Bûche de Noël | Cruise Scoop

Ingredients

• Unsalted butter for greasing
• Confectioners’ sugar for dusting
• 5 lg eggs, separated
• 1 C (192 g) sugar, divided
• ½ C (45 g) cake flour
• ¼ C (28 g) unsweetened cocoa powder
• ¼ tsp (1⅓ g) salt
• ½ tsp (1½ g) cream of tartar
• 2 C (473 ml) heavy whipping cream
• 1 C (130 g) confectioners’ sugar
• 2 tsp (2⅓ g) instant coffee granules
• ½ C (115 g) unsalted butter, room temperature
• ½ C (56 g) unsweetened cocoa powder
• 2½ C (325 g) confectioners’ sugar
• 2 tsp (10 ml) vanilla extract
• 2½ T (37 ml) milk
• 2 lg egg whites, room temperature
• ¼ tsp (4⁄5 g) cream of tartar
• ½ C (96 g) baker’s sugar
• 1 tsp (2⅓ g) cocoa powder
• 2 T (16 g) confectioners’ sugar