Classic Yule Log

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You can create the perfect chocolatey Christmas dessert with our chocolate yule log recipe!

about 10 slices

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Classic Yule Log

For the Sponge:

3 Medium Eggs
85 g Caster Sugar
85 g Plain Flour
60 g Dr. Oetker Fine Dark Cocoa Powder (2 tbsp)
2.5 g Dr. Oetker Baking Powder (1/2 tsp)

For the Filling:

290 ml Double Cream
100 g Icing Sugar

For the Chocolate Buttercream:

175 g Dr. Oetker Dark Chocolate
250 g Icing Sugar
60 g Dr. Oetker Fine Dark Cocoa Powder (2tbsp)
225 g Unsalted butter (softened)
15 ml Dr. Oetker Madagascan Vanilla Extract (1 tbsp)

To Decorate:

Dr. Oetker Ready to Roll Coloured Fondant Icing (red and green)
about 15 g Icing Sugar (1 tbsp, to dust)

preparation

Preparation

For the Sponge

Step 1: First things first, preheat your oven to 200℃/180℃/Gas Mark 6 and line a 22 x 32cm baking tray with baking parchment.

Step 2: Pop your eggs and caster sugar into a large bowl and whisk for about 5 minutes in a stand mixer or with an electric hand whisk until your mixture is light and fluffy.

Step 3: In another bowl sift and mix together your dry ingredients together and then gently fold through your egg and sugar mixture, try not to over mix as you will knock all the air out of your mixture. 

Step 4: Pour your mixture onto your lined tin and smooth out so it covers the surface area and into the corners. Pop in the oven and bake for 10-12 minutes. Remove from oven and place the sponge onto a cooling rack.

Step 5: Place a large piece of greaseproof paper over the top of the sponge and then place a chopping board on top. Tip the sponge onto the chopping board. Peel back the parchment the sponge was baked on and then roll from its longest edge and leave to cool. This creates memory in the sponge reducing any cracks along the way when you come to fill it.

For the filling

Step 6: Now it’s time to make the filling; once cooled unroll your sponge, pop your double cream and icing sugar in a bowl and whisk until it holds its shape. Spread the cream across the entire surface area of the sponge and roll back up, look at that swirl!

For the Chocolate Buttercream

Step 7: Now for your chocolate buttercream to cover your yule log; break the Chocolate into pieces and pop into a heatproof bowl. Melt the chocolate over a pan of simmering water. Once melted leave to one side to cool slightly. In your stand mixer or with an electric hand whisk, beat your butter until light and glossy, add the icing sugar and Cocoa Powder and continue to beat for a couple of minutes. Now slowly add the melted chocolate until fully mixed through you have a lovely chocolatey buttercream.

To Decorate

Step 8: Finally it’s time to decorate your yule log; place your yule log on a presentation board or large flat plate. Cut off one end at a slight angle about 5 cm and place the cut off piece at an angle to look like a log branch.

Step 9: Spread your chocolate buttercream over your yule log using a palette knife. To create a
bark like texture use a fork to make lines across the entire yule log, or use a cocktail stick to create finer detail.

Step 10: Using your coloured fondant icing create some holly leaves and berries to decorate your yule log, you can use a holly cutter if you have one or cut them out freehand using a small sharp knife. Try rolling your red fondant berries in caster sugar to
create a frosted effect.

Step 11: For the final touch, add a dusting of snow with icing sugar! Your Christmas yule log is ready to serve as the perfect festive chocolatey dessert! 

Nutritional Information for the recipe Classic Yule Log

Per Serving Per 100 g / ml
Energy 2897 kJ
692 kcal
1834 kJ
438 kcal
Fat 42.78 g 27.08 g
Carbohydrate 66.91 g 42.35 g
Protein 7.04 g 4.46 g

preparation

Preparation

For the Sponge

Step 1: First things first, preheat your oven to 200℃/180℃/Gas Mark 6 and line a 22 x 32cm baking tray with baking parchment.

Step 2: Pop your eggs and caster sugar into a large bowl and whisk for about 5 minutes in a stand mixer or with an electric hand whisk until your mixture is light and fluffy.

Step 3: In another bowl sift and mix together your dry ingredients together and then gently fold through your egg and sugar mixture, try not to over mix as you will knock all the air out of your mixture. 

Step 4: Pour your mixture onto your lined tin and smooth out so it covers the surface area and into the corners. Pop in the oven and bake for 10-12 minutes. Remove from oven and place the sponge onto a cooling rack.

Step 5: Place a large piece of greaseproof paper over the top of the sponge and then place a chopping board on top. Tip the sponge onto the chopping board. Peel back the parchment the sponge was baked on and then roll from its longest edge and leave to cool. This creates memory in the sponge reducing any cracks along the way when you come to fill it.

For the filling

Step 6: Now it’s time to make the filling; once cooled unroll your sponge, pop your double cream and icing sugar in a bowl and whisk until it holds its shape. Spread the cream across the entire surface area of the sponge and roll back up, look at that swirl!

For the Chocolate Buttercream

Step 7: Now for your chocolate buttercream to cover your yule log; break the Chocolate into pieces and pop into a heatproof bowl. Melt the chocolate over a pan of simmering water. Once melted leave to one side to cool slightly. In your stand mixer or with an electric hand whisk, beat your butter until light and glossy, add the icing sugar and Cocoa Powder and continue to beat for a couple of minutes. Now slowly add the melted chocolate until fully mixed through you have a lovely chocolatey buttercream.

To Decorate

Step 8: Finally it’s time to decorate your yule log; place your yule log on a presentation board or large flat plate. Cut off one end at a slight angle about 5 cm and place the cut off piece at an angle to look like a log branch.

Step 9: Spread your chocolate buttercream over your yule log using a palette knife. To create a
bark like texture use a fork to make lines across the entire yule log, or use a cocktail stick to create finer detail.

Step 10: Using your coloured fondant icing create some holly leaves and berries to decorate your yule log, you can use a holly cutter if you have one or cut them out freehand using a small sharp knife. Try rolling your red fondant berries in caster sugar to
create a frosted effect.

Step 11: For the final touch, add a dusting of snow with icing sugar! Your Christmas yule log is ready to serve as the perfect festive chocolatey dessert! 

Nutritional Information for the recipe Classic Yule Log

Per Serving Per 100 g / ml
Energy 2897 kJ
692 kcal
1834 kJ
438 kcal
Fat 42.78 g 27.08 g
Carbohydrate 66.91 g 42.35 g
Protein 7.04 g 4.46 g
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