This traditional Christmas bake is a perfect treat for all chocolate lovers! Light and airy chocolate sponge filled with chocolate buttercream and topped with chocolate ganache. Keep it plain, or add a dusting of icing sugar for an extra festive look.
For the sponge
- 4 large eggs 4 large eggs
- 100g Tate & Lyle Light Brown Soft Sugar 100g Tate & Lyle Light Brown Soft Sugar
- 1 tsp vanilla extract 1 tsp vanilla extract
- 70g self-raising flour 70g self-raising flour
- 40g cocoa powder 40g cocoa powder
For the filling
- 60g softened butter 60g softened butter
- 75g Tate & Lyle Cane Icing Sugar (plus extra for dusting) 75g Tate & Lyle Cane Icing Sugar (plus extra for dusting)
- 1 tbsp cocoa powder 1 tbsp cocoa powder
For the chocolate topping
- 80g butter 80g butter
- 80g Tate & Lyle Cane Icing Sugar 80g Tate & Lyle Cane Icing Sugar
- 80g milk or dark chocolate 80g milk or dark chocolate
HOW TO MAKE THIS RECIPE
- Preheat the oven to 200°C (180°C fan). Lightly grease a 23 x 33 cm / 9in x 13in Swiss roll tin, and line it with baking parchment.
- Make a sponge. Using a hand-held electric mixer whisk the eggs and sugar until pale, frothy and light. Add vanilla extract and whisk again to combine. In a separate, medium bowl, sift together the flour and cocoa powder. Add dry ingredients into the butter and sugar mixture and fold very gently, until they are well incorporated, and no flour streaks remain.
- Pour the batter into prepared baking tin and spread evenly using spatula or back of the spoon. Bake the sponge for 8-10 minutes, until risen and firm to the touch.
- Place a large piece of baking paper (larger than the baking tin) on a work surface and dust it generously with icing sugar. Gently invert the sponge onto the paper, removing the other baking paper you used to line the baking tin.
- Starting with the long edge, tightly roll up the sponge using the paper. Leave the paper inside and allow the rolled sponge to cool completely.
- Meanwhile, prepare the chocolate topping for your yule log. Cube the butter, and cream it until pale and fluffy, using an electric mixer. Sieve in the icing sugar and mix to combine. Gently melt the chocolate and add to butter and sugar mixture, stirring well to combine.
- Prepare the filling by placing softened butter in a bowl of an electric mixer. Beat the butter for a couple of minutes, until pale and fluffy, then sieve the icing sugar and cocoa into the bowl and whisk all together until well combined and smooth.
- Unfold the cold sponge and remove the paper. Spread the chocolate buttercream on top and re-roll the sponge tightly.
- Transfer the chocolate topping into a piping bag fitted with a star nozzle and pipe long thick lines along the sponge, making sure to cover the cake completely. Cover each end of your log with icing (or leave it uncovered if you prefer).
- Dust the log with some icing sugar, and add some festive decorations on top, if you would like.
You can also apply the ganache on top of your log using the palette knife instead of piping bag with a nozzle. Spread it all over the cake and use fork to create the bark texture.