Chocolate Yule Log
A rich chocolatey Swiss roll, perfect with a cuppa in the lead up to Christmas…
Get into the Christmas spirit by spending an afternoon baking some festive favourites (with Christmas songs playing in the background and a mug of Christmas Mulled tea on the go), starting with this Chocolate Yule Log.
Prep Time: 45 minutes
Baking Time: 10 minutes
For the cake:
100g self-raising flour
130g caster sugar
35g cocoa powder
15g Miles Heavenly Hot Chocolate Powder
For the chocolate icing and filling:
320ml double cream
320g dark chocolate, broken into small pieces
Icing sugar (to decorate)
- Line a 23x33cm Swiss roll tin with baking parchment and preheat the oven to 190˚c / gas mark 5.
- Whisk the eggs and sugar together, in a large bowl, with an electric whisk. Once the mixture is pale and frothy, sift in the flour and cocoa powder and spoon in the hot chocolate powder. Gently fold in with a spatula, being careful not to beat the air out.
- Pour the mixture into the prepared Swiss roll tin, spreading it evenly all the way to the edges. Bake in the oven for 8-10 minutes. The cake should have risen and the edges should be just starting to shrink away from the sides of the tin.
- Cut a piece of baking parchment larger than the Swiss roll tin, place on the work surface and sprinkle generously with icing sugar. Once the cake is cool enough to handle, tip it out onto the baking parchment.
- Using a sharp knife, score (but don’t cut through) along one of the longer edges of the cake, around 2cm in. Starting at this edge, tightly roll the cake with the parchment inside the cake (you will have a swirl when you look at the end of the rolled cake). Leave to completely cool rolled up.
- While the cake is cooling, make the icing and filling. Pour the cream into a saucepan and gently heat, do not allow the cream to boil.
- Remove the saucepan from the heat and add the dark chocolate, stirring it into the cream until it has all melted and combined. Cool to room temperate and then put it into the fridge until it has firmed up and is a spreadable consistency.
- Carefully unroll the cake and spread a third of the chocolate cream over the inside, leaving a 2cm border around the edges. Roll the cake back up again – using the paper to help you roll, but ensuring it doesn’t go inside the cake this time.
- Set the Swiss roll on a plate or board and cover with the remaining chocolate cream using a palette knife, leaving it rough to give the appearance of bark (you can use a fork to add more definite lines if you wish).
- Dust with icing sugar and top with holly leaves to decorate.
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