Chocolate yule log recipe

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 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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Is there an easy yule log recipe​?

This recipe is an easy yule log recipe, but if you don't want to make your own sponges, we have a quick, easy and budget-friendly microwave chocolate yule log recipe. Shop-bought Swiss rolls are covered in a ready-made frosting that's warmed in the microwave, then decorated with fresh cranberries and rosemary sprigs. The yule log comes together in just 15 minutes but the finished result is seriously impressive!

What is a Yule Log (Bûche de Noël) and where does it originates from?

A yule log is a Christmas dessert – a rich chocolate Swiss roll, decorated to look like a log with bark-effect ganache frosting. It's said to have originated in the 19th century in France, where it's called Bûche de Noël, and spread to other countries, where new variations emerged – we've a red velvet spin on a classic Bûche de Noël. The tradition is thought to have stemmed from burning a log in the fireplace to keep warm and encourage good fortune. As fireplaces died out, French chefs created an edible version to keep the tradition alive.

What flavour is the traditional Yule Log Cake?

The main flavour of the traditional yule log cake is chocolate – that is a chocolate sponge decorated with chocolate ganache. The Swiss roll filling is made from whipped cream, sometimes flavoured with a liqueur. There are many variations on the classic recipe: we have a red velvet option with white chocolate and mascarpone filling, a chestnut yule log, which is a more classic cake shape with flaked chocolate lending the bark effect, and a white chocolate yule log with a fresh pomegranate topping.

Decorating a yule log

Decorating a yule log can be as simple or as advanced as you wish. The core decoration is covering the Swiss roll with a chocolate ganache and creating a bark effect resembling a log, then often finished with a dusting of icing sugar. Other decorations can be frosted cranberries, fresh rosemary sprigs and even fondant decorations, if you wish. It’s your chance to be creative!

Can you freeze yule log?

Yes, you can freeze yule log, but it depends on the recipe. Generally, if the sponge is filled with cream, it won't freeze well, but if it's filled with buttercream, it will freeze more successfully – or try our chestnut yule log, which you can freeze undecorated.

Are Yule Log and Bûche de Noël the same?

Yule log and Bûche de Noël are both chocolate Swiss roll desserts served at Christmas time. Bûche de Noël is the French name for yule log and would typically refer to a traditional French yule log recipe, while yule log is a broader term and can relate to recipe variations developed and enjoyed in countries all over the world.

How to roll and decorate a yule log​?

It’s easy to roll and decorate a yule log with a few tips and tricks. Rolling tips:

• Firstly, place a piece of baking paper on your work surface, slightly larger than your sponge
• Work with the sponge while it’s still warm
• Be gentle when you roll up the sponge and use the baking paper to guide your rolling technique
• Allow it to cool rolled up to avoid cracking

Decorating tips:

• Ensure your sponge is totally cool before decorating, otherwise the decoration could melt
• Gently unroll your sponge to add your choice of filling, then re-roll
• If you are planning to have a ‘branch’ coming off the main log, cut this and join it to the main sponge before covering with ganache
• Use a palette knife to spread the ganache and a fork to create the bark effect. Another option is to use a piping bag to decorate the Swiss roll, but this requires some practice.
• Use a sieve to ensure a fine dusting of icing sugar to finish.