how to make chocolate yule log; a soft chocolate cake spiralled around whipped vanilla cream and slathered with smooth chocolate ganache.
We preserve traditions for many reasons. Memory, honour, culture. However, that doesn’t mean that everyone favours the old over the new.
While many of us love a boozy fruitcake, a fluffy pandoro, or a clootie dumpling, many of us also don’t. Dense, alcohol-drenched, and fruity isn’t for everyone. That’s where chocolate comes in.
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Not necessarily the most traditional ingredient in the European festive repertoire, but certainly a beloved one. Chocolate offers all of the rich indulgence that Christmas celebrates, without the divisive classic flavours that are more widely found. Whether it’s in a box of colourfully-wrapped truffles, in the shape of a orange-scented sphere, or (of course) slathered over a yule log.
The yule log, the bûche de noël, the tronchetto di natale. Whatever you call it, it’s becoming a mainstay of the winter table for good reason. It’s bold in flavour, yet also somewhat light in texture. It’s fun to make, and even more fun to slice and eat. It makes a grand centrepiece on any yuletide table, and one that most will enjoy without the pressure of preserving tradition.
You’ll find a couple of yule log recipes on Maverick Baking already, one for a fancy hazelnut praline chocolate yule log, and another for a sweet white chocolate yule log. The chocolate yule log you see before you today is instead a simple and somewhat classic version of this cocoa-rich dessert. No fancy ingredients, no tricky techniques.
A soft and fluffy chocolate cake, light enough to balance out the bold flavours, but bouncy enough to hold the whole thing together. Whipped vanilla cream, to punctuate the chocolate and add gentle sweetness. Deep dark chocolate ganache, to coat and enrich, making each mouthful smooth and creamy.
This chocolate yule log can be as basic or as fancy as you like. Dress it up or down for whatever the occasion (and your own willingness) demands. It’s customisable in its simplicity too. You can:
- brush the cake with espresso;
- spike the ganache with liqueur;
- grate in some orange zest;
- swirl through some salted caramel or nut butter;
- swap the whipped cream for fruit preserves; or
- anything else you like!
It’s pretty, it’s delicious, and it looks way trickier than it actually is. I hope you love it as much as we have.
To make this chocolate yule log, simple follow the recipe below!
Ingredients
For the chocolate ganache:
- 220g (8 oz) dark or milk chocolate (I used a 64% dark chocolate)
- 250ml (1 cup) double or whipping cream
- 30g (2 tbsp) butter
- Pinch of salt
For the chocolate cake:
- 4 large eggs
- 100g (½ cup) caster sugar
- 75g (⅔ cup) self-raising flour
- 30g (2 tbsp) cocoa powder
- Pinch of salt
For the whipped cream:
- 125ml (½ cup) double or whipping cream (you may not need it all for the filling!)
- 1 tbsp icing sugar
- 1 tsp vanilla bean paste or vanilla extract
Instructions
For the chocolate ganache:
- In a small saucepan, or heatproof bowl in the microwave, heat your cream and butter until gently steaming and hot to the touch.
- Remove from the heat and add the chocolate and salt. Allow to stand for 1 minute.
- Stir your ganache mixture until smooth and thick. Set aside and allow to cool in the fridge or by an open window until thickened into a spreadable frosting consistency.
For the chocolate cake:
- Preheat your oven to 200°C / 180°C fan / gas mark 5 / 375ºF.
- Grease and line a Swiss Roll tin (most are of similar size so any should work!) or large roasting tin with greaseproof paper, leaving an overhang at the sides. This will help you lift the cake out once baked.
- In a large bowl, or freestanding mixer, whisk the eggs and sugar until the mixture is pale and frothy.
- Gently sift the flour, cocoa powder, and salt into the bowl and carefully fold them in using a spatula or metal spoon. You want a nice smooth and incorporated mixture, but not to knock out too much of the air you just whisked in!
- Pour the mixture into the lined tin and spread gently and evenly out into the corners.
- Bake in the middle of the preheated oven for around 10 minutes. When ready, it will feel firm to the touch and a skewer inserted into the centre of the cake will be removed cleanly.
- Remove the cake from the oven and allow it to cool slightly while you prepare your fillings.
For the whipped cream, and assembly:
- To begin assembling the yule log, turn the still-warm cake out onto a large piece of greaseproof paper dusted with a handful of icing sugar. This paper is to help you roll up the cake, and the sugar to prevent it from sticking!
- Score a fine line around 2cm in along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge with the paper inside and prop it up to allow it to cool completely in this shape.
- Meanwhile, pour all your whipped cream ingredients into a large bowl and whisk them together vigorously until holding soft peaks. Set aside.
- Once thickened, whisk the ganache until it is paler and fluffier. This should take no more than 1-2 minutes. Set aside.
- Unroll the cooled sponge until flat on the paper again.
- Spread a third of the chocolate ganache all over your cooled sponge.
- Spread a thin layer of the whipped cream on top. You may not need it all, feel free to save some to serve with the finished cake later if you like!
- Time to roll the log! Start rolling from the long side furthest away from you, taking care to get a tight roll from the beginning, and roll up to the other long side. Use the paper to help lift and press the cake while you roll (don’t worry if there are cracks).
- Once rolled, gently lift your cake log onto your serving plate.
- Cut about 3cm off the edges of the log at an angle, and press one or both of them together at one side of the cake to act almost like a broken branch on the log.
- Evenly spread the yule log with the remaining ganache, covering the ends as well as the branch.
- Gently draw a fork through the ganache to give it a wooden effect. Draw semi-circles with the fork at the ends of the log and branch.
- Dust generously with icing sugar, and decorate as you like.
- Slice up and enjoy!
BE A MAVERICK: Why not add some hazelnut spread, salted caramel, or fruit preserves to the filling?
This simple chocolate yule log will keep well in the fridge or in an airtight container for up to 3 days, but is best enjoyed fresh!
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