Chocolate Yule Log

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 50mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    951
based on 20 ratings

Chocolate sponge and cream filling with hidden raspberries, all covered with a luxurious chocolate ganache.

recipe updated Oct 18, 2023

Ingredients

  • Dark chocolate icon
    Dark chocolate
    200 g
  • Egg icon
    Egg
    4
  • Caster sugar icon
    Caster sugar
    110 g
  • Vanilla extract icon
    Vanilla extract
    1 ½ teaspoons
  • All purpose flour icon
    All purpose flour
    110 g
  • Cocoa powder icon
    Cocoa powder
    35 g
  • Baking powder icon
    Baking powder
    ½ teaspoon
  • Whipping cream icon
    Whipping cream
    720 ml
  • Icing sugar icon
    Icing sugar
    40 g
  • Coffee liqueur icon
    Coffee liqueur
    2 tablespoons
  • Raspberries icon
    Raspberries
    50 g
  • Unsalted butter icon
    Unsalted butter
    1 ½ tablespoons
  • Cranberries icon
    Cranberries
    as needed
  • Icing sugar icon
    Icing sugar
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Chef Patissier XL
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Swiss roll pan - large
  • kCook icon Work surface
  • kCook icon Serving plate
  • kCook icon Easywarm bowl
  • kCook icon Medium bowl

Step preview

  1. Pre-heat oven - 180°C
  2. Line a clean swiss roll pan with parchment paper
  3. Attach Whisk
  4. Add egg, caster sugar and vanilla extract to the Kenwood Bowl
  5. Mix until light and fluffy - 3 min, Speed 6
  6. Then add all purpose flour, cocoa powder and baking powder to the Kenwood Bowl
  7. Mix until combined - 1 min, Speed 2
  8. Transfer batter to swiss roll pan
  9. Bake until skewer tests clean - 12 min, 180°C
  10. Remove from oven and let cool
  11. Line a clean work surface with parchment paper
  12. Turn out cake onto work surface
  13. Roll into a log
  14. Let cool completely
  15. Clean Kenwood Bowl
  16. Attach Whisk
  17. Add whipping cream, icing sugar, vanilla extract and coffee liqueur to the Kenwood Bowl
  18. Mix until soft peaks form - 2 min 30 sec, Speed 5
  19. Unroll the cooled cake
  20. Add filling to cake
  21. Garnish with raspberries
  22. Roll into a log
  23. Trim the ends of the sponge
  24. Transfer cake to serving plate
  25. Attach Creaming beater
  26. Add dark chocolate, whipping cream and unsalted butter to the EasyWarm Bowl
  27. Heat with splashguard fitted until melted - 7 min, 7, Stir 1
  28. Transfer chocolate mixture to medium bowl
  29. Cover with plastic wrap
  30. Refrigerate until thickened - 30 min
  31. Clean EasyWarm Bowl
  32. Attach Whisk
  33. Transfer chocolate mixture to EasyWarm Bowl
  34. Mix with splashguard fitted until thickened - 30 sec, Speed 5
  35. Pour chocolate mixture into cake
  36. Decorate with cranberries
  37. Dust with icing sugar
  38. Serve
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