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Chocolate Yule Log

Prep

30 mins

Bake

10 mins

Serves

8 to 10

Difficulty

Hard

About

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.

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Light Brown Soft

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Instructions
Ingredients
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Chocolate Yule Log Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Unfold the cold sponge and remove the paper. Spread the chocolate buttercream on top and re-roll the sponge tightly.

Step 9

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).

Step 10

Dust the log with some icing sugar, and add some festive decorations on top, if you would like.

TOP TIP

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.

Ingredients – 5 items

Serving

1

For the sponge

Eggs

Large eggs

4
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Brown Soft Sugar

100 g
Vanilla

Vanilla extract

1 tsp
Flour

Self raising flour

70 g
Cocoa-powder

Cocoa powder

40 g

For the filling

Butter

Butter

softened

60 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

extra for dusting

75 g
Cocoa-powder

Cocoa powder

1 tbsp

For the chocolate topping

Butter

Butter

80 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

80 g
Chocolate

Chocolate

milk or dark

80 g

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500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)

 Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)

TOP TIPS:
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200 g strawberries 

100 ml Pimms

1 lemon

1 orange

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4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar

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25g Corn Flour

2 tbsp Water

150g Caster Sugar

150g Unsalted Butter

1 Large Egg

1 tsp Vanilla Extract

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50g Dried Strawberries, Chopped

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250g Plain Flour, Sieved.

½ tsp Bicarbonate of Soda.

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