Yule Log Cake Recipe Easy | Christmas Log Cake Recipe Easy
This beautiful Yule Log Cake, or Buche de Noel, is a traditional Christmas sponge cake styled to resemble a log
FOR PRINTABLE RECIPE:
This is made with a chocolate sponge cake rolled and filled with a whipped cream and coated chocolate ganache and decorated with meringue mushrooms, sugared berries, and rosemary.
Link to my recipes
Meringue mushrooms :
Chocolate ganache :
Whipped Cream.:
How to whip egg whites perfectly:
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Song
Eine Kleine Nachtmusik (by Mozart)
Yule Log CAke Recipe
Ingredients:
Egg yolk 7 large
Egg white 7 large
Sugar ⅔ Cup (135g)
All Purpose Flour ⅔ Cup (80g)
Cocoa powder ⅓ Cup (35g)
Salt ¼ tsp
Vanilla Essence 1 tbsp
Whipped Cream 2-3 cups
Chocolate Ganache 1 Cup
Some berries, rosemary and meringue mushrooms for decoration
Powdered sugar for dusting
Tips
Avoid over-mixing after adding the flour as you risk over-developing the gluten in the batter leading to a tough, dry, and dense Yule log cake.
When mixing the whites and yolk whip on low speed and just until combines otherwise you may deflate the whites.
make sure there’s no water or liquid in the mixer as it’ll prevent the egg whites from forming peaks.To know how to whip egg whites perfectly click here
Keep a close eye on the cake while baking to prevent it from overbaking. When overbaked, the cake will be dry, and you risk cracking it as you roll it.
The cake will be sticky, so use a baking sheet to place and roll the cake.
Left over cakes can be store it in the fridge for up to 3 days.
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Ultimate Red Wine Chocolate Raspberry Cake Recipe | HappyFoods
Red wine chocolate cake is a must try! So far it is one of the best cakes we have tasted!
This tutorial will show you how to bake this cake as well as how to make the raspberry filling and chocolate buttercream icing.
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Dark Chocolate Black Raspberry Chambord Cake
Dark Chocolate Black Raspberry Chambord Cake is the perfect dessert for the holidays or any time of year. Made with rich dark chocolate, black raspberry preserves and just the right amount of Chambord liqueur, this cake is second to none amongst other chocolate cakes. An incredible black raspberry Chambord glaze is brushed onto cake to round out the amazing flavor profile of the cake. I encourage you to head to the kitchen this holiday season and create this cake for your friends and guests. They will be delighted and impressed with such a next-level dessert baked in your own kitchen.
Here is the recipe:
313g/ 2.5 cups all-purpose flour
170g/ 12. tbsp. unsalted butter (soft)
57g/ ¼ cup vegetable oil
198g/ 7 ounces dark chocolate
223g/ 2/3 cup black raspberry preserves
62ml/ 1 /4 cup Chambord
162ml/ 2/3 cup whole milk
171g/ 3 eggs
301g/ 1.5 cups granulated sugar
6g/ 1.5 tsp baking powder
1g/ ¼ tsp salt
2g/ ½ tsp baking soda
76g/ ½ cup cocoa powder
In a large bowl or stand mixer add butter and sugar and mix until light and creamy
Add vegetable oil and combine
Add 3 eggs, one at a time and combine.
Add Chambord liqueur and combine
Add dark chocolate and combine
In a separate bowl, combine all dry ingredients and set aside (option1)
Add dry ingredient using a sieve into the mixing bowl of the stand mixer (option 2)
Combine dry ingredients into wet ingredients
Combine on low speed until wet and dry are thoroughly combined
Add black raspberry preserves and combine
In a separate bowl, combine all dry ingredients and set aside
Combine dry ingredients into wet ingredients
Combine on low speed until all ingredients are thoroughly combined.
Spray baking pan of your choice with flour-based non-stick product.
Transfer batter to baking pan and spread evenly.
Bake @325F/ 162C for 50-60 minutes (ovens vary) or until toothpick comes out clean
Allow cake to completely cool.
Remove cake from pan
Black Raspberry Chambord Glaze:
118ml/ ½ cup Chambord liqueur
14g/ 1 tbsp. black raspberry preserves
In a small saucepan, over low heat, combine and heat/stir all ingredients for 3-4 minutes.
Remove from heat and allow to cool
Brush glaze over cake and serve.
Eric Lanlard's Sacher & Raspberry Torte Recipe | #TBT
Here's my own version of the classic Sacher Torte! Recipe below!
Ingredients:
3 X 20cm discs of pre-made sponge cakes
A handful of fresh raspberries soaked in Framboise
For the syrup:
250ml water
300ml Framboise liqueur
150g caster sugar
For the ganache:
250ml double cream
250g dark chocolate, broken into pieces
For the decoration:
150g dark chocolate broken into pieces
1 block of couverture for shaving
Handful of raspberries soaked in Framboise
Cocoa butter printed acetate band
Happy Baking!
E xx