Recipe

✨CHOCOLATE & RASPBERRY YULE LOG✨⁣

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✨CHOCOLATE & RASPBERRY YULE LOG✨⁣

Another first time try with this essential festive bake! A classic chocolate Yule log – soft, pillowy sponge filled with sweet vanilla buttercream and dulcet raspberry jam encased in an indulgent creamy ganache 💫🎄 I’m very much an amateur at swissrolls but was so pleased with the result! Raspberry chocolate goodness x⁣

✨For the sponge✨⁣

-Add 1tsp ACV to 240mls soy milk, stir and allow sit to form buttermilk⁣
-Combine 210g self raising flour, 100g Demerara sugar, 1tbsp cocoa powder, 1/2 tap baking powder and 1/2 tsp baking soda in a bowl⁣
-Add 30g melted coconut oil and 30g veg oil to the buttermilk, stir to combine and stir into dry ingredients until well encoporated⁣
-Transfer to lined Swiss roll tin and bake at 180C for 18-20mins⁣
-Once baked, turn onto damp tea towel and roll along long side into tight cylinder⁣
-Allow to cool⁣

✨For the filling✨⁣

-Beat together 75g vegan butter, 120g icing sugar and 1tsp vanilla essence⁣
-Once cooled, unroll the sponge gent, remove the parchment paper and spread on buttercream⁣
-Next, spread a layer of raspberry jam on top of the buttercream and re-roll into Swiss roll shape⁣

✨For the Ganache✨⁣

-Melt 50g vegan dark chocolate and allow to cool⁣
-Beat 100g vegan butter with 115g icing sugar, 1tbsp cocoa powder and 1tsp of vanilla extract⁣
-Add the chocolate once cooled and stir to combine⁣
-Ice the Swiss roll with the ganache, sprinkle with icing sugar and enjoy!