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 granulated sugar
1/3 cup cold brewed coffee
1 teaspoon vanilla extract
Filling
1 1/2 cups heavy cream
2 teaspoons instant coffee
1/2 cup confectioners' sugar
Frosting
1 cup semisweet chocolate chips
1/4 cup strong coffee
1 cup butter
3/4 cup light corn syrup
4 egg yolks
Preheat the oven to 375 degrees F. Line a jellyroll pan with wax paper, then grease the pan.
Cake: Sift flour, cocoa, baking powder and salt together in a small bowl; set aside.
In a separate bowl beat eggs until thick and creamy. Gradually add sugar, beating constantly until mixture is very thick. Stir in coffee and vanilla extract. Fold in flour mixture. Spread batter evenly in pan. Bake for 12 minutes.
Sprinkle kitchen towel with confectioners' sugar, invert cake onto towel, remove wax paper and roll cake and towel jellyroll fashion. Cool.
When cake has cooled unroll, spread with filling, re-roll.
Filling: Beat cream until stiff. Add instant coffee and confectioners' sugar.
Frosting: 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.
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