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We hope you got benefit from reading it, now let’s go back to chocolate log/yule log #christmasbaking recipe. You can cook chocolate log/yule log #christmasbaking using 9 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to prepare Chocolate Log/Yule Log #christmasbaking:
- Get All-Purpose Flour
- Prepare Cocoa Powder
- Use Granulated Sugar
- Prepare Eggs
- You need Vanilla essence flavoring
- You need cream frosting
- Use Cream frosting: 1/4 cup cream & 2 Tbspn Icing sugar
- Prepare Chocolate Buttercream:
- Use Icing sugar, 1/4 cup Butter & 1/8 cup Cocoa powder
Steps to make Chocolate Log/Yule Log #christmasbaking:
- Pre-heat oven to 180 ºC or 350 ºF. Then grease & line a rectangular baking/sheet pan with grease-proof paper (You can also just grease & dust with flour).
- Measure & sift the flour and cocoa powder into a medium bowl twice and set aside.
- Put eggs and sugar into a large bowl and beat them using a mixer (8 mins) or with a whisk for about 8 - 10 minutes. The mixture should at least double in size/volume.
- Sift the flour & cocoa mixture onto the beaten sugar and egg mixture in two parts and fold in gently but quickly.
- Pour the sponge mixture onto the rectangular pan and spread it evenly.
- Bake for about 15 to 25 minutes until sponge is still soft and baked well. It should spring lightly when pressed gently with your fingers.
- Remove the sponge cake and allow it to cool in the pan for about 5 minutes. Place a piece of parchment/grease-proof paper on your work table; the length of the sponge you have baked. Sprinkle the parchment paper with some icing sugar.
- Overturn the sponge you’ve baked onto the parchment paper on your work table with sugar. If the edges of the sponge have browned and hardened a little bit; take a bread knife and trim the edges a bit. Now roll up the sponge cake into a roulade and leave it sitting that way for about 20 mins.
- Beat your chilled cream until fluffy; add icing sugar and beat to sweeten.
- Unroll the chocolate sponge roulade and then apply a layer of the cream frosting in the middle. Slowly roll it back up, being careful not to have it crack.
- Place the roulade on a tray or large cake board with the finished edge at the bottom. Take a bread knife and slice about a quarter off of the sponge, make sure to do it diagonally. Fit the small sponge piece on the side to form a log shape.
- Chocolate Buttercream: Beat icing sugar, cocoa and butter together till creamy and well mixed.
- Apply a layer of chocolate buttercream frosting on the top of the chocolate sponge roulade; then take a fork and make ‘bark lines’ using the tines of the fork on top of the frosting. You can choose to garnish with 2 or 3 cherries and some fondant leaves or clean green leaves. Enjoy! ^_^
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