Chocolate log decorated with holly

Yummy chocolate log

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(38 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


    For the cake

    • 3 eggs



      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 a dairy product made from separating whole milk or cream into fat and…

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

      Dark chocolate

      dahk chok-o-let

      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 translucent, golden-amber coloured, sweet syrup, which can only be produced…

    • 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.

    2. Grease and line a 23 x 32cm Swiss roll tin with baking parchment. 

    3. Beat 3 eggs and 85g golden caster sugar together with an electric whisk for about 8 mins until thick and creamy.

    4. Mix 85g plain flour (less 2 tbsp), 2 tbsp cocoa powder and ½ tsp baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin.

    5. Now tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.

    6. 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.

    7. To make the icing, melt 50g butter and 140g dark chocolate together in a bowl over a pan of hot water. Take from the heat and stir in 1 tbsp golden syrup and 5 tbsp double cream from a 284ml pot. Beat in 200g sifted icing sugar until smooth.

    8. Whisk the remaining double cream from the 284ml pot until it holds its shape.

    9. Unravel the cake, spread the cream over the top, scatter over 2-3 crushed extra strong mints, if using, then carefully roll up again into a log.

    10. 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.

    11. 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

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    Mary McStay
    23rd Dec, 2019
    I do not understand why the measurements change throughout the recipe: why does it change from grams to tablespoons? Either stick to one or the other! Yet to see how it turns out!
    31st Dec, 2018
    Great yule dog recipe. Very easy to follow and the results are outstanding. Went down a treat with my family and have now made for two christmases! I add some vanilla extract and icing sugar to the cream inside shut to give it a nice flavour.
    Sigourney Foreman's picture
    Sigourney Foreman
    29th Dec, 2018
    yummy recipe, very easy to make, but I'm a bit confused as to why 2 tbsp of flour had to be taken out the overall 85g, because I couldn't see where it was added back in and now i've just got a small pot of flour that I don't know what to do with haha! Have I missed something somewhere?
    11th Dec, 2019
    I think it's to keep the weight of the dry ingredients accurate - it's replaced with the 2 tablespoons of cocoa powder.
    25th Dec, 2016
    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.
    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.
    25th Dec, 2016
    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.
    24th Dec, 2016
    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.
    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.
    Sigourney Foreman's picture
    Sigourney Foreman
    29th Dec, 2018
    it's called a ganache, not the same as frosting. it's supposed to come out like that. when it sets it's not as shiny and when you dust it with the icing sugar it gets even less shiny.


    Norah Traquair's picture
    Norah Traquair
    28th Nov, 2019
    How long does this cake keep? I only have time to make it the Wednesday before needing it for Sunday.
    17th Dec, 2018
    Why do I need to roll it up & then unroll it again?!
    goodfoodteam's picture
    17th Dec, 2018
    Thanks for your question. If you roll the cake before cooling it's easier and prevents too much cracking later, when you re-roll it with the filling.
    Claire Light
    15th Dec, 2016
    Could I freeze this for a week or more do you think??
    17th Dec, 2013
    Can this be frozen, at any stage?
    goodfoodteam's picture
    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:! 
    love cakes
    16th Dec, 2015
    not enought mixture for the size of tin. Need another egg and more flour etc.
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