Buche de Noel III

Recipe by troyh
READY IN: 2hrs




  • 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),