Double chocolate Yule log

    1 hour

    A rich and decadent chocolate yule log. The chocolate sponge is filled and iced with a chocolate cream cheese icing. The coffee liqueur adds additional flavour. A Christmas tradition waiting to happen!

    57 people made this

    Serves: 12 

    • 85g plain flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 5 eggs
    • 150g caster sugar
    • 55g cooking chocolate
    • 2 tablespoons water
    • 2 tablespoons coffee-flavoured liqueur
    • 2 tablespoons caster sugar
    • 1/4 teaspoon bicarbonate of soda
    • icing sugar for dusting
    • Icing
    • 110g cooking chocolate
    • 225g cream cheese, softened
    • 375g icing sugar
    • 1/2 teaspoon vanilla extract
    • 1 tablespoon coffee flavoured liqueur

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease a swissroll tin and line with parchment. Sift flour with baking powder and salt and set aside.
    2. In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the 150g sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
    3. Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the bicarb, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold two mixtures.
    4. Pour cake mixture into prepared tin. Bake for 18 to 20 minutes, or until a skewer inserted into the cake comes out clean.
    5. Lightly sift an even layer of icing sugar over a cloth napkin or tea towel. Invert the cake onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment. Lightly dust top of cake with icing sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, swiss roll style, and cool thoroughly on a rack.
    6. For the icing: In a small saucepan over low heat, melt the 110g chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the icing sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
    7. Arrange swiss roll on serving tray, then frost generously, swiping with an palette knife to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with leaves, berries, meringue mushrooms and icing sugar for snow.

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    Reviews in English (61)


    Made this yesterday: easy and delicious!! A few tips: To prevent the cake from breaking/cracking, you need to roll it up in the cloth IMMEDIATELY after taking it out of the oven! Also, the more you whip your eggs (I used a stand mixer on high for ~5 minutes), the lighter and fluffier your cake will be. I used a recipe for chocolate silk frosting instead (from good housekeeping), so it wasn't as sweet as the cream cheese would have been... which I think was the right choice! It actually got better the next day--the frosting kept the cake nice and moist, and after a night in the fridge the flavors were really well blended.  -  04 Dec 2008  (Review from Allrecipes US | Canada)


    Although I was pretty happy with the overall taste of this dessert and it got rave reviews, I probably won't make it again for a long time. The rolling part of the cake was very difficult and my "log" ended up looking rather beat up. However, the frosting covered it up enough to make it look presentable and all of my friends loved it!  -  30 Jun 2002  (Review from Allrecipes US | Canada)


    This was exactly what I've been looking for for years. We traditionnally have a buche (or yule log) for Christmas, and I've tried many recipes before I reached what I was expecting with this one. It is so easy too. It took me less than one hour to have this one ready on my serving plate (if not for refrigeration time, of course). I used Bailey's as coffee liqueur, and its taste came out fine.  -  26 Dec 2005  (Review from Allrecipes US | Canada)