how to make chocolate yule log - easy Christmas baking recipe!
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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EASY Chocolate Yule Log Recipe
Like this? Get the BOSH! cookbook!
Ingredients:
For the cake part:
Olive oil for greasing
1 cup of whole wheat SF flour
1 cup of SF flour
1 cup of sugar
1 tsp of baking powder
4 Tablespoon of cocoa powder
pinch of salt
80 ml of olive oil
1 tablespoon of apple cider vinegar
2 teaspoon vanilla extract
240 ml almond milk/ water
For the icing:
2.5 cups dairy-free butter
4 cups icing sugar
1 cup cocoa powder
Method
1 Grease a baking tray (lined with parchment paper) with olive oil
2 Pour the flours, sugar, baking powder, cocoa powder and salt into a food processor and whizz them together so everything is well blended
3 Add the oil, vinegar, vanilla extract and water to the food processor and mix together to form a cake batter
4 Pour the mixture into the prepared sheet pan and bake for 20-25 minutes at 190’C
5 Take the cake out of the oven (the cake should spring back to the original shape when pressed lightly in the middle) and let it cool to room temperature
6 Cut the cake into 3 parts, one part should be slightly bigger to use as the base. Stack on top of each other and stick the slices together using the icing. Cut the edges of the cake until it starts to look 'log-shaped'.
7 Coat with icing, use a skewer or a fork to create the look of bark. Dust with chocolate shavings, icing sugar and cocoa powder.
BOSH!
How to make Christmas Chocolate Log Cake “Bûche de Noël au chocolat”
Merry Cacao-mas! ∴∵ゞ(´ω`*) ♪
In this video, I will show you how to make popular Christmas roll cake, “bûche de Noël” with extra chocolate.
Roll cake itself is very easy to make.
KuriBocchi…. Means spending Christmas alone.
Thank you for translating the subtitles and video descriptions.
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■ Roll batter(Baking sheet pan size:240x275)
Whole egg (MS~LL) : 3
Granulated sugar: 55g
Flour: 30g
Cocoa powder: 20g
Milk: 15ml
Melted unsalted butter: 20g
[Instructions]
1. Place a parchment paper on a baking sheet pan.
2. Prepare hot water
3. Mix the whole eggs and the granulated sugar in a bowl
4. Beat with a hand mixer
5. Mix the flour and the cocoa powder, and sift it into ingredient 4
6. Mix 5 gently with a whisker
7. Pour the milk and melted unsalted butter into 6
8. Once the shiny top coat appears, pour the batter in and let the air bubbles out by tapping it on the table
9. Bake in the oven at 180℃ for 15 minutes
10. Remove the parchment paper after the cake has cooled down
11. Brush the cake with the syrup
■Syrup
Water 50ml
Granulated sugar 25g
Brandy 15ml
[Instructions]
1. Add all the ingredients in a pot
2. Brush the cake with the syrup
■ Frosting
1. Cream : 100ml + 100ml Total200ml
2. Chocolate: 50g
[Instructions]
1. Chopped the chocolate and place in a bowl
2. Warm the 100ml of cream and pour into 1
3. Add cold the 100ml cold mink to 2
4. Place 3 in ice water and whisk
Moist Buche De Noel (Christmas Yule Log Cake) | Soft, Moist & Rich!❄️
Looking for the best Buche de Noel (Yule Log Cake) this year? Then look no further! - It is so soft, moist, and rich. It surely be a big hit for your family and friends during this Christmas season!????I'm sharing the simple methods & baking tricks to make the festive Christmas cake successful at home.
???? The Ingredients To Buche De Noel
[Chocolate Sponge]
• Egg white: 6 (210 g | 7.4 oz)
• Granulated sugar: 100 g | 3.5 oz (1/2 US cup)
• Yolks: 6 (100 g | 3.5 oz)
• Granulated sugar for yolks: 33 g | 1.1 oz (1/6 US cup)
• Cake flour: 80 g | 2.8 oz (2/3 US cup)
• Baking powder: 1/2 tsp
• Milk: 60 g | 2.1 oz (4 Tbsp)
• Oil: 60 g | 2.1 oz (4 Tbsp)
• Salt: 1/8 tsp
• Cocoa powder: 33 g | 1.1 oz (1/3 US cup)
[Cake Syrup]
• Water: 30 g | 1 oz (2 Tbsp)
• Granulated sugar: 30 g | 1 oz (2.5 Tbsp)
[Chocolate Whipped Cream]
• Dark chocolate: 80 g | 2.8 oz (1/2 US cup)
• Heavy cream (warm): 60 g | 2.1 oz (1/4 US cup)
• Heavy cream (cold): 180 g | 6.3 oz (3/4 US cup)
[Ganache]
• Dark chocolate: 80 g | 2.8 oz (1/2 US cup)
• Heavy cream: 160 g | 5.6 oz (2/3 US cup)
• Honey: 10 g (1/2 Tbsp)
???? Bake at 355 F | 180 C for 8 - 10 mins until the surface bounces back gently when you touch it.
* Adjust the time depending on the oven.
* Be careful not to over-bake it to prevent it from getting dried.
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
???? Printable Recipe + Written Steps
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Stand mixer
???? Other Christmas Desserts:
Gingerbread Cookies
10 Holiday Cookies from 1 Dough! | Christmas Cookie Box
Slice-and-Bake Santa Cookies
Slice-and-Bake Reindeer Cookies
Holiday Macarons | 4 Pies Flavors
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#yulelogcake #buchedenoel #christmascake