Hey everyone,

Blogmas is nearing an end but that doesn't mean the posts are getting any less festive! Today I'm sharing with you the recipe for a festive yule log! Enjoy - xxx!

Ingredients (Serves 10-12) :
A standard Swiss Role tin

4 Large Eggs
140g of Golden Caster Sugar
60g of Self Raising Flour
50g of Cocoa Powder

250ml of Double Cream
250g of Dark Chocolate
Icing Sugar to decorate

Preheat the oven to 200 C/400 Fan/Gas Mark 6. Line the Swiss role tin with greaseproof paper.

Whisk the eggs and sugar together until light and fluffy. Sift in the flour and cocoa powder into the eggs and mix until smooth and combined. Pour into the Swiss roll tin and bake for 8-10 minutes.

Turn the cake out onto a clean piece of greaseproof paper and unpeel the paper from bottom.

Score a shallow line from the bottom of the sponge, being careful not to cut all the way through. Roll up the cake tightly, starting from the scored line. Leave to cool in this position completely.

While the sponge is cooling, make the ganache. Heat the cream in a saucepan until it starts to bubble at the edges. Take off the heat and stir in the chocolate until it's fully melted. Leave to cool completely.

For the filling, whip the double cream to soft peaks. Unroll the cake and spread the cream evenly over it.

Carefully roll the sponge up again as tightly as possible and leave it with the crease at the bottom.

Spread the ganache over the roll with a palette knife, making lines with a fork to resemble bark. Finish with a sprinkling of icing and maybe a sprig of holly or two. You could even scatter some chocolate shavings at the bottom to make it look like peeled bark.

So, thank you so much for reading, and I will see you all again tomorrow,

Love Lou
xxxx