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Chocolate Christmas Yule Log Recipe

Chocolate Christmas Yule Log

chocolate christmas yule log with slice cut 

This week we headed over to the Office Manager's house for some Christmas baking with Siobhan!


7 Eggs

180g Caster Sugar

180g Plain Flour

3 Tbsp Cocoa Powder

210g Margarine

320g Icing Sugar (Use more if required)

250g Dark Chocolate

250 ml Double Cream

150g Raspberries



(1) Heat oven to 190C/fan 170C. Butter and line the base and sides of a large swiss roll tin with grease proof paper.

(2) Place the caster sugar and eggs into a mixing bowl and whisk until pale in colour and very thick (this can take a while!) The mixture should be thick enough to leave a trail when the whisk blades are lifted.

(3) Sift the flour and cocoa powder into the egg mix and gently fold in with a metal spoon until all combined.

sieving flour into a bowl

(4) Pour the mixture evenly over the prepared tin and carefully spread to the edges. Bake for 10-12 minutes, or until the cake feels firm to the touch (be careful not to overcook this!)

(5) Put a clean tea towel on to the work surface and cover with grease proof paper. Sprinkle lightly with caster sugar. Turn the cake out onto the grease proof and peel off the lining paper. Cover with another piece of grease proof paper.

(6) Now for the tricky part! At this point while the cake is still warm, roll it up tightly like a swiss roll with the paper still inside and leave to cool like this. You may find that at this stage there will be some cracks in the cake but don’t worry the icing will cover these!

(7) While the cake is cooling you can make the filling and the icing! For the filling simply whisk up the double cream until thick and spreadable.

whisking cream in a bowl

(8) To make the icing beat together the margarine and icing sugar until pale in colour. In a spate bowl place the dark chocolate over a pan of boiling water on the hob and slowly melt. Once melted mix the melted chocolate into the butter mix.

(9) Once the cake has cooled enough, gently unroll and remove the paper from the centre. Spread the whipped cream over the cake and cover with the raspberries. Now to roll it back up! Using the grease proof underneath the sponge to help, carefully roll the cake back up. It may crack and look a little bit messy at this stage but don’t panic!

(10) Using a pallet knife, spread the icing and chocolate mix over the cake filling in all the gaps and cracks. Once covered you can use a knife or a fork to make ridges in the icing to make a bark effect!

(11) Sprinkle with a light dusting of icing sugar and if you want at this point you can melt a little more chocolate and drizzle over the cake. Finish with a few raspberries to decorate!


Serve and enjoy!

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