Yummy chocolate log

Prep: 30 mins Cook: 10 mins

More effort

Serves 8
A Christmas treat the kids will enjoy helping to make, with an unusual minty filling

Nutrition and extra info

Nutrition: per serving

  • kcal552
  • fat32g
  • saturates18g
  • carbs64g
  • sugars54g
  • fibre0g
  • protein5g
  • salt0.32g
Save to My Good Food
Please sign in or register to save recipes.


    For the cake

    • 3 egg



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

    • 85g golden caster sugar
    • 85g plain flour (less 2 tbsp)
    • 2 tbsp cocoa powder
    • ½ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    For the filling & icing

    • 50g butter



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

    • 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)



      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • icing sugar and holly sprigs to decorate - ensure you remove the berries before serving


    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.

    Ads by Google

    Comments, questions and tips

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

    Comments (35)

    ravenquinn's picture

    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!

    rachelwallace27's picture

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

    joolshicks's picture

    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.

    jackiej69's picture

    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

    jevidrian's picture

    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

    kimmy173's picture

    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.

    nezzmellor's picture

    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.

    gquti26's picture

    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.

    jammiedodgers's picture

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

    bookworm72's picture

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

    emma_mawdsley's picture

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

    sarapb67's picture

    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.

    meiks80's picture

    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.

    peskypeeza's picture

    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!

    jaymaywin's picture

    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.


    Questions (2)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (1)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…