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Chocolate Yule Log

4 Reviews

  • Vegetarian

About the bake

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.

30Total Time
20Prep Time
10Bake Time
A little effort


  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 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.

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

  7. Step 7:

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


  • For the Sponge

    • 125g Silver Spoon Caster Sugar
    • 3 Free range eggs
    • 100g Allinson's Self Raising White Flour
    • 25g Cocoa powder
  • For the Filling

    • 150g Melted dark chocolate
    • 300g Silver Spoon Icing Sugar
    • 150g Unsalted butter (softened)
    • 1 tbsp Milk
    • To dust Silver Spoon Icing Sugar


  • Baking tray
  • Mixing bowl
  • Sieve

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