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salted caramel yule log
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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.
Prep Time1 hour 30 minutes
Cook Time30 minutes
Total Time2 hours
Course: Dessert
Cuisine: British, German
Servings: 10 People
Author: Ben Racey

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.

Notes

1. Cooking On An Aga - Cook the caramel on the boiling plate, bake the chocolate sponge in the baking oven, on the second from bottom set of runners and warm the cream for the ganache on the simmering plate.
2. Swiss Roll Tin - To cook the sponge, you'll a Swiss roll tin or baking tray that measures 15"x10" & at least 1 cm deep. 
3. Eggs - You'll need large eggs for this recipe, each weighing around 62-72 grams in the shell. Make sure that your eggs are at room temperature, as they will whisk a lot easier.
4. Dark Chocolate - For the ganache, I'd recommend using a 50-75% dark chocolate. I used a 54% dark chocolate.
5. Storage - If you're not serving your Yule log straight away, it will need to be stored in the fridge where it will keep for up to 3 days. I'd recommend letting it sit out for 20 minutes or so after slicing & before serving.