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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Bake the sponge: Pour the batter into the prepared tin and smooth it out evenly. Bake for 12-14 minutes until just set.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
