Yule chocolate log

Yule chocolate log

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

Difficulty and servings

Moderately easy

Cuts into 16 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 20 mins

Plus cooling
Freezable

Freeze for up to a month

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.

PER SERVING

343 kcalories, protein 5g, carbohydrate 30g, fat 24 g, saturated fat 12g, fibre 2g, sugar 19g, salt 0.14 g

Recipe from Good Food magazine, December 2006.

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Latest comments and suggestions

Results 21-40

  • Binder photo Tash_P

    06 December 2010

    Tash_P commented on this recipe

    This sounds lovely and i'm definitely considering making this for christmas. Does anyone have a photo, so I know what the finished log 'should' look like?

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  • Binder photo cook

    12 December 2010

    cook commented on this recipe

    I love this yule log but why has it disappeared of the website. It has taken me the best part of an hour to locate again and it will not allow me to add to my binder. I had to use google as a search on bbcgoodfood was not showing this recipe. And its too too good not to make year after year.

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  • Binder photo Crumpy

    23 December 2010

    Crumpy commented on this recipe

    This looks fun. Instead of diagonally cutting a piece off, you can cut a small slice from one end to place on top, and frost around; also cut a small triangle out of side of cake, then a slightly larger slice from other end, and insert to side of cake to make it look like a branch. Also, small meringue "mushrooms" can be added to make a real little log scene, dusted with a little cocoa, and then the icing sugar around the whole Yule Log to look like snow. Put a sprig or two of holly, and you're all set... I will try this recipe this year, with the described additions, which make our traditional Christmas dessert. Thank you.

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  • Binder photo Cas

    25 December 2010

    Cas rated and commented on this recipe

    5 stars

    Such an easy recipe to follow! Perfectly rolled up both times . . . the first time stolen by my 6 month old puppy while it was cooling!! The second time stolen by the family the minute it was put out!!!!

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  • Binder photo Hannelie

    25 December 2010

    Hannelie commented on this recipe

    This was awesome, made it for the first time yesterday and family loved it, especially the texture of the chocolate. I have a feeling they will be asking for it again :)

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  • Binder photo Ksimpson

    30 December 2010

    Ksimpson commented on this recipe

    I made this on 27th Dec and it was really easy to follow! It was simple and quite delicious that I've made it again since!! Family really enjoyed it and said that the sponge was so light.

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  • Binder photo Clare

    09 February 2011

    Clare rated and commented on this recipe

    5 stars

    Really easy and the hole family enjoyed it.

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  • Binder photo TraceyO

    10 November 2011

    TraceyO commented on this recipe

    where on earth can you buy a 30cm by 35cm swiss roll tin?

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  • Binder photo lynda

    21 November 2011

    lynda commented on this recipe

    would like to try this. . . . noone has left any comments of how to freeze this and at what stage. . . pls help!!

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  • Binder photo Wendy

    24 November 2011

    Wendy commented on this recipe

    I just made this roll, it was really easy. I'm leaving the roll, rolled up for a couple hours before I add the icing. I'll let you know how that goes

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  • Binder photo patandpete

    05 December 2011

    patandpete commented on this recipe

    Really looking forward to making this for Christmas 2011, taking it to our daughters, so crossing fingers it will turn out well, by other comments it should. I also agree with another comment that there are no instructions on the best way to freeze this, but another comment does say to freeze the cake and icing seperately until used. Also I am finding it difficult to find this size tin too, any suggestions. Happy Christmas to all. patandpete.

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  • Binder photo Charis

    08 December 2011

    Charis commented on this recipe

    I have exactly the same question as TraceyO! (i.e. 30cm by 35cm swiss roll tin) What size tins have people used for this recipe?

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  • Binder photo heidij

    17 December 2011

    heidij commented on this recipe

    This is the first recipe I've ever followed where my finished product actually looks like the picture! I 'made' a tin out of grease proof paper by just folding up the edges and sellotaping the corners. It sounds quite complicated but it was dead easy and meant I didn't have to buy a new tin. The choc icing is soooo good. I'm looking forward to taking it along to our family gathering tomorrow to rival my sister's trifle!

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  • Binder photo heidij

    17 December 2011

    heidij rated this recipe

    5 stars

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  • Binder photo LeBaker

    20 December 2011

    LeBaker rated and commented on this recipe

    5 stars

    I made this for a special occasion and it was a real hit. I was nervous it would be difficult to do, but it was dead easy. I used a cheapo baking tray from Tesco (£2.50) which worked a treat for the sponge part. I made the log the day beforehand and simply refrigerated it overnight. I then removed it from the fridge a couple of hours before we were due to eat it, sprinkled it with icing sugar, stuck in a sprig of holly and ta-da. Six adults and six children polished off the whole thing. I will do it every Christmas!

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  • Binder photo LeBaker

    20 December 2011

    LeBaker commented on this recipe

    I made this for a special occasion and it was a real hit. I was nervous it would be difficult to do, but it was dead easy. I used a cheapo baking tray from Tesco (£2.50) which worked a treat for the sponge part. I made the log the day beforehand and simply refrigerated it overnight. I then removed it from the fridge a couple of hours before we were due to eat it, sprinkled it with icing sugar, stuck in a sprig of holly and ta-da. Six adults and six children polished off the whole thing. I will do it every Christmas!

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  • Binder photo JASMINE

    21 December 2011

    JASMINE commented on this recipe

    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!

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  • Binder photo Clare

    22 December 2011

    Clare commented on this recipe

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

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  • Binder photo zoedroberts

    22 December 2011

    zoedroberts rated and commented on this recipe

    1 stars

    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!

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  • Binder photo BarryScott

    23 December 2011

    BarryScott commented on this recipe

    @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!

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Difficulty and servings

Moderately easy

Cuts into 16 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 20 mins

Plus cooling
Freezable

Freeze for up to a month

Light with a velvety filling

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
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PER SERVING

343 kcalories, protein 5g, carbohydrate 30g, fat 24 g, saturated fat 12g, fibre 2g, sugar 19g, salt 0.14 g

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