Welcome to Mishaps & Munchies, where Anastasia Hemlock, a daring Gryffindor with a sweet tooth and a knack for trouble, takes you on a journey through the unpredictable world of magical munchies. Here, recipes don’t always go to plan… but that’s half the fun! From cauldrons bubbling over to desserts that decide to grow wings, Ana embraces the chaos of cooking with courage, curiosity, and a healthy dose of Gryffindor mischief.
So tie on your apron (or at least keep your wand ready) and join her in proving that even the most spectacular kitchen disasters can lead to something tasty, funny, or downright unforgettable.
Christmas Chocolate Yule Log
If you’ve ever thought “How hard could it be to make a yule log?” Congratulations, you are just like every overly optimistic baker who has wandered into this festive disaster. But here’s the thing, in the grand spirit of Mishaps & Munchies, even when your kitchen looks like the aftermath of a Gryffindor prank gone wrong… the magic still happens. Because no matter how lopsided, cracked, or slightly singed your Yule Log may be, one slice in and suddenly everyone swears it’s “rustic.” And honestly? It still tastes like chocolatey holiday joy.
It all starts easy enough; you whip the eggs, you sift the cocoa, you tell yourself you absolutely will not overbake the sponge this year. But one distracted moment… and suddenly your delicate sponge has curled itself into a shape reminiscent of a grumpy dragon tail. Then comes the rolling. Oh yes, the rolling. The part where you attempt to coax your cake into a perfect spiral but instead produce something that looks like it survived a minor duel. Flour everywhere, frosting on your elbows, and at one point you swear the log itself sighed dramatically.
So enjoy this hard earning recipe. Mishaps guaranteed, magic optional but highly recommended.
Ingredients:
- 75g (3oz) caster sugar
- 3 eggs
- pinch of salt
- 50g (2oz) plain flour
- 25g (1oz) cocoa powder
- 75g (3oz) butter
- 150g (6oz) sifted icing sugar
- 2 tsp cocoa powder
- 1-2 tbsp water
- 284ml carton whipping cream
- 200g (8oz) best dark chocolate
Prepare the Sponge:
- Line a 18cm x 28cm (7” x 11”) Swiss Roll Tin with baking parchment and grease well. Preheat your oven to 180*C / 350*F
- Beat your 3 eggs and 75g (3oz) of caster sugar until pale and fluffy. They will increase in volume, so make sure you use a larger cauldron or bowl. You’re done when you lift the whisk out and it leaves a ribbon trail.
- Gently fold in the 50g (2oz) of flour and 25g (1oz) of cocoa powder. Use a big spoon and work quick.Try not to knock too much of the air you have worked on. Once done, pour into the prepared tin
- Bake for 20-25 Minutes. It’s done when the centre of the sponge springs back when lightly pressed.
- Remove the sponge from the oven and turn out onto another sheet of greaseproof paper that you’ve sprinkled with sugar. Leaving both sheets of paper in place, gently roll up the sponge. Place somewhere safe and leave until completely cooled.
Make the Filling:
For the chocolate filling you can make chocolate butter icing or mix a thick chocolate cream. Instructions for both below. ( I recommend the Chocolate Cream. )
Chocolate Butter Icing
- Take 75g (3oz) of butter, 150g (6oz) of sifted icing sugar, 2 tsp of cocoa powder and 1-2 tbsp of water, and mix together until fluffy.
Chocolate Cream
- Break up 200g (8oz) of good dark chocolate (preferably 70% cocoa solids) and melt over your cauldron full of hot water, making a double boiler.
- In a small pan, heat 284ml of whipping cream. When close to boiling point, take off the heat and stir gently into the melted chocolate until combined. Leave to Cool.
- When ready to use (and cold) beat the mixture until fluffy. Be careful not to make chocolate butter!
Assemble the Yule Log:
- Carefully unroll your sponge and peel off the greaseproof backing paper.
- Spread about 1/4 of the filling over the sponge, then roll up carefully with help of the second, sugar-covered paper. Place on a large plate or tray when complete.
- Cover the rest of the chocolate cream. You can do this quite messy with a spatula. Use a fork to mark the covering into the resemblance of tree bark.
- Dust with cocoa powder or sprinkle dark chocolate curls and shavings on the top. Decorate with holly leaves and berries for more festive flair.
Original Recipe : https://www.essentially-england.com/yule-log.html
