Yule chocolate log

Yule chocolate log

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(31 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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31st Dec, 2011
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...
31st Dec, 2011
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
27th Dec, 2011
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.
23rd Dec, 2011
I really enjoyed this recipe, easy to make and not too rich, but it was a bit eggy for my taste. I used a Betty Crocker chocolate fudge icing tub for the filling and covering, as I didn't want the fuss of it and it worked nicely. The only problem I had was that I don't have a swiss roll tin, and had to use a brownie tin instead, which made it too thick and hard to roll.
23rd Dec, 2011
Just making this for tea on Christmas Day. Do you think it will keep 'til then or should I try freezing the sponge and putting it all together on the day? I'm tempted to make it completely and pop it in the fridge (if I can find room!) and take it out a couple of hours before tea. Hmm.
23rd Dec, 2011
@zoedroberts Hi I am going to make one of these tomorrow for the family to eat on Christmas day. I think you have just read it wrong. The icing sugar is just to dust the log to serve. The filling is made with the chocolate fondant and double cream. Once you have made the filling (which is then referred to as icing), you take one third of it and mix with the grated chocolate to spread over before rolling it up. The remaining two thirds are then used to cover the log. Looking forward to making and eating this!
22nd Dec, 2011
HELP HELP HELP!!!! How much icing sugar? the recipie just says to dust! But instructions say about adding a third into mix???? I have completed all stages and have the chocolate and cream mixture in the fridge!
22nd Dec, 2011
Yet again amazing me and my 2 children make this every year for Christmas and love it.
21st Dec, 2011
I have just made this for winter solstice, I didn't have any solid chocolate so I filled the log with brandy cream and coated it with butter icing, delicious!
20th Dec, 2011
I made this for a special occasion and it was a real hit. I was nervous it would be difficult to do, but it was dead easy. I used a cheapo baking tray from Tesco (£2.50) which worked a treat for the sponge part. I made the log the day beforehand and simply refrigerated it overnight. I then removed it from the fridge a couple of hours before we were due to eat it, sprinkled it with icing sugar, stuck in a sprig of holly and ta-da. Six adults and six children polished off the whole thing. I will do it every Christmas!


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