With Christmas just around the corner I’ve been spending more and more time in the kitchen perfecting some of my favourite festive recipes. This last week I’ve been working on my Ultimate Chocolate Yule Log, and I’m so happy with how it’s been turning out that I thought I’d share my recipe with you guys in today’s blog post!
This particular Chocolate Yule Log is quick and easy to make thanks to Betty Crocker’s ready-to-use chocolate fudge icing, which I use alongside some whipped-up double cream for the filling. It takes about 35 minutes to make from start to finish, and doesn’t create a lot of washing up either. Perfect!
The finished Chocolate Yule Log cuts up into 6 slices, and I’d advise that it’s eaten within a day due to it having the double cream in. We’ve occasionally had a slice left over though, and as long as we’ve left it wrapped up in the fridge overnight it’s been perfectly fine to eat the next day.
So, without further ado, let me share the recipe with you. Enjoy guys!
- Butter, for greasing
- 3 large eggs at room temperature
- 1tsp vanilla extract
- 120g/4½oz golden caster sugar
- 75g/3oz plain flour
- 25g/1oz cocoa powder
- Icing sugar, to dust
- 300ml/½pint double cream
- 3-4tbsp Betty Crocker chocolate fudge icing
- Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Lightly grease a 31cm x 23cm/12in x 9in swiss roll tin and line with non-stick baking paper.
- Using an electric hand-held beater, whisk together the eggs, vanilla and caster sugar for about 7-10mins, until you have a pale golden mixture that forms a firm trail when the beaters are lifted up.
- Sift in the flour and cocoa powder and gently fold in with a large metal spoon.
- Place in the prepared tin, spreading to the edges with a palette knife. Bake for 10-12mins until the top feels springy when lightly pressed with a clean fingertip.
- Remove from the oven and leave to cool for 5mins. Turn out onto a wire rack and carefully peel off the paper and trim off the edges of the sponge.
- Dust a large sheet of non-stick baking paper with icing sugar and gently slide the sponge on to it. Roll it up carefully in the paper and leave seamside down until completely cold.
- Meanwhile, whip the cream until softly peaking. Carefully unroll the cold sponge and spread with the chocolate fudge icing to the edges. Next, spread on the cream, re-roll the sponge, and slide on to an oblong plate. Dust with a sprinkling of icing sugar and eat within a day.
For an extra-chocolatey hit, dissolve 1tbsp cocoa powder in ½tbsp hot water, leave to cool and then add to the double cream before you whip it in step 8. You could also use any leftover Betty Crocker fudge icing to cover the top of the sponge before dusting with icing sugar. Delicious!
Have you ever made a Chocolate Yule Log before?
Why not let me know in the comments below!
Thanks for reading.