Yule Log Slice with Bourbon Sauce Recipe by Chef Rachel Goenka


For the Chocolate sponge


  • Butter Unsalted – 85 gms
  • Castor Sugar – 85 gms
  • Flour – 55 gms
  • Cocoa powder – 26 gms
  • Baking powder – 5 gms
  • Salt a pinch
  • Water 110ml


  • Preheat the oven to 180 degrees celsius.
  • Put the butter and sugar into a bowl and mix it until creamy and lighter in colour, using  a whisk.
  • Sieve flour and add all the dry products into a bowl.
  • Mix everything together and slowly add water to it.
  • Line a baking tray with butter paper. Put the mixture in the tray at 1 cm height.
  • Bake it in an oven for 9-10 minutes or until dark brown and springy to touch.

For the Frosting

  • Callebaut Dark Chocolate – 150 gms
  • Amul Cream – 100 ml
  • Amul Milk – 50 ml


  • Pour the cream and milk into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream, it’s not necessary to boil or simmer it. It just needs to get hot. The cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the flame and remove the cream from the stove.
  • Scoop the chocolate into the cream. Stir gently so that chocolate is mixed with cream. Keep it aside for some time to set.


  • Sugar Syrup – 150 ml
  • Mascarpone cheese – 200gms
  • Ganache – 250gms

Unroll the cake. And brush with sugar syrup.

Spread mascarpone cheese and roll it. Set it in a fridge for one hour

Spread chocolate ganache on top of it and make wood pattern with a fork on the surface of the roll

For garnish you can use Xmas garnish which are readily available in market


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