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Chocolate yule log recipe

Chocolate yule log recipe

27 ratings

This traditional chocolate Yule log recipe, or Bûche de Noël, makes a deliciously indulgent Christmas dessert. Rich, chocolate sponge rolled with a whipped Irish cream filling and covered in a boozy chocolate icing. Finished with crumbled chocolate 'bark' for a true log effect. See method

  • Serves 10-12
  • 45 mins to prepare and 10 mins to cook
  • 258 calories / serving
  • Vegetarian

Ingredients

For the cake

  • 3 eggs
  • 100g golden caster sugar
  • 60g self-raising flour
  • 55g (2 1/4oz) cocoa powder
  • 1 tsp caster sugar

For the filling

  • 300ml double cream
  • 50ml (2fl oz) Irish Cream

For the icing

  • 75g (3oz) butter, cut into cubes
  • 60g dark chocolate, roughly chopped
  • 400g (13oz) icing sugar, sifted
  • 100ml Irish Cream
  • 1 Cadbury’s Flake, roughly chopped into long strips
  • 1 tbsp icing sugar, sifted
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1075kj
    258kcal     13%

  • Fat

    18g 26%

  • Saturates

    11g 54%

  • Sugars

    14g 16%

  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 18.8g Protein 3.7g Fibre 1.7g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 23cm x 33cm swiss roll tin with nonstick baking paper.
  2. Meanwhile, put the eggs and sugar in a large bowl and using an electric hand whisk, combine until light and frothy. Sift in the flour and 45g (1 3/4oz) of the cocoa powder and whisk again until smooth.
  3. Pour the mixture into the tin and tip to make sure it reaches each corner. Bake for 10-12 minutes until springy to the touch.
  4. Lay a piece of baking paper slightly larger than the tin on the work surface and sprinkle with the remaining sifted cocoa powder and caster sugar. When the sponge is cooked, loosen the edges and then tip out onto the baking paper. Remove the baking paper and then gently, using the paper underneath, roll up from the longest edge into a roll. Leave to cool. This will prevent the roll from cracking later.
  5. To make the filling, whisk together the double cream and Irish cream until soft peaks form. Chill in the fridge until required.
  6. To make the icing, put the butter and chocolate in a bowl and melt together in the microwave. Stir in the icing sugar and Irish cream until smooth. It will harden and thicken as it cools.
  7. When the sponge is cool, gently unroll and spread over the Irish cream before re-rolling the log. Then spread the icing over the top, sprinkle over the chopped pieces of flake, and finally the icing sugar. Cut into horizontal slices to serve.

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