• Preheat oven to 350°F. Line 11x17 jelly roll pan (rimmed cookie sheet) with parchment.

CAKE:

• In a small bowl, whisk together flour, sifted cocoa, baking powder, and salt. Set aside 
• In large mixing bowl beat the eggs with whisk attachment on medium-high speed until thick and pale in color about 5 minutes.
• Add sugar and vanilla, beat another 3 minutes or until well blended and mixture leaves a trail in the bowl.
• Fold dry ingredients into the batter. Batter will start out streaky, continuing folding until mixture is completely blended.
• In a small bowl or measuring cup, whisk together the buttermilk and oil. Fold the buttermilk mixture into the cake batter just until blended.
• Pour batter (batter is very runny) into prepared pan and evenly spread the batter to all four corners.
• Bake about 10 minutes or until center of cake springs back when gently pressed.
• Let cake cool 5 minutes in pan. Then use a small knife to loosen the edges of the cake.
• Using the parchment under the cake roll the cake up from the long side, not the short side.
• Place rolled up cake, seam side down, onto a cooling rack and cool completely.
• Filling
• In a mixing bowl, whip heavy cream until soft peaks form.
• In separate mixing bowl, beat together cream cheese, powdered sugar, and vanilla until smooth. Fold the whipped cream into the cream cheese mixture a little bit at a time until blended.
• Unroll cake. The inside edge may stay slightly rolled, this is ok.
• Spread filling onto the cake leaving ½ inch border on the outer edges as filling will be pressed to the edges as the cake is rolled back up. If inner edge keeps rolling back up do your best to spread filling under the fold.
• Roll cake back up without the parchment paper. Make sure it is set seam side down. Chill completely, about 1-2 hours before decorating.

GANACHE FROSTING:

• Place chopped chocolate into a mixing bowl.
• Heat heavy cream until just about to boil.
• Pour over the chocolate. Stir in small circular motions, as ganache begins to form expand your stirring circles to the outer edge of the bowl. Stir until completely combined and ganache is formed. Let cool completely to room temp.
• Once ganache is room temp pour into mixing bowl, add vanilla.
• With the whisk attachment whip ganache, slowly add in the butter and powdered sugar.
• Best until frosting is light and fluffy and has a spreadable consistency, about 8 minutes. Ganache frosting will be a softer frosting.

MUSHROOMS:

• For the stems break dipping pretzels into three pieces each.
• With sharp paring knife cut away a hole in the center of the flat side of each Toffifay candy.
• Dip one end of the pretzel stem into the melted chocolate and push gently into the carved hole of the Toffifay candy.
• Set aside to set. Repeat with remaining mushrooms.

ASSEMBLY:

• Once filled cake is chilled place rolled cake onto a platter. Use a serrated knife to cut one inch off each end of the rolled cake to give a nice crisp look to each end.
• Next cut a 4” piece at a 45-degree angle and position the angled edge against the side of the cake log to make a side branch.
• Cut off the pointed edge, cutting about two inches back and place this piece on top of the large cake roll to simulate a top branch.
• Remove the top and side branches and spread ganache frosting around large log. Make long swoops to emulate the look of tree bark.
• Press side and top branch into place and spread with frosting.
• Layer sliced almonds as desired around the cake.
• Chill to set.
• To serve, arrange mushrooms around the Buche De Noel. Sprinkle with powdered sugar to make it look like snow.
• Serve cold or at room temperature. 
• Store in refrigerator in an airtight container or wrapped in plastic wrap.