Indulge in the rich, festive flavours of this Camp Coffee Chocolate Brownie Yule Log, a decadent twist on the classic festive dessert. A fudgy, coffee-infused brownie-style sponge is rolled with a light, creamy filling and finished with a smooth chocolate ganache for an irresistible blend of depth and sweetness. With its rustic look, subtle coffee warmth, and melt-in-the-mouth texture, this impressive yet simple showstopper is guaranteed to steal the spotlight on any Christmas dessert table.
Ingredients
For the cake:
4 medium eggs
100g caster sugar
65g self-raising flour
40g cocoa powder
30ml Camp Chicory & Coffee Essence
For the filling:
300ml double cream
2 tbsp icing sugar
For the ganache:
265g dark chocolate
255ml double cream
For decoration:
Holly
Glace cherries
Icing Sugar
Preparation
Step 1
Preheat the oven to 200ºc. Line a 33x23cm tin with baking paper.
Step 2
In a large bowl whisk the eggs and sugar using an electric hand whisk for 2-3 minutes until pale in colour and frothy. Sift the flour and cocoa powder into the bowl. Add the Camp Chicory & Coffee essence and gently fold in using a spatula.
Step 3
Pour the mixture into the lined tin and bake for 8–10 minutes, until the edges start to come away from the tin.
Step 4
Place a piece of baking parchment bigger than the Swiss roll tin onto a chopping board. Dust with cocoa powder carefully invert the cake onto the paper and remove the bottom lining piece of paper.
Step 5
Cut a score mark 2.5cm in along one of the longer edges, do not cut through the cake. Begin to tightly roll up the sponge using the paper. Roll with the paper inside and sit the roll on top of its outside edge to cool completely.
Step 6
While the cake is cooling, make the ganache topping. Place the chocolate into a bowl. Heat the cream in a pan until it starts to gently bubble. Remove from the heat and pour over the chocolate. Leave for a few minutes before stirring. Mix together until all the chocolate has melted. Place in the fridge for at least 30 minutes.
Step 7
Meanwhile, whip the double cream and icing sugar together into soft peaks.
Step 8
Uncurl the cold Swiss roll and remove the paper. Spread the whipped cream on top, and re-roll tightly. Place the ganache on top and the sides and using a fork create “bark” patterns in the ganache. Top with holly and a glace cherry and place back in the fridge until ready to serve.