Frank's Recipes! Buche de Noel

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Buche de Noel

CAKE:
1 cup sifted cake flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup sugar
1/3 cup cold brewed coffee
1 teaspoon vanilla

Line jelly-roll pan with waxed paper and grease. Sift flour, cocoa, baking powder and salt together in a small bowl; set aside. In separate bowl beat eggs until thick and creamy. Gradually add sugar, beating constantly until mixture is very thick. Stir in coffee and vanilla. Fold in flour mixture. Spread batter evenly in pan. Bake at 375 degrees for 12 minutes.

Sprinkle kitchen towel with powdered sugar, invert cake onto towel, remove waxed paper and roll cake and towel jelly roll fashion. Cool. When cake has cooled unroll, spread with filling, reroll.

FILLING:
1-1/2 cups heavy cream
2 teaspoon instant coffee
1/2 cup powdered sugar

Beat cream until stiff. Add instant coffee and powdered sugar.

FROSTING:
1 cup semi-sweet chocolate chips
1/4 cup strong coffee
1 cup butter
3/4 cup light corn syrup
4 egg yolks

Melt chocolate chips with coffee over hot, not boiling water. Cool. Beat butter in small bowl until light and fluffy. Beat corn syrup and egg yolks into butter. Stir in cooled chocolate mixture.

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. Fill then roll in one continuous strip, turn sideways so you have a 3-1/2" high cake. Frost as usual. This looks like a regular 2 layer cake until you cut into it.