A rich and decadent chocolate sponge filled with Baileys spiked whipped cream and decorated with a glossy chocolate ganache, this Baileys Cream Yule Log is an indulgent Christmas dessert that’s sure to be a hit!
When I was little, Yule Log was always seen as a really special treat. Not homemade sadly – it was always shop bought!
But when you’re 7 years old, a slice of sticky chocolate yule log is a little bit of heaven on a plate.
I only started making a Yule Log for Christmas when my boys were quite small.
They weren’t fans of Christmas cake or pudding and of course I didn’t want them to feel left out and I knew their love of chocolate cake, so how could I not make a festive Yule log just for them?
This particular recipe is a little more grown up in taste than the one I used to make with my boys in mind.
It’s rather rich and decadent, with a Baileys spiked whipped cream filling and a smooth and silky chocolate ganache topping.
If little people are going to be eating this cake, you could of course omit the Baileys from the cream.
how to make a chocolate baileys yule log
(Full instructions and ingredient amounts are at the bottom of the post in the recipe card!)
- Using a hand whisk or free standing mixer, beat together eggs and caster sugar until the mixture is very thick and pale (about 5 minutes.) Beat in vanilla extract.
- Gently fold in Plain flour and Cocoa powder.
- Pour into a greased and lined swiss roll tin and bake at 180C/160Fan/350F/Gas Mark 4 for 12-15 minutes or until the sponge springs back when lightly pressed.
- Rolling up the sponge while it is still warm helps prevent it from cracking later. Place another piece of baking parchment on a work surface. Gently but deftly tip the sponge in the tin onto the baking parchment.
- Peel off the other piece of parchment from the sponge and discard. Gently start the roll up the sponge, using the piece of clean baking parchment to help you. Place the rolled up sponge (with the paper still inside) on a wire rack to cool.
- Make the chocolate ganache filling by heating double cream until almost boiling point. Pour quickly over the chopped chocolate. Leave for a couple of minutes to melt together, then stir until smooth and glossy.
- The ganache will be very liquid, so we need to chill it to get it to the correct consistency for piping.
- You need the ganache to be like a smooth, soft buttercream consistency. Place the ganache in the fridge for 10-15 minutes to firm up slightly.
- While you’re waiting for the ganache to set, whip double cream and icing sugar to soft peaks, then fold in Baileys Irish Cream.
- Carefully unroll the sponge. Cover with the whipped cream.
- Transfer the sponge to a serving plate, then using a serrated knife, cut a short piece from one end of the sponge at an angle. Place the short cut piece of sponge on one side of the sponge to resemble a branch.
- Using a piping bag fitted with a star nozzle, pipe lines of chocolate ganache all over the sponge to look like bark.
- Dust with lots of icing sugar before serving for a snowy effect!
How long will this yule log keep for?
It will keep well in the fridge for up to two days.
Want to see more christmas baking?
looking for more recipes using Baileys?
Did you make this Baileys Yule Log? Let me know what you thought of the recipe by leaving a comment below – and if you would rate the recipe out of 5 by clicking on the stars below, I would really appreciate it. Thanks!
- 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 over the finished cake
For the Cream Filling:
- 300ml Double (Heavy) Cream
- 1/2 Tablespoon Icing Sugar
- 2-3 Tablespoons Baileys Irish Cream
For the Chocolate Ganache:
- 400ml Double (Heavy) Cream
- 300g good quality Dark Chocolate, chopped finely
- 100g good quality Milk Chocolate, chopped finely
- Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line a 23x33cm (9x13Inch) swiss roll tin with baking parchment.
- Using a freestanding mixer or electric hand whisk, beat the eggs and sugar together until the mixture is very thick and pale. This takes about 5 minutes. Stir in the vanilla extract.
- Sift over the flour and cocoa and lightly fold in using a large metal spoon. Don't mix more than you need to - you don't want to knock out all the air that will make the sponge light and fluffy.
- Gently scrape the mixture into the lined swiss roll tin and gently tip the tin to coax the mixture into the corners of the tin. Bake for 12-15 minutes or until the sponge springs back when lightly pressed.
- Turn the sponge out onto another piece of baking parchment. Gently peel the parchment from the sponge. While the sponge is still warm, roll up the sponge from a long edge as tightly as you can, using the clean piece of baking parchment to help you. Cool the rolled sponge on a wire rack.
- To make the chocolate ganache, place the chopped chocolate in a medium bowl. Heat the double cream until almost at boiling point, then remove the cream from the heat and pour quickly over the chopped chocolate. Leave for a minute or two to melt together before stirring gently until smooth and glossy. The ganache will be quite runny at this stage so we need to chill it to reach the right consistency. Cover the bowl of ganache with cling film and place in the fridge for about 10-15 minutes until the ganache has reached a piping/spreading consistency (like a soft buttercream.)
- Whip the double cream and icing sugar until it just holds it shape. Fold in 2 Tablespoons of Baileys. Taste the cream to see if you want to add more Baileys.
- Carefully unroll the cooled sponge, remove the baking parchment and spread the Baileys cream over the top. Roll the sponge up again. Using a serrated knife, cut a short piece of sponge diagonally from one end.
- Transfer the cake to a serving plate and plate the short cut piece on one side of the roll to resemble a branch. Using a piping bag fitted with a star nozzle, pipe lines of ganache to look like bark. Alternatively, you can spread the ganache on the sponge using a small palette knife, then mark it with a fork to make the bark effect.
- Dust with icing sugar before serving.
Because this Yule Log contains fresh cream, it should be kept in the fridge and ideally eaten within 2 days of making.
If you're making the Yule Log for children you can omit the Baileys.
The chocolate ganache must be a soft consistency for piping or spreading over the log - like a smooth buttercream.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 472Total Fat 21gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 8gCholesterol 128mgSodium 87mgCarbohydrates 60gFiber 4gSugar 44gProtein 9g