Yule log
A classic chocolate Swiss roll turned into a festive log, with a light cocoa sponge, creamy filling and rich chocolate ganache bark.
Updated : 23 December, 2025
Easy
About 20 min.
Ingredients
For the chocolate sponge
4
Eggs
100 grams
Sugar
65 grams
Self-raising flour
40 grams
Cocoa powder
For the chocolate ganache topping
300 milliliters
Heavy cream
300 grams
Dark chocolate
For the cream filling
300 milliliters
Heavy cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C. Lightly grease a 33x23cm/13x9in Swiss roll tin and line it with baking paper, pressing the paper neatly into the corners.
Step 2
To make the sponge, place the eggs and sugar in a large bowl and whisk with an electric hand whisk until the mixture becomes pale, light and frothy. Sift the flour and cocoa powder over the bowl, then gently cut and fold them into the egg mixture with a spatula until fully incorporated. Take care not to knock out the air.
Step 3
Carefully pour the batter into the prepared tin and spread it evenly, making sure it reaches all the corners.
Step 4
Bake on the middle shelf of the oven for 8-10 minutes, or until the sponge is well risen, firm to the touch and beginning to shrink away from the sides of the tin.
Step 5
While the cake is still hot, lay a sheet of baking paper larger than the tin on the work surface and dust it generously with icing sugar. Turn the sponge out onto the paper and peel away the lining paper from the base.
Step 6
To help with rolling, score a line parallel to one of the long edges, about 2.5cm/1in in from the edge and cutting only halfway through the sponge. Starting from this edge, roll the sponge up tightly with the paper inside. Leave the roll resting seam-side down and allow it to cool completely.
Step 7
While the sponge cools, prepare the ganache topping. Heat the cream in a saucepan until very warm but not boiling. Remove from the heat, add the chocolate and stir until smooth and melted. Allow it to cool to room temperature, then chill until thick enough for piping, keeping an eye on it so it does not set too firm.
Step 8
Once the sponge is cold, carefully unroll it and remove the paper. Spread the whipped cream evenly over the surface, right to the edges, then roll it back up tightly. Cut a quarter from one end of the roll on the diagonal. Place the larger piece on a serving plate and position the cut piece against it at an angle to form a branch. (Alternatively, leave the roll whole for a simple log shape.)
Step 9
Spoon the thickened chocolate icing into a piping bag fitted with a star nozzle. Pipe long, thick lines along the roll to resemble tree bark, covering the cake completely. Finish the ends with swirls of icing, or leave them un-iced if you prefer the cream to show. Alternatively, spread the icing with a palette knife and drag a fork through it to create a bark-like texture.
Step 10
Finish by dusting with icing sugar and adding your chosen garnish before serving, if you like.
Author note
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