Tag: gordon ramsay yule log

Chocolate Yule Log – This Bûche de Noël Only Looks Difficult

If you’ve never made a Yule Log because you thought it would
take a lot of time and effort, then you probably made the right decision, since
it does. But, if you haven’t tried this classic holiday dessert because you
thought it required advanced baking and pastry skill, then get ready to bûche,
since the techniques required are actually quite simple.

This classic holiday dessert is a showstopper, but it’s
often better looking, than it is tasting, which is not the case with here,
thanks to a simple-to-make, rich chocolate sponge cake, and mocha buttercream
filling. Having said that, if you have a favorite frosting or filling,
literally anything you can spread will work here. As long as you can slice it
later, pretty much anything goes.

I forgot to add the vanilla extract, and I’ve made that
correction in the ingredients below, but above and beyond what you add to the
batter, you can also drizzle the baked sponge with many delicious, possibly
adult beverages. Coffee liqueur is a great choice, as is dark rum, Kirsch,
and Framboise, just to name a few. This practice probably started to cover up
dry, overcooked cake, which of course would never be a problem for us, but even
a perfectly cooked sponge can benefit if you’re so inclined.

As far as the decorations go, just a dusted and frosted Yule
log makes for a great presentation, but half the fun is creating a scene around
your log, and an image search should give you plenty of ideas. I may try to
sneak in a video for how to do the meringue mushrooms, but not sure exactly
when. Regardless of how you decorate it, or what you flavor it with, I really
do hope you give this a try soon. Enjoy!

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Ingredients for one Chocolate Yule Log (8 portions):

2 tablespoons melted butter for greasing pan

1/2 cup unsweetened cocoa powder

2 tablespoons all-purpose flour

1/2 teaspoon kosher salt

5 large room temperature eggs (do not use cold eggs)

2/3 cup white sugar

1/2 teaspoon vanilla
– Bake at 400 F. for 8 to 10 minutes

For the filling:

1 2/3 cups powdered sugar

1/2 cup room temp butter

1 1/2 tablespoons unsweetened cocoa powder

2 tablespoons coffee liquor, and or any other flavoring or
extract, or a splash of milk to achieve a light, fluffy buttercream

1/3 cup mascarpone cheese

Ganache frosting:

1 cup hot heavy cream

8 ounces dark chocolate chips, or chopped chocolate


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Hairy Bikers’ chocolate yule log

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

The Hairy Bikers’ make great comforting Christmas recipes and this chocolate yule log is no exception. Serve as an alternative Christmas pudding or as a Christmas Eve treat – no-one will be able to resist!

That’s goodtoknow

Decorating the yule log with desiccated coconut gives it an extra Christmassy look


  • Soft butter for greasing
  • 6 large eggs, separated
  • 150g caster sugar
  • 50g cocoa powder

Icing and filling

  • 200g plain, dark chocolate, broken into squares
  • 200g icing sugar
  • 200g butter, room temperature
  • 2 tbsp Camp chicory and coffee essence


  • Fresh holly leaves or leaves made from ready-to-roll coloured icing
  • Icing sugar or desiccated coconut


  1. Preheat the oven to 180°C/Gas 4. Line a 23 x 33cm Swiss roll tin with baking parchment, grease with a little butter and set aside.
  2. Put the egg yolks and sugar in a large bowl and whisk with an electric beater until thick and creamy. Sift the cocoa powder over the egg mixture and whisk in thoroughly. Wash and dry the beaters and whisk the egg whites until stiff but not dry. Fold a third of the egg whites into the cocoa mixture, then gently fold in the rest until evenly distributed. Pour the mixture into the tin and spread gently with a spatula. Bake for 20–25 minutes or until well risen and beginning to shrink away from the sides of the tin.
  3. Remove the cake from the oven, loosen the edges with a round-bladed knife and leave to stand for a few minutes. Place a piece of baking parchment on the work surface, turn the cake onto the parchment and leave it to cool completely – 30–40 minutes.
  4. Meanwhile, make the icing. Melt the chocolate in a heatproof bowl over a pan of simmering water, or in the microwave. Remove from the heat and leave to cool, but do not allow it to set. Put the icing sugar in a food processor, add the butter and blitz until smooth. Add the coffee essence and 2 tablespoons of melted chocolate, then blend until smooth. Make sure the chocolate is cool, or it will melt the butter. 
  5. Take just over half the icing mixture out of the processor and put it in a bowl to use for the filling. With the motor running, slowly add the remaining chocolate to the icing mixture in the processor and blend until smooth. This will be used for icing the cake.
  6. When the cake is cool, trim off the crusty edges. Using a palette knife or spatula, spread the filling over the cake, taking it right to the edges. Starting at one of the long sides, gently roll up the sponge, keeping the first roll fairly tight so it forms a good spiral shape. Spread the icing evenly over the cake and drag a fork through it to resemble the ridges on the bark of a tree.
  7. Chill for at least 30 minutes to allow the icing to set. Decorate with sifted icing sugar.

This recipe is taken from

The Hairy Bikers’ 12 Days of Christmas,

which is published by Weidenfeld & Nicolson, £20.00.

By The Hairy Bikers

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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