
As we now move into the winter months and start to think about little treats and cakes to celebrate gatherings during the festive period, I think that one of the ultimate 70s/80s nostalgic cakes that is right up there is the Chocolate Yule Log.
I remember the shop-bought one that used to come out of a packet and sit on my mum’s or my nanny’s sideboard decorated with plastic reindeer and holly and one of those huge, retro, shiny, silver signs that said “Merry Christmas”.
It would sit on the side for two to three days before Christmas and I would gaze at it, desperately longing to dive straight in to this rich, chocolatey sponge cake. And that is why we are giving you the recipe for this Christmas classic – perfect for any large Yuletide gathering and brilliant to slice up and offer to friends and family.
There is quite a lot going on in this recipe, so just make sure you read through it carefully and prepare yourself. Get your head around the various components of the dish and bring it all together.
It’s also a really fun thing to make with the children, so give this amazing cake a go while reminiscing about those 80s Christmases that started with a prawn cocktail, turkey for main, and a beautiful Chocolate Log to finish…or alternatively, a Viennetta slice!

For the Yule Log:
Serves 4
Ingredients:
• 3 Egg Yolks
• 175g Icing Sugar
• 4 Egg Whites
• 50g Cocoa Powder
• 15g Cornflour
• 1 Tsp Butter
• Pinch of Flour
• 250ml Double Cream
• 250ml Red Fruit Coulis
• 1 Tsp Brandy/Rum
• 150g Fresh Raspberries
Chocolate Buttercream (OPTIONAL)
Ingredients:
• 100g Dark Chocolate
• 100g Milk Chocolate
• 800g Icing Sugar
• 200g Soft Salted Butter
• 8 Tbsp Cocoa Powder
• 4 Tbsp Milk
• A Pinch of Sea Salt
To Serve
When ready to serve your Yule Log, spread over your chocolate buttercream (if using), dredge with icing sugar, add some Christmas decorations if desired, then cut into diagonal slices and serve on cold plates.
The Sponge
Pre-heat the oven to 200°C.
Beat together the egg yolks with 80g icing sugar until the mixture forms ribbons. In a separate bowl, beat the egg whites until half risen, add 45g icing sugar and beat again at high speed for 1 minute until very stiff. Using a flat slotted spoon, mix one third of the egg whites into the yolks and stir until completely blended. Very carefully, tip the remaining egg whites all at once into the yolks and mix gently. Before the mixture becomes completely incorporated, sift the cocoa powder and cornflour into the bowl and fold through until you have a smooth batter. Then, stop folding so the cake doesn’t become heavy.
Line a baking sheet with parchment, and using a palette knife spread the sponge mixture evenly over the paper making a rectangle about 26x30cm. Bake in the pre-heated oven for 8-10 minutes. While the sponge is cooking, prepare your filling.
The Filling
Whip the cream with the remaining icing sugar until it forms ribbons. In a separate bowl, mix together the fruit coulis and your liqueur of choice.
Bring Together
Remove your sponge from the oven – the top of the sponge should feel springy to the touch once cooked. Turn the sponge out onto a wire rack with a tea towel underneath. Carefully peel off the parchment paper, then gently roll the sponge (including the tea towel) into a sausage shape and leave in a cool place for 5-10 minutes. Unroll the sponge and trim the edges with a knife to remove any slightly overcooked or dry parts.
Then brush with a quarter of the coulis keeping the rest to serve separately. Next, using a palette knife, spread the whipped cream to within 1.5 cm of the edges of the sponge and scatter over the raspberries. Now use the the tea towel to roll up the sponge like a Swiss roll and transfer to a serving platter. Chill in the fridge for 2-3 hours before serving.
The Chocolate Buttercream (Optional)
Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn’t touching the water). Stir until melted, then leave to cool for 5 minutes. Place the butter and icing sugar together in a stand mixer and start on low with a whisk attachment. Whisk until doubled in size and light and fluffy. Sift in the cocoa powder and pour in the melted chocolate, a pinch of sea salt and the milk, then mix again until smooth. Keep at room temperature until ready to use.