Joyeux Noël y’all!
Peanut butter buttercream, vanilla sponge, dark cocoa “paint”, and chocolate ganache.
This is a traditional French cake served at my family Christmas. I included my favorite orange filling for this recipe, but you can use whatever filling you prefer, just be sure the “paint” reflects the flavor you use also.
Ganache:Place chocolate in a heat proof bowl and set aside. Bring cream and honey to a boil in a saucepan over medium-high heat; pour over the chocolate, cover with a plate and let sit for 1 minute. Remove plate,and whisk until smooth and shiny; let cool at room temperature until set and thick, at least 6 hours or overnight.
Cake:Preheat the oven to 400 degrees F. Grease and flour a 13-inch x 18-inch rimmed baking sheet, lined with parchment paper, and set aside.
Filling: Whip heavy cream until soft peaks, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the remaining ingredients until smooth. Gently fold in whipped cream.
Assemble: Once cooled, gently unroll and remove towel from cake. Brush the inside with the “paint”; allow to soak in for about 2 minutes. Spread buttercream evenly over cake; re-roll cake and set the roll seam side down on a serving platter. Slice about 3 inches off one end of the cake roll at a 30° angle; cut the other end to make it flat. Spread the flat end of the angled slice with a little buttercream and set the slice on top of the cake roll to create a “stump.” Stir ganache until smooth and, using a small offset spatula, spread ganache over cake, leaving the ends of cake and cut top of the “stump” exposed. Drag the tines of a fork along the ganache, making markings to resemble bark; refrigerate until chilled – serve by slicing into rounds.
Optional decorations: cocoa powder, powdered sugar, meringue mushrooms, candied rosemary, whatever you like!