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
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    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

    • 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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    18th Dec, 2016
    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+
    24th Dec, 2015
    Just made this for Christmas Day dessert tomorrow, looks delicious and wasn't that difficult to make either. Can't wait
    22nd Nov, 2015
    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.
    30th Dec, 2014
    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.
    29th Dec, 2014
    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.
    24th Dec, 2014
    I've tried it today for Christmas Eve dinner in NZ. This recipe is for keeps. It is kitchen tested giving you great result!!! Just a word of advise, make sure that the parchment lining is well greased. Use an oil spray so the cake can easily be detached when baked. Roll the cake whilst still hot using an extra parchment paper and a kitchen towel. This will help the cake mold its shape into a log. Only put filling and frosting when the cake has completely cooled down. Love it!!
    20th Nov, 2013
    #3 says when the cake is ready, tip on to parchment paper. When is the cake ready? When you take it out of the oven or when it has cooled down? I waited until it cooled down a bit and covered the parchment with caster sugar before tipping over the cake and rolling up. A thin layer of the cake still stuck to the parchment when I unrolled it so there were some rips and tears...of course once you cover with icing it is fine and looks rugged like a log. The icing on top was a bit hard to spread as the cake is so soft...All in all, I much prefer the taste of Delia's squidgy chocolate log so will stick with that.
    31st Mar, 2013
    I'm regularly asked by my friends to bake them cakes so I thought I'd put a twist on this classic Christmas recipe. Since it's Easter, I though I would make them an Easter log. I followed this recipe, but used Orange flavouring instead of mints and then topped it with a chocolate crispy nest with some mini eggs! It went down a treat! And a great twist on a great cake!
    23rd Dec, 2012
    Very easy and absolutely delicious!! But I agree; the cream needs to be whipped quite thick otherwise the chocolate filling is too sloppy and comes out
    20th Dec, 2012
    Made it as a trial before Xmas. Everyone was very impressed with the results and was enjoyed by all. It was a lot easier to do than I thought and the cake part did not break at all when I rolled it. Next time I make it though, I will chill the double cream after whipping it as it will hold better when spreading it and rolling. I will also chill the whole log before putting it on the table. No Xmas pudding for us this year, we will enjoy this much more, especially my 2 children.


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