For those of you who like me cannot stand Christmas cake you will be opting for something else for Christmas pudding and I’m going to share the classic Chocolate Yule Log recipe.
I’ve tried numerous times to achieve these Swiss roll / chocoalte yule log style rolled cakes and failed miserably so after a few changes and some serious patience I’m pretty proud of myself to have finally achieved one and I want to share my secrets with you all!!
Ingredients – (one 23cmx33cm baking tray)
- 125g Caster Sugar
- 3 Large Eggs
- 100g Plain Flour
- 25g Cocoa Powder
- 300ml Double Cream (whipped)
- 100g Dark Chocolate
- 100g Butter
- 400g Icing Sugar
- 175ml Milk
- 1 Teaspoon Vanilla
- Preheat your oven to 200C/Gas3 and line your baking tray with greasproof/baking paper.
- Whisk together your caster sugar and eggs for around 10 minutes until thick.
- Fold in the flour and cocoa powder.
- Tip into baking tray and bake in the oven for 10 minutes.
- Get a tea towel and make it damp enough so it’s wet to touch but not dripping.
- Lay out a sheet of baking/greasproof paper larger than your cake and dust with caster sugar.
- Tip your cake onto this sheet as soon as it’s out of the oven and peel off the paper that it was baked on.
- Using the paper roll your Yule Log tightly together.
- Once rolled roll the damp tea towel around it- this keeps the cake moist so it won’t crack!
- Leave it to cool completely!
- To make the chocolate icing melt the chocolate and the butter together either in the microwave or over a pan of boiling water. Then stir in the vanilla, icing sugar and milk. Leave it to cool in the fridge so it thickens.
- Whip your cream!
- Once the cake is cool unroll it from the tea towel. The cake should feel moist and hopefully not have any cracks!
- Spread your whipped cream over the unrolled cake using the back of a spoon so you don’t dig any holes into the cake.
- Re roll your cake it shouldn’t be too difficult as the creases will already be there.
- Once your chocolate icing is quite thick spread it over your cake. I didn’t bother going under the cake as I was too scared to move it! I used the back of a spoon for this again.
- Once spread over the top scrape a fork through the icing to create the tree like effect.
- Put in the fridge to set and until your ready to serve!
So that’s your recipe for the Chocolate Yule Log.
A few pointers for this one; use a nice deep bowl. I’m using this Mason Cash Bake My Day Blue Mixing Bowl from Nucasa. I love this bowl it’s really big, sturdy and perfect for when your not feeling lazy and relying on your mixer. It’s the mixing bowl of dreams! The big size means it’s great for kids to use as well so that not too much mixture splashes out the size.
Make sure your towel feels quite wet to touch I think I’ve always been a bit shy with making it wet but you need it wet to hold the moisture of the cake so it doesn’t crack. Leave it until it’s cooled completely, don’t rush as it is more likely to crack and just end up in a heap of mush (my previous attempts!)
This cake with some Holly decorated around it would look perfect on the table for Christmas pudding and I think I will definitely be baking it again for then for us to have!
I hope for those of you who like me aren’t a Christmas cake fan and prefer a chocolate yule log you try out the recipe as it is easier than it seems and looks amazing without too much effort, just patience!
Thanks for reading!xx