Black Forest Yule Log

I don’t think Christmas is really here until I make my annual chocolate Yule log. People are very often overwhelmed by the process but it is just another fun project with a few steps and rules away from success. This year I thought I will make a twist on the classic and create a black forest Yule log with chocolate sponge, boozy white chocolate whipping ganache(it’s Christmas right?!), amarena cherries and decadent dark chocolate ganache. Yule log is definitely not something to rush and requires attention to detail but the result is so rewarding and I personally love going the extra mile during the festive time for family and friends. If you are familiar with any roll cake like swiss roll the process of the assembly is the same. If you haven’t don’t be nervous, have fun with it and watch the video below before you start. Wishing you a season of good cheer we all need it after the year we all had! 🙂

Ingredients for the white chocolate whipping ganache

• Single cream: We will use single cream at two stages in our recipe. To make the ganache we will use 76g of single cream and add 170g of cream at the end to loosen it. The ganache needs to chill in the fridge for at least 8 hours but ideally overnight. In this case good things do come to those who wait!
• White chocolate: Since ganache has only few ingredients, be sure to use the highest quality chocolate for the best flavour.
• Glucose: I know what you are thinking! Do I have to?! Yes you do! Glucose is very cheap, found in most big supermarkets and it is a pantry essential if you want to learn how to bake like a pro! Glucose when added to ganache helps to reduce available water by chemically bonding with the water making for a more stable and shiny ganache.
• Disaronno: I chose disaronno for my ganache as I love the almond flavour in combination with the cherries, but you can choose kirsch which is the classic addition or replace with the same amount of syrup from the amarena cherries.

Ingredients for the dark chocolate ganache 

• Dark chocolate: You can use any good quality dark chocolate between 54-70% cocoa solids.
• Single cream: Single cream is ideal for this ganache as it is lighter in texture than double cream and lets the chocolate itself shine!
• Glucose: Same as the white chocolate ganache glucose is necessary for a shiny and stable ganache.

Ingredients for the chocolate sponge

• Whole eggs: 3 whole eggs at room temperature will be used for the recipe.
• Caster sugar: Its fine texture makes it easier to dissolve and aerate the eggs.
• Plain flour: Plain flour or 00 flour is perfect for this light and airy sponge.
• Cocoa powder: Use a high quality cocoa powder for an intense flavour of chocolate in the sponge.
• Baking powder: I added a small amount of baking powder so that the sponge rises slightly and doesn’t dry out.
• Vanilla essence: The vanilla essence really brings out the flavour of the chocolate 

Ingredients for decorating and assembling 

• Amarena cherries: Amarena cherries are small sour dark Italian cherries grown in Bologna and Modena. They are bottled in a delicious syrup and are found in most big supermarkets. You can also use griottine cherries in liquer which is a good alternative but slightly more sour.
• Icing sugar: A good dust of icing sugar will create a ‘’snow’’ effect on your Yule log.
• Fresh cherries: If you cannot get hold of them at this time of the year do not worry, but a few cherries dusted in gold make the Yule log look even more impressive!

For the white chocolate whipping ganache

• 76g single cream (1)
• 170g single cream (2)
• 100g white chocolate
• 20g Disaronno, Kirsch or syrup from the amarena cherries (for alcohol free option)
• 16g liquid glucose

For the dark chocolate ganache

• 100g single cream
• 100g dark chocolate
• 20g liquid glucose

For the chocolate sponge

• 3 eggs (at room temperature)
• 85g caster sugar
• 70g plain flour
• 30g cocoa powder
• ½ tsp baking powder
• 1 tsp vanilla essence

For assembling and decorating

• Amarena Cherries (around 15)
• Icing sugar
• Fresh cherries (optional)
• Gold dust (optional)

How to make the whipping white chocolate ganache 

1. In a heatproof bowl place white chocolate chopped in small chunks and set aside.
2. In a small pot over medium heat place the single cream and glucose and bring to a light simmer.
3. Pour the cream and glucose over the chocolate and whisk the ganache until smooth and all the chocolate is incorporated.
4. Place the ganache in a blender and whiz until smooth. You can also use a hand blender. Pour the ganache back into the bowl.
5. Add the single cream (2), alcohol of your choice or amarena cherry syrup and mix with a spatula until everything is incorporated*.
6. Cling film to touch and chill for at least 8 hours before whipping.

How to make the dark chocolate ganache

1. In a heatproof bowl place the dark chocolate chopped in small chunks and set aside.
2. In a small pot over medium heat place the single cream and glucose and bring to a light simmer.
3. Pour the hot cream and glucose over the chocolate and whisk the ganache until smooth and all the chocolate is incorporated.
4. Place the ganache in a blender and whiz until smooth. You can also use a hand blender. Pour the ganache back into the bowl.
5. Cling film to touch and chill in the fridge for at least 4 hours before using. 

How to make the chocolate sponge 

1. Heat the oven to 180°C fan. Line a 35 x 45cm tray with baking parchment. Don’t worry if your tray is slightly smaller or bigger.
2. In a standing mixer with a whisk attached, alternatively you can use an electric hand mixer; beat the eggs and caster sugar together for about 8 minutes until thick and creamy.
3. Mix the flour, cocoa powder and baking powder together, and then sift onto the egg mixture. Fold in very carefully, then pour into the baking tray. Spread the sponge using a small cranked palette knife, leaving a 2cm gap between the sponge and the sides of the tray. It is very important to ensure that the sponge is as even as possible with no thin parts as they would dry out during baking and crack when rolling (*see Notes). Tap the tray a few times on the table to get rid of any large air bubbles.
4. Bake the sponge in the preheated oven for 8-10 minutes. The sponge should spring back when touched.
5. Lay a clean towel on a clean surface and dust heavily with icing sugar, as I cannot stress enough how much this sponge loves to stick. When the cake is ready, tip it onto the parchment, peel off the lining paper, dust the top with more icing sugar then roll the cake up from its longest edge. Leave to cool for 15 minutes. (*see Notes).

Assemble the black forest Yule log

1. In a standing mixer with the whisk attached place the whipping ganache and whip until stiff peaks form, about 2-3 minutes.
2. Gently and slowly unroll the cake. Spread the whipped cream evenly and leaving about 2cm border around the cake, using a small cranked palette knife. Place the amarena cherries on top, cutting them in half with your hands. Don’t worry if some of the syrup goes on your cream it is truly delicious!
3. Gently roll the cake without using the towel this time, rolling it slowly. Make sure to follow the same direction as the one you followed the first time. Wrap the Yule log with cling film rolling it like a sausage, this way it will hold its shape while chilling.
4. Place the Yule log in the freezer for 1 hour or up to 2 days if you are planning your Christmas meal ahead of time.
5. Remove from the freezer, carefully remove the cling film and cut the edges using a sharp knife. Transfer the cake on a rectangular cake board or a serving platter.
6. Using a cranked palette knife spread the ganache going back and forth to create the log lines. You can also use a fork to make textured lines resembling tree bark.
7. Decorate with fresh cherries dusted with gold and good dusting of icing sugar just before serving.
8. Enjoy 🙂
9. Cover leftover cake and store in the refrigerator for up to 3 days.

Notes

• It is very important to make sure there are no thin parts on your sponge. After you spread the batter with the palette knife, tap the tray and pay attention in case you need to spread it more even.
• I know what you are thinking! Why would I roll the sponge without the cream inside?! The reason we do this is so while the sponge is still warm, we roll with the towel and that way the sponge almost ‘’remembers’’ the way it was rolled and doesn’t break or crack later when the cream is spread and rerolled.

Meringue kisses,
Athina xx