Chocolate Yule Log Recipe

First, make the cake. Pre-heat the oven to 200°C (Gas Mark 6) and line the Swiss roll tin with baking parchment. Carefully separate the eggs so that you have the yolks in one large bowl and the whites in another, then use an electric whisk to beat the whites until they form stiff peaks. Put the caster sugar into the bowl with the yolks and beat to a thick paste, then sieve the cocoa powder into the bowl and beat again until the cocoa is well combined. Next, use a metal spoon to fold the egg whites carefully into the yolk mixture. Sieve the flour into the bowl and, again, fold in gently (being careful not to knock the air out of the egg whites). Pour the cake mixture into the prepared tin and use a spatula to spread it out to the edges, then put the tin in the hot oven and bake for 10 minutes.

When the cake is ready, take it out of the oven. Dampen a clean tea towel just slightly, then lie it flat on your work surface and slide the cake – still on the baking parchment – out of the tin and on to the towel. Starting from a longer side, roll the sponge up like a sort of baking parchment Swiss roll and drape the tea towel over it, then set it aside to cool while you make the filling.

Put the softened butter into a mixing bowl and beat it until fluffy, then sieve in the cocoa and icing sugar until really well combined and soft enough to spread. When the sponge is properly cool (the filling will melt and slide out if the cake is too warm), gently unroll it and peel off the baking parchment. Spread the filling evenly across the top of the sponge, then roll it back up again, as you did before, and sit it on a serving plate.

To make the topping, first bring a small pan of water to a simmer and sit a bowl or dish in the top of the pan, making sure it is not sitting in or touching the water (or use a Bain Marie, if available). Break the chocolate into small chunks and put it into the bowl to melt, stirring from time to time. Meanwhile, put the softened butter into a bowl and beat until fluffy, then sieve in the icing sugar and beat to combine. When the chocolate has melted, carefully lift the dish away from the hot pan and tip the chocolate into the butter mixture, stirring it in gently until smooth. Spread the topping over the filled Yule Log, then drag a fork through the topping to create the impression and texture of bark (you can draw in a knot every so often if you’re feeling artistic!). Sift just a little extra icing sugar over the top, to highlight the texture, then add decorations (if using) and serve.