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Ingredients
| cake flour: 1 cup (sifted) |
| unsweetened cocoa powder (sifted): 1/4 cup |
| baking powder: 1 tsp |
| salt: 1/4 tsp |
| eggs: 3 |
| granulated sugar: 1 cup |
| regular coffee: 1/3 cup (brewed//cold) |
| vanilla extract: 1 tsp |
| semisweet chocolate chips (chips): 1 cup |
| regular coffee: 1/4 cup (strong) |
| salted butter: 1 cup |
| light corn syrup: 3/4 cup |
| eggs: 4 (yolks) |
| heavy whipping cream (fluid): 1 1/2 cups |
| instant coffee: 2 tsp |
| powdered sugar (unsifted): 1/2 cup |
Buche de Noel
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
0 min -
Servings
1 serving(s)
Tags
- 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 & 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, spr ead with filling, reroll.
- Beat cream until stiff.
- Add instant coffee and powdered sugar.
- 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. SPECIAL 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.