Chocolate and cherry yule log
This classic French dessert, originally known as Bûche de Noël, will add a festive twist to any holiday celebration! Spiked with cherries and chocolate, this yule log will shine brighter than the star of Christmas on any table.
- 6 large eggs, separated
- ½ + ¼ cup caster sugar
- ½ cup plain flour
- ¼ + ¼ cup good quality cocoa powder
- Pinch of salt
- 3 cups icing sugar, plus extra for garnish
- 200g unsalted butter, softened
- 50g dark chocolate, melted
- ½ cup pitted fresh or tinned cherries, finely chopped
- Fresh cherries to garnish (optional)
- Fresh rosemary sprigs to garnish
- Preheat your oven to 170 degrees fan bake. In a large mixing bowl, beat the egg yolks and ½ cup caster sugar until thick, creamy and pale in colour. Sieve the flour, ¼ cup cocoa powder and salt into the egg mixture, then beat until just combined.
- In a separate clean mixing bowl, beat the egg whites to soft peaks. Slowly stream in the remaining caster sugar, and beat until the peaks are stiff and glossy.
- Gently fold the whipped egg whites into the egg yolk mixture until just combined. Transfer to a lined swiss roll tin, and gently spread evenly across the tin.
- Place into the oven and bake for 10-12 minutes, or until the cake springs back when pressed lightly. Dust a clean tea towel with 2 Tbsp of icing sugar, then tip the cake directly onto the tea towel.
- Peel off the baking paper, then roll lengthways and set aside to cool.
- To make the buttercream, beat the butter in a large mixing bowl until pale and fluffy, then add the remaining cocoa powder and 1 cup of icing sugar. Beat until smooth, then add the remaining icing sugar, and beat until fluffy and smooth.
- Mix the cooled melted chocolate into the buttercream, and beat until well incorporated. Transfer half of the buttercream into a separate bowl, then fold the cherries through one half of the buttercream until just combined.
- Once cool, unroll the sponge and spread the buttercream with cherries evenly over the sponge. Roll again, then cut ¼ from the log on a diagonal and place onto the side of the log to create a branch shape.
- Use the remaining plain buttercream to ice the yule log using a spatula or butter knife, then use a fork to create wood grain texture into the icing.
- Garnish with icing sugar, fresh cherries and rosemary sprigs. Serve and enjoy, or store in an airtight container for up to 4 days.