This Christmas Chocolate Carob Yule Log is made with sponge cake, filled with chocolate mousse and covered with a chocolate carob flavoured buttercream.
A Yule log (or bûche de Noël in French, is a traditional Christmas dessert made of a yellow sponge cake which is shaped into a roulade in order to create a chopped branch.
The word Yule is an archaic term for Christmas.
This dessert is of French origin. The French name of this recipe literally translates as “Christmas log”, referring to the traditional Yule log burned centuries past.
Originally, it was covered into icing sugar, to resemble snow, though now it is decorated with chocolate buttercream, to resemble a miniature actual Yule log. A bark-like texture is often produced by dragging a fork through the buttercream.
To make the sponge I make my own cake flour, which you will find in the above basic sponge cake recipe.
During Christmas, we are usually in Athens, where I have an old mixer, which is not very powerful and a hand mixer. This is why I have to whisk the egg whites separately in order to make the sponge. Alternatively, if you have a powerful mixer, beat the eggs (whole) with the sugar on high speed until white and fluffy. Lower speed to minimum and add the remaining ingredients.
I cut two pieces from the roulade which were attached on the main log, one on the side and one on top and stuck together using the butteercream.
When making the sponge, the height of the batter should not be more than 1 – 2 cm before baking. When it is baked, icing sugar is sprinkled on top, as the icing sugar will help so that it will not stick into one piece. It should be rolled while still warm, so that it takes the shape of a roll.
When unrolling the sponge to remove the paper, if the sponge cracks, don’t worry as it will stick again when the buttercream is added on top.
Update: Christmas 2021
Update: Christmas 2021
This year I decided to make a Yule Log again. It is based on the same recipe but modified as follows:
Sponge cake: I made a dark sponge but substituting some of the flour with cocoa.
The filling was made with whipped cream, cream cheese and chocolate.
Chocolate Cream Cheese Filling:
200 grams heavy cream
50 grams icing sugar
200 grams cream cheese Philadelphia
1/2 tsp vanilla essence
50 grams chocolate chips couverture
30 grams cocoa powder
125 grams heavy cream
125 grams darks chocolate couverture
50 grams butter
Beat the heavy cream with the icing sugar until peaks form.
Add the cream cheese and vanilla and mix to incorporate.
Melt the chocolate chips in the microwave at 640W for 2 minutes, 1 minute each time.
Sift the cocoa powder and add to the cream. When the chocolate slightly cools add it to the cream and mix.
Open the sponge and add the cream.
Refrigerate for 1 hour, then cut the yule.
Add the Chocolate ganache on top and decorate as you like.
For the ganache, melt the chocolate in a bain Mari. Add the butter and mix. Finally add the heavy cream and mix until the ganache is smooth. Set aside to cool slightly and then cover the yule.
- 6 eggs (about 55 – 60 grams each) separated
- 150 grams (1 cup) cake flour
- 200 grams (1 cup) granulated sugar
- 1/2 tsp vanilla essence
- 1 tsp lemon zest
- 1/2 tsp of salt
- 1 tbsp lemon juice
- 250 grams baking chocolate
- 40 grams white granulated sugar
- 3 eggs
Carob Chocolate Buttercream:
- 100 grams unsalted butter
- 1/2 tsp vanilla extract
- 120 grams (1 cup) icing sugar, sifted
- 2 tbsp cocoa, sifted
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tbsp carob syrup
- 1 tbsp honey
For the sponge:
- Sift the flour and corn flour and mix with all the dry ingredients.
- Separate the yolks from the whites.
- Whisk eggs whites with lemon juice until eggs are stiff.
- In a separate bowl beat yolks with sugar and vanilla until light and creamy.
- Add the flour and mix.
- Gently fold in the meringue using a spatula.
- Preheat oven to 180οC – 350οF.
- Line a 35 x 40 cm, baking tin with parchment paper and using a spatula, evenly spread the batter.
- Bake for 20 minutes.
- When it is baked, sprinkle the sponge with icing sugar to cover all its surface and starting with the short edge, roll it with the paper while it is still warm.
- When it cools, carefully, unroll to remove the paper, in order to add the filling.
For the Chocolate Mousse filling:
- Melt the chocolate over a hot water bath and set aside.
- In another bowl beat the eggs with sugar over a water bath until frothy. Lower speed and add the melted chocolate and mix to combine.
- Carefully unroll the sponge and add the filling. Roll it again. Place seam side down onto a serving plate, and refrigerate until the buttercream is ready.
For the buttercream:
- Using a hand mixer, cream the unsalted butter with sifted icing sugar and cocoa until smooth.
- Add carob syrup, honey, vanilla, cinnamon, cloves and nutmeg and mix well after each addition. Keep mixing until all is well incorporated and the buttercream is smooth and fluffy.
- Refrigerate the frosting for 15 minutes.
To assemble the chocolate yule log:
- Cut the log in three pieces.
- Add a spoonful of frosting and paste the first piece on the side and add another spoonful and paste the second piece on top.
- Cover with the remaining frosting and using a fork make patterns to give the appearance of rough tree bark.
- Decorate as you like.
- Chill the cake before serving it, and refrigerate any leftovers.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 416Total Fat 21gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 8gCholesterol 158mgSodium 158mgCarbohydrates 48gFiber 5gSugar 32gProtein 9g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi!