Chocolate Yule Log
This classic chocolate yule log combines a light sponge, creamy filling, and rich buttercream. Perfect for the holidays with easy steps and festive decorations.
Servings: 8
Calories: 522kcal
Equipment
- electric mixer
- Baking tray: 10 x 12 inches./ 25cm x 30cm
- Heatproof bowl
- Sieve or sifter
Ingredients
Sponge:
- 4 large free-range eggs
- ¾ cup powdered sugar plus extra for dusting
- ¾ cup self-raising flour
- 2 tablespoon cocoa powder
- 1 teaspoon vanilla bean paste
- 2 tablespoon caster sugar
Filling:
- 1 tin sweetened chestnut purée about 8.8 oz
- 1 pinch of ground cinnamon
- ¾ cup + 2 tablespoon double cream
- 1 teaspoon runny honey
Buttercream:
- 5.3 oz dark chocolate 70%
- ⅔ cup unsalted butter at room temperature
- 1 ¼ cups powdered sugar
To Decorate:
- Coconut flakes
- Orange rind
- Chocolate shavings
Instructions
SPONGE
- Preheat the oven to 180°C/350°F/gas 4. Line a 25cm x 30cm baking tray with greaseproof paper.4 large free-range eggs
- Separate the eggs. Whisk the egg whites with a pinch of sea salt until stiff peaks form, then add the vanilla bean paste. Gradually whisk in the icing sugar, then add the egg yolks one by one, whisking until pale and light.1 teaspoon vanilla bean paste
- Sift in the flour and cocoa powder. Fold everything together gently with a large metal spoon to retain air.¾ cup self-raising flour, 2 tablespoon cocoa powder
- Spoon the mixture into the lined tray, spreading it out evenly. Bake for 8-10 minutes until just cooked through and springy to the touch.
- Place a large sheet of greaseproof paper (35cm x 45cm) on a flat surface and sprinkle evenly with caster sugar.2 tablespoon caster sugar
- While still hot and flexible, turn the sponge out onto the sugared paper. Peel off and discard the baked piece of greaseproof paper.
- With one of the longest sides in front of you, fold up the excess paper. Roll up the sponge with the paper inside to set the shape and prevent cracking as it cools. Leave to cool.
FILLING
- For the filling, mix the chestnut purée and cinnamon together. In a separate bowl, whisk the cream to soft peaks, then fold in the honey.¾ cup powdered sugar, 1 tin sweetened chestnut purée, 1 pinch of ground cinnamon, ¾ cup + 2 tablespoon double cream, 1 teaspoon runny honey
- Unroll the cooled sponge flat, removing the paper. Spread evenly with the chestnut purée, followed by the cream.
- Roll up the sponge again and place in the fridge to chill. Meanwhile, prepare the buttercream.
BUTTERCREAM
- Melt the chocolate in a heatproof bowl over simmering water. Remove from heat and let it cool.5.3 oz dark chocolate
- Beat the butter in an electric mixer until pale. Gradually add the icing sugar and cooled melted chocolate, continuing to mix until smooth.⅔ cup unsalted butter, 1 ¼ cups powdered sugar
- Take the chilled log from the fridge. Cut off a quarter at an angle to create a branch and position it on a serving board with a dollop of buttercream to secure it.
DECORATE
- Evenly cover the entire log with the chocolate buttercream. Use a fork to create a bark-like texture. Dust with extra icing sugar and add decorations such as shaved chocolate, coconut flakes and orange rind.Coconut flakes, Chocolate shavings, Orange rind
Notes
- Whip egg whites to stiff peaks with icing sugar to achieve a light and airy texture in the sponge.
- Roll the warm sponge with sugared paper to set its shape and prevent cracking as it cools.
- Chill the assembled log before adding buttercream for easier handling.
- Use a fork to create a bark-like texture on the buttercream for a more authentic look.
Nutrition
Calories: 522kcal | Carbohydrates: 50g | Protein: 7g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 44mg | Potassium: 222mg | Fiber: 3g | Sugar: 36g | Vitamin A: 927IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 3mg
