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–+ servings
Baileys Yule Log

Decadent Baileys Yule Log: A Festive Chocolate Delight

Enjoy the indulgent Baileys Yule Log, a delightful holiday treat combining chocolate sponge, fluffy Baileys whipped cream, and glossy chocolate ganache.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: European
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge
  • 4 large Eggs Must be at room temperature
  • 100 g Caster Sugar Can substitute with granulated sugar
  • 1 tsp Vanilla Extract Use essence or omit if necessary
  • 100 g Plain Flour Can be replaced with gluten-free alternative
  • 30 g Cocoa Powder Use unsweetened cocoa for best taste
For the Filling
  • 300 ml Double (Heavy) Cream Ensure it's heavy for proper whipping
  • 100 ml Baileys Irish Cream Omit or substitute for non-alcoholic version
For the Ganache
  • 200 g Dark and Milk Chocolate Use high-quality chocolate
  • 50 g Icing Sugar Can make your own by blending granulated sugar

Equipment

  • Electric Mixer
  • Swiss Roll Tin
  • Piping Bag
  • Mixing bowls
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 180°C (160°C fan) or 350°F. Grease and line a 12x16-inch swiss roll tin with parchment paper.
  2. In a large mixing bowl, whisk together the large eggs and caster sugar for about 5 minutes until thick and pale, add vanilla extract.
  3. Sift the plain flour and cocoa powder over the egg mixture and gently fold in the dry ingredients.
  4. Pour the batter into the prepared tin and bake for 12–15 minutes until the sponge springs back when pressed.
  5. Remove the sponge from the oven and turn it out onto a floured parchment paper. Roll it up while warm and allow it to cool.
  6. Heat 150ml of double cream until just boiling, pour over 200g of chopped chocolate, stir until smooth, then chill.
  7. Whip 300ml of double cream with icing sugar until soft peaks form, gently fold in 100ml of Baileys Irish Cream.
  8. Unroll the cooled sponge, spread with the cream filling, re-roll tightly, and cut an end diagonally for decoration.
  9. Transfer the log to a platter, decorate with ganache, create bark patterns, and dust with icing sugar.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store any leftovers in an airtight container for up to 2 days in the fridge. Can be frozen for up to 1 month.

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