Black Forest Yule log

Method

A showstopper with a nostalgic twist! This Black Forest Yule Log brings together rich chocolate sponge, whipped kirsch cream, and griottine cherries - wrapped, rolled and topped with silky ganache. It’s everything you love about the classic gateau, reimagined for the festive table.

Ingredients

• 80g self-raising flour
• 20g cocoa powder
• 4 large eggs
• 100g caster sugar
• 1 tsp vanilla extract
• icing sugar (for dusting)

For the filling

• 2 tablespoons kirsch, from griottine jar
• 150g griottines
• 300ml double cream
• 1 tsp vanilla extract
• 1 tbsp caster sugar

For the chocolate ganache

• 200ml double cream
• 160g Valrhona Manjari 64%

How to make a Black Forest Yule Log:

1. Heat oven to 180C/160C fan. Line a 16 x 28cm Swiss roll tin with baking parchment.
2. Beat the eggs, sugar and vanilla extract together for 5 mins with an electric hand whisk until thick and pale.
3. Sift the flour and cocoa powder together in a seperate bowl.
4. Gently fold in the flour and cocoa powder in two batches using a large metal spoon.
5. Pour the mixture into the tin and gently ease into the corners. 
6. Bake for 10 minutes, until a skewer inserted in the centre comes out clean. Cover with a damp tea towel and leave to cool.

For the filling:

1. Mix 1 tablespoon of the kirsch with the chopped cherries and set aside.
2. Pour the cream into a large bowl, along with the vanilla extract, then add the sugar and the remaining kirsch and whisk until soft peaks.

For the ganache: 

1. In a bowl slightly warm the chocolate .
2. In a pan heat the cream until it just begins to bubble and steam.
3. Pour the heavy cream over the chocolate and butter. Make sure all the chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
4. Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth.

Assembly:

1. Turn the chocolate sponge out on to a sheet of baking parchment dusted with icing sugar and peel off the lining paper.
2. Spread the whipped cream over the sponge and sprinkle with the cherries.
3. Roll the sponge up into a log, using the paper underneath to help you shape it.
4. Wrap with cling film and leave in the fridge to set for about an hour.
5. Once set and that the ganache has cooled spread over the rolled yule log and allow to chill until ready to serve. 

Enjoyed this recipe? Why try swapping the dark chocolate ganache for a white chocolate ganache and swap the Griottines for Framboisines to create a twist on a classic.