Yule chocolate log

Yule chocolate log

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 20 mins Plus cooling

Skill level

Moderately easy

Servings

Cuts into 16 slices

Mary Cadogan’s festive chocolate log will go down a treat with everyone - it's a lighter recipe than most

Nutrition and extra info

Additional info

  • Freeze for up to a month
Nutrition info

Nutrition per serving

kcalories
343
protein
5g
carbs
30g
fat
24g
saturates
12g
fibre
2g
sugar
19g
salt
0.14g

Ingredients

  • butter, for greasing
  • 5 eggs
  • 140g light muscovado sugar
  • 100g self-raising flour
  • 25g good quality cocoa powder such as Green & Black's or Oxfam Fairtrade
  • caster sugar, for dusting

For the icing and filling

  • 285ml/9½fl oz carton double cream
  • 450g fondant chocolate, such as Lindt Lindor
  • icing sugar, for dusting

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 190C/fan 170C/gas 5. Butter and line the base and sides of a 30 x 35cm Swiss roll tin with baking parchment.
  2. Separate the eggs, putting them into two large mixing bowls. Add the sugar and 2 tbsp water to the egg yolks. Using an electric whisk or tabletop mixer, whisk the sugar and yolks for about 5 mins until the mixture is light in colour and thick enough to leave a trail when the whisk blades are lifted. Sift in the flour and cocoa, then fold in lightly, using the whisk blades or a large metal spoon.
  3. Using a clean whisk, beat the egg whites until they are stiff, then fold into the cake mixture in three batches, again using the blades to preserve as much air as possible.
  4. Pour the mixture evenly over the prepared tin, then carefully spread to the edges. Bake for 10-12 mins, or until the cake feels firm to the touch. Put a large sheet of baking parchment on the work surface and sprinkle lightly with caster sugar. Turn the cake out onto the parchment and peel off the lining paper. Cover with a clean tea towel, then leave to cool completely. Trim a little cake from all the edges, then score along the edge of one of the long sides of the cake and roll up from there, using the paper to help you, rolling the paper inside the cake.
  5. To make the icing and filling, bring the cream to the boil in a small pan, remove from the heat, then break in 400g of the chocolate. Stir until it is melted and smooth. Leave to cool, then chill until it is spreadable, about 1 hr. Chop the remaining chocolate, spoon a third of the icing into a bowl, then stir them together to make the filling.
  6. Carefully unroll the cake, then spread all the filling over to within 2cm of the edges. Roll up the cake again using the paper to help you, then set on a board.
  7. Cut a thick diagonal slice off one end of the cake. Transfer the larger piece of cake to a board or flat serving plate. Spread a little icing over cut side of the small piece of cake and fix it to the large roll to make a stump (as photo). Spread remaining icing over the cake, then dust with icing sugar to serve.

Recipe from Good Food magazine, December 2006

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
outerskin1973's picture

I have made this Yule log with my children for the last 3 years now. It is easy to make and looks lovely on the dining table after Christmas lunch.
My only point to note is that every time I have made it, the filling/ icing takes much longer than 1 hour until it is of a spreadable consistency.
This year we used a selection of chocolate instead of using only Lindt, and the overall taste was just as nice, but was a lot cheaper to make.

tripsat60's picture

I've been making a yule log for many years but it always cracked so tried this recipe. It came out the best ever and much lighter than previous. I used caster sugar (didn't have any light muscovado) and covered it in dark chocolate..delicious.

thechristmaslover's picture

does any one know what separating the eggs means?

tripsat60's picture

separate the yolks from the whites.

hanlilly's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for xmas, was really nice, and keep surprising well. made on xmas eve and was still nice on boxing day, was not dry at all. I used a mix of galaxy choc, and milk choc and 1 bar of lindt as didnt want to spend to much, worked really well. I also added a thin layer of chocolate buttercream in the middle, just to make it alittle more interesting. will make this again and again.

debbiegoss's picture
  • 1
  • 2
  • 3
  • 4
  • 5

yummy and easy, made it 3 times now, with dark chocolate and milk chocolate.. gets easier each time. I added a little cherry liquor into the sponge at Xmas...went down a treat :o)

jasminebro's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This must be a very good recipe, as I am not a good cake maker and I have just pulled this off on Christmas Eve with no practice run.
I halved all the ingredients to make a small yule log (I didn't have the right tin so mine was 17 x 24cm but worked fine with half measures). The icing seemed thinner than it was meant to be, but maybe I didn't cool it quite long enough. It looks good anyhow, and I'm sure will be good enough for my family as it is so chocolatey it must taste delicious.

hildabeth's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The oven door broke while this was cooking & couldn't be opened until one of my handy guests managed to pick the (broken) safety latch several hours later, to my complete surprise the cake was fine (oven had, of course, been turned off) & rolled well, icing was delicious & the youngest guest insisted on 2nds & extra "snow" for his plate. Mine did look a little more "rustic" than the picture though!

tams1981's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tastes good but I found a bit sickly, I halved the reciepe for my first time not to spend too much on ingredients such as the lint if I didn't like. Even thought was nice have decided the stick with m & s Yule log for Xmas :)

bluegreen143's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Used a bit more cocoa powder as I like it chocolatey, but overall a lovely and easy recipe - looks like you put a lot more work into it than was actually the case!

zedfer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Brilliant, thank you Mary!i used the trimed bits of sponge to construct some slightly more spindley branches

loopylinny's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this impressive log as a christmas evening treat and it was very well received. The only problem I had was that I left the icing mixture in the fridge for too long while I was out socialising on Christmas eve night and I had to wait for ages for it to become spreadable again! I got a bit of help from my sister to get it iced and ready before bedtime and she was so upset that she wouldn't get to try the finished product the next day that she requested that I bring one along to her house party tonight as well! Here I go with log number two...

sjmurray's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this tonight for New Year celebrations & it looks fantastic - hopefully tastes as good as it looks! Recipe was really easy to follow. Only problem I had was that i ran out of baking paper so my sponge stuck to the surface that I was cooling it on! Ended up a bit broken but still rolled up fine & once covered in cream nobody will be any the wiser! Thanks for great recipe

rosyhoop's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used a 25 x 37 cm baking tray, it worked fine. As for the taste, my guests and I found it too rich and I have never been fond of fatless sponge; I was tempted to try it because of all the rave reviews. Next Christmas I shall eat the Lindor chocolates and try an alternative recipe.

chocolatechomper's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I really enjoyed this recipe, easy to make and not too rich, but it was a bit eggy for my taste. I used a Betty Crocker chocolate fudge icing tub for the filling and covering, as I didn't want the fuss of it and it worked nicely. The only problem I had was that I don't have a swiss roll tin, and had to use a brownie tin instead, which made it too thick and hard to roll.

loulou68's picture

Just making this for tea on Christmas Day. Do you think it will keep 'til then or should I try freezing the sponge and putting it all together on the day? I'm tempted to make it completely and pop it in the fridge (if I can find room!) and take it out a couple of hours before tea. Hmm.

bakinbarry's picture

@zoedroberts

Hi
I am going to make one of these tomorrow for the family to eat on Christmas day. I think you have just read it wrong. The icing sugar is just to dust the log to serve.
The filling is made with the chocolate fondant and double cream. Once you have made the filling (which is then referred to as icing), you take one third of it and mix with the grated chocolate to spread over before rolling it up.
The remaining two thirds are then used to cover the log.

Looking forward to making and eating this!

zoedroberts's picture
  • 1
  • 2
  • 3
  • 4
  • 5

HELP HELP HELP!!!! How much icing sugar? the recipie just says to dust! But instructions say about adding a third into mix???? I have completed all stages and have the chocolate and cream mixture in the fridge!

clarehume1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yet again amazing me and my 2 children make this every year for Christmas and love it.

rachel74legge's picture

I have just made this for winter solstice, I didn't have any solid chocolate so I filled the log with brandy cream and coated it with butter icing, delicious!

Pages

Questions

Tips