Bûche de Noël

To prepare the cake, preheat oven to 375°F (190°C). Line a 15 x 11 x 1-inch (38 x 28 x 2 centimetre) jelly roll pan with wax paper or parchment paper and grease the paper.

With an electric mixer beat the eggs 3 to 4 minutes until light in color. Slowly add the sugar and continue to beat 1 to 2 more minutes. Add the coffee and vanilla and mix gently. Stop the mixer and remove the mixing blade. Add the flour, baking powder, and salt to the egg mixture and gently fold ingredients together until all the flour is incorporated. Scrape onto jelly roll pan, spreading evenly to the corners. Bake 15 to 20 minutes, until golden brown and springy to the touch.

Lay a clean tea towel out on the counter. Sprinkle top of cake with icing sugar and turn the hot cake out onto tea towel. Carefully remove the parchment or wax paper. Fold the flap of tea towel over the cake and gently roll up the cake at the long side, to make a long thin roll. Cool completely on a rack.

When the cake is completely cool, carefully unroll it. Spread the cream filling over the inside of the cake. Carefully roll it back up. Using a sharp serrated knife, cut off about one-third of the cake at a 45° angle. Place the longest part of the cake on a serving platter. Place the shorter piece on the platter at an angle so that it resembles a branch growing out of a log. Ice the cake all over with the chocolate-coffee icing. Try to spread the icing the length of the log and make wavy lines in it with a fork to resemble bark. Cover with wax paper, then cover tightly with plastic wrap and freeze.

Remove the cake from the freezer 24 hours ahead of time and put it in the fridge. Just before serving, carefully unwrap the cake, sprinkle with icing sugar and decorate with a sprig of holly.

In a large bowl, whip cream, 1/2 cup confectioners’ sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.

Using either a glass measuring cup in the microwave or a saucepan, heat cream almost to boiling and pour over chocolate in a bowl. Stir together as chips melt.

Spread the mixture over rolled cake and let it set in refrigerator for at least 15 minutes before decorating.

Decorate your cake with candy, pine cones, sprigs of pine or holly, toy forest animals, and whatever else you choose. Dust with sanded sugar or powdered sugar for “snow.”