Yummy chocolate log

Yummy chocolate log

A Christmas treat the kids will enjoy helping to make, with an unusual minty filling

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 10 mins

Method

  1. Heat oven to 200C/fan 180C/gas 6. Grease and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and sugar together with an electric whisk for about 8 mins until thick and creamy.
  2. Mix the flour, cocoa and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Now tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.
  3. Lay a sheet of baking parchment on the work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.
  4. To make the icing, melt the butter and chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the syrup and 5 tbsp cream. Beat in the icing sugar until smooth. Whisk the remaining cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed mints, if using, then carefully roll up again into a log.
  5. Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch.
  6. Spread the icing over the log and branch (don't cover the ends), then use a fork to mark the icing to give the effect of tree bark. Scatter with unsifted icing sugar to resemble snow, and decorate with holly.
Try

Tip

You can leave the mints out if you prefer a more traditional filling.

PER SERVING

552 kcalories, protein 5g, carbohydrate 64g, fat 32 g, saturated fat 18g, fibre 0g, sugar 54g, salt 0.32 g

Recipe from Good Food magazine, January 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo jai

    28 December 2008

    jai rated and commented on this recipe

    5 stars

    After a range of dried up shop bought yule logs,last years offerings were particularly bad. I decided to make my own again.I used the above recipe for over christmas. It was easy to follow and the only thing I done differently was I used whipping cream.This recipe will be following me wherever I go in the world.

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  • Binder photo LisaPisa

    30 December 2008

    LisaPisa rated and commented on this recipe

    4 stars

    This tasted really nice and rich, but man, was it difficult making it into a log shape! Mine broke up into thin lengths of sponge - I am not a natural pastry chef. However, the yummy chocolate icing did a grand job of hiding the worst, a few sprigs of holly and some icing sugar snow and it was great!

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  • Binder photo meiks

    31 December 2008

    meiks commented on this recipe

    Fantastic recipe and really easy to follow - everyone thought it was so difficult to make and I've been asked to make another! I found I had loads of icing which I put on really thick but it was so yummy.

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  • Binder photo SPB

    06 February 2009

    SPB commented on this recipe

    My daughter made this as pudding for a family Christmas Eve lunch. Brilliant. It looked great; so festive and tasted just as good. However, as a beginner my 12 year old didn't allow sufficient time for the butter and chocolate to cool before adding other ingredients and consequently ended up with icing resembling separated fudge! We used it as a learning experience, although I thought I'd mention it as something for other younger readers to watch out for.

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  • Binder photo Emma

    24 February 2009

    Emma commented on this recipe

    I do this quite similarly but fill it with marscapone instead of cream, it's very nice.

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  • Binder photo bookworm

    03 December 2009

    bookworm commented on this recipe

    I want to make this for christmas. Can any tell me how long it will keep for. Thanks

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  • Binder photo jammiedodgers

    22 December 2009

    jammiedodgers rated and commented on this recipe

    5 stars

    i made this last year and am making it again this year for my brothers bday which is on christmas day YUM

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  • Binder photo lisajaynew

    10 January 2010

    lisajaynew rated this recipe

    4 stars

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  • Binder photo Kimmy173

    07 February 2010

    Kimmy173 rated this recipe

    5 stars

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  • Binder photo GraceW

    05 April 2010

    GraceW rated and commented on this recipe

    5 stars

    I made this for Christmas day and it was gone in minutes, even after everyone was complaining about how full they were after Christmas lunch and couldn't fit anything more in. My icing did split but if you keep on beating it at high speed, it should come back together again.

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  • Binder photo Nezz

    05 April 2010

    Nezz rated and commented on this recipe

    4 stars

    This was amazing! Easy to make and everyone who ate it loved it. I personally don't like chocolate so didn't have any but it I received lots of praise from those who did.

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  • Binder photo Kimmy173

    06 April 2010

    Kimmy173 commented on this recipe

    I made this for a Boxing Day dessert and it went down a hit! I used 6-7 crushed mints as we found it didn't have enough mint in for us. Other than that the recipe is incredibly simple and the finished result is something that everyone loves.

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  • Binder photo nicky wake

    24 November 2010

    nicky wake commented on this recipe

    I would like to make this for christmas instead of a christmas cake i always like to make food in advance so can anyone tell me how long this cake keeps for or even if i can freeze it thanks x

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  • Binder photo jj

    24 December 2010

    jj commented on this recipe

    I want to make this today - excuse my ignorance but is it right that there is no butter or marg in the cake part?! urgent reply needed! Hope to do it this afternnon

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  • Binder photo Jools

    27 December 2010

    Jools commented on this recipe

    I made this Christmas morning, it was really easy and tasted delicious, especially when served with an extra large dollop of fresh cream. Everyone loved it.

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  • Binder photo Jools

    27 December 2010

    Jools rated this recipe

    5 stars

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  • Binder photo Wally

    10 April 2011

    Wally rated and commented on this recipe

    5 stars

    Made this twice this christmastime- went down a treat with friends and family, looks fab and VERY rich

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  • Binder photo RavenQuinn

    27 May 2011

    RavenQuinn commented on this recipe

    I've never made a chocolate log before but this recipe was simple to make, easy to follow and rolled really easily into the log shape. The only thing I changed was the filling and chocolate covering as I'm lactose intolerant. I was also really pleased that I didn't have to adapt the recipe for the cake to be dairy free. Will definitely be making this one again!

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  • Binder photo RavenQuinn

    27 May 2011

    RavenQuinn rated this recipe

    5 stars

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  • Binder photo lilistrawberry

    18 December 2011

    lilistrawberry commented on this recipe

    HELP ME! I am planning to make this for the first time and had a few questions which I am hoping you could help me with, so there goes: 1. Can I add Baileys to the double cream and whisk together and skip the mint? If so how much Baileys should I add? 2. If I cannot add.baileys in the cream, then can I leave some Baileys to soak into the cake itself before adding the filling? Would that be better? 3. Do you think i could make it on the 23rd for 25th evening? I will be leaving home to drive to my family then and won't be able to make it at theirs sso wanted to make it in advance. Any suggestions? Any suggestions welcome. And thank you so much for helping me!! Lots of love and Merry Christmas :) x

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 10 mins

Ingredients

FOR THE CAKE

FOR THE FILLING & ICING

  • 50g butter
  • 140g dark chocolate , broken into squares
  • 1 tbsp golden syrup
  • 284ml pot double cream
  • 200g icing sugar , sifted
  • 2-3 extra-strong mint , crushed (optional)
  • icing sugar and holly sprigs to decorate - ensure you remove the berries before serving
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PER SERVING

552 kcalories, protein 5g, carbohydrate 64g, fat 32 g, saturated fat 18g, fibre 0g, sugar 54g, salt 0.32 g

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