DARK CHOCOLATE Buche de Noel with BISCOFF COOKIE BUTTERCREAM
1 cup unsalted butter, softened
3/4 cup Biscoff spread
1 TB vanilla extract
3-4 cups powdered sugar
3-4 TB milk (I like unsweetened vanilla almond or cashew milk)
Gradually beat in the sugar on low; then increase the speed to high. Continue beating until it’s nice and fluffy (5-7 minutes). If you need it thicker, add more powdered sugar. If you need it thinner, add more milk.
DARK CHOCOLATE CAKE
3 large eggs
3/4 cup granulated sugar
1/4 cup dark unsweetened cocoa powder
2 TB cooled brewed coffee
1 tsp. pure vanilla extract
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup all-purpose flour
DARK CHOCOLATE GANACHE
6 oz. Ghiradelli dark chocolate melting wafers
1 cup heavy whipping cream
Decorations (button links below)
Meringue Mushrooms (can be made up to 3 days ahead ~ best to do when it's NOT humid out)
OPTIONAL: a little powdered sugar or edible silver glitter to dust at the end
DARK CHOCOLATE CAKE: Preheat oven to 350º. Spray a 15-1/2” jelly-roll pan w/non-stick baking spray (containing flour); then line it with parchment paper, and spray the parchment paper with the baking spray. Set aside. **
Beat eggs at high speed for 5 minutes, until thick and doubled in size. Beat in sugar and vanilla extract.
Whisk together salt, baking powder, cocoa and flour. Gently stir into wet ingredients just until blended.
Spread in prepared pan. (Batter will be a very thin layer, so be sure to spread it to all the corners of the pan). Bake for 9-12 minutes or just until it springs back. Don't overbake!
While the cake is baking, spread a clean dish towel on the counter and liberally sprinkle it with powdered sugar. When cake is done, turn it immediately over onto prepared towel. Carefully peel off the parchment paper. Flip the short edge of the towel over the short edge of the cake. Then roll the cake and towel together tightly, starting with narrow end and rolling away from your body. (I put the rolled cake against the back of the counter & backsplash to cool completely (so that it doesn’t roll open while it’s cooling).
Make ganache: Microwave cream in large measuring cup till hot. Add chocolate and whisk until smooth. Refrigerate until cold. Beat (with whisk attachment) cold ganache at medium speed till it has the consistency of soft butter.
When the cake is cooled completely, carefully unroll it from the towel (if it cracks, don't worry. It won't show when it's filled and rolled back up). Cut about a 3" section from 1 end (for the small knot). Then spread the buttercream frosting over the entire cake. Carefully roll up both pieces of the cake roll and set them on the platter, seam-side down (I put the small knot at a slight angle to the larger log). (TIP: If you will be transporting your log somewhere, I put a stripe of frosting on the platter, under the log, so it won't slide on the platter during the car ride.)
Put pieces of waxed paper under all sides and edges of both logs (to catch any drips when you put the melting chocolate on top). Dollop the whipped ganache all over the logs (it will be lumpy, but you want it thick and to have texture, just like a real log. The decorations will adhere well too.)
I put on the chocolate bark first, then the rest of the decorations.