Salted Caramel Yule Log
This salted caramel Yule log consists of a fluffy chocolate sponge, a rich salted caramel mascarpone & a decadent dark chocolate ganache.
This is a next level, Christmas Yule log! There’s a super fluffy chocolate sponge, a creamy & buttery whipped salted caramel mascarpone filling and a luxurious dark chocolate ganache coating. There’s a grating of dark chocolate & dusting of icing sugar on top as well, to make this dessert look extra festive.
If you’re looking for an easy yet impressive dessert to make this Christmas, that can be made several days in advance, this is the recipe for you! It’s perfect for chocolate lovers & surprisingly easy to make.
What Is A Yule Log?
A Yule log (also called Bûche De Noël) is a classic Christmas dessert that consists of a light chocolate sponge, a filling (this can be whipped cream, mascarpone, pastry cream & loads more!) and a rich chocolate ganache coating. This festive dessert is shaped to look like a log of wood, hence the name.
For more festive desserts to try, take a look at our collection of Christmas desserts! There’s lots to choose from here, from deep fried mince pies, homemade Christmas ice creams, Christmas pudding & loads more.
Ingredient Notes
- Chocolate – A good quality dark chocolate works best for the ganache. A dark chocolate with a cocoa content between 50-75% is ideal.
- Cocoa Powder – We’re using Dutch processed cocoa powder for the chocolate sponge, for the best flavour. This is available in most supermarkets.
- Sugar – You’ll need caster sugar for the salted caramel & the chocolate sponge.
- Mascarpone – We’re using 250 grams of mascarpone for the filling. This is the weight of most tubs that you’ll find in the supermarket.
- Cream – The ganache & caramel filling both use double/heavy cream.
- Eggs – You’ll need 6 large eggs for the sponge, that are at room temperature. Large eggs weigh between 62-72 grams each, in their shells.
- Salt – To give our salted caramel the best flavour, it’s best to use a good quality sea salt. I use Maldon sea salt.
How To Make A Salted Caramel Yule Log
The full, printable recipe card for this Yule log can be found at the bottom of this post! Here’s a quick rundown of the recipe…
Chocolate Sponge
This sponge is super light & fluffy and is similar to a chocolate Swiss roll. You’ll need a large Swiss roll tin/baking tin for this, that measures 15″ x 10″ & at least 1cm deep. A common problem when making this type of sponge is that it can crack when you roll it up. This is easily avoided though, just make sure not to over cook the sponge & roll it up whilst it’s still warm.
- Start by separating 6 room temperature eggs. Add the yolks into a mixing bowl with vegetable oil & half of the caster sugar. Add the whites into the bowl of a stand mixer & set aside.
- Using a electric hand mixer, whisk the yolks until they’re light & fluffy. This will take 3-4 minutes.
- Add sifted plain flour, cocoa powder, baking powder, salt and milk into the yolks then whisk by hand, to make a smooth batter. Set this aside for now.
- Next, whisk the whites on a medium speed, until they reach soft peaks. Then with the mixer still running, add in the remaining caster sugar, a spoonful at a time, letting each spoonful incorporate before adding more.
- Continue whisking the whites on a medium speed, until they reach medium-stiff peaks. This will only take a couple of minutes.
- Whisk a spoonful of the whites into the yolk mix, to loosen it off slightly then fold the remaining whites into the batter, in 3 additions.
- Transfer the batter into a lined Swiss roll tin then bake at 180°c/356°f for 13-15 minutes, until it has risen & is starting to come away from the sides of the tin. The sponge should spring back when lightly pressed with a finger.
- Let the sponge cool for 2 minutes then turn out onto a large piece of baking parchment that has been dusted with icing sugar.
- Remove the parchment from the cake (that was used to line the tin), roll the sponge up into a tight log, starting at the longest edge closest to you then leave to cool completely.
Salted Caramel Mascarpone
This stuff’s great! By mixing cold salted caramel (homemade of course!) with mascarpone, we’re basically making a creamier caramel that’s thick enough to spread yet is still incredibly light. The key thing here, is to cook the caramel nice & dark, so that the flavour doesn’t get lost when we mix it with the mascarpone. Make sure to add plenty of sea salt into the caramel as well!
To make our Yule log filling, we first need to make a dry caramel. To do this, we add caster sugar into a pan then cook over a medium heat, stirring frequently until it’s melted & turned a deep, brown colour. We stop cooking the caramel just before it starts to smoke!
Next, we take the pan off the heat then stir in warm double cream in 2 additions (warming the cream avoids shocking the caramel, which would make it lumpy). Once the cream is incorporated, we stir in butter, followed by a generous amount of sea salt. We then transfer the caramel to a bowl & let it cool completely.
Making the caramel mascarpone is super easy! To do this, we add the cold caramel into the bowl of a stand mixer along with mascarpone, double cream & vanilla paste then whisk until it’s all combined, smooth & thick (like frosting). That’s it!
Dark Chocolate Ganache
Making the richest dark chocolate is super easy! We’re making this ganache with equal quantities of double cream & dark chocolate (a 1:1 ratio), plus a good pinch of sea salt as well.
To make our dark chocolate ganache, we roughly chop dark chocolate then add into a bowl with a pinch of sea salt. Next, we add double cream into a pan then warm over a gentle heat until steaming hot. We then pour the warm cream over the chocolate, let it sit for a few minutes then stir to combine.
As we’re going to be spreading the ganache over the sponge, we need to let it cool so that it’s thick enough to spread. This will take a couple of hours at room temperature or you can speed it up & pop it in the fridge. Make sure to stir the ganache every 10 minutes or so, so that it cools evenly.
How To Assemble A Yule Log
Once all the components of your Yule log are ready, assembly it takes no time at all! I like to cut a quarter of the Yule log off at a diagonal angle then arrange it to one side. This resembles a branch when you cover the whole thing in that luxurious ganache!
- Carefully unroll the chocolate sponge. The 2 longer sides will have curled up slightly. Don’t try to flatten these out as the sponge will crack!
- Spoon the salted caramel mascarpone over the sponge then spread it out into an even layer, leaving a slight border along the 2 longer edges.
- Roll the sponge up, to enclose the mascarpone inside then wrap the whole thing in clingfilm & chill in the fridge whilst you make the ganache (see above).
- Once your ganache is ready, unwrap the sponge then cut a quarter off the end, at a diagonal angle.
- Place the large piece of sponge onto a serving plate then place the smaller, angled piece next to one side, to form a branch.
- Spread the ganache all over the yule log, in an even layer (including the ends) then use a fork to make lines in the ganache (like bark).
- To finish, grate dark chocolate over the top of the yule log then dust with icing sugar.
Tips & Tricks
- Use Dutch processed cocoa powder in the sponge, for maximum chocolate flavour!
- Don’t over cook the sponge as this will make it crack. It’s ready to when the edges start to come away from the sides of the tin.
- Cook your caramel quite dark, as the mascarpone will tone down the flavour. Add plenty of sea salt into the caramel as well!
- Let the sponge cool completely before filling it. Any residual heat in the sponge will melt the mascarpone & ganache.
- Use a good quality dark chocolate in the ganache, for the best flavour.
Frequently Asked Questions
To bake a Yule log in an Aga, cook the sponge in the baking oven, on the second from bottom set of runners. Use the simmering plate to warm the cream for the ganache.
A good bar of dark chocolate is best for ganache. A dark chocolate with a cocoa content between 50-75% is ideal.
Yes, Yule logs can be made up to 3 days in advance & stored in the fridge. I’d recommend letting your Yule log sit out of the fridge for 20 minutes or so after slicing & before serving.
Yule log is good on its’ own, after all it’s cake, cream & ganache! However, it would be good great with some pouring cream, ice cream or fresh berries.
The caramel for whipped caramel mascarpone should be cooked until it is a deep, golden brown, just before it starts to smoke! The flavour of the caramel will be toned down when it’s mixed with the mascarpone, so it’s key to make the caramel quite dark (but not burnt!).
To prevent the chocolate sponge cracking as you roll it, you should avoid over cooking the sponge in the oven (it should spring back when lightly pressed) & you should also roll the cake up in baking parchment whilst it’s still warm. If it does crack, it’s not a big deal as the outside will be covered in ganache!
More Christmas Recipes To Try!
- Baileys Basque Cheesecake
- Mince Pie Panettone Treacle Tart
- Deep Fried Mince Pies
- Christmas Pudding & Brandy Butter Ice Cream
- Individual Christmas Baked Alaskas
- Guinness Christmas Pudding
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Salted Caramel Yule Log
Equipment
- 15"x10" Baking Tray/Swiss Roll Tin
- Stand Mixer
- Electric Hand Mixer
- Mixing Bowl
- Saucepans
- Microplane
Ingredients
Salted Caramel
- 175 g Caster Sugar
- 160 g Double Cream
- 35 g Unsalted Butter
- 1 tsp Fine Sea Salt
Chocolate Sponge
- 60 g Plain Flour
- 40 g Dutch Processed Cocoa Powder
- ¼ tsp Baking Powder
- ½ tsp Table Salt
- 6 Large Eggs (Room Temperature – See Notes)
- 180 g Caster Sugar
- 50 g Vegetable Oil
- 30 g Whole Milk
- Icing Sugar (For Rolling)
Salted Caramel Mascarpone
- 250 g Mascarpone
- 50 g Double Cream
- 1 tsp Vanilla Paste
Chocolate Ganache
- 250 g Dark Chocolate (See Notes)
- ¼ tsp Fine Sea Salt
- 250 g Double Cream
Instructions
Salted Caramel
- Add the caster sugar into a medium saucepan then set over a medium heat. Cook, stirring occasionally until the sugar has fully melted & turned a deep golden brown. Stop cooking just before the caramel starts to smoke.We want to cook the caramel quite dark, as the flavour will be toned down when we add in the mascarpone.
- Whilst the sugar is cooking, add the cream into a jug then microwave until warm. This can also be done in a pan, over a low heat.
- When the caramel is ready, take the pan off the heat then carefully stir in half of the warm cream. Once combined, stir in the remaining cream, followed by the butter & salt.
- Pour the finished caramel into a bowl, leave to cool then chill in the fridge until completely cold & thick.
Chocolate Sponge
- Preheat an oven to 180°c/160°c fan (356°f/320°f).Grease & line a 15"x10" baking tray/Swiss roll tin with baking parchment.If you're using a baking tray, it will need to be at least 1 cm deep.
- Sift the flour, cocoa powder & baking powder into a mixing bowl then add in the salt & whisk to combine. Set aside for now.
- Next, separate the eggs. Add the whites into the bowl of a stand mixer & set aside. Add the yolks into a mixing bowl with the oil & half of the caster sugar.
- Using a electric hand mixer, whisk the yolks until they're light & fluffy. This will take 3-4 minutes.If you haven't got an electric hand mixer, use a stand mixer to whisk the yolks then transfer to a mixing bowl before adding in the flour. Clean the stand mixer's bowl & dry well before whisking the whites.
- Add the flour & cocoa mix and the milk into the yolks then whisk by hand, to make a smooth batter. Set this aside for now.
- Whisk the whites on a medium speed, until they reach soft peaks. Then with the mixer still running, add in the remaining caster sugar (90 grams), a spoonful at a time, letting each spoonful incorporate before adding more.
- Continue whisking the whites on a medium speed, until they reach medium-stiff peaks. This will only take a couple of minutes.The whites should hold their shape when you lift the whisk out.
- Next, whisk a spoonful of the whites into the yolk mix, to loosen it off slightly. Fold the remaining whites into the batter, in 3 additions. Make sure to do this gently, to avoid knocking all the air out. Once mixed, there shouldn't be any visible streaks of egg whites in the batter.
- Tip the cake batter into the lined tin, gently spread out into an even layer then bake for 13-15 minutes, until risen & starting to come away from the sides of the tin. The sponge should spring back when lightly pressed with a finger. Once baked, let the sponge cool for 2 minutes before turning out.Make sure not to overcook the sponge as this can make it crack when you roll it!
- Next, lay a large piece of baking parchment on your work surface then dust well with sifted icing sugar (you'll need around 1 tsp).
- Turn the sponge out onto the baking parchment, carefully remove the parchment from the cake (that was used to line the tin) then starting at the long edge closest to you, roll the sponge up into a tight log. Set this aside, to cool completely. This will take a couple of hours.The parchment will be inside the log as you roll it up. This is normal!
Salted Caramel Mascarpone
- Place the salted caramel, mascarpone, cream & vanilla paste into the bowl of a stand mixer.The salted caramel shouldn't have set too firmly. If it has, let it sit out of the fridge for 20 minutes before using.
- Whisk the mascarpone on a medium speed, until everything's combined, smooth & thick (like frosting). Be careful not to over whisk though. This will only take 1-2 minutes of whisking.
Assembly – Part 1
- Carefully unroll the sponge then spoon the caramel mascarpone on top. Spread the mascarpone out into an even layer, leaving a slight layer along both of the longer edges.The sponge will be curled up slightly on each of the longer edges. Don't try to flatten them out as the sponge will crack!
- Next, roll the sponge back up, so that the cream is enclosed inside then wrap it in clingfilm. Chill the sponge in the fridge whilst you make the ganache.
Chocolate Ganache
- Roughly chop the chocolate then add into a mixing bowl with the salt.
- Add the double cream into a saucepan, set over a medium-low heat & leave to get steaming hot (but not boiling).
- Pour the hot cream over the chocolate, let sit for 3 minutes then stir gently to combine.
- Let the ganache cool, then chill in the fridge for 30 minutes or so, until it is thick & spreadable. Make sure to stir the ganache every 10 minutes or so.
Assembly – Part 2
- Unwrap the sponge, lightly trim each end then cut a quarter piece off one end, at a diagonal angle. Place the large piece of sponge onto a serving plate then place the smaller, angled piece next to one side, to form a branch.
- Next, spread the ganache all over the yule log, in an even layer (including the ends) then use a fork to make lines in the ganache (like bark).
- To finish, grate dark chocolate over the top of the yule log then dust with icing sugar.
