Decorating Yule Log Cake Maple

Turn the traditional yule log on it's side, and create this mulled wine yule log cake.

With a whipped cream and mulled wine berry centre, a mulled wine ganache, and a Christmas spiced chocolate sponge, this yule log cake is perfect as an alternative to Christmas pudding on Christmas Day, or any time during the festive period!.

For more yule log recipes we recommend:

Black Forest yule log This yule log is two desserts in one, inspired by the timeless cake and with a centre filled with cream, kirsch, jam and black cherries.

Chocolate yule log tree stump Turn the classic yule log recipe on its head with a tree stump instead. This yule log cake comes with a how-to on making mini toadstool decorations and chocolate bark.

Snowy yule log If you would like a break from chocolate, this snowy version of a yule log uses an almond flavoured sponge as the base.

Cal/Serv: 353

Makes: 12 servings

Prep Time: 0 hours 45 mins

Cook Time: 0 hours 20 mins

Total Time: 1 hour 5 mins

For the ganache topping

100 ml

red wine

mulled wine spice bags

100 g

dark chocolate, broken into small pieces

100 g

milk chocolate, broken into small pieces

200 ml

double cream

For the sponge

Butter, to grease

medium eggs

100 g

caster sugar

60 g

self-raising flour

40 g

cocoa powder

1/2 tsp.

ground allspice

1/2 tsp.

ground cinnamon

1/2 tsp.

ground cloves

1/2 tsp.

ground nutmeg

Finely grated zest 1/2 orange

Icing sugar, to dust

For the filling

200 g

frozen mixed berries

200 ml

double cream

To decorate

Edible ornaments, we used sugar mushrooms and leaves, and frozen cranberries

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First, infuse wine for the ganache topping. Heat red wine and mulled wine spice bags in a small pan over low heat until simmering. Remove from heat and leave to infuse for 30min. Once infused, remove spice bags, pressing to squeeze out any liquid. Discard bags and set wine aside.
Meanwhile, preheat oven to 200°C (180°C fan) mark 6. Lightly grease a 23 x 33cm (9 x 13in) Swiss roll tin, and line with baking parchment.
Make the sponge. In a large bowl with a handheld electric whisk, beat eggs and sugar until pale and extremely thick, about 5min. Sift in flour, cocoa powder and spices. Add orange zest and gently fold in gently with a large metal spoon.
Scrape into prepared tin and level gently with a palette knife. Bake for 8–10min until firm to the touch. Lay a piece of baking parchment bigger than the sponge on a work surface and dust generously with icing sugar. Carefully invert sponge on to parchment and gently peel away top lining parchment. While warm, carefully roll up sponge from a long edge, using the parchment to help. Cool on a wire rack (rolled).
While the cake is cooling, make the ganache topping. Put both chocolates in a small bowl. Heat cream in a small pan on low heat until simmering. Pour over chocolate, leave for 2min, then stir until melted. Add 50ml (2fl oz) of the infused wine (reserve the rest for the filling), whisk gently to combine. Cool and leave to set at room temperature, for around 50min, until thick but spreadable.
Meanwhile, make the filling. Gently heat frozen berries and remaining 50ml (2fl oz) infused wine in a medium pan, stirring occasionally, until the berries are just starting to break down. Remove from heat, cool to room temperature then chill until completely cold. Whip cream to stiff peaks, then fold in the chilled berry mixture.
Gently unroll the sponge, then spread the cream filling over the top. Roll the sponge up again, with the help of the parchment paper. Cut cake in half. Arrange one half with a cut-side up on a cake stand or serving board. Next, cut the remaining piece into a 2/3 and 1/3 section. Arrange these smaller pieces around the larger piece, cut-side up, to resemble log stumps.
Using a palette knife, spread the ganache over the cakes and mark with the tines of a fork to create a rough bark texture. Dust with icing sugar and decorate with ornaments and/or fruit.

best yule log recipes mulled wine yule stump cake

Per serving

Calories: 353
Protein: 5g
Total fat: 25g
Saturates: 15g
Total sugars: 24g
Carbs: 18g
Fibre: 2g

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