Chocolate yule log

A generous slosh of cherry brandy liqueur and a sprinkling of roasted hazelnuts make this chocolate yule log by Woman's Day a special treat that should be enjoyed more than once a year.

  • 25 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print


  • 1/4 cup pure cream
  • 100 gram chopped good-quality dark chocolate
Chocolate yule log
  • 3 eggs
  • 1/4 cup caster sugar
  • 1/2 cup plain flour
  • 1 tablespoon cocoa powder
  • 1 tablespoon cherry brandy liqueur
  • 2/3 cup whipped thickened cream
  • roasted hazelnuts, chopped, to serve


Chocolate yule log
  • 1
    Preheat oven to moderately hot, 190°C. Line a 20cm x 30cm swiss roll pan with baking paper.
  • 2
    In a medium bowl, using an electric mixer, beat eggs and sugar together 4-5 minutes until thick and pale. Sift flour and cocoa together over egg mixture. Gently fold in.
  • 3
    Spoon mixture into pan and smooth surface. Bake 8-10 minutes, until cake springs back when lightly touched.
  • 4
    Turn out onto a clean tea towel and carefully peel off baking paper. Trim edges. Gently roll up cake in tea towel. Set aside to cool completely.
  • 5
    Meanwhile, to make ganache, heat cream in a saucepan on medium until almost boiling. Remove from heat. Add chocolate, stirring until smooth. Chill until spreadable.
  • 6
    Unroll cooled sponge. Brush with liqueur. Spread with cream. Roll up and place, seam side down, on a piece of baling paper. Trim one end diagonally.
  • 7
    Secure cut end to side of log with a little ganache to form branch. Spread remaining ganache over cake to cover. Drag a fork across surface to create a wavy pattern to resemble bark. Sprinkle with hazelnuts.

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