Mocha Yule Log
Hello sweet tooth lovers,
Christmas is just around the corner, and it's time for us to present the first yule log of 2024.
You are certainly all familiar with the traditional mocha buttercream yule log.
Personally, I'm not a fan of buttercream after a big Christmas dinner. That's why we decided to create a mocha yule log but this time filled with a mocha whipped ganache. :-)
Let's go with a coffee sponge, a mocha whipped ganache and a quinoa-coffee crunch!
To make a yule log for 8-10 people you will need:
- 6 gelatine leaves
- 280gr full-fat cream
- 3 tbsp instant coffee
- 150gr white chocolate
- 300gr full-fat cream
- 3 eggs
- 75gr sugar
- 1 tsp mocha flavouring
- 53gr flour
- 22gr cornstarch
- 150gr water
- 75gr sugar
- 1 tbsp instant coffee
- 30gr milk chocolate
- 25gr caramelised puffed quinoa
- 1 tsp instant coffee
- 70gr caramel-flavoured brown Déco Melts
- Yule log end cap mat
- "Merry Christmas" cake toppers
- White crispy choco balls with golden pieces
- Magical medley glitter
- Gold leaves
We'll start by making the base of the mocha whipped ganache, as it will need to set for at least one night in the fridge.
Mocha whipped ganache
Start by soaking 6 gelatine leaves in a jug of very cold water.
Pour 280gr of full-fat cream into a saucepan and add 3 tbsp of instant coffee.
Use measuring spoons to accurately measure the coffee.
Heat everything until boiling, then remove the saucepan from the heat.
Squeeze out the previously soaked gelatine leaves and add them to the cream/coffee mixture.
Mix well with a whisk and set aside.
Place 150gr of white chocolate in a bowl.
Pour your cream/coffee/gelatine mixture over the chocolate in 3 additions. Mix well with a whisk between each addition to obtain a smooth ganache.
Finally, pour in 300gr of full-fat cream, mix well and cover the ganache base with cling film touching the surface.
The cling film must touch the ganache. This will prevent a skin from forming on top.
Place the ganache in the fridge for at least one night so you can whip it later.
We can now make the coffee sponge cake.
Coffee sponge cake
In a large bowl, crack 3 eggs and add 75gr of sugar.
Whisk everything at maximum speed for 10 minutes.
Meanwhile, sift 53gr of flour and 22gr of cornstarch into a sieve and set aside.
For this recipe, we used this new steel yule log mould, specially designed for baking. It's fantastic!
Spray it with release spray so nothing sticks during unmoulding.
Preheat your oven to 180°C, fan-assisted.
Once the egg/sugar mixture is well whipped, add 1 tsp of mocha flavouring.
Sift in the flour and cornstarch, then fold in gently with a spatula so the mixture doesn't deflate.
Pour the sponge batter into the mould and bake for 25 minutes in the middle of the oven preheated to 180°C.
After 25 minutes, the sponge is baked!
Turn it out onto a cooling rack and carefully remove the mould.
Let the sponge cool completely at room temperature.
Storage tips:
It can be made 2 days in advance. Once cooled, wrap it well in cling film.
It can also be frozen and will keep for 2 months in the freezer well wrapped.
We will now make a coffee syrup to soak the sponge during assembly.
Coffee soaking syrup
In a saucepan, pour 150gr of water and 75gr of sugar.
Add 1 tbsp of instant coffee. Heat everything to between 100°C and 105°C. Use a thermometer to monitor the temperature.
Pour the syrup into a jug and let it cool completely.
Once the syrup has cooled, transfer it into a soaking bottle. This little bottle is brilliant! Thanks to its cap with many small holes, the syrup will spread perfectly over the sponge.
To add texture to our yule log, we will now make a crunch layer.
Quinoa-coffee crunch
Start by melting 30gr of milk chocolate for 30 seconds in the microwave at 600Watt.
Mix well and repeat until completely melted.
Then add 25gr of caramelised puffed quinoa and 1 tsp of instant coffee. Mix everything together.
All the elements are ready! We can now assemble and decorate the yule log. :-)
Assembly and decoration
Start by whipping the mocha ganache base. Be careful, it whips up very quickly so keep a close eye on it so it doesn't split.
Whip it until you get a beautiful whipped cream consistency.
Cut the sponge into 3 equal parts using a cake leveller set to 1.5 cm.
This tool is magical for cutting your sponge cakes evenly.
Place the bottom layer on a yule log board or a nice plate. Once the log is filled, it will be difficult to move.
Start by generously soaking the bottom layer of the sponge with the coffee syrup.
Then add all of the crunch layer.
Spread the quinoa-coffee crunch evenly using a small offset spatula.
Then add 100gr of whipped ganache.
Using a small offset spatula, spread the ganache evenly.
Place the middle sponge layer on top of the ganache, pressing gently so it adheres well.
Generously soak the sponge with the coffee syrup.
Add another 100gr of whipped ganache.
Spread the whipped ganache, again using the small offset spatula.
Soak the last sponge layer (upside down).
Place the soaked side against the ganache, so the rounded side is on top to keep a nice log shape.
Transfer the remaining mocha whipped ganache into a piping bag fitted with a 13 mm round tip.
Pipe small peaks of ganache onto the log as shown in the second photo below.
Using a small offset spatula, spread each peak to create a teardrop shape.
Continue until the yule log is completely covered with ganache.
Place the yule log in the fridge while you prepare the decoration.
To finish the yule log beautifully, make end caps using the Silikomart silicone "yule log chablon" mat.
Place the mat on a perforated tray. This will make it easier to transport to the freezer.
Melt 70gr of caramel-flavoured brown Déco Melts in the microwave for 30 seconds at 600Watt. Mix well; if not fully melted, return to the microwave for a few seconds.
Déco Melts are super easy to work with — no need to temper them. :-)
Once melted, spread the Déco Melts into the 2 top cavities of the chablon mould.
Using a large offset spatula, smooth the Déco Melts to obtain nice end caps.
Place everything in the freezer for 10 minutes to set the end caps.
Then take your yule log out of the fridge.
For the decoration, we chose to use the "Merry Christmas" cake toppers, the white and gold crispy choco balls and the magical medley glitter.
Arrange the decorations nicely on top of the yule log.
And for an extra classy finish, add a few gold leaves.
Let your imagination run wild to create a beautiful decoration.
Browse our "Christmas dessert decorations" category. You'll find many decorations to embellish your Christmas yule logs.
Finally, unmould the end caps and place them on each side of the yule log.
And there you have it, a beautiful mocha yule log! :-)
It will keep for 2 days in the fridge well wrapped in a yule log box.
I recommend making this recipe over 2 days as follows:
Day -1: the mocha whipped ganache, the coffee sponge cake and the coffee soaking syrup.
Day of: the quinoa-coffee crunch, the assembly and decoration.
I hope you enjoy this recipe.
Have a lovely Sunday, sweet tooth lovers.
Sophie
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Natacha
By: Natacha B. On 2024-12-22Bonjour,
Est-il possible de remplacer le café soluble par de l'arôme de mocca dans le sirop, la ganache et le croustillant? Si oui en quelle quantité?
Merci d'avance et toute belle journée
Replied by: Karin On 2024-12-23
Question de Elodie
By: Elodie V. On 2024-12-12Bonjour! Le quinoa caramélisé étant en rupture j’ai acheté du soufflé normal, est ce que ça va aussi sinon avez vous une recette pour le caraméliser?
Replied by: Karin On 2024-12-13
Question de Cindy
By: Cindy S. On 2024-11-11Hello,
Si je souhaite faire la même recette mais sous forme de gâteau rond il faudrait que je prenne quelle taille de moule à génoise?
Meilleures salutations
Cindy Schwarz
Replied by: Karin On 2024-11-12