Yummy chocolate log

Yummy chocolate log

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(24 ratings)

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
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Ingredients

    For the cake

    • 3 eggs
      Eggs

      Egg

      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

      Butter

      butt-err

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

    • 140g dark chocolate, broken into squares
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-lit

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 1 tbsp golden syrup
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a clear, sparkling, golden-amber coloured, sweet

    • 284ml pot double cream
    • 200g icing sugar, sifted
    • 2-3 extra-strong mint, crushed (optional)
      Mint

      Mint

      mi-nt

      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

    Method

    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    dz1000
    25th Dec, 2016
    2.55
    It looked better than the photo when I made it, but the taste was not as good as expected. The recipe could have been better. It says bake for 10 minutes but it came out a bit too dry. I think 7 minutes would have been better. I saw the winner of the Bake Off Christmas Special do something similar and she baked it for 7 minutes iirc. Also you have to be careful when you whip the double cream because it only takes a few seconds of whipping for it to get too stiff. A warning in the recipe would have been nice for inexperienced bakers like myself. The cream may have benefitted from a little sugar added to it, but I guess that's why they say to add mint to it because something is definitely missing from the cream if you don't add either sugar or mint. Next time I will try Delia's recipe as I hear that one is better.
    rachelseago
    24th Dec, 2016
    Can someone please tell me why my frosting didn't work? I copied this exact receipe and the making of it but the misture seemed to separate - is this oil from the cream? Very disappointed. Should the chocolate be left to cool before adding the cream? If so why doesn't it say so? The cream came straight out of the fridge.
    dz1000
    25th Dec, 2016
    2.55
    I'm no expert but, did you check to see if the bain marie was done properly? If the hot water is touching the pot with the chocolate in it then the chocolate will split because of the heat.
    stewbles
    24th Dec, 2016
    3.8
    I have made this recipe for the last three years and it always comes out excellent. I leave out the mints and, through trial and error, make sure the chocolate is really quite cool before I put in the icing sugar. I didn't do this the first year and it turned into a separated goop monstrosity. I can remember panicking like mad! However it did eventually all come together once it had cooled down. I'll probably make this every Christmas. Great recipe.
    nickyknight
    20th Dec, 2016
    I attempted this and failed twice with the frosting. The recipe says to beat in the sifted icing sugar to the melted chocolate/butter mixture and both times the mixture turned into a dark fudgey, shiny mixture not like the frosting in the photo at all! Should the melted chocolate be cooled first? Is so why doesn't it say that in the recipe?! I wasted 6 expensive bars of chocolate as I was doing a big cake for a party. Had to pick a cake up from the supermarket instead. Not happy.
    food007
    18th Dec, 2016
    5.05
    great recipe, followed all except the mints, I simmered down some frozen berries and then spread that on before the cream. after i tipped out the cake i did a half cut along the top about a cm down, then I rolled it up tightly immediately and left it to go completely cold. You have to unroll it carefully as to not break it. Also popped the cream in the fridge to get really cold. the icing was lovely and really easy to work with. I will make it again+
    imwithspud
    24th Dec, 2015
    Just made this for Christmas Day dessert tomorrow, looks delicious and wasn't that difficult to make either. Can't wait
    mouseandrod
    22nd Nov, 2015
    5.05
    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
    30th Dec, 2014
    3.8
    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
    29th Dec, 2014
    3.8
    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.

    Pages

    Claire Light
    15th Dec, 2016
    Could I freeze this for a week or more do you think??
    allybakescakes
    17th Dec, 2013
    Can this be frozen, at any stage?
    goodfoodteam's picture
    goodfoodteam
    18th Dec, 2013
    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:http://www.bbcgoodfood.com/recipes/3049/yule-chocolate-logEnjoy! 
    love cakes
    16th Dec, 2015
    not enought mixture for the size of tin. Need another egg and more flour etc.