Baileys yule log
- December 2021
- Serves 10
- Hands-on time 30 min, plus 14-15 min oven time
Give yule log a boozy twist with a splash of Baileys. Chocolate roulade is filled with luscious Baileys frosting in this make-ahead Christmas recipe.
Recipe from The Baileys Cookbook (HarperCollins; £14.99)
Have you seen our white and dark chocolate yule log?
- Vegetarian recipes
- 13g (7.1g saturated)
- 42.8g (39.2g sugars)
- Butter for greasing
- 75g dark chocolate, in pieces
- 4 large free-range eggs
- 120g caster sugar
- 30g plain flour
- 30g cocoa powder, plus a little extra for dusting
- Log decorations, such as birds, animals, leaves, trees etc or white chocolate stars (optional)
For the chocolate frosting
- 70g butter
- 4 tbsp cocoa powder
- 3 tbsp Baileys
- 220g icing sugar, plus extra for dusting (optional)
You’ll also need
- 40cm x 30cm swiss roll tin
- Heat the oven to 180°C fan/gas 6. Grease and line the swiss roll tin with baking paper.
- Put the chocolate pieces in a bowl set over a pan of gently simmering water (don’t let the bowl touch the water), then heat until the chocolate is melted and smooth (or melt it in 20 second bursts on medium power in the microwave). Set aside to cool.
- In a large mixing bowl, whisk the eggs and caster sugar for about 5 minutes until very thick and pale. When you lift the beaters out of the mix and move them across the bowl, the trail they leave should keep its shape for a few seconds.
- Sift the flour and cocoa powder over the egg mixture, add the cooled melted chocolate and gently fold in until they’re all fully incorporated (see Know How). Pour the mixture into the tin, level the top and bake for 14-15 minutes until just firm to the touch.
- While the cake is baking, lay a sheet of baking paper on a wire rack and sprinkle a light dusting of cocoa powder over it. Take the cake out of the oven and turn it out of the tin onto the cocoa-coated baking paper. Carefully peel the paper off the bottom of the sponge, then roll the sponge up from one long edge and leave to cool.
- For the frosting, melt the butter in a medium pan over a low heat, add the cocoa powder and stir to combine. Remove the pan from the heat. In a small pan, heat the Baileys, then add it to the chocolate mixture along with most of the icing sugar. Beat until the mixture is smooth, adding the rest of the icing sugar if you need it, for a thick, spreadable frosting.
- Gently unroll the sponge. It may crack a little but don’t worry – the frosting will cover the cracks. Spread a third of the frosting over the inside of the roll, then roll it up again and put it on a serving plate, seam-side down. Cut a quarter off the end of the cake at an angle and attach it to the side of the cake with a little frosting. Spread the remaining icing all over the yule log, including the ends, then swirl in a pattern with a fork to resemble bark. Dust with a little icing sugar and add animals and some trees on the side to create a Christmassy scene. Alternatively, for easier slicing, leave the roulade whole, cover with a smooth layer of icing, then scatter over white chocolate stars (optional) and leave to set.
The decorated yule log will keep in an airtight container for 1-2 days in a cool place (no need to chill).
The eggs are the only means of raising the sponge, so take the time to whip them well and be gentle when folding in the dry ingredients to retain as much air as possible.
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