Chocolate Log/Yule Log #christmasbaking
Simple Chocolate sponge cake with cream filling and chocolate buttercream frosting perfect for Holiday baking ^_^
Chocolate Log/Yule Log #christmasbaking
Simple Chocolate sponge cake with cream filling and chocolate buttercream frosting perfect for Holiday baking ^_^
Cooking Instructions
- 1
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).
- 2
Measure & sift the flour and cocoa powder into a medium bowl twice and set aside.
- 3
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.
- 4
Sift the flour & cocoa mixture onto the beaten sugar and egg mixture in two parts and fold in gently but quickly.
- 5
Pour the sponge mixture onto the rectangular pan and spread it evenly.
- 6
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.
- 7
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.
- 8
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.
- 9
Beat your chilled cream until fluffy; add icing sugar and beat to sweeten.
- 10
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.
- 11
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.
- 12
Chocolate Buttercream: Beat icing sugar, cocoa and butter together till creamy and well mixed.
- 13
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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