Tara Jenson, otherwise known as BakerHands on Instagram, is a baker, teacher, artist and author. Her approach to personal and professional life is the same: don't let your fear get in the way of your dreams.
We asked Tara if she could share a festive classic treat, made modern, and wow, did she deliver. Presenting: The Brightland Chocolate Yule Cake.
From Tara: I made this cake in a vintage yule log pan I found this past summer, but feel free to use 2 regular 9” cake pans, a bunt pan or a 2 9” loaf pans. Bake times will vary oven to oven. The cake is done when it’s pulled away from the sides slightly and a toothpick, when inserted into the center, comes out clean. I used Carolina Ground Crema Pastry Flour, you can use any All-Purpose flour too. Perfect for a brunch party or evening potluck.
280g Pastry Flour
100g Cocoa powder
1 teaspoon Chai spice blend
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
90g Brown sugar, light
90g Brightland olive oil
240g boiling water
Grease the pan well.
Preheat oven to 350 and boil 240g of water.
In a small bowl whisk together the flour, cocoa powder, chai spice, baking soda, baking powder and salt. Set aside. In the bowl of a mixer, fitted with a paddle attachment, cream together the sugars and eggs along with the yogurt and olive oil.
Add in the dry mix and mix till combined, stopping occasionally to scrape down the side of the bowl and the paddle. Lastly, drizzle in the boiling water. The batter will be thick and glossy.
Bake on the center rack at 350 for 1 hour or until a toothpick, when inserted into the center, comes out clean and the cake has pulled away from the side.
Turn out onto a baking rack and let cool for 2 hours. Serve with whipped cream.