Christmas Yule Log | EASY chocolate Swiss Roll cake recipe | DELICIOUS chocolate icing recipe
What is Christmas without a rich and succulent Yule Log decorating the table for dessert or for that little extra treat at tea time? In fact, a log cake is a gorgeous addition to tea time at ANY time of year, so a Yule log isn't just an indulgent delight for the holidays. Join this Bakabee exploration of everything bake and cake and learn how to create a perfectly rolled chocolate sponge, dark and not too sweet, and then how to make and capture the mouth wateringly extravagant chocolate and vanilla buttercream in a perfectly rolled cake spiral. Finally, learn how to apply the buttercream with simple techniques to create a realistic log-look, you can almost touch the texture of the bark but no need to worry about any splinters, the results are all sweet, smooth and unbelievably tasty. Go one, you know you want to make one and once this amazing creation nestles on the table, preparations for the party are complete! ???? Don't forget to tag me on Instagram @bakabeecom if you make it :))
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⏱Timestamps
00:00 - Introduction
00:58 - Preheat the oven
01:03 - How to line the baking pan
01:39 - How to make chocolate cake batter
04:06 - How to whisk the egg whites
05:34 - How to mix the cake batter with the egg whites
06:42 - How to bake the cake
07:24 - Prepare to roll the cake
07:45 - Roll the cake
08:38 - How to make the chocolate icing
11:50 - Let's fill the chocolate roll
13:02- Let's decorate the Christmas Yule Log
16:15- Christmas Yule Log is done and enjoy! Merry Christmas!
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➡️ Ingredients
???? Chocolate cake
6 eggs (separated)
60 g all-purpose flour (sifted)
30 g cocoa powder (sifted)
96 g caster sugar (separated into two parts, 32g + 64g)
1/4 tsp sea salt
???? Chocolate icing
180 g dark chocolate (55.3%)
250 g icing sugar (sifted)
225 g unsalted butter (soften)
1 tbsp vanilla extract
A pinch of sea salt
????Decoration (optional)
6 pcs red fondant cranberries
a few sprigs of fresh rosemary
caster sugar
water
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#bakewithbakabee #YuleLogrecipe #chocolateSwissroll
The Secret to the Best Vegan Chocolate Yule Log for Christmas
Full recipe is here at this link:
Looking for a fantastic holiday dessert? Check out our Awesome Vegan Chocolate Yule Log! ???? It's not just a treat for the eyes, it's also super easy to make. Surprise your family and friends this Christmas with a delicious and cruelty-free dessert that'll make everyone ask for more. ????
Our recipe takes the traditional Yule Log and adds a special touch with rich and smooth vegan chocolate. Every bite is a mix of moist chocolate sponge cake, creamy chocolate ganache, and a bit of holiday flavor. Whether you're a vegan or just love tasty desserts, this recipe is sure to please. ????
Follow our simple step-by-step guide to make the perfect Vegan Chocolate Yule Log. From preparing the sponge cake to filling it with yummy chocolate ganache, we've got you covered. You'll be amazed at how easily this stunning dessert comes together – no baking pro skills required! ????
This Vegan Chocolate Yule Log isn't just delicious; it also adds a classy touch to your holiday table. With its festive log look covered in snow, it'll impress your guests and create a magical atmosphere. Get ready to win over your loved ones with this amazing Christmas treat. ????
Why settle for regular desserts this holiday when you can have the best? Give our Awesome Vegan Chocolate Yule Log a shot and get ready for a burst of chocolatey goodness. The mix of tasty ingredients, delightful flavors, and a bit of holiday magic makes this dessert a winner. Make this Christmas special by sharing the joy of our mouthwatering Vegan Chocolate Yule Log. Start planning your holiday menu now, and make sure it includes this fantastic dessert that'll become a new holiday tradition. ????
How to Make an Easy Yule Log Roll Cake with Cake Mix
Easy Cake Mix Yule Log
Get the recipe:
This easy yule log cake recipe is the perfect dessert for the Christmas season. It not only looks amazing, it's moist and delicious too. Chocolate cake, homemade chocolate frosting and marshmallow filling are all rolled up and then decorates with sugared rosemary and cranberries or however you like! The best holiday dessert ever!
Chocolate-Orange Yule Log; A Christmas Showstopper
If you want a showstopper for your Christmas table, a yule log always hits the spot. I've been making this chocolate orange yule log for a couple years now. It's a lot of work, but worth it and I'm excited to share it with you all.
There are many components to the cake and it's a lot of work. It's a genoise sponge cake, a blood orange syrup, a blood orange ginger curd, merengue mushrooms, and dark chocolate frosting. Each component of the cake is good on its own, though, and has other uses, so I've timestamped each part of the cake. If nothing else, you should make the curd and eat it with toast or leftover dinner rolls.
Timestamps:
0:00 Merry Whatever!
0:17 Orange Curd
2:08 Orange Syrup
2:48 Merengue Mushrooms
7:48 Genoise Cake
11:08 Dark Chocolate Frosting
12:37 Assembly!
DAY ONE: (the day before service)
curd:
beat in a medium pot until pale yellow:
1/2 minus 1 TBS cup sugar
1 whole egg
3 egg yolks (*save the whites for the merengue!)
The zest of 1-2 oranges
Add:
1/3 cup orange juice
10 green cardamom pods
2 TBS minced candied ginger
6 TBS butter, cut into tiny cubes
Put on medium heat and stir until the butter dissolves. Then beat constantly until the mixture thickens and simmers slightly for a few seconds. Leave in the pot, stirring occasionally, until room temperature. Then pick out the cardamom pods and store in the fridge overnight.
syrup:
heaping half cup orange juice
1/4 cup sugar
1 tbs triple sec
Simmer until the mixture is about 1/4 cup. Cool, then store in the fridge.
merengue mushrooms:
preheat oven to 225.
Combine in a large metal bowl:
1/4 cup egg whites (about 2 eggwhites)
1/4 tsp Cream of tartar
1/2 tsp vanilla
Beat until soft peaks form. Then add slowly, 1 TBS at a time:
1/2 cup superfine sugar
Beat until very stiff peaks form. Pour mixture into a piping bag with a plain half inch tip (or just cut an opening in a bag that big) and pipe an equal number of kisses and stems onto a cookie sheet with parchment.
Use a wet finger to press down the mushroom cap tops and dust with:
Unsweetened cocoa powder
Bake for 2 hours until the mushrooms are dry. Turn off the oven and leave the merengues in the oven until the oven gets cold.
Paint the bottom sides of the mushroom caps with a layer of melted dark chocolate, then attack a stem. Keep in an airtight container for up to 4 weeks.
DAY TWO:
cake: half a genoise baked in a 9x13 pan for 15 min.
You need to bake a specific kind of sponge cake for jelly rolls for this to work as a roll cake. Do not attempt this with any old cake.
Grease, flour, and line a 9x13 inch cake pan with parchment paper.
Sift into a bowl and have ready:
1/2 cup plus 2 TBS cake flour
2 TBS sugar
In a glass bowl over barely simmering water, beat:
3 eggs
3/8 cup sugar
Beat until pale yellow and they've reached a temperature of 110 degrees. Remove from the heat and beat for 5-15 minutes (it takes more time if you're using a hand mixer instead of a stand mixer) until they reach the ribbon stage.
Preheat oven to 350 degrees F.
In 3 batches, sift the dry mixture into the eggs, folding gently to combine.
In a cereal bowl:
3 TBS melted butter
1/2 tsp vanilla
Take 3/4 cup of the cake batter and fold it into the butter. Once it's smooth, add that mixture to the rest of the cake batter and fold until just combined. DO NOT OVERMIX.
Pour batter into cake pan and bake for 15 minutes or until just done. DO NOT OVERBAKE.
Flip out of the pan, remove parchment, then flip back rightside-up to cool on a wire rack.
Dark chocolate glaze:
In a double boiler, melt:
1 cup dark chocolate chips
Add slowly, stirring as you go:
6 TBS butter
Stir in:
2 TBS hot water
2 TBS hot triple sec
Cool to room temp. It should have a frosting consistency. DO NOT BEAT. (if you do this, the frosting will get dry, hard, and crumbly.) If your room is cold, you might want to pop the frosting into the microwave for 10-20 seconds to soften up before frosting it on the log.
ASSEMBLY:
Trim the ends off the cake to even it out. Flip it upside-down.
Spread the underside of the cake with the orange syrup (warm it up so it's spreadable.)
Spread on the curd, leaving an inch uncovered at one end.
Roll the cake. There are many tricks I've seen other cooks use (such as, rolling the cake in a tea towel just after it comes out of the oven) but the hard truth is: you will not always succeed. Your cake might crack. Just keep going and do your best.
Frost the log in the chocolate frosting, making decorative marks with a fork.
Garnish with merengue mushrooms.
I like to let the cake sit for a couple hours in a cool kitchen (or in the fridge if your kitchen is hot) before cutting into it.
Store the cake in the fridge. It will keep up to a week. To serve leftover cake, pop a slice into the microwave on medium for 20 seconds or so to soften the chocolate frosting (it will firm up like truffles when cold.)
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Bûche de Noël (Yule Log )| Chocolate Swiss Roll Cake
Christmas is around the corner and there is nothing I like making more than a Buche De Noel to gift to my neighbors and friends. This version is elegant and will be a showstopper when you gift it to your loved ones!
I hope you enjoy making this recipe and feel free to comment and ask me any questions. Like.Share and Subscribe!
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My Baking Basics Masterclass
Udemy -
Timecodes
0:00- Intro
0:28- Making Chocolate Genoise Sponge
2:56- How to Core and Bake Cherries
3:54- Mascrapone Filling Cream
4:26- Assembling and Rolling the Cake
6:04- How to Make Italian Meringue
7:23- Covering the Cake
8:12- Torching the Meringue
8:32- Final Result
#ASMR #cake #peacefulbaking
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Recipe
Chocolate Sponge
Cake:
4 Eggs
60 grams Caster Sugar (1/4 cup)
35 grams Flour (1/4 cup)
30 grams Cocoa (1/4 cup)
25 grams Butter (1 3/4 tablespoons)
Rum Mascarpone Cream:
200 grams Mascarpone (3/4 cup)
50 ml Cream (3 1/3 tablespoons)
40 grams Caster Sugar (3 tablespoons)
1 tablespoon Rum
Roasted Cherries:
150 grams Cherries (about 1 1/4 cups)
20 grams Caster Sugar (1 1/2 tablespoons)
Italian Meringue:
4 Egg Whites
80 ml Water (1/3 cup)
220 grams Sugar (1 cup)
Instructions
1. Add Sugar to 4 eggs and Whip them until they triple in size and can form a figure 8 with your whisk
2. Fold in Sifted flour and butter and gently mix through. Add melted butter and bake at 180C/350F for 15-17 minutes
3. Transfer it to a baking sheet with icing sugar and roll it while the sponge is still slightly warm
4. To make the mascrapone cream whip all the ingredients together to soft peaks and chill in the fridge
5. To roast the cherries core and cut the cherries in half and sprinkle 2tbsp of caster sugar and bake for 20-25 minutes at 180C/350F
6. For the Italian Meringue cook the sugar and water till 118C and add it to egg whites in a thin stream. Whip until the bowl feels cool to touch (5-7 minutes). Prepare the meringue right at the end
7. Assembly- Roll the sponge out and spread the cream and cherries
8. Roll it by the baking paper and wrap in plastic and chill for 2 hours (preferably overnight)
9. Pipe the meringue and blowtorch to get a nice color
Making the Swiss Colony Snowman Yule Log
Shop The Swiss Colony
Rolled up and ready to please, this scrumptious cake alternates layers of moist white cake with chocolate butter creme. Sweet Swiss creme and icing add the delicious finish. 1 1/4 lbs. Serves 8--10.
Give someone you love a true original this season, handcrafted in the next best place to The North Pole.