Mel and Mal's Chocolate Yule Log

Ingredients
  • 125g caster sugar (plus a little extra for the rolling process)
  • 3 medium eggs
  • 100g plain flour
  • 25g quality cocoa powder
  • A tablespoon of warm water
  • For the filling:
  • 325g double cream, whipped until soft peaks form
  • For the chocolate fudge filling;
  • 115g unsalted butter, plus extra for greasing
  • 100g good quality cocoa powder
  • 450g icing sugar
  • 200ml milk
  • 1 tsp vanilla extract

Christmas tea wouldn't be complete without a Yule log, smothered in thick chocolate and stuffed with double cream. Your mouth watering yet?

Rich and indulgent - just the thing for the festive period!

Serves : 8        Prep/Cooking Time : 50 minutes

Instructions

Prepare and Bake

Preheat the oven to 200°C

Lightly butter and line a swiss roll tray measuring 35cm x 23cm with greaseproof paper and set to one side.

Whisk the sugar and eggs using an electric whisk for 10-12 minutes until thick, pale and creamy.

Now sift the flour and cocoa together over and into the creamy egg and butter mixture then add just a tablespoon of warm water.

Using a large metal spoon, gently fold into the mixture, being careful not to knock out the air by mixing to vigorously.

Turn out the mixture into the prepared tin and bake on the lower/middle shelf and bake for 12 minutes. To test, press gently in the middle of the cake - if it springs back up, it is ready.

Prepare to Roll!

In the meantime, wet and wring out a clean linen towel so it is just damp. Place this on your counter top and lie a piece of greaseproof paper about 2" larger than the Swiss roll tin onto the tea towel. Dust the paper with fine sifted caster sugar.

Now turn the cooked sponge onto the piece of greaseproof paper and peel off the other piece of greaseproof paper off the base of the sponge and discard.

You may want to tidy the edges up a little using a pointed knife at this point so that when rolled, it is even.

Now for the Tricky bit!

The rolling part is key so you need to do it gently, using the teatowel to stop the cake from splitting as you roll. So here we go.....

Get the rolling started start rolling up the sponge wrapping it tightly using the greaseproof paper and tea-towel then allow to cool completely

Once cold, gently unroll, spread on the whipped cream and then gently roll up again.

To make the icing, melt the chocolate and butter in the microwave then in a large bowl, combine the sifted icing and cocoa powder, along with the vanilla extract and half the milk and combine until smooth, adding the remaining milk a little at a time, until you have the desired spreadable consistency.

Spread all over the cake making lines along the Yule log using a spatula, then finally dust with icing sugar and add a bit of holly to complete the Christmas look.

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES