Make Your Own Chocolate Yule Log

A delicious alternative to a Christmas pudding that can be enjoyed by all ages! With so many ways to decorate it’s fun to get the kids involved. 

For the cake:

For the filling and icing:


  1. Pre-heat the oven to 200°c (180°c fan). Whilst the oven is heating up, line your Swiss roll tin using baking parchment.
  2. Beat the eggs and sugar together until they become thick and creamy (it will take around 8 minutes if you’re using an electric whisk).
  3. Sift the flour, baking powder and cocoa powder into the bowl with the eggs and sugar. Gently fold to mix.
  4. Pour the mixture from the bowl to the tin. Carefully pour so it is evenly spread and move the tin side to side to ensure all gaps are filled. Bake in the oven for 10 minutes.
  5. Take another piece of baking parchment and place onto your work surface. Take the cake out the oven and tip it onto the parchment you have laid out. Cut a score mark (2.5cm) into one of the longer edges. Carefully roll the cake up with the paper still inside, starting with the scored edge and leave to cool.
  6. Whilst the sponge cools, make the ganache topping. Heat the cream in a pan (ensure it doesn’t boil, you should be able to dip your finger into it).
  7. Remove the pan from the heat and add the chocolate, stir until it is melted. Leave to cool to room temperature, then put it in the fridge, the coolness will help it firm up ready for piping.
  8. To add the filling, start by unrolling the sponge. Evenly spread the whipped cream over the surface. Carefully re-roll the sponge.
  9. Take the ganache out of the fridge and put it into a piping bag. Pipe long, thick lines along the roll to mimic the bark of a tree. Make it more realistic by running a fork over the ganache. 
  10. To finish, lightly dust with icing sugar and add any decorations. There are so many options to choose from, we love the idea of adding edible holly, mini gingerbread men or even little snowmen.

What’s your favourite Christmas sweet treat? Let us know in the comments.

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