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Chocolate Yule Log

Chocolate Yule Log

Delicious chocolate sponge filled with whipped cream and covered in chocolate ganache

Course Dessert
Cuisine British
Keyword Cake
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 10
Author thebakingexplorer

Ingredients

For the ganache

  • 300 g Dark chocolate
  • 300 ml Double cream
  • 30 g Butter

For the sponge

  • 4 Eggs large
  • 100 g Caster sugar
  • 65 g Self raising flour
  • 40 g Cocoa powder

For the filling

  • 175 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract

For decoration

  • Icing sugar
  • Green fondant optional
  • Red fondant optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/400F/Gas Mark 6, line a large swiss roll tin or a baking tray with a lip, with baking paper

  2. Make the ganache first as it needs time to cool. Heat the double cream and butter in a pan on a low heat, you want to to be warm but not so hot you couldn't hold your finger in it

  3. Take it off the heat and add the dark chocolate broken into pieces. Leave for a few minutes, then stir and the chocolate should have melted. Put in the fridge to set for 3 - 4 hours

  4. For the sponge, whisk the eggs and sugar together with an electric whisk or in a food mixer for 8 minutes until it reaches 'ribbon stage' - this is when you can drizzle the mixer in a figure 8 and it doesn't sink back immediately

  5. Gently fold in the flour and cocoa powder, trying not to lose the volume

  6. Pour into the tin, and tip the tin to spread the mixture around. Bake for 10 minutes

  7. Remove from the oven and tip onto a clean sheet of baking paper that has been dusted with icing sugar

  8. Remove the baking paper the sponge was baked with, then roll up the sponge, taking the clean baking paper with it, then leave to cool completely

  9. Whip up the double cream, icing sugar and vanilla for the filling

  10. Gently unroll the sponge and spread the cream all over it

  11. Re-roll the sponge, diagonally slice about a third of the sponge off and position it along the side of the larger piece of sponge to look like a tree branch

  12. Remove the ganache from the fridge, it should be very thick by now. If it's too stif, microwave it for 30 seconds and stir well to loosen it up again. Pipe or spread the ganache all over the sponge. If piping, use a star nozzle to create texture. If spreading, use a fork to create texture

  13. Dust with icing sugar and add a decorative holly leaf made from fondant in the centre if you like

  14. Serve immediately, store any leftovers in the fridge for up to 2 days