Nordic Yule Log Cake (Chocolate Swiss Roll)

Cocoa sponge

• 5 Egg, room temperature
• 120 g Caster sugar
• 1 tsp Vanilla extract
• 75 g Plain flour
• 25 g Cocoa powder
• 1 pinch Fine sea salt

Whipped cream filling

• 300 ml Whipping cream, well chilled
• 25 g Icing sugar

Chocolate buttercream

• 150 g Dark baking chocolate
• 200 g Unsalted butter, softened
• 200 g Icing sugar
• 15 g Cocoa powder
• 1 pinch Fine sea salt
• 30 ml Whipping cream
• ½ tsp Vanilla extract

To finish

• 10 g Icing sugar

1. Heat the oven to 200°C (390°F). Line a baking tray (about 30 x 40 cm) with parchment paper, leaving a little overhang on the long sides.
2. In a mixing bowl, whisk the eggs, caster sugar and vanilla extract for 6 to 8 minutes until very pale, thick and ribboning. The mixture should hold a trail on the surface for a few seconds when you lift the whisk.
3. Sift in the plain flour, cocoa powder and fine sea salt. Fold gently until no dry pockets remain, keeping as much air in the batter as possible.
4. Spread the batter evenly in the lined tray and level the top. Bake for 8 to 10 minutes until the sponge springs back lightly when touched.
5. While the sponge bakes, set out a clean sheet of parchment paper and dust it lightly with a little of the icing sugar. When the sponge comes out, immediately turn it out onto the sugared paper, peel off the baking paper, then roll the sponge up from a short end with the parchment inside.
6. Leave the rolled sponge to cool completely, seam-side down. This helps it hold its shape and prevents cracking when you fill it.
7. For the filling, whisk the whipping cream with the icing sugar until it holds medium peaks. Keep it chilled while you prepare the buttercream if your kitchen is warm.
8. For the buttercream, melt the dark baking chocolate in a heatproof bowl set over a saucepan of barely simmering water, then cool it until just warm. In a bowl, beat the unsalted butter until smooth, then beat in the icing sugar, cocoa powder, fine sea salt and vanilla extract until fluffy.
9. Beat the melted chocolate into the butter mixture until fully combined. Add the whipping cream and beat briefly until smooth and spreadable; do not overbeat.
10. Carefully unroll the cooled sponge and spread the whipped cream filling evenly, leaving a 2 cm border at the far edge. Re-roll tightly, using the parchment to guide you, then place seam-side down on a serving plate.
11. Spread the chocolate buttercream over the log, then use the back of a spoon to create bark-like ridges. Chill for 30 minutes to set the filling and icing.
12. Just before serving, dust with the remaining icing sugar for a snowy finish. Slice with a sharp knife, wiping the blade between cuts for neat spirals.

Made this recipe? Rate it — a comment is optional.