Christmas Yuletide Log

Looking for a classic, Christmas dessert to make this holiday season?

This Christmas Yuletide Log is utterly delicious and the perfect pudding to celebrate this festive season.

The rich, velvety chocolate ganache and sponge are guaranteed to be a crowd pleaser at any festive gathering.

It's a versatile dish you can pair with custard, double cream, whipping cream — or even just enjoy on its own.

Read ahead to discover how we make this decadent, festive dessert.

Info

Prep Time: 30 Mins

Cooking Time: 10–30 Mins

Serves: 8–10

Ingredients

For the sponge:

• 4 Large Free Range Eggs
• 100g Caster Sugar
• 65g Self Raising Flour
• 40g Cocoa Powder

For the ganache topping:

• 300ml Double Cream
• 300g Dark Chocolate

For the filling:

• 300ml Double Cream (Whipped)

To decorate:

• Icing Sugar (To Dust)

Instructions

1. Preheat the oven to 200 C / 180 C Fan / GAs Mark 6. Grease a swiss roll tin and line with baking paper.
   
2. In a large mixing bowl, whisk the eggs and sugar together until the mixture is pale, light, and frothy.
   
3. Sift the flour and cocoa powder into the mixture, cutting and folding the mixture until everything is incorporated together.
   
4. Gently pour the mixture into the lined tin and spread evenly into the corners.
   
5. Bake in the middle of the oven for 8–10 mins, or until well risen and firm to the touch.
   
6. While the cake is still hot, cut a large piece of baking paper (bigger than the sponge) and dust with icing sugar.
   
7. Carefully turn the sponge out of the tin and onto the large sheet of baking paper.
   
8. Cut a score mark parallel to one of the longer edges and roll the sponge tightly with the paper inside. Sit the sponge on top of it's outside edge, and allow it to cool completely.
   
9. While the cake is cooling you can make the ganache. Heat the double cream in a pan until very warm, then remove form the heat and add the chocolate. Stir until the chocolate has melted, cool to room temperature, then place in the fridge and allow the mixture to firm up.
   
10. Uncurl the cold swiss roll and remove the paper. Spread the whipped cream on top of the sponge (spreading right to the edges) and re-roll tightly.
    
11. Put the chocolate icing into a piping bag fitted with a star nozzle. Pipe long, thick lines across the log until it's completely covered.
    
12. Dust with icing sugar and serve with whichever toppings you fancy.