Classic Yule Log

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Create the perfect chocolatey holiday dessert with our chocolate yule log recipe!

about 10 slices

Average 40 minutes

Ingredients

Ingredients

for this recipe Classic Yule Log

FOR THE CAKE:

3 eggs
85 grams granulated sugar
85 grams flour
60 grams fine dark cocoa powder (2 tbsp)
2.5 grams Dr. Oetker Baking Powder (1/2 tsp)

FOR THE FILLING:

290 ml Whipping Cream
100 grams icing sugar

FOR THE CHOCOLATE BUTTERCREAM:

175 grams dark chocolate
250 grams icing sugar
60 grams fine dark cocoa powder (2 tbsp)
225 grams unsalted butter (softened)
1 tbsp vanilla extract (1 tbsp)

TO DECORATE:

200 grams fondant icing
food colouring Red and green coloured
about 15 grams icing sugar (1 tbsp, to dust)

preparation

Preparation

1

FOR THE CAKE

Preheat your oven to 200℃ (180℃ convection) and line a 22 x 32 cm baking tray with parchment paper.

2

Put your eggs and granulated sugar into a large bowl and whisk for about 5 minutes in a stand mixer or with an electric hand whisk until your mixture is light and fluffy.

3

In another bowl, sift and mix your dry ingredients together. Then, gently fold through your egg and sugar mixture (try not to over mix as you will knock all the air out of your mixture).

4

Pour your mixture into your lined baking tray and smooth out so it covers the surface area and into the corners. Put in the oven and bake for 10-12 minutes. Remove from oven and place the cake onto a cooling rack.

5

Place a large piece of greaseproof paper on top of the cake and then place a chopping board on top. Tip the cake onto the chopping board. Peel back the parchment paper the cake was baked on and then roll from its longest edge and leave to cool. This creates memory in the cake, reducing any cracks along the way when you come to fill it.

6

FOR THE FILLING

Once cooled, unroll your cake. Put the whipping cream and icing sugar in a bowl and whisk until it holds its shape. Spread the cream across the entire surface area of the cake and roll back up.

7

FOR THE CHOCOLATE BUTTERCREAM

Break the chocolate into pieces and place into a heatproof bowl. Melt the chocolate over a pan of simmering water. Once melted, leave to one side to cool slightly. In your stand mixer or with an electric hand whisk, beat your butter until light and glossy, add the icing sugar and cocoa powder and continue to beat for a couple of minutes. Then, slowly add the melted chocolate until fully mixed through to create a lovely chocolatey buttercream.

8

TO DECORATE

Place your yule log on a large flat plate. Cut off one end at a slight angle, about 5 cm, and place the cut off piece at an angle to look like a log branch.

9

Spread your chocolate buttercream over your yule log using a palette knife. To create a bark like texture, use a fork to make lines across the entire yule log, or use a cocktail stick to create finer detail.

10

Colour some of your fondant icing with green food colouring and create some holly leaves. You can use a holly cutter if you have one or cut them out freehand using a small sharp knife. Colour some of your fondant icing with red food colouring to create some berries. Decorate on top of your yule log.

11

For the final touch, add a dusting of snow with icing sugar. Now, you’ve got the perfect festive chocolatey dessert!

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