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A chocolate cake in the design of a wooden log with holly on top Tried & Tested

Chocolate chestnut Yule log

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2.111 stars based on 9 ratings

Like a sophisticated version of a chocolate log, this cake is flavoured with brandy and filled with a mixture of fresh cream and chestnut purée. Make the log 2-3 days before Christmas and keep refrigerated.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:8
  • Skill level:medium

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Ingredients

For the filling

  • 2tbsp 2tbsp Brandy
  • 150ml 5⅛ fl oz Double cream
  • 100g 3½ oz Chestnut purée

For the buttercream

  • 75g 2¾ oz Unrefined golden icing sugar (we like Billington's) Unrefined golden icing sugar
  • 4tbsp 4tbsp Water
  • 2 2 Egg yolk(s) (free range)
  • 100g 3½ oz Butter (unsalted)
  • 50g 1⅞ oz Milk chocolate melted

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 210˚C (fan 190°C, gas mark 7). Brush a 22.5 x 32.5cm/ 9 x 13 inch swiss roll tin with a little oil and line with greaseproof paper. Cut a second piece of greaseproof paper a little larger than the tin and sprinkle with 2 tsp of the caster sugar. Set aside.

  2. Classic mode Step 2

    Place the sugar and eggs in a large bowl and whisk until very pale and light, using an electric hand beater if possible, until the beaters leave a trail on the surface.

    Ingredients for this step

  3. Classic mode Step 3

    Sift together the flour and cocoa powder and gently fold into the egg mixture using a metal spoon. Pour into the prepared tin, tilting it so that it covers the whole surface.

    Ingredients for this step

    • 75g 2¾ oz Plain white flour (we like Allinson) Plain white flour
    • 25g 1 oz Cocoa powder
  4. Classic mode Step 4

    Bake for 7-9 minutes until firm yet springy to the touch. Turn out the cooked sponge on to the sugar paper. Peel away the lining paper and trim the edges. Cover with a damp tea towel and cool completely.

  5. Classic mode Step 5

    When cooled, sprinkle the sponge with the brandy. Whip the cream until thick and stir in the chestnut purée. Spread over the sponge and roll up from one long edge.

    Ingredients for this step

    • 2tbsp 2tbsp Brandy
    • 150ml 5⅛ fl oz Double cream
    • 100g 3½ oz Chestnut purée
  6. Classic mode Step 6

    For the chocolate buttercream, place the sugar and water into a small pan and heat gently until the sugar dissolves. Boil rapidly until syrupy.

    Ingredients for this step

  7. Classic mode Step 7

    Whisk the egg yolks together in bowl and continue whisking whilst adding the sugar syrup in a steady stream. Whisky until the mixture becomes thick, pale and cool, leaving a trail on the surface.

    Ingredients for this step

    • 2 2 Egg yolk(s) (free range)
  8. Classic mode Step 8

    Beat the butter in a separate bowl and gradually beat in the egg mixture until thick and fluffy. Stir in the melted chocolate.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted)
    • 50g 1⅞ oz Milk chocolate melted
  9. Classic mode Step 9

    Slice a 7.5cm/3 inch piece from the swiss roll. Use a little buttercream to attach this piece to the side of the log, to represent a branch. Cover the log with the rest of the butter cream and use a skewer for fork to make a bark pattern. Decorate with holly or a few small decorations.