Yule Log Cake
You found it! Thank you for scanning the code in Keeping Christmas Deliciously Guilt-Free. This one isn't in the book. It's a little extra, just for you.
This is really special
Rich, dark and properly chocolatey, with a soft chocolate buttercream drawn into bark with a fork. It started life as our chocolate birthday cake, and with a few festive touches it becomes the perfect Yule log for the Christmas table.
Makes: one 20 × 30cm traybake
Oven: 160°C fan, 180°C conventional or gas mark 4
You'll need: a lined tray about 20 × 30cm, a hand whisk and a fork
Ingredients
Egg mix
- 4 medium eggs (about 212g)
- 12g (2½ tsp) vanilla essence
Dry mix
- 170g almond flour (or ground almonds)
- 140g erythritol
- 65g inulin
- 30g cocoa powder
- 10g (2 tsp) baking powder
- 2g (a good pinch) salt
Fat mix
- 150g butter
- 60g dark chocolate
Chocolate buttercream
- 100g butter, at room temperature
- 20g cocoa powder
- 50g powdered erythritol, plus extra for snow
Method
The cake
- Heat the oven. Butter the base of the tray and line it with greaseproof paper.
- Weigh the eggs and vanilla into a large bowl and beat until smooth.
- Mix the almond flour, erythritol, inulin, cocoa, baking powder and salt in a separate bowl, so there are no lumps and the sweetener doesn't clump.
- Add the dry mix to the egg mix and mix together well.
- Melt the butter and chocolate together in the microwave in short bursts, stirring each time, until smooth. Add to the rest of the mix and stir until it's all combined.
- Spread the mixture evenly over the tray and bake for about 20 minutes, until firm when you give the tray a shake.
- Leave to cool completely before topping, or the buttercream will melt.
The buttercream and bark
- Using a hand whisk, mix the soft butter, cocoa and powdered erythritol together slowly until blended and creamy.
- Spread the buttercream over the cake, making sure you go right up to the edges.
- Make the bark: drag a fork through the buttercream in long, slightly wavy lines along the length of the tray, so it looks like the bark of a log. A few swirls at one end make lovely tree rings.
- Just before serving, dust with a little powdered erythritol for a snowy finish, and cut into long, log-shaped slices.
Make it ahead: like all our cakes, it's even better chilled overnight, so it sets and firms up. Add the snow just before it goes on the table.
But wait...
Oh and if you need the lowest low carb chocolate to make this cake...see below
The Best Low Carb Chocolate
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