I didn’t get a chocolate (yule) log this Christmas, so made my own a few weeks later. This recipe is basically a chocolate Swiss role made with raspberry and chocolate cream layers inside, covered in chocolate “butter” icing.
Ingredients — sponge cake
- 6 oz / 175 g self raising flour
- 2 heaped tsp baking powder
- 1 oz / 25 g cocoa powder
- 3 oz / 75 g sugar
- 4½ fl oz / 125 ml / 125 g melted marg (I used Vitalite)
- 11½ fl oz / 325 ml cold water
Ingredients — chocolate cream
- ¼ can spray soya cream, or ¼ carton of soya or oat cream
- 2 oz / 50 g dark chocolate, carefully melted, mixed with the cream
- raspberry jam (not mixed with the cream)
Ingredients — chocolate “butter” icing
- 4 oz / 130 g melted vegan marg (I used Vitalite)
- 7 oz / 210 g icing sugar, sieved
- 1 tbsp cocoa powder, sieved
- Place all ingredients on a bowl and stir.
- Pour into a baking tin lined with grease-proof paper or baking sheets (my tin is 32 x 23 cm). Bake at 190 °C / 375 °F / gas mark 5 for 15-20 minutes or until a cocktail stick inserted into the middle of the cake comes out clean. Cool on a wire rack.
- When the sponge is cool, make the chocolate cream by mixing the melted chocolate with the cream. Spread on a layer of raspberry jam and a layer of cream across the flat cake. Roll up the sponge cake carefully; using the grease-proof paper under the sponge may help you.
- Make the “butter” icing by stirring together the melted marg and sieved icing sugar and cocoa. Let it set slightly by leaving it for half an hour, then spread it over the roll. Make wood marks and a knot with a fork.
- Once the icing is set, you can dust the cake with a little icing sugar and cocoa powder.
The sponge recipe came from the Vegan Society website, the technique came from an apple swiss role recipe on Jeena’s Kitchen website, and the icing and decorating technique came from Vegan Family website (scroll to the Yule Log section).