vertical layer cake. After the cake has cooled cut it into 3 3-1/2" wide strips.
16. Fill then roll in one continuous strip, turn sideways so you have a 3-1/2" high cake. Frost as usual.
17. This looks like a regular 2 layer cake until you cut into it.