ZSUZSA’S CHRISTMAS LOG

My Christmas log recipe begins with my Cocoa Roll. I tried other log recipes over the years but we didn’t like them. So I keep going back to my dependable, simple, never fail cocoa roll. The departure starts with the buttercream; I add grated orange rind and heavy cream. Then I pour cooled ganache over the top. That’s it. This is my Christmas Log. 

ZSUZSA’S CHRISTMAS LOG

Cake:

6 eggs separated

3/4 cup sugar

1/2 cup cocoa

2 Tbsp cake flour

Buttercream:

1 batch cocoa buttercream

1/2 cup whipping cream, no more

finely grated rind of 1 navel orange

Ganache:

3 oz bittersweet chocolate

1/4 cup heavy cream

1/8 cup unsalted butter, at room temperature, cut into small pieces

Bake the Cocoa Roll and leave it to cool. 

Meanwhile make ganache and set it aside to cool to room temperature. 

Next make the cocoa buttercream. 

Gradually add 1/2 cup of whipping cream, all the while whipping. 

Whip the buttercream for 4 more minutes. The whipping cream will increase its volume. 

Finally add the grated orange rinds and mix to combine. 

Next carefully unroll the cooled cake. 

With serrated knife, trim the short ends. 

Spread it with the buttercream. 

Re-roll the cake and place, seam-side down on a platter. 

Cover with a thin layer of the buttercream. 

Place in the fridge to firm up. 

Spread the top with the remaining buttercream. 

Chill the cake for 30 minutes. 

Pour the completely cooled ganache over the top and refrigerate. 

Half an hour before serving, move cake to the counter and cut into slices