Yule Log - last minute Christmas recipe with chocolate buttercream and ganache

Today we are going to learn to make a Swiss roll from a roulade sponge, chocolate butter cream and whipped ganache that we will assemble into a fairly easy yule log that can be put together in a little over an hour with a large chunk of that time just spent holding on to an electric whisk! You can make this up to a week before Christmas and store at room temperature.

Any amateur baker will find this reasonably easy, the only slightly difficult part is timing the sponge correctly.

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Equipment links:

US:

Electric Stove https://amzn.to/2HQQyi9
Victorinox cooks knife https://amzn.to/2IVHdGQ
Large chopping board https://amzn.to/3m4Xc3m
Spatula/Spoonula https://amzn.to/2GdbWhc
Piping bags https://amzn.to/37hqHc9

UK:

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Victorinox cooks knife https://amzn.to/3l1X2IW
Large chopping board https://amzn.to/3nPMyhy
Spatula (Spoonula) https://amzn.to/39b3ScJ
Electric stove https://amzn.to/36a4Zrj
Piping bags https://amzn.to/3lkNXuI


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Recipe:

Roulade Sponge -

2 eggs
60g (1/4 cup) caster sugar
80g (3/4 cup) plain flour
20g (1/4 cup) cocoa powder


Chocolate Buttercream -

230g (1 cup) butter
420g (3 1/2 cups) icing/powdered sugar
45g (1/2 cup) cocoa powder
2 tsp vanilla extract
3 tbsp milk


Ganache -

300g (2 cups) dark or milk chocolate
300ml (2 cups) double/heavy cream