Christmas is here in our house and so it made sense to do a Christmas bake and what better than a chocolate yule log which is a sponge with achocolate ganache, whipped cream and chocolate buttercream icing.
This is not an ordinary sponge as there is no butter. This makes the sponge very dense but in a nice way.
This was a bake had lots of steps. To start you bake your sponge in a very shallow tin (this is so you are able to roll the sponge). Once the sponge was baked you had to roll it up whilst it was still hot if you did this when cold the sponge would crack. Then you had to unroll the sponge once it had cooled down and a layer of chocolate ganache spread onto the sponge and topped with whipped cream. Then you re rolled the sponge, wrap it in cling film and put it in the fridge to let it set.
Once the cake has cooled it is in chocolate buttercream. I added a bit of a twist to my yule log but making a chocolate orange buttercream. This was nice as it gave it a slight edge.
I enjoyed rolling up the sponge but obviously the best bit was eating while sitting next to the fire with a cup of tea.
As I did my fiftieth blog last week and it is also my aunty’s birthday today I decided to celebrate by doing a showstopper cake from Mary Berry’s Showstoppers cook book. I have chosen to do a chocolate chequered ganache cake. Mary Berry says and it says it is not as difficult as it looks.
To get the chequered look you have to split the cake mixture up into three tins but it’s not just about putting cake mixture into a tin you have have pipe the mixture into the tins switching between a chocolate and a plain mix.
Making the cake was not the hardest bit but getting the chocolate swirls that went on top of the cake was really hard. My first attempt ended up with no swirls and big blob of chocolate on the work surface. After I cleaned up my first mess I then tried again and this time I got got some great twirls.
The cake is filled with a ganache and the outside is also covered with a ganache. A ganache is made from chocolate and cream. Some people say Ganache came from Switzerland and was used for making truffles and other people say it came from France where it was used for cakes.
I really enjoyed this bake and the best bit was when my aunty cut into the cake and saw the checks.