The Classic Chocolate Yule Log

The Classic Chocolate Yule Log

The perfect alternative to a Christmas pudding!! 

You can use a fork to create bark-like markings and dust with icing sugar or cocoa powder to finish off this wonderful bake.

Equipment

Mixing bowl

Spatula

Cocoa shaker

Flour sifter

Large baking tray

Palette knife

Sieve

Ingredients

Chocolate Cake:

  • 6 eggs
  • 150g sugar
  • 100g self-raising flour
  • 60g cocoa powder
  • 1/2 tsp vanilla extract
  • Pinch of salt

Chocolate Ganache:

  • 220g dark chocolate (chopped)
  • 100g butter
  • 100ml double cream 

Cream Filling:

  • 200ml double cream
  • 2 tsp icing sugar

 

Method

  1. Preheat the oven to 200C and lightly grease and line a rectangle baking tray/tin with raised edges.
  2. In a large bowl whisk the eggs, sugar and vanilla using an electric hand whisk or stand mixer on a medium speed (for approx. 5 minutes) until the mixture has doubled in size and is pale in colour. 
  3. Sift the flour, cocoa powder and salt into the bowl and carefully fold the mixture together until the dry ingredients are fully incorporated into the egg mixture - make sure there are no pockets of flour and be gentle when mixing not to beat any air out of the mixture.
  4. Pour the mixture into the tin, spreading out into the corners and bake for approx. 10 minutes, until well risen and the sides of the cake are pulling away from the edges of the tin.
  5. Let the cake rest for 2 minutes, meanwhile dust a clean tea towel (bigger than the tin) with icing sugar. Then gently loosen the sides from the tin using a spatula and flip/turn it over onto the tea towel and remove the parchment paper. 
  6. While the cake is still warm, fold the short edge of the tea towel until it reaches the cake, then tightly roll up the sponge using the tea towel, keeping the towel inside. Once wrapped/rolled, let cool completely. 
  7. Meanwhile, melt the butter and chocolate in a microwave in 30 second bursts until melted, give it a stir every burst. Then whisk in the double cream and set aside to thicken. 
  8. For the cream filling, whip up the double cream and icing sugar, just before soft peaks begin to form. 
  9. Uncurl the cold cake, spread the cream filling on the surface, then re-roll tightly - move to a serving plate. If you want to make the cake look even more like a log, cut a quarter of the cake off from the end on the diagonal and angle this piece into the middle of the large piece to make a branch. 
  10. Whisk your chocolate ganache to loosen it slightly, then using a spatula, spread it all over the log. Use a fork to create bark-like markings. Dust with icing sugar or cocoa powder if you wish.

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