Bûche de Noël

Chocolate Cake

• 4 eggs whites and yolks seperated
• ½ cup sugar divided
• ¼ cup cocoa powder
• ⅓ cup Swans Down Cake Flour
• ½ tsp instant coffee grounds
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract

Whipped Cream Cheese Filling

• 1 cup heavy cream
• ½ cup powder sugar
• 4 ounces cream cheese softened
• ½ tsp vanilla extract

Whipped Ganache Frosting

• 1 cup heavy cream
• 8 ounces semisweet chocolate

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Chocolate Cake

1. Separate the egg whites and egg yolks in two separate, medium sized, bowls.
2. Add ¼ cup of the sugar to the egg yolks, and beat until they are fluffy and pale yellow.
3. Sift the dry ingredients (the cake flour, instant coffee, baking powder, and salt) together, and add to the egg yolks. Add the vanilla. Beat until combined.
4. In the bowl with the egg whites, start beating them until they get frothy, then add the other ¼ cup of sugar. Beat until they are a stiff peak.
5. Take a scoop (not the whole bowl) of the egg whites and mix it into the egg yolk mixture. Then add that egg yolk mixture to the egg whites. Fold gently to combine.
6. Line a large cookie sheet with parchment paper or silicone mat, and spray the sides with cooking spray. Pour your batter onto the pan, and spread it around with an offset spatula. Make sure it is evenly spread out.Note- Do NOT tap the pan to get air bubbles out.
7. Bake in a 350°F oven for 7-8 minutes.
8. While the cake is baking, prepare a tea towel by laying it flat, and sprinkling powder sugar on it. If you think you have enough powder sugar on, put more on. You want to coat the towel in the powder sugar.
9. Let the cake cool for 2 minutes (put the timer on!!)
10. Once your timer goes off, flip (carefully) the cake onto the powder sugar covered towel.
11. Roll the cake long ways within the towel, and set it aside to cool.

Whipped Cream Cheese Filling

1. Beat the cream cheese and powder sugar until it is smooth.
2. Change to a whip/whisk, and slowly add the heavy cream. Whip until it is stiff! Add the vanilla.
3. When the cake has cooled, unroll it from the towel. Put this filling on the cake, and spread it around with an offset spatula until it is evenly covered. Roll the cake back up (towel will not be inside the roll now that you have the filling. The cake should be rolled up like in the final picture, and the towel will be around the outside), and put into the fridge.

Whipped Chocolate Ganache Frosting

1. Heat the heavy cream until it is boiling, then pour over the chocolate. Let it sit for a minute, then stir until it is combined and smooth.
2. The ganache needs to cool down and solidify, so leave it on the counter and give it a stir every 10 minutes.
3. Once the ganache is solid, use a whip/whisk attachment and whip it until is a lighter brown and is a bit fluffy.
4. Take out the cake and remove the towel. Frost the cake with the whipped ganache. Use an offset spatula to create long divets in the frosting to replicate a wood log look.
5. Store in the fridge for the frosting to harden. Once it has cooled, cut and serve!

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