Yule chocolate log

Yule chocolate log

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(33 ratings)

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



    Chocolate as we know it in pressed

  • 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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24th Dec, 2013
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.
23rd Dec, 2013
does any one know what separating the eggs means?
24th Dec, 2013
separate the yolks from the whites.
23rd Jan, 2013
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.
28th Dec, 2012
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)
24th Dec, 2012
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.
18th Dec, 2012
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!
11th Dec, 2012
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 :)
2nd Jan, 2012
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!
1st Jan, 2012
Brilliant, thank you Mary!i used the trimed bits of sponge to construct some slightly more spindley branches


11th Dec, 2014
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
15th Dec, 2014
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. 
10th Dec, 2014
Can't find Lindt fondant chocolate - can you recommend a suitable alternative please?
goodfoodteam's picture
11th Dec, 2014
Hi claramac3009 either a milk chocolate or a milk chocolate for cooking would be fine. Hope this helps
4th Dec, 2014
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
30th Nov, 2014
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 Thanks!
EveryWitchWay's picture
12th Nov, 2014
can u put raspberry's in this is it possible? would love to know ( ;
goodfoodteam's picture
26th Nov, 2014
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. 
23rd Dec, 2013
Does anyone know what separating the eggs meant?
EveryWitchWay's picture
12th Nov, 2014
it means to put the egg white in one container and the yoke in another


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