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The best chocolate log on a chopping board covered in chocolate ganache, icing sugar and chopped cherries. Assortment of Christmas decoration around.
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The Best Chocolate Log

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!
Course Home Baking
Cuisine British
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 1 hour
Servings 8
Calories 198kcal
Author Neil

Ingredients

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

Instructions

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.

Notes

This cake can be stored covered in the fridge for up to 3 days.
You can also freeze the cake.

Nutrition

Calories: 198kcal | Carbohydrates: 17g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 83mg | Sodium: 33mg | Potassium: 211mg | Fiber: 3g | Sugar: 4g | Vitamin A: 319IU | Calcium: 45mg | Iron: 3mg