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Chocolate and cherry yule log

Serves   8-10
Prep time: 30 mins
Cooking time: 15 mins

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.

  • Baking
  • Christmas
  • Desserts
  • Chocolate
  • Cherries
cherry-yule-log

Ingredients

Method

Ingredients

  • 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

Method

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.
  5. Peel off the baking paper, then roll lengthways and set aside to cool. 
  6. 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. 
  7. 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.
  8. 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. 
  9. 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. 
  10. Garnish with icing sugar, fresh cherries and rosemary sprigs. Serve and enjoy, or store in an airtight container for up to 4 days.