Chocolate Yule Log

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

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

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.

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.

For the icing:

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

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

This useful video shows you how to roll a swiss roll.

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