CAKE:
3 eggs ………………………….....……........... 1 cup granulated sugar
1/3 cup water……………………….......……… 1 tsp vanilla
3/4 cup flour ………………………….......…... 1 tsp baking powder
1/4 tsp salt …………………………….........… powdered sugar
FILLING:
1 cup heavy whipping cream …………........... 2 TB granulated sugar
1-1/2 tsp instant coffee crystals OR unsweetened cocoa powder
CHOCOLATE BUTTERCREAM FROSTING:
1/3 cup unsweetened cocoa (not hot chocolate mix ~ I use dark)
1/3 cup real butter, softened ………….......... 2 cups powdered sugar
1-1/2 tsp pure vanilla extract ………….......... 1-2 TB water
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Heat oven to 375. Line 15x10x1” (jellyroll) pan with parchment paper; very lightly spray with baking spray.
Beat eggs with electric mixer on high about 5 min, or until very thick and lemon colored ~ then gradually beat in 1 cup sugar; beat in 1/3 cup water & vanilla on low speed. Gradually add flour, baking powder & salt, beating just until batter is smooth. Pour into prepared pan, spreading to all the edges.
Bake 10-14 min (just until toothpick in center comes out clean). Immediately loosen cake from edges of pan and invert on a clean kitchen towel that has been generously sprinkled with powdered sugar. Remove parchment paper and gently roll up hot cake & towel together (long end). Cool cake completely. …
Meanwhile, in chilled bowl, beat all filling ingredients on high speed until stiff. Unroll cake carefully; spread filling over cake ~ roll up cake again (removing towelJ). Set on platter. …
Beat cocoa powder and butter on low speed of mixer until thoroughly mixed; beat in powdered sugar until mixed; beat in vanilla & enough hot water until frosting is smooth and spreadable.
TREE STUMP: Cut off 2” diagonal slice from one end of cake. Attach stump to cake, using 1 TB frosting. Frost cake with remaining frosting; use fork tines to draw lines.
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MERINGUE MUSHROOMS
(DECORATIONS for Buche de Noel)
2 egg whites, room temperature .............................. about 1/8 tsp cream of tartar
6-8 TB sugar (superfine is best) ……................……… 1/4 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
Unsweetened cocoa powder for garnish
Powdered sugar for garnish
Put rack in center of oven and preheat at 250. Line rimmed baking sheet with parchment paper.
Using electric mixer, beat egg whites and cream of tartar until stiff peaks ~ add sugar, 1 TB at a time, beating well after each addition, until sugar is dissolved and mixture is stiff and glossy ~ beat in vanilla.
Transfer meringue to large pastry bag fitted with 1/2” plain pastry tip (or put into large freezer zip-lock bag, seal and carefully cut the point off one corner).
For the caps: pipe 12 mounds (about 1-1/2” diameter) onto baking sheet. For the stems, position pastry bag tip/end about 1/4” above baking sheet and pipe out 12 stems (about 1”), pulling straight up while squeezing pastry bag.
Bake meringues until dry to touch and still white (60-65 min). Remove from oven and let cool on baking sheet. DO AHEAD (can be done 1 day ahead ~ store airtight at room temp). …
Melt chocolate chips in microwave (30 sec increments); spread a little on bottom of each cap and “glue” stems to caps (may have to trim end of stem). When chocolate is set, dust mushrooms with powdered sugar and/or cocoa powder.
You can cut out LEAVES with green fondant (or flatten those green spearmint leaf gummy candies) and use cinnamon red hots or red M&Ms as holly berries (or dabs of squeeze-type red frosting). Could also use SUGARED CRANBERRIES (recipe listed separately under Fruit side dishes)