Yule Log with Maple, Vanilla and Chocolate

For the stock syrup

• 80g maple sugar
• 80ml water

For the vanilla sponge

• 4 eggs
• 100g maple sugar
• 100g plain flour
• 1/2 tsp vanilla extract

For the chocolate Ganache:

• 220g dark chocolate, chopped
• 2 tbsp maple syrup (preferably amber for its rich taste)
• 20g butter
• 300ml double cream

For the stock syrup:

1. Pour water and maple sugar in a pan then bring to a boil.
2. Transfer the syrup into a bowl then set aside to cool.

For the yule:

1. Preheat the oven to 200C
2. Grease and line a rectangle baking tray with baking paper.
3. In a large bowl whisk the eggs, maple sugar and vanilla, using a stand mixer on a medium speed (for approx. 5 minutes) until the mixture has doubled in size and is pale in colour.
4. Sift the flour into the bowl and carefully fold the mixture together until the dry ingredients are fully incorporated.
5. Make sure there are no pockets of flour and be gentle when mixing so you don’t beat any air out of the mixture.
6. Spread the mixture onto the baking tray and bake for about 10 minutes, until well risen.
7. Let the sponge rest for 2 minutes.
8. When the sponge is baked and still warm, flip it onto a chopping board and remove the baking parchment.
9. Gently, soak the sponge with the stock syrup using a pastry brush.
10. Meanwhile, melt the butter, maple syrup and chocolate in a microwave in 30 second bursts until melted, give it a stir after every burst.
11. Whisk in the double cream and set aside to thicken.
12. Spread half the chocolate filling into an even layer on the sponge, then roll it tightly from one of the short ends – move to a serving plate.
13. If you want to make the cake look even more like a log, cut a quarter of the cake off from the end on the diagonal and angle this piece into the middle of the large piece to make a branch.
14. Spread the rest of the ganache all over the log, use a fork to create bark-like markings and decorate as desired.