how to make chocolate yule log; a soft chocolate cake spiralled around whipped vanilla cream and slathered with smooth chocolate ganache.

#chocolate #baking #christmas

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~ * CHOCOLATE YULE LOG RECIPE * ~
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:
1) In a small saucepan, or heatproof bowl in the microwave, heat your cream and butter until it gently steaming and hot to the touch.
2) Remove from the heat and add the chocolate and salt. Allow to stand for 1 minute.
3) 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:
1) Preheat your oven to 200°C / 180°C fan / gas mark 5 / 375ºF.
2) 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.
3) In a large bowl, or freestanding mixer, whisk the eggs and sugar until the mixture is pale and frothy.
4) 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!
5) Pour the mixture into the lined tin and spread gently and evenly out into the corners.
6) 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.
7) Remove the cake from the oven and allow it to cool slightly while you prepare your fillings.

FOR THE WHIPPED CREAM AND ASSEMBLY:
1) 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!
2) 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.
3) Meanwhile, pour all your whipped cream ingredients into a large bowl and whisk them together vigorously until holding soft peaks. Set aside.
4) Once thickened, whisk the ganache until it is paler and fluffier. This should take no more than 1-2 minutes. Set aside.
5) Unroll the cooled sponge until flat on the paper again.
6) Spread a third of the chocolate ganache all over your cooled sponge.
7) 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!
8) 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).
9) Once rolled, gently lift your cake log onto your serving plate.
10) 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.
11) Evenly spread the yule log with the remaining ganache, covering the ends as well as the branch.
12) 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.
13) Dust generously with icing sugar, and decorate as you like.
14) Slice up and enjoy!

BE A MAVERICK: Why not add some hazelnut spread, salted caramel, or fruit preserves to the filling?

This 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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