The best chocolate log is the only yule log recipe you’ll ever need. Easy to make and covered in chocolate ganache it’s the perfect festive bake!
Folks, my easy to make best chocolate log recipe is the perfect bake for Christmas.
Based on the classic Yule log cake it’s basically a rolled chocolate sponge cake filled and topped with delicious chocolate ganache.
It doesn’t require too much effort to make this from scratch.
You could soon be enjoying this festive recipe which looks the part too!
Traditionally “The Yule Log” was a specially selected actual log burnt in the fireplace as a Christmas tradition.
That tradition was followed particularly here in the U.K. and in some other parts of Europe too.
A portion of the log was burnt each evening until Twelfth Night (January 6).
The log was then placed beneath the bed in the household for good luck.
Well folks you’ll be glad to know that we’re not going to be playing about with any burning logs here!
No, fortunately we’re going to bake a chocolate log based on that ancient tradition in the oven and eat it.
That’s one thing that Christmas is all about isn’t it? Eating chocolate.
So without further ado lets get on with this amazing Yule log style cake!
How To Make A Chocolate Log
- Start by making the chocolate cake. This is basically a Swiss roll cake and will require you to use a Swiss roll tin (see equipment list) lined with greaseproof paper. The paper is needed to roll the cake up.
- Combine sifted flour, baking powder and cocoa powder. Whisk eggs and sugar together. Then fold these ingredients together.
- Pour mixture into Swiss roll tin, smooth over the top and bake in the oven until a firm sponge is formed. Whilst baking make the filling.
- Once cake has cooled turn over the tin onto another sheet of greaseproof paper. Peel off the first sheet of greaseproof paper.
- Score a line near the bottom edge of the sponge and using the second sheet of greaseproof paper roll the cake up. Then unroll it gently.
- Spread half of the filling over the sponge and re-roll it. Do not worry if your sponge cracks. Then pour the rest of the filling over the top and place in the fridge for one hour.
- When ready to serve remove from fridge, dust with the icing sugar and top with holly or berries.
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Other Popular Christmas Baking Recipes You Might Also Like
- Easy healthy peppermint fudge is just that. A 4 ingredient naturally sweetened no bake delicious creamy chocolatey fudge recipe that takes just 30 minutes to make!
- No-bake Tia Maria cheesecake. This boozy, rich and creamy cheesecake with caramel glaze topping is perfect for all holiday occasions. It’s easy to make too!
- Mum’s no-bake chocolate snowballs are delicious easy to make chocolate balls made from just 6 ingredients. This is a fantastic holiday recipe kids will love!
The Best Chocolate Log Recipe
The calories in this chocolate log are only 198 per suggested portion. I’ve used no butter and reduced fat double cream.
You could use some kind of sweetener instead of the caster sugar to reduce the calories and fat further if you wanted to. I haven’t experimented with that yet. Besides it’s Christmas and we all need a sweet treat every now and then!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
The Best Chocolate Log
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For the Sponge: -
- Low calorie cooking spray
- 75 g white flour plain
- ½ tsp baking powder
- 5 tbsp cocoa powder
- 3 large eggs
- 80 g caster Sugar
- For the Filling: -
- 125 ml reduced fat double cream
- 100 g dark chocolate 80% cocoa broken up
For Decoration: -
- 1 tbsp icing sugar
For the Sponge: -
- Preheat oven to 220C and using the cooking spray lightly grease a 22cm x 32cm swiss roll tin and line with greaseproof paper.
- In a small glass Pyrex bowl sift the flour, baking powder and cocoa powder together.
- In a large mixing bowl whisk the eggs and sugar together until thick and creamy. Use an electric whisk if you have one.
- Using a spatula, gently fold the flour and cocoa mixture into the whisked mixture. Make sure there are no lumps in the mixture.
- Pour the mixture into the swiss roll tin and smooth over the top.
- Bake in the oven for 8 - 10 minutes until a sponge is formed. Make the filling.
- Allow the cake to cool slightly then turn the cake out onto another sheet of greaseproof paper which has been lightly sprinkled evenly with some caster sugar.
- Peel off the backing greaseproof paper and trim the edges of the sponge.
- About 2.5cm from the bottom edge of the sponge score a line using a sharp knife but be careful not to cut all the way through.
- Fold over the scored line and use the paper to gently roll up the sponge. Then unroll it gently.
- Spread half of the filling evenly over the sponge and gently re-roll it. Then pour the rest of the filling over the top. Place in fridge for one hour.
For the Filling: -
- Pour the cream into a saucepan and gently heat the cream until steam is coming off the top. Do not allow the cream to boil.
- Once steam is coming off the top, remove the saucepan from the heat and stir in the broken-up chocolate until it has melted completely.
- Allow the ganache to cool a little before spreading.
For Decoration: -
- Remove from fridge, dust with the icing sugar, top with holly or berries.