Budget Chocolate Log vs Gourmet Chocolate Log Recipe
One recipe, two opposite ends of the shopping budget in a Christmas cheap vs steep attempting a homemade chocolate log - essentially a chocolate swiss roll with a chocolate fondant and icing, proper festive nostalgia! More Cheap vs steep
Recipe:
Cheap vs steep Eggnog
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00:00 Introduction
00:37 Egg comparison
01:25 Sugar comparison
02:14 flour, cocoa and baking powder
03:51 Sieving in
04:08 Mixing
04:40 Baked results
04:52 Rolling
05:23 Chocolate and butter melt
06:45 Chocolate Ganache
07:00 Golden syrup and cream
08:24 Mixing the filling
08:39 Whipped cream results
08:51 Filling cake with cream
09:11 Making the log
09:23 Adding on the ganache
09:40 Icing sugar
11:00 Blindfold taste test
#barrylewis #cheapvssteep #chocolatelog
Vegan Yule Log ???? | Bûche de Noël | The Vegan Test Kitchen
It’s often said that the Yule Log (or Bûche de Noël) is just a swiss roll dressed up for a party, and while that may be true—it’s definitely going to be the center of attention. Wrapped in a whipped chocolate ganache, this chocolate cake is complemented with a peppermint “buttercream” filling, and couldn’t taste more festive. Unless of course you sprinkle it with candied cranberries…so we did.
w/Eli Haynes, edited by JosephLucas
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Yule Log Recipe
Chocolate Cake:
1 ½ cups cake flour
¾ cup sugar
½ tsp salt
1 tsp baking soda
¼ cup cocoa powder
1 ½ tsp vanilla extract
1/3 cup canola oil
1 tbsp apple cider vinegar
1 cup strong coffee
Chocolate Ganache:
1 cup coconut cream (and liquid if you need it to make 1 cup)
8 oz. semi-sweet chocolate chips
Peppermint Buttercream Frosting:
¾ cup vegetable shortening
2 ½ cups powdered sugar (sifted!)
2 tbsp water, or more for desired thickness
1 tsp vanilla extract
1/8 tsp peppermint extract
Candied Cranberries:
1 (12oz.) package fresh cranberries
1/2 cup sugar
1/2 cup water
1 cup sugar, or more for coating
#vegan #yulelog #christmas
Christmas Log Cake Tutorial- Buttercream Wood Design
I am not even kidding, this cake literally took less than half an hour to throw together. So ridiculously easy! I used the 1M piping tip and recommend using a star tip of some kind for this particular design :) I have a feeling you guys might want to see a demo on how to cut it, so I included this towards the end. Enjoy!
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In these video tutorials, I normally use Bakels Premixes to save on time.
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If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.
MUD CAKE:
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CHOCOLATE BUTTER BASED CAKE:
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I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.
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how to make chocolate yule log - easy Christmas baking recipe!
how to make chocolate yule log; a soft chocolate cake spiralled around whipped vanilla cream and slathered with smooth chocolate ganache.
#chocolate #baking #christmas
ALL MY RECIPES AND MORE:
~ * CHOCOLATE YULE LOG RECIPE * ~
INGREDIENTS
FOR THE CHOCOLATE GANACHE:
- 220g (8 oz) dark or milk chocolate (I used a 64% dark chocolate)
- 250ml (1 cup) double or whipping cream
- 30g (2 tbsp) butter
- Pinch of salt
FOR THE CHOCOLATE CAKE:
- 4 large eggs
- 100g (½ cup) caster sugar
- 75g (⅔ cup) self-raising flour
- 30g (2 tbsp) cocoa powder
- Pinch of salt
FOR THE WHIPPED CREAM:
- 125ml (½ cup) double or whipping cream (you may not need it all for the filling!)
- 1 tbsp icing sugar
- 1 tsp vanilla bean paste or vanilla extract
INSTRUCTIONS
FOR THE CHOCOLATE GANACHE:
1) In a small saucepan, or heatproof bowl in the microwave, heat your cream and butter until it gently steaming and hot to the touch.
2) Remove from the heat and add the chocolate and salt. Allow to stand for 1 minute.
3) Stir your ganache mixture until smooth and thick. Set aside and allow to cool in the fridge or by an open window until thickened into a spreadable frosting consistency.
FOR THE CHOCOLATE CAKE:
1) Preheat your oven to 200°C / 180°C fan / gas mark 5 / 375ºF.
2) Grease and line a Swiss Roll tin (most are of similar size so any should work!) or large roasting tin 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 eggs and sugar until the mixture is pale and frothy.
4) Gently sift the flour, cocoa powder, and salt into the bowl and carefully fold them in using a spatula or metal spoon. You want a nice smooth and incorporated mixture, but not to knock out too much of the air you just whisked in!
5) Pour the mixture into the lined tin and spread gently and evenly out into the corners.
6) Bake in the middle of the preheated oven for around 10 minutes. When ready, it will feel firm to the touch and a skewer inserted into the centre of the cake will be removed cleanly.
7) Remove the cake from the oven and allow it to cool slightly while you prepare your fillings.
FOR THE WHIPPED CREAM AND ASSEMBLY:
1) To begin assembling the yule log, turn the still-warm 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, and the sugar to prevent it from sticking!
2) Score a fine line around 2cm in along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge with the paper inside and prop it up to allow it to cool completely in this shape.
3) Meanwhile, pour all your whipped cream ingredients into a large bowl and whisk them together vigorously until holding soft peaks. Set aside.
4) Once thickened, whisk the ganache until it is paler and fluffier. This should take no more than 1-2 minutes. Set aside.
5) Unroll the cooled sponge until flat on the paper again.
6) Spread a third of the chocolate ganache all over your cooled sponge.
7) Spread a thin layer of the whipped cream on top. You may not need it all, feel free to save some to serve with the finished cake later if you like!
8) Time to roll the 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 (don't worry if there are cracks).
9) Once rolled, gently lift your cake log onto your serving plate.
10) Cut about 3cm off the edges of the log at an angle, and press one or both of them together at one side of the cake to act almost like a broken branch on the log.
11) Evenly spread the yule log with the remaining ganache, covering the ends as well as the branch.
12) Gently draw a fork through the ganache to give it a wooden effect. Draw semi-circles with the fork at the ends of the log and branch.
13) Dust generously with icing sugar, and decorate as you like.
14) Slice up and enjoy!
BE A MAVERICK: Why not add some hazelnut spread, salted caramel, or fruit preserves to the filling?
This chocolate yule log will keep well in the fridge or in an airtight container for up to 3 days, but is best enjoyed fresh!
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The Very Best Yule Log You'll Ever Make? YES!! Peppermint Candy Cane Yule Log | Cupcake Jemma
Tis the season for ALL the Yule Logs - most importantly THIS Yule Log! Dane is back on your screens this week to share his recipe for the ultimate peppermint yule log covered in beautiful white chocolate shards and filled with a sweet peppermint cream studded with crushed candy canes - does it get more festive than that?
Make sure you tag us in your snaps over on Instagram & use the hashtag #cupcakejemma so we can see how you get on!
9x13 Rectangle Tin
SPONGE
5 Large Eggs, separated into whites and yolks
100g Caster Sugar
25g Caster Sugar
45g Cocoa Powder
Pinch of Salt
CREAM FILLING
180ml Double Cream
½ tsp Peppermint Extract
2 tbsp Icing Sugar
2 Candy Canes
GANACHE
150g 54% Chocolate
75g Double Cream
75g Unsalted Butter
DECORATION
170g White Chocolate
Colour Mill Red Food Colouring
Colour Mill White Colouring
Gold Metallic lustre dust
Clear Spirit (Vodka) or Water (Non-Alcohol Version)
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Bûche de Noël (A French Christmas Dessert) • Tasty
Bûche de Noël is a traditional French Christmas dessert shaped and decorated like a log. This recipe takes some time, but we promise it’s worth it!
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