About this Chocolate Yule Log recipe
Our Christmas Chocolate Yule Log recipe is a real crowd-pleaser. Also known as a Bûche de Noel, this classic, traditional and festive dessert is made with a fluffy Swiss roll and indulgent chocolate buttercream. It’s simple to bake and great for getting kids into the Christmas spirit.
Find out how to make our Christmas Chocolate Yule Log recipe below. You can also see our video on how to roll a Swiss roll.
Bake this Christmas the best ever with our delicious Christmas baking ideas. From Yule logs, mini Christmas Cakes and Stollen to Chocolate Orange Croissants and Gingerbread Houses, we've got every recipe you need to bring the magic of home baking to your family and friends this Christmas. If you're looking for a yule log like no other, our Biscoff Yule Log is crammed full of Biscoff spread - a showstopping twist on a Christmas classic and sure to have your guests fighting over the last slice!
Method
Step 1:
Preheat the oven to 180˚C (fan 160°C, gas mark 6). Grease and line a swiss roll tin with baking paper.
Step 2:
Whisk the caster sugar and eggs in a large bowl until pale and light.
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.
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.
Step 5:
For the buttercream icing:
Mix together the icing sugar and butter, then add the melted chocolate and milk. Beat until smooth.Step 6:
Unroll the sponge, spread over a generous layer of buttercream and roll up tightly again.
Step 7:
Cover with the remaining buttercream, using a fork to create a log effect. For a finishing touch, dust with icing sugar.
Step 8:
For an extra festive touch, simply melt down some dark chocolate, and leave to set as a large chocolate button.
Decorate using Smarties and icing to make a reindeer face - the perfect treat for the kids this Christmas.
Ingredients
For the Sponge
- 125g Silver Spoon Caster Sugar
- 3 Free range eggs
- 100g Allinson's Self-Raising White Flour
- 25g Cocoa powder
- 125g Silver Spoon Caster Sugar
For the Buttercream
- 150g Melted dark chocolate
- 300g Silver Spoon Icing Sugar
- 150g Unsalted butter (softened)
- 1 tbsp Milk
- To dust Silver Spoon Icing Sugar
Utensils
- Baking tray
- Mixing bowl
- Sieve
- Baking parchment
Recipe Reviews
Going to try and make it for
Christmas Eve. How far in advance can it be made and still taste yummy on Christmas Eve?
Surely 180C should be gas mark 4?
Do you make or buy buttercream filling as I can't see that in method or ingredients?
The buttercream ingredients were included in the recipe, but we have since updated from using the terms icing to buttercream to avoid any confusion.
Sounds amazing ,but can I use a regular tray to cook this?
Hi, you really need a tin with similar dimentions to a swiss roll tin and it also needs to have a 'lip' to give support to the sides of the cake as it bakes. Good luck and happy baking :)
Sounds yummy.
What size tin am I using
Hello,
You will need to use a standard swiss roll tin, which is approx. 30cm X 20cm or a few cm each side is fine.
Happy Baking!
Ingredients
For the Sponge
- 125g Silver Spoon Caster Sugar
- 3 Free range eggs
- 100g Allinson's Self-Raising White Flour
- 25g Cocoa powder
- 125g Silver Spoon Caster Sugar
For the Buttercream
- 150g Melted dark chocolate
- 300g Silver Spoon Icing Sugar
- 150g Unsalted butter (softened)
- 1 tbsp Milk
- To dust Silver Spoon Icing Sugar
Utensils
- Baking tray
- Mixing bowl
- Sieve
- Baking parchment