Chocolate Yule Log a favourite Christmas chocolate cake.  You can serve this as a Christmas Eve treat or the kids might prefer it to Christmas Cake.  This recipe is a Hairy Bikers from their book The 12 Days of Christmas.

IngredientsChocolate Yule Log

Soft butter for greasing
6 large eggs, separated
150g caster sugar
50g cocoa powder


Preheat the oven to 180°C/Gas 4. Line a 23 x 33cm Swiss roll tin with baking parchment, grease with a little butter and set aside.

In a large bowl whisk together the egg yolks and sugar until they are thick and creamy

Sift the cocoa powder over the egg mixture and whisk in thoroughly

In another bowl whisk the eggs until stiff but not dry.

Fold a third of the egg whites into the cocoa mixture, then gently fold in the rest until evenly mixed together.

Pour the mixture into the tin and spread gently with a spatula.

Bake for 20–25 minutes or until well risen and beginning to shrink away from the sides of the tin.

Leave to cool a little then turn out the cake onto parchment paper and leave to cool completely

Icing and filling

  • 200g plain, dark chocolate, broken into squares
  • 200g icing sugar
  • 200g butter, room temperature
  • 2 tbsp Camp chicory and coffee essence
Meanwhile, make the icing. Melt the chocolate in a heatproof bowl over a pan of simmering water, or in the microwave.
Remove from the heat and leave to cool, but do not allow it to set.
Put the icing sugar in a food processor, add the butter and blitz until smooth.
Add the coffee essence and 2 tablespoons of melted chocolate, then blend until smooth. Make sure the chocolate is cool, or it will melt the butter.
Take just over half the icing mixture out of the processor and put it in a bowl to use for the filling.
With the motor running, slowly add the remaining chocolate to the icing mixture in the processor and blend until smooth. This will be used for icing the cake.
When the cake is cool, trim off the crusty edges. Using a palette knife or spatula, spread the filling over the cake, taking it right to the edges.
Starting at one of the long sides, gently roll up the sponge, keeping the first roll fairly tight so it forms a good spiral shape.
Spread the icing evenly over the cake and drag a fork through it to resemble the ridges on the bark of a tree.

Let the icing set and then dust the top with icing sugar.

Decorate with holly


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{November 18, 2011} {Tags: , , , }