Malted Chocolate Yule Log Recipe

Introduction

This malted chocolate yule log is a delightful twist on the classic festive dessert, combining rich cocoa with a subtle malted flavor. Its light sponge and creamy filling make it a perfect centerpiece for holiday celebrations.

Ingredients

• Butter, for the tin
• 5 eggs, separated
• 125g light brown soft sugar
• 30g cocoa powder
• 2 tbsp plain flour
• ½ tbsp malt powder
• Golden caster sugar, for sprinkling
• 250ml double cream
• 2 tbsp malt powder (for filling)
• 1 tbsp vanilla bean paste
• 3 tbsp light brown soft sugar (for filling)
• 90g white chocolate, roughly chopped (optional, for decoration)
• 150g dark chocolate, roughly chopped
• 150ml double cream (for ganache)

Instructions

1. Step 1: Heat the oven to 180C/160C fan/gas 4. Butter a 35 x 25cm swiss roll tin and line with baking parchment. Put the egg whites in a large, clean bowl and whisk on medium speed, gradually adding half the brown sugar until medium peaks form.
2. Step 2: In another large bowl, whisk the egg yolks with the remaining brown sugar for 4-5 minutes until pale and fluffy. Sift in the cocoa powder, plain flour, malt powder, and a pinch of salt. Fold gently to combine.
3. Step 3: Add a spoonful of the whipped egg whites to the yolk mixture and beat to loosen. Then, fold in the remaining whites in two additions until incorporated.
4. Step 4: Pour the batter into the prepared tin and smooth it out evenly. Bake for 12-14 minutes until just set.
5. Step 5: While baking, sprinkle golden caster sugar over a large sheet of baking parchment. When the sponge is done, turn it out onto the sugared parchment, peel off the lining parchment, cover with a tea towel, and let cool completely.
6. Step 6: Once cooled, score a line across one short end with a sharp knife, then use the parchment to help roll the sponge tightly into a spiral. Set aside.
7. Step 7: For the filling, whisk the double cream, malt powder, vanilla bean paste, and light brown sugar in a large bowl until light and airy. Finish by hand if needed. Keep chilled until use.
8. Step 8: (Optional) Melt the white chocolate over simmering water or in short microwave bursts. Pipe snowflake or star shapes onto parchment, then chill until set.
9. Step 9: For the ganache, place the dark chocolate in a bowl. Warm the cream until steaming, pour over chocolate, let stand 1 minute, then stir until smooth. Allow to cool and thicken slightly.
10. Step 10: Gently unroll the sponge and spread the filling evenly, leaving the far edge clear. Roll back up tightly and transfer to a serving platter.
11. Step 11: Spread the ganache over the log with a palette knife. Chill for 30 minutes, then decorate with white chocolate snowflakes if desired. Serve the same day for best freshness.

Tips & Variations

• For easier rolling, make sure the sponge is completely cool before rolling to prevent cracking.
• Substitute malt powder with malted milk powder for a richer malt flavor.
• Try adding a splash of coffee extract to the filling for a mocha twist.

Storage

Store the yule log in the refrigerator, covered, for up to 2 days. To serve, let it sit at room temperature for 20 minutes to soften slightly. Ganache firmens when chilled, so allow it to warm slightly before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the yule log a day ahead?

Yes, the sponge and fillings can be prepared a day ahead. Assemble and decorate on the day you plan to serve for the best texture and appearance.

What if I don’t have malt powder?

You can omit malt powder or use malted milk powder as a substitute. The flavor will be slightly different but still delicious.

Malted Chocolate Yule Log Recipe

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★★★★★

4.6 from 110 reviews

• Author: Ethan
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x

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Description

This Malted Chocolate Yule Log is a festive, indulgent dessert featuring a light malt-flavored cocoa sponge rolled with a fluffy malted cream filling, and coated in a rich dark chocolate ganache. It’s beautifully decorated with white chocolate snowflakes, making it a perfect centerpiece for holiday celebrations.

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Ingredients

Scale 1x2x3x

Sponge Cake

• Butter, for greasing the tin
• 5 eggs, separated
• 125g light brown soft sugar
• 30g cocoa powder
• 2 tbsp plain flour
• ½ tbsp malt powder
• Golden caster sugar, for sprinkling

Filling

• 250ml double cream
• 2 tbsp malt powder
• 1 tbsp vanilla bean paste
• 3 tbsp light brown soft sugar

Ganache Coating

• 150g dark chocolate, roughly chopped
• 150ml double cream

Decorations (optional)

• 90g white chocolate, roughly chopped

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Instructions

1. Prepare the tin and preheat oven: Heat the oven to 180C/160C fan/gas mark 4. Butter a 35 x 25 cm swiss roll tin and line with baking parchment.
2. Whisk egg whites: Place the egg whites in a clean bowl and beat on medium speed with an electric whisk. Gradually add half of the brown sugar, one tablespoon at a time, until medium peaks form.
3. Prepare the egg yolk mixture: In another large bowl, whisk the egg yolks with the remaining brown sugar for 4-5 minutes until pale and fluffy. Sift in cocoa powder, plain flour, malt powder, and a pinch of salt. Fold to combine.
4. Combine mixtures: Add a large spoonful of the whipped egg whites to the yolk mixture and beat to loosen. Then gently fold in the remaining egg whites in two additions until fully blended.
5. Bake the sponge: Pour the batter into the prepared tin and smooth it out evenly. Bake for 12-14 minutes until just set.
6. Turn out and cool: While baking, sprinkle golden caster sugar over a large sheet of baking parchment. When the sponge is done, turn it out onto the sugared parchment. Peel off the lining paper and cover the sponge with a clean tea towel to cool completely.
7. Roll the sponge: Once cooled, score a line across a short end with a sharp knife, then use the parchment to help roll the sponge into a tight spiral. Set aside.
8. Make the filling: In a large bowl, beat together the double cream, malt powder, vanilla bean paste, and light brown sugar with an electric whisk until light and airy. Chilling the filling helps it set.
9. Prepare white chocolate decorations (optional): Melt white chocolate in a heatproof bowl over simmering water or short bursts in the microwave. Transfer to a piping bag with a small opening and pipe snowflake/star shapes onto baking parchment. Chill until set.
10. Make the ganache coating: Place dark chocolate in a heatproof bowl. Warm the double cream in a small saucepan until just steaming and pour over the chocolate. Let stand 1 minute, then stir until smooth and glossy. Allow to cool and thicken slightly.
11. Assemble the yule log: Gently unroll the sponge and spread the malted cream filling evenly to the edges, leaving the edge furthest from you clear. Re-roll the sponge tightly to enclose the filling and transfer to a serving platter.
12. Coat with ganache and decorate: Spread the ganache over the rolled log with a palette knife. Chill for 30 minutes to set. Decorate with white chocolate snowflakes if using.
13. Serve: Best eaten on the day it is made for optimal freshness.

Notes

• Ensure your egg whites bowl is completely clean and free of grease for proper whipping.
• Do not overbake the sponge to keep it flexible and suitable for rolling.
• The golden caster sugar on the parchment helps prevent the sponge from sticking when turning out.
• For best results, chill the filling and ganache before assembling and serving.
• The white chocolate decorations are optional but add a festive touch.
• This cake is best consumed fresh the day it is made, but can be refrigerated overnight for convenience.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: Yule Log, Christmas Dessert, Chocolate Cake, Malted Chocolate, Festive Recipe, Swiss Roll Cake, Holiday Baking