01 of 09
Start With Your Swiss Roll
For a showstopping cake on your Christmas table, you cannot go wrong with a lovely Chocolate and Cream Yule Log. This stunning cake is much easier to make than you may think with these step by step instructions.
Start with the Yule log which is a chocolate Swiss Roll, unrolled, but still on the paper it was cooked ready to be decorated.
.Continue to 2 of 9 below.
02 of 09
Spread With Chocolate
Using a long palette knife evenly spread the cake roll with the chocolate cream making sure you spread out to all four edges.Continue to 3 of 9 below.
03 of 09
Add the Whipped Cream to the Cake
Having whipped your cream to soft peaks, using a large metal spoon, spread a thick, even layer on top of the ganache. Do this gently so as not to disturb the chocolate cream or tear the cake. Again, make sure you reach the edges.Continue to 4 of 9 below.
04 of 09
Reroll the Cake
Once the chocolate and the whipped cream are on the cake, reroll the cake as tightly as you can without squeezing out the creams.Continue to 5 of 9 below.
05 of 09
Cut Away the Two Ends of the Cake
Using a sharp knife, cut away the two ends of the cake to both neaten it and to reveal the soft sponge and the rolls of cream.Continue to 6 of 9 below.
06 of 09
Create the Branch
Cut the cake at an angle into one-third and two thirds each. Place the smaller piece at an angle to the larger to create a branch effect.Continue to 7 of 9 below.
07 of 09
Pipe or Spread the Chocolate Cream
Filling a piping bag with chocolate ganache. working quickly (the ganache will melt if left in the warmth for too long) pipe a thick, generous layer of the chocolate cream over the cake in long sweeping lines. Don't forget to cover the ends too with a couple of swirls of cream. If you are not comfortable with a piping bag, use a palette knife to spread the cream.Continue to 8 of 9 below.
08 of 09
Create the Bark
Using a fork, gently fluff up the ganache to create a bark-like effect of the cake. By now, your cake will be starting to look like a 'proper' chocolate log. If the chocolate has become too soft then pop the cake into the fridge for ten minutes to harden it up again.Continue to 9 of 9 below.
09 of 09
Add Snow and Decorate as You Wish
Now it is time to add the finishing touches to your log. Snow is one of the most immediate effects you can make. Place icing sugar into a fine sifter or use a sieve and shake gently over the cake moving from side to side to prevent the icing sugar from clumping.
Finish the decorating as you wish with leaves, berries, maybe you have a Santa or other tiny figures, how you finish it is up to you.
The cake should be eaten within 24 hours and keep stored in an airtight tin in the fridge.