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Chocolate Yule Log

A quick and easy Christmas favourite

Preparation : 15 min Resting : -
Cooking : 10 min Equipment :
Difficulty :
Rating :
 3 rates
Download the recipe :

Serves 6-8 :
For the sponge
125 g white caster sugar
3 eggs
100 self-raising flour
25 g cocoa powder
For the filling
150 g dark chocolate (melted)
300 g icing sugar
150 g unsalted butter
1 tbsp milk
Icing sugar for dusting
1Preheat the oven to 180˚C. Grease and line a swiss roll tin with baking paper.
2Fit the main blade to the main bowl and pour in the caster sugar and eggs and press AUTO. Whisk until pale and light then add the flour and cocoa powder. Press PULSE then pour into the tin ensuring to cover the whole surface. Bake for 8-10 minutes until firm but springy
3Meanwhile, for the buttercream, fit the main blade to the main bowl and pour in icing sugar and butter, press PULSE for 5 seconds to combine. Pour in the melted chocolate and milk and press AUTO and mix until fully combined.
4Dust a large sheet of parchment paper with caster sugar then turn the sponge out onto it. Trim the edges, tightly roll up the sponge and leave to cool. 
5Unroll the sponge and spread on a generous layer of buttercream and tightly roll up again.
6Cover the roll with the remaining buttercream. Use a fork to create a log effect. Dust with icing sugar for a finishing touch.


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Lovely and came out well. You may need to add more than 1 tbsp milk as I found it made the butter cream go further...and when it cools it will harden up.