Coffee and dark chocolate Yule log recipe

Step 1 – Prepare the cocoa sponge

Start by preheating the oven to 180°C conventional. Line a Swiss roll tin or baking tray with baking parchment.

Crack the eggs into a large mixing bowl and add the sugar. Whisk thoroughly, ideally with an electric whisk, for 8 to 10 minutes. The mixture should triple in volume, become very pale and form a ribbon when you lift the whisk. This step is crucial: the air incorporated gives the sponge its lightness.

In another bowl, sift together the flour, cocoa powder and salt. This prevents lumps and ensures an even texture.

Using a flexible spatula, gently fold the dry ingredients into the egg and sugar mixture in batches. Use broad movements, folding from the bottom upwards, to avoid deflating the mixture.

Pour the batter onto the tray, spread evenly to a thickness of about 1 cm, then bake for 10 to 12 minutes. The sponge should remain flexible: overbaking would make it dry and brittle.

As soon as it comes out of the oven, turn it out onto a clean, slightly damp tea towel, remove the baking parchment and gently roll it up. Leave it to cool in this position: this allows the sponge to take shape without cracking.

Step 2 – Make the dark chocolate ganache

Finely chop the dark chocolate and place it in a heatproof mixing bowl.

Heat the pouring cream until it just starts to simmer. As soon as the first bubbles appear, pour it over the chocolate in three batches, stirring gently in the centre with a spatula. This method produces a smooth, glossy emulsion.

Add the butter in small pieces if you would like a glossier ganache with a more melt-in-the-mouth texture. Stir until smooth.

Cover with cling film touching the surface and leave to cool at room temperature, then refrigerate for about 30 to 45 minutes. The ganache should be spreadable, neither too runny nor too firm.

Step 3 – Prepare the intense coffee cream

Start by soaking the gelatine leaf in cold water for 10 minutes.

In a saucepan, heat the milk and cream with the coffee extract or espressos. Bring to a gentle simmer.

In a mixing bowl, whisk the egg yolks with the sugar until the mixture becomes slightly paler. Then pour the hot liquid over the yolks in a thin stream, whisking continuously.

Return the mixture to the saucepan and cook over a low heat, without boiling, stirring constantly, until it reaches 82–84°C. The cream should coat the back of a spoon.

Remove from the heat and stir in the gelatine after squeezing out the excess water. Mix thoroughly.

Cover with cling film touching the surface and leave to cool completely in the fridge. Once thoroughly chilled, the cream should be smooth, intensely coffee-flavoured and lightly set.

Step 4 – Prepare the soaking syrup

Bring the water and sugar to the boil. Remove from the heat and add the espresso. Leave to cool.

This syrup will moisten the sponge and strengthen the coffee flavour without making the dessert heavy.

Step 5 – Assemble the Yule log

Gently unroll the cooled sponge. Using a pastry brush, lightly soak it with the coffee syrup.

Spread an even layer of dark chocolate ganache over the entire surface, leaving 1 to 2 cm clear along the edge furthest from where you start rolling.

Then add a layer of coffee cream, thinner than the ganache, to keep the flavours balanced.

Roll the sponge up tightly without squashing the layers. Wrap the log in cling film and refrigerate for at least 4 hours, ideally overnight.

Step 6 – Finishing and decorating

Before serving, trim the ends for a neat finish. You can coat the log with a thin layer of ganache, dust it with unsweetened cocoa powder or decorate it with dark chocolate shavings.

For an elegant finish, add a few roasted coffee beans or a light chocolate mirror glaze.

Serving tips

This log is best enjoyed well chilled, but take it out of the fridge 15 minutes before serving to bring out the full flavour of the coffee and chocolate.

See also: Coffee and vanilla marble cake recipe