Julie Van Rosendaal/The Globe and Mail
For many Decembers, I made Yule logs – cakes rolled and shaped like logs to commemorate those historically burned in the hearth during the Yuletide season or winter solstice. That was until the day when, having come home from making and adorning one with flaked hazelnuts and tiny meringue mushrooms on a morning TV segment, I accidentally left it on the front step when I unlocked my door, only to come out later to find it surrounded by happy feasting squirrels.
My return to the Yule log was inspired by – what else – an Instagram reel posted by U.K.-based Buzzy Bee Bakery of a chocolate log made by smashing a baked uncut brownie and rolling it flat, then lathering it with more chocolate, Biscoff spread and whipped cream, rolling it up and smothering it with ganache.
It was nothing like the more delicate cream-filled rolled sponges I’ve historically made (and love), and when I pondered whether a Nanaimo bar could be translated into Yule log form, the dense smashed brownie base came to mind. Use any 9x13-inch brownie as your base; this is a simple one that happens to be plant-based, so it will accommodate everyone at your table. It has a slightly chewy texture that resembles a traditional Nanaimo bar base, and I added coconut and chopped pecans. A rolled-up cake is fun to make and to eat, and like cake in any other form, can be as rustic or fancy as you like, if you want to go all-out with edible foliage.
Nanaimo Bar Yule Log
This log can be made days ahead, and freezes well – wrap and freeze the filled log before spreading it with ganache, and decorate it, either frozen or thawed, when you’re ready for it.
Brownie:
- 4 oz/115 g unsweetened chocolate, chopped
- 1 cup very hot coffee
- 2 1/2 cups sugar
- 3/4 cup cocoa
- 1/2 cup canola or other mild vegetable oil
- 1 tbsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup coconut
- 1/2-1 cup finely chopped pecans or walnuts (50-100 g, optional)
Filling:
- 1 cup butter or brick-style plant-based butter, softened
- 3 cups icing sugar (plus extra, if needed)
- 1/4 cup Bird’s custard powder
- 1/3 cup cream or coconut milk
Ganache:
- 125 g chopped dark chocolate or chocolate chips
- 1/2 cup heavy (whipping) cream or 1/3 cup coconut milk
Preheat the oven to 350 F and line a 9x13-inch pan with parchment, leaving more overhang than you normally would.
Put the chopped chocolate in a large bowl and pour the hot coffee overtop. Let it sit for a minute, then whisk until smooth. Whisk in the sugar, cocoa, oil and vanilla. Add the flour, baking powder and salt and stir just until combined. Stir in the coconut and nuts.
Spread the batter into the pan and bake for 30 minutes, until set and starting to pull away from the sides of the pan. Let cool completely.
Meanwhile, make the filling: Beat the butter, icing sugar, custard powder and cream until pale, fluffy and light. (Add a little extra sugar or cream if needed to create a light buttercream consistency.)
Remove the brownie from the pan in its parchment and set it on the countertop. If there isn’t much overhang, place it on another larger/longer piece of parchment or waxed paper. Use a rolling pin to press down into the brownie and roll it flat, moving from the middle outward.
Spread with the filling and use the edge of the parchment on one short edge to gently lift and roll it up, lifting it up as you roll so it doesn’t push the frosting out. Place seam-side down on a cutting board or serving platter and refrigerate for about an hour, or as long as you need to. It can also be wrapped and frozen at this point.
To make the ganache, warm the cream or coconut milk until steaming; put the chopped chocolate or chocolate chips into a bowl and pour the hot cream or coconut milk overtop. Let sit for a couple minutes, then whisk until smooth. Let cool until it’s at room temperature, then spread all over the outside of the log. It should be soft enough to drip slightly on the edges, but firm enough to leave marks in the surface with your knife or spatula that resembles bark.
Refrigerate until the chocolate sets further, and remove from the fridge at least half an hour before serving to slice and serve.
Serves about 16.