Brown Butter Yule Log
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Brown Butter Yule Log is a chocolate sponge cake rolled with a rich filling, perfect for festive celebrations. Made with all purpose flour, butter, eggs and milk, combined with cocoa powder and semisweet chocolate chips, this showstopping dessert takes just 20 minutes to prepare and 25 minutes to bake. It suits anyone looking to create an impressive centrepiece for Christmas gatherings and special occasions.
Ella x
Ingredients
- 400 gall-purpose flour
- 200 gbutter
- 200 ggranulated sugar
- 2large eggs
- 150 mlunsalted milk
- 1 mlvanilla extract
- 100 gcocoa powder
- 200 gsemisweet chocolate chips
- 100 gconfectioners' sugar
- 50 gunsalted butter
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a convection oven for an even crisper crust.
- 2
In a medium saucepan, melt the butter over medium heat. Cook, stirring occasionally, until the butter turns golden brown and has a nutty aroma, about 5 minutes.
Tip: This is the brown butter, which will be used as the base of the Yule log.
- 3
In a large mixing bowl, whisk together the flour, granulated sugar, and cocoa powder.
Tip: Make sure to sift the dry ingredients to ensure even distribution.
- 4
In a separate bowl, whisk together the eggs, unsalted milk, and vanilla extract.
Tip: Beat the eggs until they become light and fluffy, almost double in volume.
- 5
Gradually add the dry ingredients to the egg mixture, whisking until just combined.
Tip: Don't overmix, or the cake will become dense and tough.
- 6
Melt the semisweet chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Allow the chocolate to cool slightly before folding it into the cake batter.
- 7
Fold the brown butter into the cake batter until well combined.
Tip: Make sure to scrape down the sides of the bowl to ensure all ingredients are incorporated.
- 8
Pour the batter into a greased and floured 20x20cm baking dish.
Tip: Smooth the top of the batter to ensure even baking.
- 9
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Allow the cake to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
- 10
Once the cake is cool, roll it into a log shape and frost with the confectioners' sugar and unsalted butter mixture.
Tip: Use a serrated knife to trim the edges of the log and create a smooth surface.
- 11
Decorate the Yule log with festive holly sprigs and red berries, if desired.
Tip: Use a dab of confectioners' sugar to attach the decorations to the log.
- 12
Slice the Yule log into 4 equal pieces and serve.
Tip: Use a serrated knife to slice the log, and dust with confectioners' sugar before serving.
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