BUCHE de NOEL (Christmas Log) ~ gluten-free
CAKE:
3 eggs ………………………………………..............1 cup granulated sugar
1/3 cup water………………………………..............1 tsp vanilla
3/4 cup gluten-flour (I use Pillsbury, which has xanthan in it and is equal portion to regular flour)
1 tsp baking powder..............................................1/4 tsp salt
non-stick baking spray (containing flour).............powdered sugar
Heat oven to 375. Line 15x10x1” (jellyroll) pan with parchment paper; very lightly spray with baking spray. (Note: do NOT spray the pan under the parchment paper, or the cake will release too quickly later onto the towel).
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 very generously sprinkled with powdered sugar. Remove parchment paper and gently roll up hot cake & towel together (long end). Cool cake completely.
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CHOCOLATE BUTTERCREAM FILLING
6 TB unsalted butter, at room temperature
1/2 cup vegetable shortening (i.e. Crisco)
4 oz. semi-sweet chocolate, chopped or chocolate chips (melted in microwave for 60 seconds)
2 ½ to 3 cups powdered sugar..........................1 TB light corn syrup
While the cake is cooling, make the filling. Beat the butter and shortening until light and fluffy in your electric mixer. Pour the chocolate mixture into the mixer, and beat to combine well. Lower the speed and gradually add the powdered sugar; then raise to medium and mix until well-combined. Put the speed back to low and add the corn syrup. The frosting should be smooth but thick enough to hold its shape when scooped with a spoon. Set the filling aside.
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I used GHIRADELLI DARK CHOCOLATE MELTING WAFERS instead of ganache for the top ~ although you could use 12 oz. of dark chocolate chips or squares of dark chocolate ~ melted for about 1 minute in the microwave.
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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).
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). Melt the melting wafers (or chocolate chips) and pour/spread them evenly over all exposed tops, sides and edges of the log and knot. If you're using chocolate bark, adhere it to the melted chocolate quickly before it hardens. ** If necessary, you can reheat the melting chocolate to use as "glue" for the bark. I also used it to put dabs on the bottoms of the mushrooms and pine cones ~ and on the backs of the poinsettias.
Final touch: a quick dusting of cocoa powder on top of the mushrooms ~ and a quick dusting of powdered sugar over everything!