Ingredients
- 4 large free-range eggs
- 150g golden caster sugar
- 75g cocoa powder
- 75g self-raising flour
- 1 tsp vanilla extract
- 175g 70% dark chocolate
- 175g icing sugar
- 175g soft butter
- 2 tbsp sweet sherry (or milk to loosen)
- 300g 70% dark chocolate
- 300ml double cream
The chocolate sponge…
- 4 large free-range eggs
- 150g golden caster sugar
- 75g cocoa powder
- 75g self-raising flour
- 1 tsp vanilla extract
The buttercream filling…
- 175g 70% dark chocolate
- 175g icing sugar
- 175g soft butter
- 2 tbsp sweet sherry (or milk to loosen)
The ganache coating…
- 300g 70% dark chocolate
- 300ml double cream
Preheat the oven to 180°C/ 350°F/gas 4.
Line a 23 x 32cm Swiss roll tin with greaseproof paper – these are easy to get hold of an are useful as baking trays!
To maximise the lightness of the sponge separate your eggs. Whisk the whites with half of your sugar until light and airy. Whist your egg yolks, the other half of the sugar and your vanilla extract in another bowl until pale. To your egg yolks, sieve the cocoa powder and flour and gently fold with a metal spoon or spatula. This sounds very specific but it’s the best way to avoid knocking the air out of your sponge batter.
Add the egg whites, a third at a time, and gently fold until combined.
Pour the mixture into the prepared tin, spreading it out to the edges. Bake for 20-25 minutes.
Remove your sponge from the tin, keeping it on the greaseproof paper and place it onto a dampened tea towel. Dust with cocoa powder and gently roll the song lengthways, into a loose roll. If it cracks, it doesn’t matter – we’re covering it anyway!
To make the buttercream filling melt your chocolate over a bain-marie and set it aside to cool to room temperature. Beat together your butter and icing sugar until light and fluffy. Keep beating and pour in your chocolate. To loosen use your sweet sherry (you may not need it all).
Gently unroll your sponge and evenly spread buttercream over, right to the edges. Re-roll your sponge, tightly, and peeling away from your greaseproof paper as you do.
To make your log shape, cut off one of the ends at an angle and line it up with the length of your log to create a branch.
Make the ganache by warming your double cream in a pan until steaming. Pour over your chocolate and allow to sit for 2-3minutes. Stir and watch the magical ganache reveal itself. Spread your ganache over your yule log, using a fork to give a bark texture and finish with a dusting of icing sugar for snow! Why not top with the fondant candy canes we’ve made before?