Yule chocolate log

Prep: 30 mins Cook: 20 mins Plus cooling

More effort

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

  • Freeze for up to a month

Nutrition: per serving

  • kcal343
  • fat24g
  • saturates12g
  • carbs30g
  • sugars19g
  • fibre2g
  • protein5g
  • salt0.14g
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  • butter, for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 5 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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


  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.

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Comments, questions and tips

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Comments (59)

Achillies1960's picture

I kept my copy of Good Food 2006 just fro this recipe-my fruit hating son would be gutted if we didn't have it again this year. In a fit of de-cluttering I lost my original magazine sometime this year so thank goodness the recipe is her- I hope it makes Christmas as merry as it can be-Happy Christmas to anyone else who is hooked to this new traditional cake!

collectbread's picture

I have been making this recipe for about 5 years now and now have to make at least two every Xmas as it goes down a little too well each year! I am not the best at icing my cakes, but with this it doesn't matter as a log should look rough round the edges!

kirstykev's picture

I have made this many times now, always works well. You have to leave the topping longer than it says and need to roll it before it cools, but I am now not allowed to make anything else!

jcb2012uk's picture

Followed recipe with 9 year old daughter and cake would not roll once cake was cooled. I would have thought needed to roll cake when warm?

jcb2012uk's picture

Tasty but some difficulty with method... Needed to roll BEFORE cake cooled to prevent cake breaking.

katysimpson's picture

We just finished making ours. It was a very straight forward recipe to follow and looks and tastes fab. V pleased.

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

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

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

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

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

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

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!

Zefer's picture

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

loopylinny's picture

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

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

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.


Questions (10)

ceallen's picture

At what point should you freeze this? I want to make it advance (we're having it on Boxing Day) but not sure the chocolate covering would like going in the freezer. Recipe says it is freezable though. Any advice gratefull recieved. Thanks

goodfoodteam's picture

Hi ceallen this recipe should be fine to freeze once completed. Alternatively, you could freeze the sponge base flat, then make the ganache filling on the day you want to serve it and roll the yule log up with the filling and decorate once fully defrosted. 

claramac3009's picture

Can't find Lindt fondant chocolate - can you recommend a suitable alternative please?

goodfoodteam's picture

Hi claramac3009 either a milk chocolate or a milk chocolate for cooking would be fine. Hope this helps

alrowl's picture

In point 5, it's not clear whether you add the warm icing or chilled icing to the chopped chocolate? Is the chopped chocolate meant to melt? thanks

Zefer's picture

Could you freeze this ahead at any stage? I've made it before and it was wonderful, i'm just trying to work out what i can get underway before life gets really busy

EveryWitchWay's picture

can u put raspberry's in this is it possible?
would love to know ( ;

goodfoodteam's picture

Hi there, thanks for your question. Adding raspberries to the sponge will change the texture and you may find it hard to roll. Perhaps just serve with some rapsberries instead. 

thechristmaslover's picture

Does anyone know what separating the eggs meant?

EveryWitchWay's picture

it means to put the egg white in one container and the yoke in another

Tips (1)

poshdaria's picture

When you take the cake out of the oven, make sure you have a WET tea towel, put the cake on it, and roll it. Leave it to cool. Take the towel off and fill the cake with whatever filling or icing you want and roll it back.
That's the trick with any log you are baking, and it works best!