Our fun version of the traditional yule log is this indulgent yule cake, sandwiched with chocolate and salted caramel Swiss meringue buttercream. We've coated it in chocolate bark and even made mini chocolate toadstools to complete the woodland effect.
For more yule log inspiration check out the following festive recipes.
Snowy yule log If you would prefer a yule log that isn't chocolate based, this snowy version has an almond flavour songe.
Mulled wine yule cake A yule log cake that is inspired by the drink of the season - mulled wine. This cake has a spiced berry filling.
Black Forest yule logThis yule log is a twist on the retro dessert, filled with jam, kirsch, cream and black cherries.
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Yields:
20 serving(s)
Prep Time:
1 hr 15 mins
Cook Time:
1 hr 15 mins
Total Time:
2 hrs 30 mins
Cal/Serv:
572
Ingredients
For the cake
250 g unsalted butter, softened, plus extra to grease
200 g granulated sugar
175 g dark brown soft sugar
3 medium eggs
2 tsp. vanilla extract
350 ml whole milk
300 ml tub soured cream
50 ml black coffee, cooled
350 g plain flour
2 tsp. bicarbonate of soda
125 g cocoa powder
For the buttercream
6 medium egg whites
250 g granulated sugar
300 g unsalted butter, softened, but not warm, cut into pieces
100 g caramel, we used Carnation
75 g dark chocolate, melted and cooled
To assemble
250 g dark chocolate, chopped
Cocoa powder, to brush
For the toadstools
3 medium fridge-cold eggs (or use 1 and repeat process)
100 g plain chocolate, chopped
25 g white chocolate, chopped
1 Cadbury Flake, broken into 3 pieces (or 3 mini planes)
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line the base and sides of 2 deep 20.5cm (8in) round cake tins with baking parchment.
Step 2To make the cake, using a freestanding mixer (or a handheld electric whisk and a large bowl), beat the butter and sugars until pale and fluffy, around 5min. Add the eggs 1 at a time, beating well after each addition, then mix in the vanilla.
Step 3In a jug, mix the milk, soured cream and coffee. In a separate bowl, sift the flour, bicarbonate of soda and cocoa powder. With the motor slowly running, add 1/3 of the flour mixture to the butter bowl. When almost incorporated, add 1/3 of the milk mixture. Continue adding until all the dry and liquid ingredients have been mixed in (don't overwork it at this stage).
Step 4Divide evenly between the prepared cake tins and smooth to level. Bake for 55min, or until a skewer inserted into the centre comes out clean. Cool completely in tins.
Step 5To make the buttercream, using a handheld electric whisk, beat the egg whites and sugar in a large heatproof bowl set oven a pan of simmering water (make sure the water is not touching the bowl) until the egg whites are stiff, warm and there is no sugar grit left when you rub a little between your fingers, about 8min.
Step 6Take the bowl off the heat and carry on beating until the outside of the bowl is no longer warm to the touch - about 10-12min on maximum speed. Turn the motor speed to medium and gradually beat in the butter, about a tbsp at a time. If the mixture looks as if it's about to curdle (or is too loose) chill for 5min, the continue where you left off until all the butter is incorporated. Spoon 1/2 the buttercream into a separate bowl and fold in the caramel and 1/2tsp fine salt (or more to taste). Fold the chocolate into the remaining buttercream.
Step 7To assemble your cake, start by making the chocolate bark. Melt 150g (5oz) of the dark chocolate in a heatproof bowl set over a pan of barely simmering water. Scrape on to a large sheet of baking parchment and spread into a rough rectangle measuring about 23 x 40.5cm (9 x 16in). Lay another sheet of baking parchment over the top, smoothing down. Roll up from a short edge and secure with an elastic band. Chill until needed.
Step 8To make the toadstools, wrap the chilled eggs in clingfilm, leaving a twisted tail of clingfilm at the pointy end of the egg. Melt the plain chocolate and white chocolate separately and dip/paint round the base and halfway up one egg in plain chocolate (it should set quickly because the egg is cold). Repeat with the other eggs. When set, dip/paint each egg in another layer of chocolate. Allow to set and dip/paint one final layer. Using a cocktail stick, make dots with white chocolate over each coloured shell. Place (chocolate up) in an egg box and chill. When set, carefully peel off the toadstools from the clingfilm. Use a little extra cool melted chocolate to fix to the Flake 'stalks'.
Step 9Slice each cake in half horizontally. Lay one half on a board. Spread on a generous layer of caramel icing. Top with another cake layer and spread on some chocolate buttercream. Continue layering, alternating the buttercream between each layer, spread a thin layer of any remaining caramel over top and side of cake (reserve remaining chocolate) - this acts as a crumb coat. Chill for 30min.
Step 10Spread remaining chocolate icing over top and sides of cake. Unroll the chocolate bark - the shards will shatter as you do this. Press the shards vertically on to sides of the cake to form a relatively even layer - a little space between them is fine - and have some sticking above the top of the cake. Chill for 20min.
Step 11Melt and cool the remaining dark chocolate as above. Once at room temperature, use a pastry brush to paint over the sides of the cake - you don't need to be neat, it will create a more bark-like effect if you're not! Chill again for 10min to set.
Step 12To finish, brush cocoa powder in places over the sides of the cake and decorate the top with chocolate decorations, if you like (see GH tip).
GH TIP
We used Shimmering Chocolate Acorns from Marks & Spencer to finish off the decorations on our cake (£5 for 6).
TO STORE
Keep any leftovers covered in the fridge for up to 5 days. Allow to come to room temperature before serving.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
