Hello friends,
We’re in the final stretch before the holidays, and I wanted to share a festive recipe that’s sure to impress. I’d love to hear your thoughts on how it turns out…
Here is my Black Forest Yule Log!
The log that looks more realistic than nature!
I’m no stranger to making Yule logs, if I may say so, and I already have a few recipes in my repertoire! For a quick reminder:
Themilk chocolate and mango Yule log, thevanilla pear and chocolate log, thelemon log, theentremet or passion chocolate log, and thepear and praline log.
Thechocolate raspberry log, thetiramisu log, thecreamy coffee and almond praline log, and theTatin log with cocoa beans. They all deliver on taste and presentation. This time, though, I aimed to shape my log in a way that’s even more realistic! From the piping of the ganache that mimics the striations seen when slicing through a real tree trunk, to the bark made entirely of chocolate—let’s see how it turns out!
My inspiration for this recipe
Let me share a little more…
While the different components of this Black Forest Yule log are all classics from the Casserole & Chocolat kitchen, I was inspired to create this version after seeing Hatice Oncel’s account onInstagram. I may have encountered similar visuals before, but this time, it lit a spark!
(and when we unroll the chocolate parchment…)
The origins of Black Forest cake
Black Forest cake, orSchwarzwälder Kirschtorte in German, is a quintessential specialty from the southwest of Germany. It hails from the Black Forest region (Schwarzwald) in Baden-Württemberg, dating back to the early 20th century.
This dessert is believed to have emerged between 1910 and 1930, during a time when German pastry-making was rapidly evolving and becoming more refined. Its name relates to several regional elements: kirsch, a cherry brandy produced locally; the black cherries that are plentiful in the area; and at times, the traditional women’s costumes, whose pom-poms are reminiscent of cherries.
Layered with chocolate sponge cake, cherries, whipped cream, and kirsch, the Black Forest cake has become a symbol of German pastry, later taking Europe and the world by storm with its delightful balance of indulgence, freshness, and intensity.
My Black Forest Yule Log, a recipe easier than it seems
As I mentioned, all the elements in this recipe are « basics » from Casserole & Chocolat.
Consider this: a chocolate sponge cake (a well-known staple), a perfect whipped cream (it doesn’t get much simpler than that!), and a chocolate ganache. Once again, this process is straightforward.
What truly sets this apart is the precision with which you execute your pastry skills and enhance the presentation. Chocolate shavings add a significant touch of realism, and the pine cones and lavender sprigs (from my garden! My lavender has not yet been pruned; how handy!) complete the look! If you can’t find lavender, feel free to use rosemary instead.
And what about the cherries?
Black Forest cake meanscherries in syrup. This is perfect because I shared the recipe with you this summer! I hope you have one or two jars of cherries ready! If not, you can always visit your favorite gourmet store or local supermarket to purchase canned cherries!
The cherries will be incorporated into the cake and used for decoration, accompanied by the pine cones and lavender sprigs. The syrup will soak the sponge cake, and believe me—it’s going to be fantastic!
How to bake the sponge cake for your Black Forest Yule Log?
You will need to bake 3 sponge cake discs. It’s possible to start with one large rectangular sponge cake and cut out the 3 discs from that. However, this can lead to a lot of leftover cake scraps, which I personally don’t prefer.
The choice of equipment is key. You can either use 3 pastry rings of 16 cm each, or one 16 cm ring (or springform pan) at least 6 cm deep. If you choose the latter, you will need a sponge cake saw to cut out the discs. The choice is yours based on the equipment you have available.
The necessary utensils:
A small saucepan,
An immersion blender,
A stand mixer (or a large bowl and electric whisk),
A fine sieve,
A spatula,
3 pastry rings of 16 cm (or one that is 6 cm high),
A pastry brush,
A piping bag,
A round nozzle size 14,
A fluted nozzle with 8 teeth,
And a small offset spatula.
All right, those were all the necessary details. Now, all you have to do is head to the kitchen, put on your apron, and start creating my Black Forest Yule Log!
Other ideas just for you
If you enjoy desserts that are a bit spectacular yet straightforward to make, be sure to check out myEaster Egg Cheesecake, which always makes a delightful presentation at the table.
To keep in the Black Forest theme without recreating this log exactly, I also recommendMy Black Forest Roll, perfect when you desire a quick but indulgent dessert. If you’re preparing a festive buffet, theChocolate Vanilla Christmas House is sure to entertain both children and adults, and it can be made in advance.
For lovers of the fruity-chocolate duo, myPear and Chocolate Bavarois will provide a lighter touch after a hearty meal. And for those who adore caramel and peanuts, theSnickers-style Yule Log is an absolute indulgence. These ideas will help you create a splendid assortment of holiday desserts around the Black Forest log!
The Chef’s recipe!
Yule Log in the Style of Black Forest
( Vote !)
Loading...Ingredients
- Ganache
- 250 g of chocolate
- 250 g of heavy cream
- 1 teaspoon of honey
- 30 g of butter
- Génoise
- 4 large eggs
- 120 g of sugar
- 70 g of flour
- 40 g of unsweetened cocoa
- Chantilly
- 220 g of liquid cream (30% fat)
- 100 g of mascarpone
- 1 heaping tablespoon of icing sugar
- Finition
- 220 g of chocolate
- 1 jar of cherries in syrup
Instructions
Ganache
Boil the cream and honey. Remove from heat as soon as it boils.
Pour over the chocolate in pieces after 1 minute in the microwave to soften it. Let the chocolate melt for 1 or 2 minutes, then mix.
Add the butter cut into pieces. Mix and then blend with an immersion blender.
Cover with plastic wrap and refrigerate.
Génoise
Put the whole eggs and sugar in the bowl of your mixer and whisk for 15 minutes.
Sift the flour and cocoa over a sheet of parchment paper.
Take both edges of the sheet to create a chute and pour 1/3 of these powders over the airy egg/sugar mixture.
Gently fold with a spatula; it is not necessary for everything to be homogeneous at this stage.
Pour a second third of the powders, and gently mix again.
Pour the rest and mix, still very gently. Stop as soon as the mixture is homogeneous.
Pour this preparation into your 3 pastry rings and spread it evenly with a spatula.
Bake for 12-13 minutes.
Let cool on a wire rack.
Chantilly
Start whisking the cream.
When the cream starts to thicken, add the mascarpone and icing sugar.
Whisk again until you have a firm and smooth chantilly. Reserve in the refrigerator in a piping bag with a round tip.
Montage
Place one génoise on your dish. Brush with a little syrup from your jar of cherries.
Pipe a generous layer of chantilly and place a few cherries.
Place a second génoise, and repeat with the syrup, the remaining chantilly, and cherries.
Place the third layer of génoise.
Reserve for 30 minutes in the freezer.
Finally, pipe the ganache on top of your cake with the star tip.
Pipe the rest of the ganache along the edges of the cake and spread well with a spatula.
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