Chocolate Yule Log

Chocolate Yule Log

I’m not a huge fan of Christmas cake so my absolute favourite dessert to have at Christmas time is a Chocolate Yule Log! It’s a light chocoate 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!

Step by step…

To start I make the ganache topping because it has to cool down and set in the fridge for a few hours. I heated the double cream and butter on a low heat, then I mixed in dark chocolate until it was smooth and glossy. Then I popped it in the fridge for a few hours. For the sponge I used my food mixer to whisk up eggs with caster sugar until frothy and at the ‘ribbon stage’. Then sifted in self-raising flour and cocoa powder and folded it into the egg mixture gently so as not to lose the frothiness.

I poured the mixture it into a lined baking tray with a lip and baked for 10 minutes. Whilst it was baking I prepared a sheet of baking paper dusted generously with icing sugar, when it was done I tipped the sponge out onto it straight away.

Then I peeled off the baking paper it was baked in and rolled the sponge up as tight as I could, taking the fresh baking paper with it. I left it to cool fully still wrapped in the paper. Once the sponge was cold, I whipped up some double cream with icing sugar and vanilla for the filling. I unrolled the sponge and spread out the cream onto it using a palette knife. Then I rolled it back up again.

I cut the roll diagonally at one end and positioned on a serving board to look like a branch. The ganache was nice and thick by now. I piped it onto the sponge and used a fork to create texture.

Chocolate Yule Log

I made a holly sprig with fondant and dusted the Chocolate Yule Log with icing sugar.

Chocolate Yule Log

If like me you stand in the camp of not liking Christmas pudding or cake, the Christmas Yule Log is a great alternative dessert idea for Christmas Day!

Chocolate Yule Log

I usually make about three of these every year to take to all my Christmas events and meals. To make it a bit easier, you don’t have to cut the roll, you can just leave it straight too.

Recommended equipment & ingredients*

Swiss Roll tin Mixing bowls Cooling rack
Kitchen scales Stand mixer Electric hand mixer
Piping bags Green fondant Red fondant
Leaf cutters

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!


Chocolate Yule Log

Delicious chocolate sponge filled with whipped cream and covered in chocolate ganache

Course Dessert
Cuisine British
Keyword Cake
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 10
Author thebakingexplorer


For the ganache

  • 300 g Dark chocolate
  • 300 ml Double cream
  • 30 g Butter

For the sponge

  • 4 Eggs large
  • 100 g Caster sugar
  • 65 g Self raising flour
  • 40 g Cocoa powder

For the filling

  • 175 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract

For decoration

  • Icing sugar
  • Green fondant optional
  • Red fondant optional


  1. Pre-heat your oven to 160C Fan/180C/400F/Gas Mark 6, line a large swiss roll tin or a baking tray with a lip, with baking paper

  2. Make the ganache first as it needs time to cool. Heat the double cream and butter in a pan on a low heat, you want to to be warm but not so hot you couldn't hold your finger in it

  3. Take it off the heat and add the dark chocolate broken into pieces. Leave for a few minutes, then stir and the chocolate should have melted. Put in the fridge to set for 3 - 4 hours

  4. For the sponge, whisk the eggs and sugar together with an electric whisk or in a food mixer for 8 minutes until it reaches 'ribbon stage' - this is when you can drizzle the mixer in a figure 8 and it doesn't sink back immediately

  5. Gently fold in the flour and cocoa powder, trying not to lose the volume

  6. Pour into the tin, and tip the tin to spread the mixture around. Bake for 10 minutes

  7. Remove from the oven and tip onto a clean sheet of baking paper that has been dusted with icing sugar

  8. Remove the baking paper the sponge was baked with, then roll up the sponge, taking the clean baking paper with it, then leave to cool completely

  9. Whip up the double cream, icing sugar and vanilla for the filling

  10. Gently unroll the sponge and spread the cream all over it

  11. Re-roll the sponge, diagonally slice about a third of the sponge off and position it along the side of the larger piece of sponge to look like a tree branch

  12. Remove the ganache from the fridge, it should be very thick by now. If it's too stif, microwave it for 30 seconds and stir well to loosen it up again. Pipe or spread the ganache all over the sponge. If piping, use a star nozzle to create texture. If spreading, use a fork to create texture

  13. Dust with icing sugar and add a decorative holly leaf made from fondant in the centre if you like

  14. Serve immediately, store any leftovers in the fridge for up to 2 days

Recipe slightly adapted from Mary Berry.

If you like this, check out more of my Swiss roll recipes!

Or you might also like more of my Christmas recipes!

Chocolate Yule Log

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6 comments / Add your comment below

  1. This looks great and thanks for entering it into Classic French this month. Can I just ask you to add the challenge logo and a link back to my blog somewhere at the end of the post please. Thanks 🙂

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