Chocolate Yule Log
This traditional festive cake from Doves Farm is one for the chocoholics. If you're pressed for time, the log can be made up to a few months in advance and frozen for the big day!
If you're freezing the filled cake, make sure you defrost and bring to room temperature before making the delicious topping. Store in an airtight container for 3-4 days.
- 3 eggs
- 75g caster sugar 1 tbsp cocoa
- 50g Doves Farm Organic Plain White Flour
- 50g butter
- 75g icing sugar 1 tbsp cocoa
- 75g butter
- 75g icing sugar
- 75g plain chocolate
Line a 23x32cm/9x13” Swiss roll tin with parchment and pre-heat the oven.
Separate the eggs into two bowls and beat the whites until stiff.
Add the sugar to the yolks and beat until thickened.
Sieve the cocoa over the yolks and beat again.
Gently fold the egg whites into the yolks with a metal spoon, using a cutting and turning action.
Sieve the flour into the bowl and gently combine by cutting and folding with the spoon.
Pour the mixture into the prepared tin, spreading it out to the edges.
Bake for 10-12 minutes.
Slightly dampen a clean tea towel.
Slide the hot cake, still on its parchment, onto the tea towel.
Roll up the sponge, on the parchment, in the tea towel and leave to cool.
Put the filling butter into a bowl and beat it until it is light and fluffy.
Sieve the icing sugar and cocoa into the bowl and beat until combined and soft.
Gently unroll the cold sponge and loosening it from the parchment paper. Spread over the inside of the sponge.
Roll up the filled sponge.
Put the topping butter into a bowl and beat it until it is light and fluffy.
Sieve the icing sugar into the bowl and beat until combined.
Gently melt the chocolate and mix this into the bowl.
Spread the topping over the rolled up sponge.
Drag a fork through the icing to create a log texture.