Classic Chocolate Yule Log Recipe (2024)

A traditional, iconic and festive cake for those who love chocolate.This cake can be served with a simple dusting of icing sugar or decorated with a few chocolate curls.

23 x 33cm/9 x 13” Swiss roll tin, clean tea towel and 2 x mixing bowls

CHOCOLATE SPONGE
3 eggs
75g caster sugar
1 tbsp cocoa
50g Doves Farm Organic Plain White Flour
butter, for tin

CHOCOLATE FILLING
50g butter
75g icing sugar
1 tbsp cocoa

CHOCOLATE LOG TOPPING
75g butter
75g icing sugar
75g plain chocolate
icing sugar, for decoration

200°C, Fan 180°C, 400°F, Gas 6

Chocolate Sponge

1. Pre-heat the oven.
2. Rub some butter around the inside of a 23 x 33cm/9 x 13” Swiss roll tin or insert a baking liner.
3. Separate the eggs into two bowls and beat the whites until stiff.
4. Add the sugar to the yolks and beat until thickened.
5. Sieve the cocoa over the yolks and beat again.
6. Gently fold the egg whites into the yolks with a metal spoon, using a cutting and turning action.
7. Sieve the flour into the bowl and gently combine by cutting and folding with the spoon.
8. Pour the mixture into the prepared tin, spreading it out to the edges.
9. Bake for 10-12 minutes.
10. Spread a clean tea towel over the baking tray, place a chopping board on top and invert everything together.
11. Remove the baking tray, and cake liner if used, to leave the sponge on the tea towel.
12. Using the tea towel for support, roll the long edge of the sponge into a cylinder with the cloth inside.
13. Leave the cloth and sponge cylinder to cool completely.

Chocolate Filling

1. Cut the butter into small cubes, put them in a bowl and beat until the butter is light and fluffy.
2. Sieve the icing sugar and cocoa into the bowl and beat until combined and soft.
3. Gently unroll the cold sponge.
4. Spread the filling all over the inside of the sponge.
5. Roll up the filled sponge, making sure the filling stays inside. You can use the tea towel to help with this.

Chocolate Log Topping

1. Cut the butter into small cubes, put them in a bowl and beat until the butter is light and fluffy.
2. Sieve the icing sugar into the bowl and beat until combined.
3. Gently melt the chocolate and mix this into the bowl.
4. Spread the topping over the rolled-up sponge.
5. Drag a fork through the icing to create a log texture.
6. If adding chocolate curls, gently press them into the topping.
7. Chill until set.
8. Sieve a light dusting of icing sugar over the cake before serving.