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Festive Baking With Irish Cream

With three sleeps to go the Christmas Day countdown has well and truly started in the Blonde household. Last minute present buying and wrapping plus the purchase of the turkey is the plan of action for today but when it comes to dessert…I’ve got a (slightly naughty) treat in mind! Today I’m sharing my recipe for a traditional chocolate log with a festive Irish cream twist, it’s the perfect sweet reward after all that rushing around preparing for the big day.

Festive Baking With Irish Cream 1

You may have notice from my previous baking post Gin and Tonic Lemon Drizzle Cake that I do love to add a little of my favourite tipples to my bakes and today’s recipe is no different! I really love having time during the holidays to experiment a little with my baking and I couldn’t resist adding a dash of my favourite festive liquor to this classic seasonal cake. Here’s the recipe I used (originally from Sorted Food but with my own take on the ingredients) along with some photos to tickle your tastebuds!

Recipe

Ingredients for the cake

4 eggs

100g caster sugar

65g self-raising flour

40g cocoa powder

1 swig of double cream

half a shot of Irish cream (Baileys would be the usual choice, I used Aldi’s Ballycastle which I find a very good alternative and a bargain price!)

Ingredients for the icing

200g butter at room temperature

400g icing sugar

50g cocoa powder

a sprig of ivy to garnish

Method

  • Preheat the oven to 210°
  • Line a baking tin (approx 33cm x 22cm in size) with baking paper
  • Whisk the eggs and sugar in a bowl until smooth, light and fluffy. Make sure the mixture is well aerated. (An electric hand whisk works best but I did use elbow power!).
  • Carefully sieve the cocoa powder and flour into the bowl and then fold in using a large metal spoon. (Be careful not to knock out the air that you created in the previous step!)
  • Spoon the mixture into the baking tin ensuring that you spread it evenly to the edges.
  • Bake in the oven for 10 minutes until the mixture is springy and has shrunk away slightly from the edges.
  • Lay another piece of baking paper on your cooking surface and sprinkle with sugar. Carefully turn out the hot swiss roll on to the paper. Use a sharp knife to score a line about 2cm from the edge of the mixture and use this to begin to roll into a log shape. Leave the roll (with the baking paper still inside) to cool and set in shape.
  • Make the buttercream. Cream together the butter and icing sugar with the shot of liquor and dash of double cream (again an electric whisk works best here!).
  • Once cooled, roll out the cake mixture and spread about half of the buttercream mixture over covering right to the edges. Roll the mixture back up into the log shape. You could cut a small section here and attach to the side to make that classic ‘branch’ shape if desired.
  • Mix the remaining cocoa powder into the icing and smear over the top of the log using a warm palette knife. (Handy hint – if your icing becomes a little runny, pop it in the fridge for a little while to stiffen!). Once finished use a fork to create a bark-like texture and dust with icing sugar to add a snowy effect. Store in the fridge until needed (or until you can’t hold back temptation any longer!).
  • Add a spring of holly for decoration and enjoy!

What’s your favourite festive bake? Share your recipes in the comments and inspire me!

I’d also love to see your chocolate log creations – share them on Instagram with the hashtag #blondeblogbakes!

 

The Blonde x

 

 

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