Mini Chocolate Yule Logs
These mini chocolate Yule logs are the cutest way to enjoy cake over Christmas. Light chocolate sponge, whipped chocolate cream and chocolate buttercream; they are great alternative to mince pies!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 180C/350F, and line a swiss roll tray, approx 13x9 inches, with baking parchment. Add the eggs, caster sugar and vanilla extract into a large mixing bowl, and whisk on high with a handheld mixer for about 5-8 minutes until the mixture is thick and pale. When you lift the beaters out, they should leave a ribbon of the mixture on the surface. Alternatively you can use a stand mixer with the balloon whisk attachment. Sieve the cocoa powder and add to the whisked mixture and gently fold in with a rubber spatula until completely combined. Be careful not to knock the air out. Pour the mixture into the lined swiss roll tray and gently spread into the corners with a palette knife. Bake for 10-12 minutes until the sponge is light and springy to the touch. When baked allow the sponge to cool slightly in the tin. While it is still warm, flip the sponge out onto another piece of parchment paper dusted with cocoa powder. Using the parchment for support, gently roll up the sponge, from each of the longer edges into the middle of the layer. You will end up with two long cake rolls. Set aside whilst you make the filling.
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Continue Reading at Crumbscorkscrews →Chef's Notes
NotesWhat size baking pan do I need to use?
For this recipe, you’re looking for a light and even chocolate sponge layer, so I recommend using a swiss roll tin that has an approximate 1cm depth rather than a deep sided pan. For this recipe, I use this 32 x 24cm (12.5 x 9 inch) tin.
How should I store the mini Yule logs?
As the mini logs have a fresh cream filling they must be kept in the fridge. Store them in an air-tight container to prevent any moisture. You can also separate them in the container with baking parchment, this just helps them not stick to each other while chilling
How long will they last for?
So long as you store them correctly, the mini Yule logs will keep fresh for up to 3 days. They are best eaten within a day.
Can I freeze the mini logs?
I don’t recommend freezing the mini Yule logs when they are complete, as the cream can de-stabilise if ice crystals form in it. However, you can freeze the chocolate sponge layer once it is baked. After you have rolled up the cake layer with baking parchment and before filling, let the sponge to completely cool. Then wrap in clingfilm and seal the ends. The sponge layer can be frozen for up to 3 months. When you are ready to use the cake, defrost completely before unrolling, filling and decorating.
Frequently Asked Questions
Q: What size baking pan do I need to use?
A: For this recipe, you're looking for a light and even chocolate sponge layer, so I recommend using a swiss roll tin that has an approximate 1cm depth rather than a deep sided pan. For this recipe, I use this u003ca href=u0022https://amzn.to/302uKJlu0022 target=u0022_blanku0022 rel=u0022noreferrer noopener sponsored nofollowu0022u003e32 x 24cm (12.5 x 9 inch) tinu003c/au003e.
Q: How should I store the mini Yule logs?
A: As the mini logs have a fresh cream filling they must be kept in the fridge. Store them in an air-tight container to prevent any moisture. You can also separate them in the container with baking parchment, this just helps them not stick to each other while chilling
Q: How long will they last for?
A: So long as you store them correctly, the mini Yule logs will keep fresh for up to 3 days. They are best eaten within a day.
Q: Can I freeze the mini logs?
A: I don't recommend freezing the mini Yule logs when they are complete, as the cream can de-stabilise if ice crystals form in it. However, you can freeze the chocolate sponge layer once it is baked. u003cbr/u003eu003cbr/u003eAfter you have rolled up the cake layer with baking parchment and before filling, let the sponge to completely cool. Then wrap in clingfilm and seal the ends. The sponge layer can be frozen for up to 3 months. u003cbr/u003eu003cbr/u003eWhen you are ready to use the cake, defrost completely before unrolling, filling and decorating.
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