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Chocolate yule log

• Sara Buenfeld

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Serves 8

More effort

Prep: 30 mins

Cook: 10 mins

A star rating of 4.3 out of 5.70 ratingsRate

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Kids will love helping to make and decorate this luxurious Christmas chocolate yule log. We've given the option of a classic cream filling or a mint-flavoured twist.

Nut-free

Vegetarian

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Blueberry & pecan oaties

A star rating of 4.7 out of 5.32 ratings

Sara's tips for the perfect chocolate yule log:

• If you prefer a more traditional cream filling, you can simply leave out the crushed mints. Alternatively, I sometimes flavour the filling with a splash of orange liqueur, a little espresso or a pinch of cinnamon.
• The cake can be made a day ahead and kept wrapped in baking parchment to prevent it from drying out. You can also prepare the icing in advance and store it in the fridge—just give it a good stir before using.
• If you have any leftover yule log, I find it makes a delicious addition to a trifle or can be enjoyed with a dollop of cream for a simple dessert the next day.
• For a festive finish, I like to dust the log with a generous scattering of unsifted icing sugar to create a snowy effect. Don’t forget to decorate with holly, but always remove the berries before serving.

Ingredients

Nutrition

Units:

MetricUS

For the cake

• 3 eggs

• 85g golden caster sugar

• 85g plain flour

  (minus 2 tbsp)

• 2 tbsp cocoa powder

• ½ tsp baking powder

For the filling & icing

• 50g butter

  plus extra for the tin

• 140g dark chocolate

  broken into squares

• 1 tbsp golden syrup

• 284ml pot double cream

• 200g icing sugar

  sifted

• 2-3 extra strong mints

  crushed (optional)

• icing sugar

  and holly sprigs to decorate - ensure you remove the berries before serving

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Nutrition: per serving

• kcal552

• fat32g

• saturates18g

• carbs64g

• sugars54g

• fibre0g

• protein5g

• salt0.3g

  low

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Method

• step 1

  Heat the oven to 200C/180C fan/gas 6. Butter and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and golden caster sugar together with an electric whisk for about 8 mins until thick and creamy.

• step 2

  Mix the flour, cocoa powder and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.

• step 3

  Lay a sheet of baking parchment on a 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.

• step 4

  To make the icing, melt the butter and dark chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the golden syrup and 5 tbsp double cream. Beat in the icing sugar until smooth.

• step 5

  Whisk the remaining double cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed extra strong mints, if using, then carefully roll up again into a log.

• step 6

  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. 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.

Sara Buenfeld

Sara was the former Food Director for BBC Good Food magazine and Editor on Easy Cook. She has written recipes for the brand and edited cookbooks on everything from slow cooker recipes to 30 minute meals to the Healthy Diet Plan meals. See more of Sara's recipes

Try Edd Kimber's caramel chocolate log next.

Recipe from Good Food magazine, January 2009

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A star rating of 4.3 out of 5.70 ratings

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