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Recipe: Chocolate Yule Log Recipe

We’re gearing up for another Christmas season where we consume our entire body weight in chocolate – it’s a tradition, right? So we were extremely excited when our Head Pastry Chef, Ahmet, came up with a recipe for this festive classic…

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For the Chocolate Swiss Roll


  • 3 whole eggs
  • 3 yolks (for enrichment)
  • 12g water
  • 115g caster sugar
  • 60g plain flour
  • 48g custard powder
  • 12g cocoa powder


  1. Pre-heat the oven to 175 degrees.
  2. Whisk together the eggs, egg yolk, water and sugar until the consistency resembles ribbons.
  3. In a separate bowl, sieve the flour, custard powder and cocoa powder together, then fold into the liquid mixture.
  4. Spread the mixture evenly on a lined baking tray.
  5. Bake for 6 minutes, then turn the tray around and bake for a further 6 minutes.
  6. Remove the tray from the oven and sprinkle over with caster sugar.
  7. Place a new paper on top and leave to chill overnight.

For the Chocolate Cream filling


  • 225g water
  • 175g sugar
  • 40g cocoa powder
  • 10g cornflour
  • 40g dark chocolate
  • 500g double cream


  1. Place the water, sugar, cocoa powder and cornflour into a pan and bring to the boil, whisking often.
  2. Stir in the chocolate and mix until it has melted.
  3. Take the pan off the heat and leave to cool.
  4. When cooled, pour in the double cream and whisk to semi-firm peaks.
  5. Remove the cake from the fridge and spread the chocolate cream mixture evenly across its surface.
  6. Using the paper under the cake to help, roll it up firmly from one of the short ends.
  7. Rest the cake on its seam and wrap tightly with the greaseproof paper.
  8. Refrigerate and enjoy!

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