Praline Chocolate Yule Log

Praline Chocolate Yule Log; fluffy chocolate cake rolled around hazelnut praline paste and smooth chocolate ganache, perfect for the festive season.

Recipe by Kelly at Maverick Baking. For more of her makes and bakes visit Maverick Baking and follow Maverick Baking on Instagram

INGREDIENTS

For the chocolate cake:

  • 6 large eggs (separated into yolks and whites)
  • 130g (rounded ½ cup) caster sugar
  • 50g (⅓ cup) cocoa powder
  • Pinch of icing sugar

For the praline and chocolate ganache:

  • 400ml (1 ¾ cups) double or whipping cream
  • 300g (10 ½ oz) milk or dark chocolate pieces
  • 2 tbsp runny honey (only if using dark chocolate)
  • Pinch of salt
  • 100g (6 ½ tbsp) praline paste, you could also use Peanut Butter, or your favourite spread!
  • Pinch of icing sugar, to decorate

METHOD

For the chocolate cake:

  1. Preheat your oven to 180°C / 160°C fan / gas mark 4 / 350ºF.
  2. Line a Swiss roll tin (most are of similar size so any should work!) with greaseproof paper, leaving an overhang at the sides. This will help you lift the cake out once baked.
  3. In a large bowl, or freestanding mixer, whisk the egg whites until thick and holding stiff peaks.
  4. Sprinkle in 30g of the caster sugar and keep whisking for another 1-2 until the whites are glossy and holding their peaks again. Set aside.
  5. In another large bowl, whisk the egg yolks and the remaining caster sugar until the mixture is airy, pale and thick.
  6. Add the cocoa powder to the yolk mixture and whisk for 30 seconds or until just combined.
  7. Loosen the yolk mixture by stirring in a big dollop of your fluffy egg whites.
  8. Add the remaining whites in two stages, folding them in very carefully to avoid losing the air.
  9. Pour your fluffy cake mixture into the prepared tin and gently smooth it out.
  10. Bake it in the preheated oven for 20 minutes, by which point it should be risen and puffy with no wobble when shaken.
  11. Allow the cake to cool while you prepare your ganache.

For the praline and chocolate ganache:

  1. In a small saucepan, heat your cream until it is gently steaming and hot to the touch.
  2. Remove from the heat and add the chocolate, honey (if using) and salt. Allow to stand for 1 minute.
  3. Stir your ganache mixture until smooth and thick. Allow to thicken and cool in the fridge or by an open window for 30 minutes until thickened further.
  4. Once thickened, use a manual or electric whisk to whip the ganache until it is paler and fluffier. This should take no more than 1-2 minutes.
  5. To begin assembling the Yule Log, turn the cake out onto a large piece of greaseproof paper dusted with a handful of icing sugar. This paper is to help you roll up the cake later, and the sugar to prevent it from sticking!
  6. Spread a thin layer of the praline paste (or your chosen spread) all over your cooled sponge.
  7. Spread a quarter of your whipped ganache over the praline layer.
  8. Time to roll the cake into a log. Start rolling from the long side furthest away from you, taking care to get a tight roll from the beginning, and roll up to the other long side. Use the paper to help lift and press the cake while you roll (instead of damaging the cake).
  9. Once rolled, gently lift your cake log onto your serving plate.
  10. Cut 3cm (1in) off the edges of the log at an angle, and press them together at one side of the cake to act almost like a broken branch.
  11. Evenly spread the Yule Log with a generous layer of the remaining ganache (you may not need it all), covering the ends as well as the branch.
  12. Gently draw a fork through the ganache to give it a wooden effect. Draw circles with the fork at the ends of the log and branch.
  13. Dust with some icing sugar, and decorate as you like.
  14. Slice up and enjoy!

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