Chocolate Yule Log in an Hour

Welcome back! I put out new blogs every Wednesday.

Continuing our Christmas crafting (or baking!) seeing as it ’tis the season, I give you: the lazygirl chocolate yule log.
I just made that up, but it works.

My boyfriend and I desperately wanted to bake something last Sunday evening, but only the little express stores were open and it was raining, so we dug about in the cupboards, hoping that we’d had ingredients for yule log. And we did! The only thing we were worried about missing was a bar of chocolate, and lo and behold, he found some vegan chocolate he’d bought to try ages ago, having never bothered to eat it. Happy days!

We decided to make chocolate buttercream rather than ganache, and it worked out lovely. We spliced two recipes together: one for sponge, and one for the buttercream.

This was so quick to make that you could definitely do this in an hour if you have all your ingredients ready. The only delay is the cooling, but with such a thin sponge, it took hardly any time at all (and you can of course shove it in the freezer for 10 minutes – trust me, it gets the job done)

You will need:

Icing

  • 100g chocolate
  • 200g butter, softened
  • 400g icing sugar (and more to dust)
  • 5 tbsp cocoa powder
  • 2 tbsp milk

Sponge

Combine your ingredients with a spatula and whip with an electric whisk if you have one, before transferring it into a 33cm x 23cm dish lined with grease proof paper. This will create an inch thick rectangle of sponge. Bake at 200C for 20 minutes.

(Mary Berry’s recipe states 8-10 mins, but it wasn’t nearly done for me and needed double the time)

No butter! This mostly-egg recipe ensures that the sponge is flexible enough to roll over and yet strong enough not to crumble apart. All very clever.

Once it’s cooked, let it cool for a few minutes. Turn the cake out onto another sheet of grease proof paper and peel off the backing. Next, score a line 2.5cm in, lengthways, along one long edge of the cake. Use this to fold it over on itself in a swiss-roll shape. Pull the grease proof paper over with the first roll and let it roll inside. This will help you unfurl it later when you want to add the filling.

Leave it to cool in this rolled shape.

Next, make your icing. Start with gently combining your softened butter with the icing sugar. Add in your cocoa powder. Melt the chocolate in your preferred manner (in a bowl within a pan of boiling water, or in the microwave at 20 sec intervals) and add this to the mix, folding it all in together. The mix will start feeling a bit stiff and claggy – use the milk to smooth it out and give it some moisture.

Once your cake is cooled, you can unfurl it and start smoothing liberal amounts of buttercream inside it, coating the lot, before rolling it back up again and pasting buttercream on top. You can use a fork to create streaks like bark, add holly, whatever you like – me? I was happy to dust it with icing sugar and eat the thing.

So there you have it! The world’s laziest yule log.

Quick, easy, and definitely yummy – we scoffed this while watching Home Alone 2: Lost in New York.

You could make this Vegan by using egg replacer/oil, vegan chocolate, vegan milk, and vegan butter – though if you’re vegan, you’ll have all this down already and won’t need me to advise you.

I hope you enjoyed that tasty little treat! See you next time – I put new blogs up every Wednesday about crafts, hobbies, writing, health – my life, really.