Chocolate yule log

  • Total Time

    30m
    • Prep Time

      20m
    • Bake Time

      10m
  • Serves

    8
  • Skill Level

    Intermediate
  • Dietary Needs

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Everyone loves a slice of chocolate yule log at Christmas time and one made with love tastes even better. Why not add a couple of tea spoons of cinnamon or a few drops of peppermint to your buttercream for a festive twist.   [embed]https://youtu.be/5-zje7RbH7c[/embed]

Method

  1. Preheat the oven to 180˚C (fan 160°C, gas mark 6). Grease and line a swiss roll tin with baking paper.

  2. Whisk the caster sugar and eggs in a large bowl until pale and light.

  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.

  4. Bake for 8-10 minutes until firm yet springy to the touch. Dust a large sheet of paper with caster sugar and then turn the sponge onto it. Trim off the edges. Make a dent 1cm from the edge and tightly roll up the sponge and leave to cool.

  5. For the icing: Mix together the icing sugar and butter, then add the melted chocolate and milk. Beat until smooth.

  6. Unroll the sponge, spread over a generous layer of buttercream and roll up tightly again.

  7. Cover with the remaining buttercream, using a fork to create a log effect. For a finishing touch, dust with icing sugar.

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