Chocolate Yule Log

This is a bit more involved than a lot of my cakes, but worth the effort. This style of sponge is best eaten within 2-3 days, but I’m sure the cake won’t hang around long once everyone has tried it!

Cuts into 12 slices.

Cake Ingredients

3 large eggs
125g golden caster sugar
85g plain flour
40g cocoa powder

Filling Ingredients

50g butter
100g plain chocolate
3 tbsp milk
175g sifted icing sugar

Topping Ingredients

100g plain chocolate
80ml water
50g butter
300g sifted icing sugar

35cm x 25cm swiss roll tin lined with baking parchment

Oven 200C/Gas 5/fan oven 180C

How to make it

  • Whisk the eggs and sugar with an electric mixer, until the mixture leaves a good trail.
  • Sieve the flour and cocoa into the mixture and carefully fold in.
  • Pour into the prepared tin, spread quickly but lightly to avoid breaking open too many air bubbles.
  • Bake for 12-15 mins.
  • Dust a large piece of greaseproof paper with caster sugar. Turn the cooked sponge out and carefully peel off the lining paper. Trim off the long edges.
  • Starting from one short end use a knife to mark a dent about 2cm in from the end of the sponge, fold over the greaseproof paper and roll up with the paper inside the Swiss roll. Leave on a rack to cool.
  • Meanwhile make the filling, melt the chocolate, butter and milk in a bowl over simmering water. When smooth and glossy remove from the heat and beat in the icing sugar.
  • Make the topping by carefully melting the chocolate, butter and water in a pan over a very low heat. When smooth and glossy remove from heat and beat in icing sugar.
  • When fully cooled unroll the Swiss roll and spread the filling mix over the cake. (If it has gone too stiff to spread just place over a pan of simmering water again to loosen off). Starting at the end with the dent roll the cake quite tightly using the paper to help.
  • Keep the cake whole, or slice off one end and place at 90° to create a branch and place on your plate/board. The topping fudge icing is quite stiff and doesn’t spread very easily when cool, so taking small spoonfuls mould over the surface of the cake to coat. This quantity of icing will cover all but two ends of the Swiss roll. Using a fork drag the prongs through the icing to create the effect of bark. Finish with a dusting of icing sugar and any other decorations of your choice.

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