✨CHOCOLATE & RASPBERRY YULE LOG✨⁣

chocolate & raspberry yule log multip img 0 dba8f655
chocolate & raspberry yule log multip img 0 dba8f655



✨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!

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