On the eleventh day…Yule log


On the eleventh day of Christmas Stephen baked for me…Yule Log! The Yule log brings me all those nostalgic feelings you want to get around this time of year. This was definitely my favourite childhood dessert. Perhaps it wasn’t always the Yule log version of it but rather a chocolate log but the only difference really is in the decoration. I actually remember one year for my birthday asking for this as my birthday cake.


This is a version of the Toffee Pecan Roulade I made on the Great Irish Bake Off, altered to become chocolate. The sponge can be slightly more difficult to make if it’s your first ever time but to be honest there isn’t really anything too tricky about it. I love this recipe because the sponge is so flexible and easy to roll after baking. Speaking of which this only takes 12-15 minutes in the oven.


What really makes this a Christmas bake is how it is decorated. If you can get your hands on hold of a piping bag and a small star nozzle it really will make a difference. Piping lines of chocolate ganache gives a rather realistic look of bark, but if you can’t get your hands on one don’t worry; a rough and rushed finish looks very realistic too.

You will need:

40g Cocoa powder
20g plain flour
5 eggs, separated
1tsp vanilla
135g white caster sugar
¼ tsp cream of tartar
Icing sugar for dusting

250ml double cream
400g dark chocolate, broken to pieces

300ml whipping cream
100g milk chocolate

How to do it:

  1. Preheat the oven to 190°C/fan170°C. Line a 15”x10” baking tray with baking paper.
  2. Beat the yolks, vanilla and 90g of the sugar until creamy and pale then add the cocoa powder and flour.
  3. In a separate bowl whisk the egg whites until frothy then add the cream of tartar. When it starts to form soft peaks add the remaining 45g sugar and whisk until glossy and stiff.
  4. Fold 1/3 of the meringue into the yolk mix to loosen. Gently fold in the rest of the meringue trying to keep in as much air as possible.


  5. Bake for 12-15 minutes or until lightly browned and the sponge springs back when lightly pressed. Cool on a wire rack.
  6. Meanwhile make the ganache; bring the cream to a simmer and then pour over the chocolate pieces. Leave for 1 minute then stir until the chocolate has melted completely. Leave to firm up before using.
  7. For the filling melt the chocolate and leave to cool, meanwhile whip the cream with 1 tbsp icing sugar until soft peaks. When cool enough add the melted chocolate and whisk in until just stiff.
  8. Lay a piece of greaseproof paper on the worktop and dust with icing sugar. Turn the cooled sponge out onto the paper and peel away the previous paper. Cover the sponge with the chocolate cream.
  9. Cut almost right through one of the longer sides of the sponge and use this to start to roll the roulade.
    Tightly roll the sponge into a log with the seam on the bottom.
    Trim the edges to neaten and then cut off 1/3 at an angle. Attach to the side of the remaining 2/3.


  10. Put the ganache in a piping bag with a star nozzle and pipe lines down the log to make it look like bark.
    Dust with icing sugar and decorate with chestnuts and holly leaves.

What a finish! I know I have been saying each one of my bakes so far would be perfect for Christmas days or for your guest’s etc. but honestly this time-this is your Christmas dessert sorted! Despite looking rather rich it is actually a rather light way to finish your meal. Sometimes I feel as if I am forcing down my Christmas pudding or cake just to make sure it’s eaten.


For your filling there really aren’t really any strict rules. Try and use flavours will compliment the Chocolate such as peppermint, raspberry, vanilla or if you want to keep in a Christmas theme try some chestnut or Clementine. Do whatever you think your guests will like and you’ll be forever known for your mad dessert skills!


Thanks for reading,



One thought on “On the eleventh day…Yule log

  1. Pingback: Recipe: Christmas Log Cake | All about food.

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