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)

    imwithspud's picture

    Just made this for Christmas Day dessert tomorrow, looks delicious and wasn't that difficult to make either. Can't wait

    mouseandrod's picture

    I made this twice last Christmas as it got devoured in no time. I didn't use the mints, but it was still absolutely delicious. I will definitely be making it again this year.

    FamilyH's picture

    It has now been tasted by the party of 4 adults and 3 children. All found it delicious, especially the two young boys, exactly the things that small children like. Will make again.

    FamilyH's picture

    I have just made it. Broke into 3 pieces in the process of rolling up. But luckily have managed to pin it back together with cocktail sticks. I think it will taste a lot better than it looks (hopefully, too!) I will write again when it has been served, I made it for friends of ours visiting and is sitting in the fridge right now. Otherwise easy to make, I left the cream in the fridge for 15 mins before spreading it on the cake.

    ace88888888's picture

    I've tried it today for Christmas Eve dinner in NZ. This recipe is for keeps. It is kitchen tested giving you great result!!! Just a word of advise, make sure that the parchment lining is well greased. Use an oil spray so the cake can easily be detached when baked. Roll the cake whilst still hot using an extra parchment paper and a kitchen towel. This will help the cake mold its shape into a log. Only put filling and frosting when the cake has completely cooled down. Love it!!

    sxmscorpio's picture

    #3 says when the cake is ready, tip on to parchment paper. When is the cake ready? When you take it out of the oven or when it has cooled down? I waited until it cooled down a bit and covered the parchment with caster sugar before tipping over the cake and rolling up. A thin layer of the cake still stuck to the parchment when I unrolled it so there were some rips and tears...of course once you cover with icing it is fine and looks rugged like a log. The icing on top was a bit hard to spread as the cake is so soft...All in all, I much prefer the taste of Delia's squidgy chocolate log so will stick with that.

    georgie093's picture

    I'm regularly asked by my friends to bake them cakes so I thought I'd put a twist on this classic Christmas recipe. Since it's Easter, I though I would make them an Easter log.
    I followed this recipe, but used Orange flavouring instead of mints and then topped it with a chocolate crispy nest with some mini eggs!
    It went down a treat! And a great twist on a great cake!

    dalenetheunissen's picture

    Very easy and absolutely delicious!! But I agree; the cream needs to be whipped quite thick otherwise the chocolate filling is too sloppy and comes out

    katiabh's picture

    Made it as a trial before Xmas. Everyone was very impressed with the results and was enjoyed by all.
    It was a lot easier to do than I thought and the cake part did not break at all when I rolled it.
    Next time I make it though, I will chill the double cream after whipping it as it will hold better when spreading it and rolling.
    I will also chill the whole log before putting it on the table.
    No Xmas pudding for us this year, we will enjoy this much more, especially my 2 children.

    prisca1985's picture

    So easy to make I was really impressed! Not as fiddly as I thought. I think I made the cake part a bit thin and it went crispy at the edges making it tricky to roll at first, but I trimmed these bits off and it made a huge difference (and I got a tasty treat as I cooked :) ) Theres LOADS of icing!! I piled it on thick but still had lots left so going to make something else with it too. It looks fantastic, everything tasted great as I was making it, now I don't want to cut it :)

    chrisbartlett's picture

    Just about to make this and wondering why I have to leave out 2 tbsp of flour and what I do with them??????

    JouLing's picture

    bcz the recipe called for 2tbsp of cocoa powder, so we'll need to leave out 2tbsp of flour for it

    rebeccajane31's picture

    I have just made the chocolate log.
    Unfortunately the cream would not whip & hold shape, just separated, similarly the icing.
    Any idea what I did wrong?
    Was it anything to do with the cream?
    all ingredients bought fresh this morning.

    lesleyjoyce's picture

    This is great. It looks great and tastes great. My family will not usually eat anything but Deila's chocolate log, but this vanished in minutes. will defo make again.

    jobrett's picture

    Amazing, I found it pretty easy to make and have made it lots of times now. Sometimes for extra chocolatetyness I use the chocolate gnash in the middle of the roll as well. It looks great at the end and is gone in minutes at a Christmas party.

    georgiamelie2's picture

    Was delicious! Looked exactly like the picture. I didn't add the mints as wasn't sure kids would like them. Will def do again!!!

    carolynlouch@me.com's picture

    Tried this recipe for the first time & everyone has said how lovely it was. I didn't add the mint but followed the recipe otherwise - I found I had way too much icing so didn't use it all up but true chocoholics will do!

    dawncopland's picture

    Best Yule log that I have ever made. Only adjustment was to leave out the mint. Delicious.

    shussain's picture

    Absolutely loved this recipe, I made this on Christmas Day and it went down a treat, with all the family members from the kids right up to the adults, I personally didn’t put the mint in due to preference but other than that it was amaze. I would definitely recommend this recipe as after looking for lots of recipes this one has to be the best!

    lilistrawberry's picture

    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


    Questions (2)

    allybakescakes's picture

    Can this be frozen, at any stage?

    goodfoodteam's picture

    Hi there, we don't recommend freezing this log but we have an alternative that can be kept in the freezer for up to one month:




    Tips (1)

    love cakes's picture

    not enought mixture for the size of tin. Need another egg and more flour etc.