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Festive Yule Log


This Yule Log will go down a treat this Christmas. Try alternative fillings of Nutella, apricot or raspberry jam, or chestnut purée if you’re feeling adventurous!

Festively decorated chocolate Yule Log

Serves: 10-12 people

Preparation time: 1 hour

Cooking time: 15 minutes




For the sponge:

4 large eggs

100g caster sugar

65g self-raising flour

40g quality cocoa powder


For the chocolate icing:

275g quality dark chocolate

450ml whipping cream

Icing sugar, holly and red berries to decorate

A selection of ingredients for the Yule Log

How to make

1. Preheat oven to 200°C/Gas 6. Grease and line a 33x23cm Swiss roll tin with baking parchment.

2. For the sponge, whisk the eggs and sugar together in a large bowl until the mixture is pale, light and frothy.

3. Sieve flour and cocoa powder into the bowl and carefully fold into the egg mixture using a metal spoon.

4. Pour into the tin and spread out into the corners. Bake in the middle of the oven for 8-10 minutes until pale golden.

5. Place a piece of baking parchment bigger than the Swiss roll on the work surface. Invert the cake onto the parchment and peel away the baking parchment.

6. Trim the edges of the cake with a sharp knife and make a score mark 2.5cm in along the longer edge. Roll up (from the longer edge) using the paper, rolling it up with the paper inside. Set aside to cool.

7. Melt the chocolate and 300ml of cream in a bowl over a pan of simmering water and then cool. Whip the remaining cream.

8. Uncurl the cold Swiss roll and remove paper. Spread a third of the icing (or your chosen filling) over the surface then spread the whipped cream on top, and re-roll tightly. Spread the rest of icing evenly over the surface.

9. Once cool, cut into angled portions and decorate to your heart’s content!


Has this delicious recipe got you feeling festive? Take a look at our selection of Christmas cruises >