Here’s a lovely recipe for a deliciously soft, gluten free chocolate Yule log.
Every Christmas I plan to bring you a recipe for a gluten free chocolate Yule log, and then before I know it, Christmas is here and it’s just not happened. But this year I’ve done it… YAY!
I had a few goes at making a Yule log, before finally deciding that the recipe was good enough to share with you. I was also convinced all was well, when Neil’s mum gave me the thumbs up! She’s a fabulous cook, and having her taste tasting blessing on any recipe I share with you means such a lot.
If you haven’t made a Yule log before, be prepared for it to look a little cracked and craggy before you spread over the creamy chocolate buttercream. I promise you the finished look will be impressive, and the most important thing is that it tastes wonderful!
Ingredients
For the chocolate sponge
60g gluten free self-raising flour (add the edge of a teaspoon of *xanthan gum if the flour doesn’t already contain this or guar gum)
40g *cocoa powder
75g caster sugar (plus a little extra to scatter, to prevent the sponge sticking to the paper later)
3 large eggs, room temp
For the chocolate buttercream
150g *dark chocolate, ideally 50% cocoa solid
175g softened unsalted butter
200g icing sugar, sifted
2 teaspoons *vanilla extract
A little extra icing sugar to dust over the finished Yule log
Method
Preheat the oven to 220C/425 F/Gas 7/200C Fan.
Grease, line with baking paper, and lightly grease again a 8 x 12 inch (20 x 30 cm) Swiss roll tin.
Sift the gluten free flour and cocoa into a bowl, blend together with a fork and set to one side.
Whisk the caster sugar and eggs together in a large bowl (ideally with an electric whisk) until the mixture becomes pale and thick.
Add the sifted gf flour and cocoa powder. Using a large metal spoon gently fold it into the egg mixture until evenly blended.
Transfer the mixture into the prepared tin. Gently tip the tin from side to side to allow the mixture to run into the corners and then give it a gentle shake to even out.
Bake for 8-10 minutes until the cake has risen and the sponge springs back when gently pressed in the centre.
Whilst the cake is baking, lay a large piece of baking/greaseproof paper onto a clean worktop and sprinkle with caster sugar (I found the sponge stuck less to the paper with this rather than icing sugar).
Remove the sponge from the oven and protecting your hands, carefully turn out baked side down onto the prepared paper, Peel off the baking paper. Score a 2 cm line along the shorter edge (this will make the start of rolling easier).
Working quickly, tightly roll up the sponge, incorporating the sugared piece of baking paper within the swirl of the sponge as you roll.
Crack on with making the chocolate buttercream whilst the sponge cools completely.
Melt the chocolate in a heatproof bowl set over a pan of simmering water. Don’t allow the water to touch the bowl. Once the chocolate has melted remove from the heat and set aside.
In a large bowl (ideally using an electric whisk) whisk the butter for a minute or so to soften a little more. Gradually add the sifted icing sugar, firstly stirring in and then whisking after each addition. Whisk the buttercream until light and fluffy.
Add the vanilla extract whisk again. Pour in the melted chocolate. Whisk until the chocolate is fully mixed in and the buttercream is nice and airy.
Carefully unroll the sponge. Mine broke as you can see, but you’d never know at the end.
Spoon just over half of the buttercream onto the surface and spread out evenly. Leave a slight gap at the bottom edge where you’re going to start rolling the sponge.
Using the greaseproof paper to help guide you, carefully roll up the buttercream filled sponge.
As I mentioned before, no worries at all if your sponge has cracks, you’re going to transform it now. Using a spoon, dot the remaining buttercream over the top and sides of the sponge. Carefully spread and smooth out, ideally with a small rounded knife.
Transfer the Yule log onto a serving plate, and then using a fork, gently run it over the buttercream to create a bark effect.
Once you’re happy with how the Yule log looks, sift over your desired amount of icing sugar.
Recipe notes and suggestions:
The Yule log is at its very best on the day it’s baked, as the sponge is beautifully soft and the chocolate buttercream is so nice and velvety. It can however be enjoyed over 2-3 days, providing it’s been covered and kept in a cool place.
As an alternative to buttercream, fresh cream or chocolate ganache (or both) can be used to fill this yummy chocolate sponge roll.
The basic chocolate sponge recipe would be a fab one to use in a chocolate trifle, tiramisu or to build a gateaux.
Thanks for checking out this gluten free chocolate Yule log recipe. Hope you have much enjoyment making and eating it!
Credit and thanks for the original recipe I worked with to make this gluten free creation goes to BBC Good Food.
For now,
Liz x
*Check this product to ensure that there are no gluten containing ingredients, ‘may contain’ or ‘not suitable’ for a coeliac/gluten free diet warnings on the pack.
