A backlog post which I think needs immediate attention! It is a last minute decision to bake a Yule Log for last year's Christmas. Thus, my earlier intention of baking Stollen has been brought forward, and it so happen to be my last bake for the Year 2020! This is a good recipe, but it doesn't look perfect, but it taste great!
Ingredients:
(A) For the Sponge Cake
- 1 tbsp. butter (to grease pan)
- 1/3 cup plain flour (sifted)
- 1/3 cup unsweetened cocoa powder (sifted)
- 1/4 tsp. fine salt
- 4 eggs (separated into whites and yolks)
- 3/4 cup icing sugar (separated 1/4 cup and 1/2 cup)
(B) For the filling
- 1/2 cup fresh cream
(C) For the chocolate ganache
- 1/2 cup fresh cream
- 120g. high-quality dark chocolate (chopped into small pieces)
Methods:
(A) To prepare the pan (I am using an 8" x 11 1/2")
- Melt the butter and pour it into the pan. Use a brush to coat it well, including the corners and pour the excess butter out into a dish.
- Line the pan with baking paper and then brush the top of the paper with the remaining butter. Get every inch of it.
(B) Make the chocolate sponge cake
- Whisk all the dry ingredients in a bowl - plain flour, cocoa powder and salt. Set aside.
- In a bowl add egg yolks and 1/4 cup of icing sugar. With a hand mixer, mix on medium speed until pale yellow. Set aside.
- Add egg whites into your stand mixer bowl and begin beating at medium-high speed. When it begin forming peaks, add the remaining 1/2 cup of icing sugar, a spoonful at a time. The peaks will look glossier, and the whole process only takes a few minutes.
- With a rubber spatula, gently fold the egg yolk mixture into the egg whites. Next, sprinkle over the dry ingredients and fold them in too. Mix until incorporated but don't over-mix. You want the air from the egg whites to stay in the batter.
- Pour the batter into the pan and smooth with your spatula. Bake for 8-10 minutes or until the cake springs back a little when touched. Take the cake out of the oven and cool.
(C) Fill and Roll the Cake
- When the cake has cooled to room temperature, make the filling. Whip the fresh cream until it forms stiff peaks.
- Place a piece of parchment paper on the table top. Lift the cake out of the pan, and place on top of the parchment paper, as the bottom of the cake is rather oily.
- Spread the whipped cream evenly over the top of the cake, leaving about 2" at the other end.
- Rolling the cake is easy at this point. Begin from the short end that you did cover the cream and lift up the edge. Begin rolling it towards the other end, peeling off the paper as you go. If the cake cracks a little, don't worry since the roll will hold it in place. Roll all the way to the other side without the cream, as the excess cream will spread over to the end. Lift the cake up and place it seam-side down on a wire rack over a plate. This is to let the excess chocolate ganache to drip off into the plate, rather than the yule log sitting on a pool of chocolate ganache.
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| Before coating with chocolate ganache |
(D) Making the chocolate ganache
- In a saucepan add fresh cream and bring to a soft boil. Remove from heat, add the dark chocolate and let it sit together for five minutes. Stir the chocolate and cream together and let it cool slightly, about 10 minutes.
- Next, slowly pour it over the yule log, ensure that the whole cake is covered, except the bottom part. Wait for 5 minutes.
- After 5 minutes run a fork along the ganache to create tree bark texture.
- Leave the cake at room temperature if you are planning on serving it the same day. However, if you are making it the day before, refrigerate it. To serve, just take it out, cut and enjoy...
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