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Chocolate, Salted Caramel & Chestnut Yule Log

Course Dessert
Cuisine British
Keyword Cake


For the sponge

  • 3 Eggs large
  • 75 g Caster sugar
  • 50 g Plain flour
  • 25 g Cocoa powder

For the chocolate icing

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

For the filling

  • 100 g Caster sugar
  • 80 g Butter
  • 200 ml Double cream
  • 1 tsp Vanilla extract
  • 3/4 tsp Salt
  • 200 g Chestnuts
  • 3 tbsp + more for dusting Icing sugar

For decoration

  • 1 Cadburys Flake Bar
  • 3 sprigs of Redcurrants


  1. Grease and line a lipped 33x23cm baking tray

  2. Whisk up the eggs with the caster sugar in an electric food mixer for 8 minutes until it has trebled in size

  3. Sieve the plain flour and cocoa powder into a bowl and then fold it into the egg mixture

  4. Poured the batter into the lined tray and tip it to spread the mixture out into each corner

  5. Bake it on 190C/170C Fan/Gas Mark 3 for 12 minutes. Immediately tip it out onto a clean sheet of baking paper and roll it up, rolling the clean sheet of baking paper with it. Leave it to cool fully

  6. Make the chocolate icing by putting the double cream, butter and dark chocolate in a pan and gently heating it until it all melts together. Put it in the fridge to chill for at least 30 minutes

  7. For the filling start by making a caramel. Put the caster sugar into a frying pan and leave it without stirring until it is golden and bubbling

  8. Then add the butter, 50ml of the double cream, the vanilla extract and the salt and quickly mix them in using a whisk

  9. Pour the caramel into a bowl, added the chestnuts and whiz it up into a smooth paste using a hand blender. Let it cool to room temperature

  10. Whip up 150ml of the double cream with the icing sugar, then folded it into the cooled caramel and chestnut mixture

  11. Unroll the sponger and spread the caramel filling all over it evenly, then roll the sponge back up carefully

  12. Take the chocolate icing out of the fridge and spread it all over the roll. You want this to be quite rough as the roll is meant to look like a log

  13. Bash up 1 flake bar and sprinkled it all over the wet icing. Put it back in the fridge to set

  14. Finish the Yule Log by adding some redcurrants and dusting it with icing sugar