Bûche de Noël

A tiny bûche de noël! Really, I'd say this petit cutie serves 2? Maybe 4 if no one really likes chocolate?

recipe arrived to from https://heart-of-light.blogspot.com/2017/01/christmas-2016.html?m=1 and Cupcake and Cashmere Instagram stories 2019 https://www.instagram.com/stories/highlights/18096598126116680/
adapted from https://www.allrecipes.com/recipe/17345/buche-de-noel/
recipe referenced for more detailed instructions https://www.bonappetit.com/recipe/buche-de-noel-recipe
buttercream from https://smittenkitchen.com/2015/02/the-i-want-chocolate-cake-cake/
mushrooms from https://www.bonappetit.com/recipe/meringue-mushrooms-recipe

Cake
3 egg whites
2 tablespoons white sugar

3 egg yolks
1/4 cup sugar

2 tablespoons + 2 teaspoons cocoa powder
3/4 teaspoon vanilla
1/4 teaspoon espresso powder (new addition)
1/8 teaspoon salt


Filling (half this next time)
1 cup heavy cream
1/4 cup powdered sugar
1/4 cup cocoa powder
1/2 teaspoon vanilla

Buttercream Frosting
3 tablespoons cocoa powder
3/4 cup powdered sugar
5 tablespoons unsalted butter (at room temperature)
pinch of salt
1 1/2 teaspoons cream or milk (additional teaspoons as needed)
1/4 tsp vanilla

Make Cake

1. In your stand mixer, beat egg whites with whisk attachment until soft peaks form
2. Slowly add in 2 tablespoons granulated sugar. Whisk until stiff peaks. Set aside.
3. Add egg yolks and 1/4 cup of sugar to empty mixer bowl. Whisk until thick and pale in color.
4. Add cocoa, vanilla, espresso powder, and salt. Slowly mis together, then increase speed. Whisk until combined.
5. Add the stiff peaked egg whites into the yolks. Don't crush the air out. Add in about 2 tablespoons of whites and mix together. Add in about half the remaining whites and gently fold until completely combined. Add in remaining whites and gently fold until just combined.
6. Pour into a parchment lined half of a 10x15" baking sheet with an aluminum foil dam in the middle.
7. Bake at 375 for 10-14 minutes. Bubbles should be formed evenly through the whole surface, top will be dry, and the edges will have begun to pull away slightly.
8. Removed cake from oven. Invert onto clean piece of parchment. Roll cake into a log. Set on wire rack seam down to cool for approximately 20-30 minutes.

While Cake Bakes--

Make Whipped Cream Filling

1. Whisk cream, powdered sugar, cocoa powder, and vanilla until fully whipped. (Just make this in the same mixing bowl as above!)
2. Scrape out bowl and set aside.

Make Buttercream Frosting

1. (Yep, in the same mixing bowl.) On the lowest level, combine cocoa powder and powdered sugar. (This should bust up any lumps, preventing the need to sift.)
2. Add butter and salt. Slowly mix to combine, then increase speed to begin whipping. 
3. Once fully-ish combined, add in 1 1/2 teaspoons cream and vanilla. Continue to whisk. If needed for texture, add additional milk/cream 1 teaspoon at a time until desired consistency (I added 2 extra teaspoons).

Assemble the Bûche

1. Gently unroll the mostly cool cake. 
2. Layer on the whipped cream filling, spreading evenly across cake.
3. Gently re-roll the cake into a roll.
4. Frost the exterior of the bûche with the buttercream. Drag a fork through the frosting to add tree bark texture.
5. Chill cake for best shape when cutting.