Name: Chocolate Yule Log
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 300 g Dark chocolate (broken into squares); 300 ml Double cream; 30 g Butter; 4 Eggs (large); 100 g Caster sugar; 65 g Self raising flour (sieved); 40 g Cocoa powder (sieved); 175 ml Double cream; 1 tbsp Icing sugar; 1 tsp Vanilla extract; Icing sugar; Green fondant (optional); Red fondant (optional)

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I'm not a huge fan of Christmas cake so my absolute favourite alternative dessert to have at Christmas time is a Chocolate Yule Log! It's a light chocolate sponge filled with whipped cream and coated in a rich chocolate ganache - what's not to like! This recipe is based on a Mary Berry one, with a few of my own touches. I've made it so many times over the years I've lost count... It always disappears fast whenever I serve it! And I'm always hoping there's enough left so I can go back for another slice!

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Ingredient Tips & Equipment Information

Make sure the eggs are at room temperature before you start baking.
You need to use double cream for the ganache, single cream will not work.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Chocolate Yule Log

To start, make the ganache topping because it has to cool down for a few hours. Heat the double cream and butter together on a low heat, then add dark chocolate and mix until it is smooth and glossy. Set aside to cool. For the sponge, use an electric mixer to whisk up the eggs and caster sugar for about 8 minutes until light and foamy. Sift in the self raising flour and cocoa powder, then fold it into the egg mixture gently so as not to lose the volume.

Pour the mixture into a lined baking tray with a lip and bake for 10 minutes. Whilst it is baking, prepare a sheet of baking paper dusted generously with icing sugar. When it is done, tip the sponge out onto it straight away.

Peel off the baking paper it was baked in and roll the sponge up tightly, taking the fresh baking paper with it. Leave it to cool fully still wrapped in the paper. Once the sponge is cool, whip up some double cream with icing sugar and vanilla for the filling. Unroll the sponge and spread out the cream onto it using a palette knife. Then roll it back up again.

Cut the roll diagonally at one end and position on a serving board to look like a branch. Pipe the ganache onto the sponge and used a fork to create texture. Make a holly sprig with fondant and dusted the yule log with icing sugar before adding the fondant holly on top.

For the full recipe with measurements, head to the recipe card at the end of this post.

How long does the yule log last for and can it be frozen?

The yule log will last for 2-3 days stored in the fridge. You can freeze the undecorated sponge. Wrap it well in cling film and freeze for up to 3 months. Unfortunately, only fully decorated, I do not recommend freezing the yule log.

Can you make the yule log with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add ½ teaspoons baking powder.

Can the yule log be made gluten or dairy free?

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add ½ teaspoons baking powder. You may also like to add ⅛ tsp xanthan gum for better texture. For a dairy free version, you could fill the yule log with a dairy free whipped cream and cover it with a dairy free ganache.

What size tin do you need to make the yule log?

I used a Wilton tin which is 33.7 x 23.5 cm (13.25 x 9.25 inches). If you have a tin that is slightly bigger or slightly smaller this will be ok, just don't use a tin that is dramatically bigger or smaller. Remember that using a bigger tin will mean the yule log needs slightly less time to bake, and a smaller tin will mean it needs slightly more time to bake. The thickness of the sponge will also differ.

Do you need an electric mixer to make this recipe?

Yes, because you have to whisk so much air into the egg and sugar mixture, it would be impossible to do by hand. You can use either an electric hand mixer or a stand mixer, however I do recommend using a stand mixer if you have one as you want to leave it running for 8 minutes, which can feel like a long time when you're stood whisking with a hand mixer!

How many people does the yule log serve?

It completely depends how thick your slices are when you cut it up, but I would say this yule log can safely be divided into 10 pieces and everyone gets a good sized slice. (Well, apart from the two lucky people that get the end pieces!)

How do you roll the yule log up neatly?

Don’t overfill it. Being overly generous with the filling means you won’t get a nice tight roll
Don’t cut or score it to “start the roll off”, this can too easily go wrong and the whole section will break off
Start the roll off as tight as you can and the rest will follow!

More tips for making the Chocolate Yule Log:

When folding the flour in, be gentle and go slowly to avoid losing volume
You don't have to cut the roll, you can just leave it straight too.
If you don't want to make the holly from fondant, you can use a ready made decoration instead.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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