Caramel Yule Log

Instructions

1. 1

   Preheat the oven to 180°C. Grease a 20x20cm baking tray and line with parchment paper.

   Tip: For an even bake, ensure the baking tray is level.

2. 2

   In a medium bowl, whisk together the flour, cocoa powder, and sugar.

   Tip: Aerate the dry ingredients by whisking to prevent dense cake.

3. 3

   In a large bowl, whisk together the butter, eggs, and milk.

   Tip: Beat the mixture until smooth and well combined.

4. 4

   Gradually add the dry ingredients to the wet ingredients and mix until just combined.

   Tip: Avoid overmixing, as this can lead to a dense cake.

5. 5

   Pour the batter into the prepared baking tray and smooth the top.

   Tip: Use a spatula to spread the batter evenly.

6. 6

   Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Rotate the baking tray halfway through the baking time for an even bake.

7. 7

   Remove the cake from the oven and let it cool in the tray for 5 minutes.

   Tip: Transfer the cake to a wire rack to cool completely.

8. 8

   To assemble the Yule Log, spread the caramel sauce evenly over the cooled cake.

   Tip: Use a spatula to create a smooth, even surface.

9. 9

   Roll the cake into a log shape and place on a serving plate.

   Tip: Use a little bit of caramel sauce to hold the log in place.

10. 10

    Melt the remaining butter and hazelnuts in a small saucepan over low heat.

    Tip: Stir constantly to prevent burning.

11. 11

    Drizzle the melted butter and hazelnuts over the top of the Yule Log.

    Tip: Use a spatula to create a smooth, even glaze.

12. 12

    Refrigerate the Yule Log for at least 30 minutes to set the glaze.

    Tip: This will ensure the glaze is stable and secure.