Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, chocolate log/yule log   #christmasbaking. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Mary Cadogan's festive chocolate log will go down a treat with everyone - it's a lighter recipe than most. Learn how to make a Chocolate Yule Log (aka Buche de Noel)! This classic holiday dessert is a real showstopper, but it's often better looking than it is.

Chocolate Log/Yule Log   #christmasbaking is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Chocolate Log/Yule Log   #christmasbaking is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook chocolate log/yule log   #christmasbaking using 9 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Chocolate Log/Yule Log   #christmasbaking:

1. Make ready 2/3 cup All-Purpose Flour
2. Prepare 1/4 cup Cocoa Powder
3. Take 1/3 cup Granulated Sugar
4. Make ready 4 Eggs
5. Prepare 1 teaspoon Vanilla essence flavoring
6. Prepare 1/2 cup cream frosting
7. Make ready Cream frosting: 1/4 cup cream & 2 Tbspn Icing sugar
8. Get Chocolate Buttercream:
9. Make ready 1 cup Icing sugar, 1/4 cup Butter & 1/8 cup Cocoa powder

Create a wood-like texture by marking along the length Thaw overnight in a cool room and store in an airtight container until needed. For gluten-free, check the packet of your cocoa powder and icing sugar to be. We've reinvented the yule log recipe and created a salted chocolate yule stump. Our fun version of the traditional Yule log, this indulgent cake is sandwiched with chocolate and salted caramel Swiss meringue buttercreams.

Instructions to make Chocolate Log/Yule Log   #christmasbaking:

1. Pre-heat oven to 180 ºC or 350 ºF. Then grease & line a rectangular baking/sheet pan with grease-proof paper (You can also just grease & dust with flour).
2. Measure & sift the flour and cocoa powder into a medium bowl twice and set aside.
3. Put eggs and sugar into a large bowl and beat them using a mixer (8 mins) or with a whisk for about 8 - 10 minutes. The mixture should at least double in size/volume.
4. Sift the flour & cocoa mixture onto the beaten sugar and egg mixture in two parts and fold in gently but quickly.
5. Pour the sponge mixture onto the rectangular pan and spread it evenly.
6. Bake for about 15 to 25 minutes until sponge is still soft and baked well. It should spring lightly when pressed gently with your fingers.
7. Remove the sponge cake and allow it to cool in the pan for about 5 minutes. Place a piece of parchment/grease-proof paper on your work table; the length of the sponge you have baked. Sprinkle the parchment paper with some icing sugar.
8. Overturn the sponge you’ve baked onto the parchment paper on your work table with sugar. If the edges of the sponge have browned and hardened a little bit; take a bread knife and trim the edges a bit. Now roll up the sponge cake into a roulade and leave it sitting that way for about 20 mins.
9. Beat your chilled cream until fluffy; add icing sugar and beat to sweeten.
10. Unroll the chocolate sponge roulade and then apply a layer of the cream frosting in the middle. Slowly roll it back up, being careful not to have it crack.
11. Place the roulade on a tray or large cake board with the finished edge at the bottom. Take a bread knife and slice about a quarter off of the sponge, make sure to do it diagonally. Fit the small sponge piece on the side to form a log shape.
12. Chocolate Buttercream: Beat icing sugar, cocoa and butter together till creamy and well mixed.
13. Apply a layer of chocolate buttercream frosting on the top of the chocolate sponge roulade; then take a fork and make ‘bark lines’ using the tines of the fork on top of the frosting. You can choose to garnish with 2 or 3 cherries and some fondant leaves or clean green leaves. Enjoy! ^_^

This chocolate yule log or buche de noel recipe is the perfect centerpiece for your Christmas table. It's filled with cranberry-raspberry filling and coated with ganache that looks like tree bark. After your meal, you will So enjoy eating it, and so will all your guests. Chocolate yule log is a wonderful alternative to the traditional Christmas pudding. James makes his extra special with a chestnut filling, perfect for Christmas indulgence.

So that’s going to wrap it up for this exceptional food chocolate log/yule log   #christmasbaking recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!