Christmas Mocha Yule Log
With Christmas around the corner, we've got the perfect chocolatey coffee treat that'll be a stunning centre piece for any family table. We are of course talking about our mocha yule log, using real coffee!
- 4 large free-range eggs
- 100g/3½oz caster sugar
- 65g/2½oz self-raising flour
- 40g/1½oz cocoa powder
- Icing sugar (for dusting)
For the chocolate ganache
- 300ml/½ pint double cream
- 300g/10½oz dark chocolate (around 35-40% cocoa solids), broken into small pieces
For the coffee filling
- 300ml/½ pint double cream, whipped
- A shot of espresso
- Preheat your oven to 200C/400F/Gas 6 and grease a 33x23cm/13x9in Swiss roll tin. Line with non-stick paper or baking parchment, ensuring a tight fit to the corners.
- To prepare the sponge, whisk the eggs and sugar in a large bowl using an electric hand whisk until the mixture is pale in colour. Sift in the flour and cocoa powder and carefully fold together, using a spatula until well incorporated. Be careful not to mix the air out of the mixture.
- Pour the mixture into your prepared tin and spread evenly. Place in the middle of the oven and bake for 8 - 10 minutes, or until the sponge is firm to the touch.
- On a flat surface, prepare a piece of baking parchment and dust generously with icing sugar. Invert the sponge onto the paper and sugar, and roll the sponge tightly with the paper. Allow it to cool sitting on top of the sponge's outside edge.
- While the cake cools, heat cream in the pan for the ganache topping before it hits boiling point. Remove from the pan, add the chocolate and stir until melted. Set aside to cool.
- In the meantime, make the coffee cream filling. Simply whisk up the double cream until soft peaks form, and add in the espresso shot. Uncurl the sponge and spread the whipped coffee cream on top, and re-roll tightly.
- Transfer the cake to a serving plate of choice, ensuring the edge of the sponge is on the bottom. Using a piping bag or a spatula, spread or pipe the ganache all over the yule log. Use a fork to draw lines along the ganache to imitate tree bark.
- Dust with icing sugar and decorate with cherries and holly leaves. Serve and enjoy!
Why not try our punchy Peruvian single origin coffee with notes of zingy citrus and chocolate for this recipe? Bonus: all our packaging is plastic free, home compostable and we plant trees in the Amazon rainforest!
(Photo: Nirvana Cakery)