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Chocolate Yule Log

Image of Chocolate Yule Log

Cooking time: None

Serves: 6

Scale to servings

Adapted from: 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:

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

    For the chocolate ganache:

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

    For the middle:

  • 225 ml 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.