Yule log recipe
Yule log recipe for making the best chocolate log cake for christmas.The chocolate log is soft and fluffy and is filled with vanilla cream and is topped off with chocolate ganache.
To make the chocolate sponge cake
- 5 Eggs
- 100 g Flour
- 50 ml Oil
- 50 ml Milk
- 100 g Sugar
- 1 tsp Vanilla Extract
- 1 tbsp Cocoa Powder
- 1/8 tsp Salt
For the filling
- 240 ml Whipping cream approximately 1 cup
- 1 tsp Vanilla extract
- 30 g Powdered sugar approximately 1/4 cup
For the chocolate ganache topping
- 90 ml whipping cream 6 tbsp
- 90 g chocolate chips approximately 1/2 cup
For meringue mushrooms
- 2 egg whites
- 75 g sugar 6 tbsp
- 1/4 tsp cream of tartar
- A pinch of salt
HOW TO MAKE CHOCOLATE SPONGE CAKE
Seperate the Egg whites and yolks
Whip up the egg whites until they become foamy.Add salt and sugar(little by little) while whipping the egg whites.We need to beat the egg whites until they become glossy and form medium stiff peaks.It may take around 6-8 minutes.
Mix together all the rest of ingredients in the bowl of egg yolks.
Now Beat the yolks until light and foamy.Then Add in the milk ,oil, vanilla extract and mix.Then sift in, the flour and cocoa powder mix and combine to form a smooth homogenous mixture.
Blend together the egg white foam and chocolate batter
HOW TO MAKE THE VANILLA CREAM FILLING FOR YULE LOG CAKE
Beat the cold whipping cream and vanilla in a bowl with a whisk or an electric mixer just until they hold a loose peak. Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream otherwise, the fat will get separated and it will look curdled.
HOW TO MAKE THE CHOCOLATE GANACHE FOR CHRISTMAS LOG CAKE
Add warm heavy cream to equal amount of chopped chocolate or chocolate chips.Let it sit for 2 minutes and then stir to combine.In a minute it will combine together to form a smooth chocolate ganache.If in case the chocolate chips are bigger, and if we find, some solid chocolate pieces; Just place this bowl over some hot water taken in a bigger bowl.It will melt and form smooth and shiny chocolate ganache.The mix will get a little thicker in consistency when it is cold and set.Adding more cream will make it thinner and more chocolate will make it thicker.
HOW TO MAKE MERINGUE MUSHROOMS
Beat the egg whites and cream of tartar, on medium low speed until soft peaks form. Continue beating, on high speed, gradually adding the superfine sugar, until the whites are shiny and hold stiff peaks.Transfer the meringue to your piping bag.The opening should be large.How to pipe caps :Hold the pastry bag upright and close to the parchment paper, and with even pressure, pipe the meringue into round shape(approximately 4 cm diameter and 2 cm height).The tips on top can be smoothen with a wet fingertip.How to pipe the stems :Hold the pastry bag upright and close to the parchment paper, and with even pressure, pipe the meringue into pillar shape of 2-3 cm height.The tips on top can be cut off before decorating.Some of the stems may fall over during baking, so it is best to make a few extra stems.Bake the meringues at 200 F for about 1 1/2 – 2 hours, or until the meringues are firm enough that they easily release from the parchment paper without sticking.
HOW TO ASSEMBLE THE YULE LOG CAKEHOW TO DECORATE A YULE LOG CAKE
While the cake layer is cooling down, we prepared our whipping cream and the chocolate ganache.I kept the vanilla whipped cream in fridge so that they will remain cold,stiff and firm.The chocolate ganache was left at room temperature and it will become very stiff if kept in fridge.When the cake layer has cooled and it is ready for filling, spread the vanilla whipped cream,all over the cake and then carfully roll the chocolate sponge cake layer to form the shape of a log.If your place is warm, please keep this rolled chocolate sponge cake covered in fridge until it become cold, stiff and firm.
HOW TO DECORATE A YULE LOG CAKE
Take the cake cylinder out from fridge.Cut a piece of the log off (about 3 inches in length) and use a little chocolate ganache to attach it to the side of the cake to make it look like a little branch.Spread the chocolate ganache over the cake, leaving the ends exposed. Use a serrated knife to create bark lines in the cake, then decorate with sugared cranberries or with some fresh red currants and rosemary sprigs.Place some meringue mushrooms here and there around the yule log.Dust the top with some cocoa powder.And then the entire yule log cake with some powdered sugar.When you’re done, you’ll have an amazing chocolate Yule Log to serve for Christmas