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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Ingredients

  • butter, for greasing
    Butter

    Butter

    butt-err

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

  • 5 eggs
    Eggs

    Egg

    egg

    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

    Chocolate

    chok-let

    Chocolate as we know it in pressed

  • icing sugar, for dusting

Method

  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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Zoe t
27th Dec, 2016
5.05
Absolutely divine when made with Lindt chocolate, although it's a bit more expensive :)
sammijo_p
19th Dec, 2016
Hey guys can I use a nice new non stick baking tray instead of a special cake tin plese?? Not much of a baker so my tools are limited! Tia x
AM220174
18th Dec, 2016
I have never made a Yule log before but found this very easy to follow I rolled mine when it was nearly cooled and rolled with out any problems at all. Taste great
Achillies1960
24th Dec, 2015
I kept my copy of Good Food 2006 just fro this recipe-my fruit hating son would be gutted if we didn't have it again this year. In a fit of de-cluttering I lost my original magazine sometime this year so thank goodness the recipe is her- I hope it makes Christmas as merry as it can be-Happy Christmas to anyone else who is hooked to this new traditional cake!
collectbread
17th Dec, 2015
I have been making this recipe for about 5 years now and now have to make at least two every Xmas as it goes down a little too well each year! I am not the best at icing my cakes, but with this it doesn't matter as a log should look rough round the edges!
kirstykev
13th Dec, 2015
5.05
I have made this many times now, always works well. You have to leave the topping longer than it says and need to roll it before it cools, but I am now not allowed to make anything else!
jcb2012uk
3rd Jan, 2015
3.8
Followed recipe with 9 year old daughter and cake would not roll once cake was cooled. I would have thought needed to roll cake when warm?
jcb2012uk
3rd Jan, 2015
3.8
Tasty but some difficulty with method... Needed to roll BEFORE cake cooled to prevent cake breaking.
katysimpson
21st Dec, 2014
5.05
We just finished making ours. It was a very straight forward recipe to follow and looks and tastes fab. V pleased.
outerskin1973
7th Jan, 2014
I have made this Yule log with my children for the last 3 years now. It is easy to make and looks lovely on the dining table after Christmas lunch. My only point to note is that every time I have made it, the filling/ icing takes much longer than 1 hour until it is of a spreadable consistency. This year we used a selection of chocolate instead of using only Lindt, and the overall taste was just as nice, but was a lot cheaper to make.

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sammijo_p
19th Dec, 2016
Hey guys can I use a nice new non stick baking tray instead of a special cake tin plese?? Not much of a baker so my tools are limited! Tia x
goodfoodteam's picture
goodfoodteam
20th Dec, 2016
Thanks for your question. You really need a Swiss roll tin as this will stop the cake from spreading and give you the right shape for rolling up into the log.
peteypies
9th Dec, 2016
This looks delicious. I'm so short of time though do you think I can make the entire log (filling etc.)next week to put in the freezer for Boxing Day and hungry guests ?
goodfoodteam's picture
goodfoodteam
9th Dec, 2016
Yes you can! Decorate with holly and icing sugar once defrosted.
peteypies
13th Dec, 2016
That is brilliant, thanks so much. Need every minute I can get nearer the time.
ceallen
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
goodfoodteam
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. 
claramac3009
10th Dec, 2014
Can't find Lindt fondant chocolate - can you recommend a suitable alternative please?
goodfoodteam's picture
goodfoodteam
11th Dec, 2014
Hi claramac3009 either a milk chocolate or a milk chocolate for cooking would be fine. Hope this helps
alrowl
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

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poshdaria
19th Dec, 2015
When you take the cake out of the oven, make sure you have a WET tea towel, put the cake on it, and roll it. Leave it to cool. Take the towel off and fill the cake with whatever filling or icing you want and roll it back. That's the trick with any log you are baking, and it works best!