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Chocolate Yule Log

Image of Chocolate Yule Log

Cooking time: None

Serves: 6

Source: Adapted from Delia Smith

We had a debate over which way to roll the log (short edge or long edge). We prefer the way that gives you a longer, thinner log!


    For the sponge:

  • 125g caster sugar
  • 42g cocoa powder
  • 5 large eggs

    For the chocolate ganache:

  • 250g chocolate (50%)
  • 60ml double cream
  • 30g butter
  • 75ml milk

    For the middle:

  • 225ml double cream, whisked to spreadable soft peaks

For the sponge:

  1. Whisk egg yolks until they start to thicken, then add caster sugar and whisk, then add cocoa and whisk. Whisk egg whites separately and then fold in. Bake in 12" x 7" tin lined with baking paper at 170C for 15-20 minutes until puffed and springy, cool in tin.

For the chocolate ganache:

  1. Melt all the ganache ingredients, then whisk until cool. If not thickened, then put in fridge for 5 minutes at a time and then whisk more.

To assemble:

  1. Put chocolate sponge top down on greaseproof paper liberally sprinkled with icing sugar, then spread on ganache, then spread on cream. Roll up. The sponge will split a bit; this is normal and adds to the log effect.

To decorate:

  1. Use icing sugar to sprinkle over the top. Use fondant icing for edible models on the top.


Have you tried this recipe? Made any improvements? I'd love to hear about it! Add your comments here.

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