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 clear, sparkling, golden-amber coloured, sweet

    • 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, 2011
    HELP ME! I am planning to make this for the first time and had a few questions which I am hoping you could help me with, so there goes: 1. Can I add Baileys to the double cream and whisk together and skip the mint? If so how much Baileys should I add? 2. If I cannot add.baileys in the cream, then can I leave some Baileys to soak into the cake itself before adding the filling? Would that be better? 3. Do you think i could make it on the 23rd for 25th evening? I will be leaving home to drive to my family then and won't be able to make it at theirs sso wanted to make it in advance. Any suggestions? Any suggestions welcome. And thank you so much for helping me!! Lots of love and Merry Christmas :) x
    27th May, 2011
    I've never made a chocolate log before but this recipe was simple to make, easy to follow and rolled really easily into the log shape. The only thing I changed was the filling and chocolate covering as I'm lactose intolerant. I was also really pleased that I didn't have to adapt the recipe for the cake to be dairy free. Will definitely be making this one again!
    10th Apr, 2011
    Made this twice this christmastime- went down a treat with friends and family, looks fab and VERY rich
    27th Dec, 2010
    I made this Christmas morning, it was really easy and tasted delicious, especially when served with an extra large dollop of fresh cream. Everyone loved it.
    24th Dec, 2010
    I want to make this today - excuse my ignorance but is it right that there is no butter or marg in the cake part?! urgent reply needed! Hope to do it this afternnon
    24th Nov, 2010
    I would like to make this for christmas instead of a christmas cake i always like to make food in advance so can anyone tell me how long this cake keeps for or even if i can freeze it thanks x
    6th Apr, 2010
    I made this for a Boxing Day dessert and it went down a hit! I used 6-7 crushed mints as we found it didn't have enough mint in for us. Other than that the recipe is incredibly simple and the finished result is something that everyone loves.
    5th Apr, 2010
    This was amazing! Easy to make and everyone who ate it loved it. I personally don't like chocolate so didn't have any but it I received lots of praise from those who did.
    5th Apr, 2010
    I made this for Christmas day and it was gone in minutes, even after everyone was complaining about how full they were after Christmas lunch and couldn't fit anything more in. My icing did split but if you keep on beating it at high speed, it should come back together again.
    22nd Dec, 2009
    i made this last year and am making it again this year for my brothers bday which is on christmas day YUM


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