Description
This decadent Chocolate Orange Yule Log combines rich dark chocolate ganache with a light cocoa sponge infused with fresh orange zest. Wrapped in a smooth orange-flavored buttercream and decorated with Terry’s Chocolate Orange segments, it’s a festive, show-stopping dessert perfect for holiday celebrations.
Ingredients
Ganache
- 200 g Dark chocolate
- 200 ml Double cream
- 20 g Unsalted butter
Sponge
- 3 Large eggs
- 75 g Caster sugar
- 50 g Plain flour (sieved)
- 25 g Cocoa powder (sieved)
- Zest of 1 orange (optional)
Buttercream
- 75 g Unsalted butter (softened)
- 150 g Icing sugar
- 1 tsp Orange extract
- 1 tbsp Milk
- Orange food colouring (such as Sugarflair)
Decoration
- 10 segments Terry’s Chocolate Orange
- Sprinkles (optional)
- Icing sugar for dusting
Instructions
- Make Ganache: Heat the double cream and butter on low heat until butter melts and mixture steams but remains warm to touch. Remove from heat, add broken dark chocolate pieces, let sit a few minutes then stir until smooth. Set aside to cool.
- Preheat Oven and Prepare Tin: Preheat oven to 160°C fan (180°C conventional/400°F/Gas Mark 6). Line a large Swiss roll tin or baking tray (approx. 38.5 x 25.5 x 2.2 cm) with baking paper.
- Make Sponge Batter: Whisk eggs and caster sugar with electric mixer for 8 minutes until reaching ribbon stage. Fold in orange zest briefly.
- Incorporate Dry Ingredients: Gently fold in the sieved plain flour and cocoa powder in three stages, preserving the batter’s volume.
- Bake Sponge: Pour batter into prepared tin and spread evenly. Bake for 10 minutes until sponge springs back when gently pressed.
- Roll Sponge: Remove from oven, tip out onto clean baking paper. Peel off original baking paper, then roll sponge up with clean paper and let cool completely.
- Prepare Buttercream: Mix softened butter, icing sugar, orange extract, milk, and orange food colouring until smooth using an electric mixer.
- Assemble Yule Log: Unroll cooled sponge, spread buttercream evenly over surface, then re-roll and place on serving plate.
- Apply Ganache: If ganache is too stiff, microwave for 15-30 seconds and stir. Pipe with star nozzle or spread ganache over rolled sponge using a fork to create texture.
- Decorate and Serve: Dust with icing sugar, garnish with sprinkles and Terry’s Chocolate Orange segments. Serve immediately or store in airtight container in a cool place for 2-3 days.
Notes
- The orange zest in the sponge adds a subtle fresh flavor but can be omitted for a milder chocolate taste.
- Ensure the whipped egg and sugar mixture reaches the ribbon stage to achieve a light, airy sponge.
- Work gently folding in dry ingredients to maintain sponge volume and texture.
- Cooling the ganache before applying prevents it from melting the buttercream.
- Store leftovers in an airtight container at room temperature or in a cool environment for best texture.
- Use fresh orange segments for garnish to enhance citrus aroma and appearance.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
