Yule Log
Capture the spirit of Christmas with this decadent chocolate cake with whipped cream filling, and luscious chocolate ganache icing. Roll it up and decorate with festive flair to create a stunning centrepiece.
How long will it take?
4 hours
What’s the serving size?
Serves 12
What do I need?
For the Cake
- 6 eggs, separated
- ¼ tsp cream of tartar
- Pinch of salt
- ¾ cup caster sugar, divided
- ¾ cup plain flour
- ¼ cup cocoa powder
- ½ tsp baking powder
- 1 tsp vanilla extract
- 4 tbsp salted butter, melted
- ¼ cup milk
- ¼ cup icing sugar
For the Filling
- 120 g cream cheese, softened
- ½ cup icing sugar, sifted
- 1 cup thickened cream
- 1 tsp vanilla extract
For the Frosting
- 350 g dark chocolate, chopped
- ¾ cup thickened cream
- 1 tbsp golden syrup
How do I make it?
- Preheat oven to 180C. Grease and line a 30-centimetre x 40-centimetre baking tray, leaving an overhang of baking paper on all sides.
- In the bowl of an electric mixer add egg whites, cream of tartar, and salt and mix on high speed until frothy. Add ¼ cup caster sugar and beat until stiff peaks form.
- In a separate bowl, sift flour, cocoa powder, and baking powder together.
- In a separate bowl, add egg yolk, the reserved ½ cup caster sugar, and vanilla. Beat on high speed until thick and creamy, then add melted butter and milk and mix to combine.
- Add flour mixture to egg yolk mixture and beat on low speed until well combined. Gently fold in egg whites until combined.
- Transfer mixture to the baking tray and bake for 10 to 12 minutes or until the top starts to spring back when pressed but still feels a little tacky. Do not overcook the cake or it will crack when rolled.
- Lay a clean tea towel on the bench. Dust the cake in the tray with 2 tablespoons of icing sugar. While the cake is still hot, turn it out onto the tea towel and carefully remove the baking paper. Dust the top of the cake with the remaining 2 tablespoons of icing sugar.
- Starting at one of the long sides, use the tea towel to tightly roll the cake with the towel inside. Sit the cake seam-side down and leave to cool for 1 hour.
- Make the filling by beating cream cheese with an electric mixer until smooth. Add icing sugar and beat to combine. Slowly add cream, then increase speed to medium high and beat until stiff peaks form. Add vanilla and mix to combine.
- Carefully unroll the cooled cake and spread the filling evenly over the top leaving a 1 ½ centimetre border on all sides. Re-roll the cake, using the tea towel to help roll it. Wrap with baking paper and then tightly wrap with cling film. Refrigerate for at least 2 hours.
- Meanwhile, make the frosting by adding chocolate to a bowl. Heat the cream and golden syrup together in a saucepan over low heat until nearly at boiling point. Remove from heat and set aside to cool for 5 minutes, then pour over the chocolate in the bowl. Whisk the chocolate mixture until smooth and then set aside to thicken at room temperature until the mixture is spreadable, about 2 hours.
- Remove cake from cling film and baking paper. Cut one-quarter of the cake on a diagonal to form a branch. Place this against the remaining cake on a serving platter. Spread the cake with the frosting and then use a fork to drag through the frosting to create a texture that looks like bark. Decorate as desired and serve.
