Chocolate Yule Log
A glossy, chocolate sponge roll filled with chocolate buttercream, coated in ganache and finished with curls and icing sugar — perfect for Christmas.
A proper showstopper for the festive table: a light cocoa sponge rolled with rich chocolate buttercream, coated in a glossy ganache and finished with rustic bark and curls. It looks far more fussy than it is — the trick is a tender sponge and a firm chill between steps.
Make this the day before Christmas if you like: it improves overnight in the fridge and slices neatly for hungry guests. Serve slightly cool so the ganache is shiny but the buttercream holds its shape.
Ingredients
- 4 eggs
- 120 g caster sugar
- 60 g plain flour
- 55 g cocoa powder — 30 g for the sponge; 25 g for the buttercream
- 5 ml baking powder
- 240 g unsalted butter — 40 g melted for the sponge; 200 g softened for the buttercream
- 10 ml vanilla extract — 1 tsp for the sponge; 1 tsp for the buttercream
- 265 g icing sugar — 250 g for the buttercream; 15 g for dusting
- 180 ml double cream — 30 ml for the buttercream; 150 ml for the ganache
- 180 g dark chocolate — 150 g for the ganache; 30 g for curls/decoration
- 0 ml sea salt
Equipment
- 23 x 33 cm baking tray
- hand-held electric mixer or stand mixer
- wire rack
- palette knife or offset spatula
- small saucepan
Instructions
Preheat the oven to 180°C fan/200°C conventional. Line a 23 x 33 cm baking tray with baking parchment and lightly grease the paper.
Put the eggs and caster sugar in a large, heatproof bowl. Whisk over a pan of gently simmering water (bain-marie) for 2–3 minutes until warm to the touch, then transfer to a stand mixer or use a hand-held electric whisk and beat until thick, pale and falling in ribbons — about 6–8 minutes.
Sift together the plain flour, cocoa powder and baking powder. Fold a third of the dry mix into the whisked eggs with a large metal spoon, then fold in the remaining dry mix gently until no streaks remain.
Stir the 40 g melted unsalted butter into the batter in a thin stream, folding once or twice to incorporate so the sponge is glossy but not deflated. Add 1 tsp vanilla extract and fold briefly.
Tip the batter into the prepared tray and level the surface. Bake for 10–12 minutes until the sponge springs back lightly and a skewer comes out with a few moist crumbs.
While the sponge bakes, dust a clean tea towel generously with icing sugar. As soon as the sponge comes out of the oven, turn it out onto the sugared towel, peel off the parchment and roll the sponge up from the short end with the towel inside. Leave to cool completely rolled up.
Make the chocolate buttercream: beat the softened unsalted butter with the icing sugar, the remaining cocoa powder, 1 tsp vanilla extract and the sea salt. Add the 30 ml double cream a little at a time until the buttercream is smooth and pipeable.
Unroll the cooled sponge and remove the tea towel. Spread an even layer of chocolate buttercream over the sponge, leaving a 1 cm border at the far edge. Re-roll the sponge (without the towel) to form the yule log and place seam-side down on a serving board or baking tray. Trim the ends at an angle and keep the trimmings.
Chill the assembled log in the fridge for 60 minutes to firm the buttercream before coating.
Make the ganache: bring the 150 ml double cream to a bare simmer in a small saucepan, then pour over 150 g chopped dark chocolate. Leave for 1 minute, then stir gently to a glossy emulsion. Stir in a tablespoon of the unsalted butter for extra shine.
Pour the ganache over the chilled log and spread with a spatula. Use a fork or the back of a palette knife to create 'bark' lines along the log. Return to the fridge for 15 minutes to set the ganache.
Make chocolate curls from the remaining 30 g dark chocolate by warming the bar slightly and scraping with a vegetable peeler, or shave with a knife. Dust the log lightly with the remaining icing sugar, decorate with curls and reserved trimmings, then leave 5–10 minutes at room temperature before slicing to serve.
Tips
- Roll the sponge while warm in a sugared tea towel — that sets the shape and prevents cracking when you fill it.
- If your buttercream is too soft, chill for 10–15 minutes and rewhip briefly; cold buttercream firms quickly.
- When making ganache, pour hot cream over chopped chocolate and leave 1 minute before stirring to avoid seizing.
- Make the sponge and buttercream a day ahead and assemble the log on the day you coat it for the cleanest finish.
- Use reserved trimmings pressed onto the sides for a natural 'bark' effect instead of piping.
Substitutions
plain flour → gluten-free plain flour blend, same weight
Noticeably differentdouble cream → single cream plus 25 g extra unsalted butter for the ganache
Noticeably differentdark chocolate → milk chocolate, same weight
Noticeably differentunsalted butter → salted butter, reduce added sea salt slightly
Stays close
Nutrition
Per serving · estimated
- 566
- Calories
- 6 g
- Protein
- 50 g
- Carbs
- 38 g
- Fat
- 4 g
- Fibre
- 38 g
- Sugar
- 120 mg
- Sodium
FAQ
Why do I roll the sponge while it’s warm?
Rolling warm sets the sponge into the curled shape so it won’t crack when you spread the filling. If the sponge cools flat it’s much harder to roll without breaking.
Can I make the yule log ahead?
Yes — make the sponge and buttercream a day ahead. Assemble and chill, then coat with ganache the day of serving or the evening before. Store covered in the fridge for up to 3 days.
My ganache looks grainy — how can I fix it?
Gently warm the bowl over a pan of hot (not boiling) water and stir until smooth. If that fails, whisk in a small amount of warm double cream to loosen and emulsify.
How should I slice the log for neat pieces?
Use a large, sharp serrated knife and wipe it clean between slices. Chill the log well so the filling is firm; let slices sit 5–10 minutes at room temperature before serving for the best texture.
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