Is there anything more Christmassy than the showstopper that is a Yule Log? This twist on the your classic chocolate was dreamt up by Michelle or @BakesByMichelle (who you might recognise from The Great British Bake Off) and is a slice of indulgence on a plate. Rich, creamy and quite possibly the prettiest cake we’ve ever seen, we simply can’t get enough of it!
This recipe serves 8-10 lucky people.
Preparation time – 45 mins + cooling
Baking time – Yule log 8-10mins and Mushroom meringues 90 mins
For the Sponge:
130g light brown soft sugar
1tbsp black treacle
130g plain flour
2tbsp maple syrup
2tsp ground ginger
Large pinch ground cloves
1/2tsp ground cinnamon
1tsp vanilla bean paste
For the Coffee Cream Filling:
500ml double cream
60g icing sugar
2-3tbsp very strong coffee
2tbsp caramel sauce
For the Chocolate Bark and Leaves:
300g milk chocolate chips
For the “Moss”:
Dark green food gel
Splash of water
For the Meringue Mushrooms:
2 egg whites
120g caster sugar
1/4tsp cream of tartar
1/2tsp vanilla bean paste
Preheat oven to 200C fan/220C/Gas 7 and grease and line a Swiss roll tin.
Whisk eggs and sugar until light and thick (approximately 10 mins). Then stir in the treacle, maple syrup, vanilla and spices. Sift in flour and gently fold through.
Pour into the tin and bake for 8-10minutes.
Leave to cool slightly then turn out onto a sheet of baking paper lightly dusted with icing sugar and ginger. Roll the cake up tightly from the longest end and leave to cool completely.
Step One (the only step!)
Whisk double cream, icing sugar and coffee together until it feels thick, soft and pillowy.
Whisk egg whites and sugar in a heat proof bowl (I use the bowl of my stand mixer) and place it on top of a pan of simmering water. Whisk until you cant feel any sugar crystals when rubbing a little mixture between your fingers.
Once ready, remove from the heat and whisk until mixture is thick and glossy. Add the cream of tartar and vanilla.
Place the mixture into piping bag with a round nozzle and pipe dome shapes for the tops and taller shapes for the stalks. Use a damp finger to push down the peaks on the dome tops.
Bake for 1.5 hours on 100C fan/120C/ Gas mark 1/2 until dry to touch.
Assembly time! Assemble your mushrooms by poking a small hole in the dome and push the stalk gently into it. Mix 1/2tsp cocoa powder with a little water and splat top of mushrooms with a brush to give them a speckled look.
Mix a little green food colouring with a little water and mix into desiccated coconut until coated well.
Pop the mix onto a lined baking tray and put it in the oven to dry for approximately 10 mins on 160 fan/180C/Gas mark 4.
Melt the chocolate in a heatproof bowl (I put it in the microwave on 30 second bursts) and brush onto one side of a few clean washed leaves. Leave to set.
Crinkle up two pieces of baking paper and pour remaining melted chocolate on top and spread thinly with a spatula. This will be your bark. Leave it to set then break it up into large pieces. Don’t worry if it looks messy, bark is meant to be rough!
Unroll the cooled sponge and spread over 3/4 of the whipped coffee cream. Drizzle caramel over the coffee cream and wrap up tightly.
Cut the roll in two at an angle and place the shorter piece next to the longer piece. Smooth a little cream all over the Yule log and place your chocolate bark on top.
Decorate the top with moss, mushrooms, holly (optional) and chocolate leaves. Just let your imagination go wild!
Step back and admire your work.
Thank you Michelle for sharing this delicious recipe with us!
Looking for even more foodie inspiration? Why not check out some of our other blog posts?