The Perfect Chocolate and Cream Yule Log for Christmas

Yule Log

Elaine Lemm

  • Total: 40 mins
  • Prep: 30 mins
  • Cook: 10 mins
  • Yield: Serves 8
Nutritional Guidelines (per serving)
488 Calories
32g Fat
44g Carbs
8g Protein
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Nutrition Facts
Servings: Serves 8
Amount per serving
Calories 488
% Daily Value*
Total Fat 32g 41%
Saturated Fat 18g 92%
Cholesterol 178mg 59%
Sodium 248mg 11%
Total Carbohydrate 44g 16%
Dietary Fiber 3g 10%
Protein 8g
Calcium 93mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This decadent chocolate is simply perfect for the Christmas festivities. The log is oozing with all the flavors and indulgences befitting the season. First, a chocolate Swiss roll is topped off with a thick layer of chocolate ganache, then another of whipped cream, and finished with yet another layer of thick chocolate ganache. Add to this a sprinkling of icing sugar and some beautiful decorations and you'll not only have a tasty cake, but something of a showstopper on the table, too. You may have to forget the diet on this one, though only a small piece is needed to appreciate just how good this is. It is Christmas after all!

This recipe comes from Julia Cranston, a renowned baker at Julia's Cakes and Bakes and baking tutor at Cooks School of Food at Carlton Towers, and is inspired by a recipe from Mary Berry.


  • 115 g caster sugar
  • 65 g self-raising flour
  • 4 large eggs (free-range)
  • 40 g cocoa solids
  • 400 g chocolate (finely chopped)
  • 450 ml double cream
  • 35 ml whipped cream
  • Garnish: powdered sugar

Steps to Make It

  1. Preheat the oven to 200C /180C Fan/ 180/ Gas 6.

  2. Grease a 33x23 cm Swiss roll tin and line with baking parchment.

  3. Sift together flour and cocoa and gently fold the two together. Do not overmix.

  4. Using a large bowl, whisk the eggs until fluffy and pale in color.

  5. Gently whisk together the wet and dry ingredients until just combined.

  6. Pour the cake batter into the tin. Bake for 8 to 10 minutes or until the cake is golden and lightly risen

  7. Cut a piece of baking parchment slightly larger than the cake. Place onto a worktop, sprinkle with icing sugar and swiftly turn the cake onto the paper. Remove the lining paper.

  8. Gently score 2 1/2 cm in from the long side of the cake. Starting from the top end roll the cake up with the paper on the inside. Place to one side to cool.

  9. Add the chocolate and cream to a bowl and place over a pan of barely simmering water to melt. Once melted, put into the fridge to cool and thicken.

  10. Unroll the cake, spread the top side with 1/3 of the chocolate cream, followed by the whipped cream and roll once more, this time as tightly as you can.

  11. Take a small slice from each end then make a diagonal cut roughly a quarter from the end of the roll. Place the longer piece of cake onto a serving plate and place the smaller roll at an angle to resemble a branch.

  12. Pipe the remaining cream lengthwise to cover the whole cake including the ends.

  13. Gently fork the chocolate cream to roughen the ‘bark’ slightly.

  14. Dust with powdered sugar.

  15. Serve and enjoy!