Praline Yule Log
Prep
30 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This praline yule log has become my favorite festive dessert to make because it comes together in just over an hour. The combination of buttery cake, rich chocolate ganache, and that wonderful praline syrup creates something truly special that looks impressive but honestly isn't complicated at all. Pecans, the star ingredient here, are packed with antioxidants and healthy fats that make this indulgence feel a bit less guilty. Plus, most of these ingredients are pantry staples, so you won't need to hunt down anything unusual or spend a fortune. It's the kind of dessert that tastes like you spent all day in the kitchen when really you've barely broken a sweat.
Ella x
Ingredients
- 250 gall-purpose flour(null)
- 250 ggranulated sugar(null)
- 100 glight brown sugar(null)
- 4 nulleggs
- 150 gunsalted butter(softened)
- 50 mlmilk(null)
- 100 mlpraline syrup(null)
- 5 gsalt(null)
- 5 gbaking powder(null)
- 2 gground cinnamon(null)
- 100 gpecans(chopped)
- 100 gconfectioners' sugar(null)
- 200 gdark chocolate(chopped)
- 50 gcocoa powder(null)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a large baking sheet with parchment paper.
Tip: Use a parchment paper for easy cleanup.
- 2
In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
Tip: Sift the dry ingredients for a lighter texture.
- 3
Add the softened butter and mix until a crumbly mixture forms.
Tip: Use a pastry blender or your fingers to work the butter into the dry ingredients.
- 4
Add the eggs one at a time, mixing well after each addition.
Tip: Scrape down the sides of the bowl to ensure all ingredients are incorporated.
- 5
Add the milk and praline syrup, mixing until a smooth batter forms.
Tip: Don't overmix the batter.
- 6
Pour the batter into a greased and floured 20cm x 10cm loaf pan.
Tip: Tap the pan gently to remove any air bubbles.
- 7
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't overbake the cake.
- 8
Allow the cake to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Tip: This step is crucial to prevent crumbling.
- 9
Once the cake is cool, melt the chopped dark chocolate and pecans in a double boiler.
Tip: Stir occasionally until smooth and glossy.
- 10
Spread the melted chocolate mixture evenly over the cooled cake.
Tip: Use a spatula or offset spatula for smooth coverage.
- 11
Dust the cake with confectioners' sugar and arrange the chopped pecans on top.
Tip: Use a fine-mesh sieve to dust the cake for an even coating.
- 12
Refrigerate the cake for at least 30 minutes to allow the flavors to meld together.
Tip: This step is essential to achieve a smooth and even glaze.
- 13
Cut the cake into slices and serve.
Tip: Use a sharp knife and a cake stand for a beautiful presentation.
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