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Christmas Chocolate Yule Log Recipe

Published: Updated:
Our favourite

7 Reviews

Total Time
30m
Prep Time
20m
Bake Time
10m
Serves 8
Serves 8
intermediate
A little effort

About this Chocolate Yule Log recipe

Our Christmas Chocolate Yule Log recipe is a real crowd-pleaser. Also known as a Bûche de Noel, this classic, traditional and festive dessert is made with a fluffy Swiss roll and indulgent chocolate buttercream. It’s simple to bake and great for getting kids into the Christmas spirit.

Find out how to make our Christmas Chocolate Yule Log cake recipe below. You can also see our video on how to roll a Swiss roll.

Bake this Christmas the best ever with our delicious Christmas baking ideas. From Yule logs, mini Christmas Cakes and Stollen to Chocolate Orange Croissants and Gingerbread Houses, we've got every recipe you need to bring the magic of home baking to your family and friends this Christmas. If you're looking for a yule log like no other, our Biscoff Yule Log is crammed full of Biscoff spread - a showstopping twist on a Christmas classic and sure to have your guests fighting over the last slice!

9 ingredients8 steps
  • Vegetarian

Method

  1. Step 1

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

  2. Step 2

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

  3. 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.

  4. Step 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. Step 5

    For the buttercream icing:

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

  6. Step 6

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

  7. Step 7

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

  8. Step 8

    For an extra festive touch, simply melt down some dark chocolate, and leave to set as a large chocolate button. 

    Decorate using Smarties and icing to make a reindeer face - the perfect treat for the kids this Christmas.

Ingredients

  • For the Sponge

    • 125gSilver Spoon Caster Sugar 
    • 3Free range eggs 
    • 100gAllinson's Self-Raising White Flour 
    • 25gCocoa powder 
  • For the Buttercream

    • 150gMelted dark chocolate 
    • 300gSilver Spoon Icing Sugar 
    • 150gUnsalted butter (softened) 
    • 1 tbspMilk 
    • To dustSilver Spoon Icing Sugar 

Utensils

  • Baking tray
  • Mixing bowl
  • Sieve
  • Baking parchment

Nutritional information per 116g serving

  • Energy 540cal
  • Fat 23g
  • of which Saturates 14g
  • Carbohydrates 76g
  • of which Sugars 66g
  • Protein 5.4g
  • Salt 0.2g

7 Baker Ratings

Going to try and make it for
Christmas Eve. How far in advance can it be made and still taste yummy on Christmas Eve?

Love this?

Surely 180C should be gas mark 4?

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