Description
This Baileys Cream Yule Log is a festive and indulgent dessert featuring a light cocoa sponge rolled with a luscious Baileys-flavored whipped cream filling and covered in silky chocolate ganache. Perfect for holiday celebrations, this elegant cake combines the rich flavors of Baileys Irish Cream, dark and milk chocolate ganache, and a fluffy, airy sponge to create a show-stopping centerpiece dessert.
Ingredients
Scale
Sponge Cake:
- 5 Large Eggs, at room temperature
- 100g Caster Sugar
- 1 Teaspoon Vanilla Extract
- 60g Plain Flour
- 40g Cocoa Powder
- 1 Tablespoon Icing Sugar, to dust
Baileys Cream Filling:
- 300ml Double (Heavy) Cream
- 1/2 Tablespoon Icing Sugar
- 2–3 Tablespoons Baileys Irish Cream
Chocolate Ganache:
- 400ml Double (Heavy) Cream
- 300g Good Quality Dark Chocolate, chopped finely
- 100g Good Quality Milk Chocolate, chopped finely
Instructions
- Preheat and Prepare: Preheat your oven to 180C/160C fan/350F/Gas mark 4. Grease and line a 23x33cm (9×13 inch) swiss roll tin with baking parchment to prevent sticking.
- Beat Eggs and Sugar: Using a freestanding mixer or electric hand whisk, beat the eggs and caster sugar together for about 5 minutes until the mixture is very thick, pale, and fluffy. Stir in the vanilla extract to combine.
- Fold in Dry Ingredients: Sift the plain flour and cocoa powder over the egg mixture and gently fold in with a large metal spoon, being careful not to overmix and lose the airiness.
- Bake the Sponge: Transfer the batter into the lined tin, gently spreading it to the edges. Bake in the preheated oven for 12-15 minutes until the sponge springs back when lightly pressed, indicating it is cooked.
- Roll the Sponge: Turn the baked sponge out onto fresh baking parchment. Peel away the original parchment, and while the sponge is still warm, roll it up tightly from a long edge using the parchment to help form the shape. Allow to cool on a wire rack while rolled.
- Make Chocolate Ganache: Place chopped dark and milk chocolate in a bowl. Heat the double cream until nearly boiling, then immediately pour it over the chocolate. Let sit for a minute, then gently stir until smooth and glossy. Chill in the fridge for 10-15 minutes until thickened to a piping or spreading consistency. Whip briefly if needed before using.
- Prepare Baileys Cream Filling: Whip 300ml double cream with icing sugar until it just holds its shape. Fold in 2 tablespoons of Baileys Irish Cream, tasting and adjusting by adding 1 more tablespoon if desired.
- Fill the Sponge: Carefully unroll the cooled sponge, remove the baking parchment, and spread the Baileys cream evenly over the surface. Re-roll the sponge tightly without parchment this time.
- Decorate the Yule Log: Cut a short piece of sponge diagonally from one end to act as a branch. Place this on one side of the rolled log on a serving plate. Using a piping bag fitted with a star nozzle, pipe the ganache onto the cake to mimic bark texture. Alternatively, spread ganache with a palette knife and mark bark lines with a fork.
- Final Touch: Dust the Yule Log lightly with icing sugar just before serving to resemble snow and add a festive touch.
Notes
- Make sure the eggs and ingredients are at room temperature to achieve the best sponge texture.
- Be gentle folding the dry ingredients to maintain the airiness of the batter.
- Chill the ganache until it is thick enough to pipe or spread without running.
- Rolling the sponge while warm prevents cracking and makes it easier to roll smoothly.
- You can adjust the amount of Baileys to suit your preference for alcohol flavor intensity.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Baileys Yule Log, Baileys Cream Yule Log, Christmas dessert, cocoa sponge cake, chocolate ganache, festive cake, holiday dessert
