White Chocolate & Fudge Brownie Yule log
- Large baking tray with 2cm height
- Metal spoon
- 2 large bowls
- 1 medium bowl
- A handheld or stand mixer
- A large rectangular cake board (or you can make one from cardboard, tin foil and Sellotape!)
- Baking parchment
- A spatula or two!
- A large piping bag and a star nozzle (optional)
For the sponge:
- 13g cocoa powder
- 4 medium eggs (separated)
- 100g caster sugar
For the white chocolate buttercream:
- 125g unsalted butter (at room temperature)
- 85g icing sugar (sifted)
- 200g Callebaut W2 White Chocolate Chips
Making the sponge:
- Preheat the oven to 195°C or 175°C (for a fan assisted oven)
- Line your baking tin. Grease the tin with a small amount of butter or Stork and stick down a large piece of baking parchment, ensuring most of the sides are covered with paper
- Separate the eggs into two large bowls, one with the whites and one with the yolks
- Whisk the egg whites with a handheld whisk or stand mixer until they are firm, thick and pale
- Add the caster sugar to the egg yolks and mix with the handheld whisk, it’s fine if there are still egg whites on the beaters. The mixture will thicken and will be paler in colour
- Sieve the cocoa powder and the plain flour into the egg yolk mixture and mix by hand using the spatula, ensuring you scrape around the bowl
- Using a metal spoon, add a small amount of the egg white into the yolk mixture. The metal spoon will prevent the air from being knocked out. Cut and fold the egg whites into the yolk mixture lightly and carefully
- When mostly combined, add the rest of the egg white into the yolk mix, again cutting and folding gently to prevent knocking the air out
- Pour the mixture into the lined baking tin, gently spread the mixture evenly across the tin and bake in the preheated oven for 11-12 minutes
- While the sponge is baking, cut a piece of greaseproof paper larger than the size of the tin. Sprinkle caster sugar over the piece of paper and leave it out on the side ready to be used
- When the sponge is ready, remove it from the oven and using a dry tea towel, position the long side of the tray next to the long side of the greaseproof paper and quickly flip downwards so the top of the sponge is now on the sugar sprinkled greaseproof paper. Carefully remove the piece of greaseproof paper from the top of the sponge (the piece that went in the oven). Be careful as it will be hot!
- Now the sponge is ready to roll, this needs to be done straight away while it is still hot! Use the piece of greaseproof paper that is underneath the sponge to carefully roll the sponge up with the greaseproof inside. This will act as a barrier to make it easier to unroll later. Try not to roll the sponge too tightly
- Leave the sponge and paper rolled up to cool
Making the white chocolate buttercream:
- Melt the 200g of Callebaut White Chocolate Chips in a medium bowl in the microwave on medium power at bursts of 20 seconds. Stir between each with a spatula. When melted, leave to cool for 10 minutes
- Add the 125g of unsalted butter to a large bowl and beat until creamy
- Sift the icing sugar into the bowl and beat again
- Add the cooled white chocolate to the buttercream and beat until just combined
Filling the Yule Log:
- Carefully unroll your yule log sponge, don’t press it down to make it flatter!
- Spread the buttercream over the cake evenly, you can use a spoon or a palette knife If you find there’s too much buttercream for your liking, leave a bit off
- Drizzle the white chocolate sauce over the buttercream. You can do this however you’d like; I did mine in thin lines across the whole cake. Be careful not to add too much as it may end up seeping out later!
- Sprinkle the brownie pieces over the white chocolate buttercream and sauce. Try to make sure all sections of the sponge have a similar amount and avoid adding them too close to the edges of the sponge as it will make it difficult to roll
- Please read the next step before beginning! Tightly roll the sponge up, beginning at the section you unravelled last, applying the same amount of pressure with both hands. Don’t press down too hard as the filling will begin to seep out. Keep rolling the sponge and leave it seam side down on the baking parchment
- This now needs to be transferred onto the cake board. I did this by shifting the parchment over the board and gently manoeuvred the sponge onto the board. If you’re worried about doing this, you could instead roll the cake up straight onto the cake board
- Put the cake in the fridge to firm up before decorating
Decorating the Yule Log:
- Melt the 250g of Callebaut Milk Chocolate Chips in a microwavable bowl on 20 second bursts until just melted. Leave to cool for 10 minutes
- Add 150g of unsalted butter to a large bowl and whisk as much as you can until creamy and lighter in colour
- Sift the icing sugar and cocoa powder into the bowl and mix again on a slow speed until fluffy
- Add the cooled milk chocolate and whisk again until just incorporated, then scrape around the bowl with a spatula to ensure all is combined
- Prepare a large piping bag with a 1m star nozzle and transfer the buttercream into the piping bag, push down to remove air bubbles, then twist the top of the bag to create a seal
- Remove the yule log from the fridge, cut a small amount from each end to ensure the sides are flat. Clean up the cake board if necessary
- Pipe stripes of buttercream down the straight part of the yule log, applying pressure to the bag but ensuring that you don’t pipe too much out
- Pipe a swirl on each end of the yule log
- If you wish, use a fork to scrape down the long section of the yule log to add a wood texture, be careful not to scratch too deep into the sponge!
- Place the yule log back in the fridge to allow the buttercream to set
- Dust a bit of icing sugar over the yule log using a sieve. You only need a tiny amount and it will transform it!
- Decorate with any sprinkles, or Callebaut Milk Chocolate Curls!