The Ultimate Christmas Yule Log: A Sweet Festive Treat
Chocolate Christmas yule log filled with cream and topped with chocolate icing and icing sugar.
Ingredients
Cake Mixture
- 3 Eggs
- 85g Caster sugar
- 85g Plain flour
- 2 tbsp Cocoa powder
- 1/2 tsp Baking powder
Icing
- 50g Butter
- 140g Dark chocolate (broken up into squares)
- 1 tbsp Golden syrup
- 285ml Double cream
- 200g Icing sugar (sifted)
To Finish
- Icing sugar (to dust)
- Sprig of holly and berries (optional)
Instructions
- Preheat the oven to gas mark 6/200℃/400℉. Butter and line a Swiss roll tin with grease-proof paper. Add the eggs and caster sugar to a mixing bowl and use an electric whisk to mix together until thick- around 6-8 minutes.
- In a separate bowl mix the flour, cocoa powder and baking powder with a wooden spoon. Sift into the egg mixture. Fold in gently with a spatula and pour into the baking tin, ensuring you spread the mixture to the corners. Bake in the oven for 10 mins.
- Prepare a sheet of grease-proof paper on your kitchen bench and add the cake on top. Remove the paper you used from the oven and then roll the cake up length ways using the grease-proof paper. Set aside to cool.
- Meanwhile, melt the butter and dark chocolate together in a bowl over a pan of hot water, stirring frequently. Then, remove from the heat and add the golden syrup and 5 tbsp of double cream. Mix with an electric mixer until smooth- around 3 minutes.
- In a separate bowl, whisk the rest of the double cream until peaks form. Unroll the cake and spread the cream across it evenly. Then, roll the sponge up into a log shape again.
- Cut a diagonal slice from the end of the log (around 1/3rd of the cake). Add the yule log to a serving plate and place the slice to the side of it to create a branch. Cover evenly with the icing (do not cover the ends because you want the filling to be visible). Use a fork to create grooves in the icing to resemble the bark. Sift icing sugar onto the log and decorate with holly and berries if using. Serve and enjoy.