How to Make the Perfect Yule Log Cake: A Festive Holiday Recipe

Ingredients

For the Cake: 

● 2.5 oz butter (about 1/3 cup) 

● 7 oz condensed milk (about 3/4 cup) 

● 3/4 cup + 1 tbsp self-raising flour (90 g) 

● 1/4 cup cocoa powder (about 1 oz / 25 g) 

● 1/2 tsp baking soda 

● 1 tsp baking powder 

● 1/2 tsp coffee powder 

● 1/2 cup milk (about 120 ml) 

For the Ganache: 

● 10.5 oz dark chocolate, chopped (about 300 g) 

● 1 1/4 cups heavy cream (300 ml) 

For the Whipped Cream: 

● 3/4 cup whipping cream (about 200 ml) 

For Assembly: 

● Icing sugar (for dusting) 

● Parchment paper (butter paper) 

● Glazed cherries (for garnish) 

● Fondant leaves (for garnish) 

Instructions: 

1. Prepare the Cake: 

● In a bowl, combine 2.5 oz (1/3 cup) butter and 7 oz (3/4 cup) condensed milk. Use a hand blender or whisk to whip them together until smooth. 

2. Sift Dry Ingredients: 

● Sift 3/4 cup + 1 tbsp self-raising flour, 1/4 cup cocoa powder, 1/2 tsp baking soda, 1 tsp baking powder, and 1/2 tsp coffee powder into a separate bowl using a sieve. 

3. Make the Batter: 

● Gradually add the sifted dry ingredients into the whipped butter and condensed milk mixture.

● Add 1/2 cup milk (about 120 ml) to the batter and mix with a hand blender or whisk until smooth and well combined. 

4. Bake the Cake: 

● Preheat the oven to 350°F (180°C). 

● Grease and line a 10-inch round cake pan with parchment paper. ● Pour the batter into the pan and spread it evenly. 

● Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean. 

● Allow the cake to cool completely. 

5. Make the Ganache: 

● Chop 10.5 oz (300 g) dark chocolate into small pieces and place it in a heatproof bowl. 

● Heat 1 1/4 cups (300 ml) cream in a saucepan until warm (but not boiling). ● Pour the warm cream over the chopped chocolate and stir until smooth and glossy. ● Let the ganache cool and set. 

6. Whip the Cream: 

● Whip 3/4 cup (200 ml) whipping cream until stiff peaks form. Set aside. 7. Assemble the Log: 

● Lay a piece of parchment paper on a flat surface and dust it with icing sugar. ● Once the cake has cooled, gently flip it onto the prepared parchment paper. ● Spread the whipped cream evenly over the surface of the cake. 

8. Roll the Cake: 

● Carefully roll the cake into a log shape using the parchment paper as a guide. Be gentle to avoid cracking. 

● Refrigerate the rolled cake for 5 minutes to set. 

9. Finish the Log: 

● After 5 minutes, remove the cake from the fridge. 

● Trim off the ends of the log to create a clean, neat look. 

● Spread a layer of chocolate ganache over the log, smoothing it out with a spatula. 10. Create Grooves: 

● Use a fork to gently create grooves along the ganache-covered log to resemble tree bark. 

11. Decorate: 

● Dust the entire log with icing sugar for a snowy effect.

● Garnish with glazed cherries and fondant leaves for decoration.

12. Serve:

● Refrigerate the completed log for an additional 10-15 minutes to firm up the ganache before serving.