Buche De Noel (Log filled w/cream filling, no whipping cream)

By

Refrigerate until served.
Cake is so stunning you may use as a centerpiece for holiday table.
Taste of the South Magazine, December 2015, Page 49.

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Ingredients

  • Filling:
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup confectioners' sugar
  • 3/4 cup unsalted butter, softened
  • 7 to 9 tablespoons whole milk, divided
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Chocolate Buttercream (recipe follows)
  • Garnish: confectioners' sugar, cranberries, rosemary sprigs
  • Chocolate Buttercream- - Makes about 3 cups
  • 3/4 cup unsalted butter, softened
  • 1 cup unsweetened cocoa powder
  • 7 to 9 tablespoons whole milk,divided
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 . In the bowl of a stand mixer fitted with the whisk attachment, beat butter at medium speed until creamy. Add cocoa and 5 tablespoons milk, beating until smooth, stopping to scrape sides of
  • bowl. Gradually add confectioners' sugar, vanilla, and remaining milk, 1 tablespoonnat a time, beating until smooth.

Preparation

Step 1

1. For cake: Preheat oven to 375°. Spray a 15x10-inch jelly-roll pan until baking spray with flour. Line with parchment paper, letting ends extend over edges of pan by 1/2 inch. Spray with baking spray with flour.
2. In a large bowl, beat eggs at medium speed with a mixer 1 minute. Gradually add sugar; beat until thick and pale, about 4 minutes. Sift flour, cocoa, baking powder, baking soda, and salt over egg mixture; gently fold until combined. Gently spread batter in an even layer in prepared pan.
3. Bake until cake springs back when lightly touched in center, about 8 minutes. Sprinkle 1/3 cup confectioners' sugar over cake.
Place a clean kitchen towel over cake; top with wire rack. Using a knife, loosen cake from sides of pan; invert cake and rack. Gently peel off parchment paper. Starting at one long side, roll up cake and towel together; place seam side down on wire rack. Let cool completely.
4. In the bowl of a stand mixer fitted with the whisk attachment, beat butter at medium speed until creamy. Add 5 tablespoons milk, beating until smooth. Gradually add confectioners' sugar, vanilla, and remaining milk, beating until smooth.
5. Unroll cake; spread with filling, leaving a 1/2-inch border along opposite long edge. Re-roll cake without towel; place seam side down on a serving platter.
6. To form tree knot, cut a 3-inch slice from one end of cake, Cut slice in half diagonally. Attach half of slice to one long side, using 1 tablespoon Chocolate Buttercream. Discard remaining diagonal slice.
7. Spread remaining Chocolate Buttercream on cake. Garnish with confectioners' sugar, cranberries, and rosemary, if desired.
Refrigerate until ready to serve.

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