chocolate roll cake

Festive Christmas Yule Log

Equipment needed

Stand mixer

Pastry brush

half-sheet pan (18 by 13 inches)

Parchment paper

tea-towel (slightly bigger than the pan)

Spatula, offset spatula

fine-mesh sieve

Fork/tooth pick

For the sponge

eggs

sugar

g cocoa powder

g all purpose flour

salt

vanilla

coffee /1 tsp expresso powder

butter

For the ganache

semi-sweet chocolate, roughly chopped

whipping cream

sea salt

For the filling

g Cream cheese

Sugar syrup

water

liquor

To decorate

cranberries

cocoa powder

fresh rosemary/pine/holly leaves

orange

chocolate shards

This Low Carb Chocolate Roulade or as some can call it Keto Chocolate Swiss Roll Cake is not only Sugar-free but Grain-free, gluten-free and also scrumptiously soft, fluffy and creamy, filled with cocoa aroma. Perfect Keto Dessert choice for your Christmas table or just a party you are planning to attend.

Low Carb Chocolate Roulade

Eggs

(9 Tablespoons) Ground almonds

Teaspoon Baking Powder

Teaspoon Xanthan​ Gum

Tablespoon Sukrin Plus (6 Tablespoon Swerve or equivalent sweetener)

Tablespoon Cocoa

Curd cheese

lemon

Tablespoon Sukrin Plus (4 Tablespoon Swerve or equivalent sweetener)

Preheat the oven on 190 C

Mix egg whites separately and place it aside

Mix egg yolks with sugar.

Mix all the grained almonds, baking powder and...

Mix all the grained almonds, baking powder and xantan gum together

Once egg yolks are mixed, slowly add grained...

Once egg yolks are mixed, slowly add grained almonds mixture and cocoa

Once all mixed, with a spatula add whipped...

Once all mixed, with a spatula add whipped egg whites and fold it gently

Place in the oven for 20 minutes

Once baked, take it out and place the...

Once baked, take it out and place the parchment paper with the baked base on a wet towel. In that way it will be easier to separate the base from the parchment paper. Leave it for circa 5 minutes and then slowly start peeling the base from the parchment paper.

Once all taken out, make holes all over...

Once all taken out, make holes all over the base

For the filling, just place all the ingredients...

For the filling, just place all the ingredients in the mixer and let it all mix properly

Place the filling on top of the baked...

Place the filling on top of the baked base and slowly roll it together

Once all rolled, place the roll into a...

Once all rolled, place the roll into a plastic wrap and firmly wrap it, so the roulade holds properly.

Place it in the fridge for 8 hours,...

Place it in the fridge for 8 hours, best overnight

Bon appetite

https://mediavine-res.cloudinary.com/video/upload/kpxgl26c5j2gctrx6pwc.mp4

KETO CHOCOLATE SWISS ROLL CAKE RECIPE

A light Chocolate Roll Cake filled with a whipped vanilla buttercream frosting is just the perfect afternoon tea treat or dessert. Get my tips on how to make the perfect roll cake.

Chocolate Roll Cake

g dutch process cocoa ((¼ cup / 0.9 ounces))

baking powder

½ teaspoon baking soda (bicarbonate)

eggs, room temp

caster (superfine) sugar

milk

190 g unsalted butter, softened

vanilla extract

thickened cream ((notes 1))

cocoa

Preheat oven to 180C / 350F / 160c fan forced. Grease then line a sponge roll (13x9 inch) tin with baking paper. Now grease and flour the baking paper. (notes)

Sift together the flour, cocoa, baking powder, baking soda and salt. Mix them well to disperse evenly.

Beat the eggs on high for about 2 minutes or until they have doubled in volume, have lightened and look frothy.

While still beating, slowly add in the sugar.

Add the milk and vanilla and beat well.

Turn the beater down to low and tip in the flour, a third at a time until combined. Beat for another 30 seconds on low.

Pour the batter into your prepared tin, tipping it from side to side to get it into all the corners and level all over.

Bake for 12 to 15 minutes until a toothpick comes out clean.

Immediately, use the edges of the baking paper to lift it out of the tin and onto a flat surface. Have the short edge towards you and start to roll.

First, tuck in the edge that&#x27;s closest to you firmly but gently. Peel about one in of the paper away just to release it, then continue rolling the cake all the way up to meet the other end. Firm but gentle is the key.

From the end that is hanging out, peel back the paper, then just fold it away from the cake, this just allows the cake to cool better without steaming.

Let the cake cool completely before unrolling and adding buttercream.

In a stand mixer with a paddle attachment, beat the butter for 8 minutes (yes, that long. We’re going for whipped butter here). Scrape down the sides from time to time and during beating.

With the mixer on low, add the sugar 1 spoon at a time until combined. Scrape down the sides of the bowl. Add the salt, vanilla and cream and beat for 5 minutes at medium speed until it looks light and thick and whipped.

For the buttercream:

As soon as the cake is cool,,unroll it very gently (don&#x27;t try to flatten it out, just unroll enough to add your buttercream). Spread the buttercream over and roll it back up.

Roll the cake back up, dust all over with cocoa and serve

To finish

Holiday yule log cake (Bûche de Noël) with a chocolate sponge cake, whipped cream filling, and whipped chocolate ganache coating is a Christmas classic.

Holiday Yule Log Cake (Bûche de Noël)

all-purpose flour

tablespoon cornstarch

eggs,

granulated sugar, divided

heavy cream

tablespoon confectioners' sugar

semi-sweet chocolate, chopped

Preheat oven to 400°F. Spray a half sheet baking pan (17x12-inches) with nonstick spray and line it with parchment paper. Spray the parchment paper with nonstick spray.

In a medium bowl, whisk together flour, cornstarch, cocoa powder, and salt. Set aside.

Use a stand mixer or hand mixer to combine egg yolks, all but 2 tablespoons of sugar (set aside to be used with the egg whites), and vanilla in a large bowl. Beat together mixer on high speed until thick, fluffy and very pale yellow, about 4-5 minutes.

Sift in half the dry ingredients into the bowl, and fold it in with a silicone spatula until just incorporated. Repeat with the remaining half of dry ingredients.

In a medium bowl, beat egg whites on medium speed until soft peaks form, about 1-2 minutes. Gradually add in the remaining 2 tablespoons of sugar and beat on high speed until stiff peaks form, about 3-4 minutes.

Fold the egg whites into the batter using a silicone spatula, until just incorporated. Avoid overmixing and deflating the egg whites.

Carefully pour the batter into the prepared half sheet baking pan and gently spread it out using a small icing spatula. Bake for 8-10 minutes. The cake is done when it springs back when lightly poked with your finger and a toothpick comes out clean. The cake is quite thin so keep a close eye on it. Take it out as soon as it is done. If you overbake it, it will be dry and crack as it rolls.

Once the cake is done, it will look a little puffed up and bubbly on the top. It will shrink down within a minute. Let it sit for a minute or two, then immediately run a small icing spatula or knife around the edges of the pan to loosen the cake. Sift some confectioners' sugar on top to cover the cake. Flip the cake over onto a clean kitchen towel placed on the counter. Remove the parchment paper which was originally lining the baking pan. Sift the newly exposed side of the cake with confectioners' sugar. This will help prevent the cake from sticking to the towel when rolled.

Slowly and gently roll the cake from the narrow end with the towel until the entire cake is rolled and completely covered in the towel. The cake will be warm when first rolled. Allow the rolled up cake to cool completely in the towel, about one hour.

Make the Chocolate Sponge Cake:

Use a stand mixer or hand mixer to whip the heavy cream with confectionary sugar and vanilla on medium speed until medium peaks form, about 2-3 minutes. Store in the refrigerator until ready to use.

Make the Whipped Cream:

When the cake has cooled down completely, gently and very slowly unroll the cake.

Using a small icing spatula, carefully spread the whipped cream evenly on top of the cake, leaving a 1-inch border uncovered around the cake.

Carefully and slowly roll the cake back up without the dish towel. Cover tightly with plastic cling wrap and refrigerate for at least 1 hour, up to overnight, to firm up before adding the whipped ganache topping.

Fill the Yule Log Cake with Whipped Cream:

Place chopped chocolate into a medium bowl.

Heat the heavy cream in a small saucepan until it begins to simmer. Immediately remove from heat before it begins to boil.

Pour hot cream over top of the chopped chocolate, and let it sit for 5 minutes to allow it to soften the chocolate. Then use a spoon to slowly stir until completely combined. Allow the ganache to cool down and thicken uncovered in the refrigerator for 20 minutes.

Once the ganache has cooled down and is firm (but still soft), use a hand mixer to whip it on medium-high speed until fluffy, about 3-4 minutes.

Make the Whipped Chocolate Ganache Topping:

Remove the cake from the refrigerator and carefully remove the plastic cling wrap.

Leave the yule log cake in tact and cut 1/2-inch from each side to make the edges even. You can also cut 4-inches off of one end of the yule log cake on angle and place it on the side of the roll to look like a tree branch.

Cover the cake with the whipped ganache and spread evenly using a small icing spatula. Draw lines using a fork to give it a wooden texture look like tree bark.

Decorate the Cake with Whipped Chocolate Ganache:

The cake came out beautifully and was very tasty!

Made this for Christmas and everyone loved it!

A delightfully festive yule log, packed with delicious chocolate, cherry and kirsch flavours!

Black Forest Yule Log

+ 1 tbsp) plain (all purpose) flour

g (3 tbsp) cocoa powder

150 g (¾ cup) caster sugar

0.5 tsp baking powder

0.25 tsp bicarbonate of soda (baking soda)

65 g (¼ cup + 1 tbsp) unsalted butter, melted

tbsp kirsch

150 g (1 cup + 2 tbsp) dark chocolate

tbsp morello cherry conserve

220 ml (¾ cup + 3 tbsp) double (heavy) cream, cold

icing sugar

kirsch

275 g (2 cup + 2 tbsp) dark chocolate, broken into chunks

265 ml (1 cup + 2 tbsp) double (heavy) cream

white chocolate

cherries

holly leaves

Preheat the oven to 180C/350F. Lightly brush a 13”x9” swiss roll tin with melted butter, line the base of the tin with parchment paper, then brush lightly again to stick the paper down evenly. Set aside.

Into a small bowl, sift together the flour and cocoa.

Place the eggs, sugar, baking powder, bicarbonate of soda and salt into the bowl of a stand mixer. Using the whisk attachment, whisk at a medium-low speed for 3 minutes to combine and dissolve the sugar. The mixture will have fine bubbles throughout.

Increase the speed to medium-high and whisk until thickened and pale with fine, foamy bubbles, around 5 minutes of beating time.

Increase the speed again to high and whisk the eggs mixture until pale and doubled in size, another 5 minutes.

Reduce the speed to medium low and drizzle in the melted butter and vanilla, mixing together. Immediately reduce the speed to low and add in the sifted flour and cocoa powder, mixing until nearly combined. Turn the mixer off, detach the whisk attachment and use it to finish folding the flour in by hand, to avoid losing too much air from the mixture.

Carefully pour the mixture evenly over the pan, then gently tip the pan to spread the cake mixture out across the pan. Use an offset spatula to help, if required.

Gently drop the pan twice on your worktop to help level the mixture. Bake until puffed and firm to the touch, but still soft enough to hold a shallow impression when gently poked, about 12 minutes.

Immediately after removing the baked cake from the oven, place on a cooling rack and cover tightly with some foil, crimping around the sides to seal. This keeps the cake moist whilst cooling, so it will roll more smoothly and not crack. Allow to cool to room temperature, about 30-60 minutes.

For the cake

Line a baking sheet with parchment paper. Set aside.

Melt the chocolate. You can do this either using a bowl over a pan of simmering water or in the microwave in short bursts. Stir until smooth and shiny with no lumps of unmelted chocolate.

Spread the chocolate out over the prepared parchment paper to a few millimetres thickness. Using an offset spatula or spoon, create texture and ruffles in the chocolate, to resemble the bark of a tree.

Place in the fridge for the chocolate to firm up and set.

For the chocolate bark

Place the cream and sugar in a large bowl and whisk until you reach the soft peak stage.

Tip in the kirsch and mix in, adding more according to your taste.

Once the cake is cool, remove from the tin and place on a clean worktop, parchment side down. I like to place a clean tea towel under the parchment to stop it sliding around whilst I’m filling and rolling it. Brush the cake generously all over with the kirsch.

Gently spread the cherry conserve over the cake, leaving a border of around 1cm all round the edges of the cake.

Spread the whipped kirsch cream over the conserve, again leaving the border around the edge of the cake as before.

Starting from a shorter end of the cake, roll it up fairly tightly, removing the parchment paper from the bottom as you go. I keep the last bit of parchment on, and use it to wrap the whole cake up once rolled so I can make sure it’s a firm roll. Place the cake roll in the fridge whilst making the ganache.

To assemble the cake

Place the chocolate in a large mixing bowl. Heat the cream in a pan until steaming and the edges are starting to bubble. Pour the hot cream into the bowl with the chocolate, pushing to immerse the chocolate into the hot cream. Leave to stand for a few minutes, then stir to combine. If the chocolate has not completely melted, pop it into the microwave for a few seconds to heat some more and stir until melted together and velvety smooth. Pop in the fridge to speed up the cooling process.

Once the ganache has cooled sufficiently (it should still be soft but not firm), beat using an electric whisk until light and slightly paler.

For the whipped ganache

Remove the cake from the fridge and unroll from the parchment. It should have firmed and be easier to handle. Place on your serving plate.

Cover the top of the cake generously with the soft whipped chocolate ganache. You may not need it all.

Remove the baking tray with the chilled chocolate from the fridge. Break the chocolate into small shards. I use a knife to break it to avoid melting it with the warmth of my hands. Gently press pieces of chocolate all over the ganache, textured side up, to create the “bark” of the log.

Grate some white chocolate over the yule log, then decorate the top with some holly leaves and a few cherries. Enjoy!

Finishing up

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Festive Christmas Yule Log

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Top 5 chocolate roll cake recipes from across the web

The most viewed chocolate roll cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Festive Christmas Yule Log

Low Carb Chocolate Roulade

Chocolate Roll Cake

Holiday Yule Log Cake (Bûche de Noë...

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The most viewed chocolate roll cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine