This chocolate yule log is a dark, glossy Swiss roll filled with silky chocolate cream, wrapped in a rich ganache that sets to a slightly firm, truffle-like finish. The outside is marked with a fork to mimic tree bark, giving it that classic festive look that holds together beautifully on a serving board. It is indulgent without being overly sweet, with a tender, springy sponge that rolls without cracking when handled correctly. From start to finish, it is ready in around 1 hour 15 minutes, including cooling time.

This version uses a flourless chocolate sponge, which keeps the texture moist and gives the log a slightly fudgy quality. It works well for Christmas gatherings, dinner parties, or any occasion where a showpiece dessert is needed but a complicated bake is not.

Ingredients

For the sponge

4 large eggs, at room temperature
100g caster sugar
25g cocoa powder, sifted
1 tsp vanilla extract

For the filling

300ml double cream
2 tbsp icing sugar, sifted
1 tsp vanilla extract

For the chocolate ganache

150ml double cream
150g dark chocolate (70% cocoa solids), finely chopped
15g unsalted butter

To finish

Icing sugar, for dusting
Holly sprigs or festive decorations (optional)

How to Make Mary Berry Chocolate Yule Log Recipe

Preheat the oven and prepare the tin: Heat the oven to 180C (160C fan). Grease and line a 33cm x 23cm Swiss roll tin with baking paper, making sure the paper extends slightly above the edges so the sponge lifts out cleanly.
Whisk the eggs and sugar: Crack the eggs into a large bowl, add the caster sugar and vanilla extract, then whisk with an electric hand mixer for 4 to 5 minutes until the mixture is very pale, thick, and holds a ribbon trail when the beaters are lifted. This step builds the structure of the sponge, so do not rush it.
Fold in the cocoa: Sift the cocoa powder over the egg mixture and fold it in gently using a large metal spoon, working in slow, sweeping movements to keep as much air in the batter as possible. The mixture should turn an even, deep chocolate colour with no dry patches visible.
Bake the sponge: Pour the batter into the prepared tin and spread it into the corners with a palette knife. Bake for 10 to 12 minutes, until the sponge is set, springs back lightly when pressed, and has just started to pull away from the edges of the tin.
Turn out and roll: Lay a sheet of baking paper slightly larger than the sponge on a clean work surface and dust it with a little icing sugar. Turn the sponge out onto the paper while it is still warm, peel off the lining paper carefully, then roll the sponge up from the short end with the fresh paper inside. Leave it rolled until completely cool. Rolling while warm trains the sponge into shape and prevents cracking later.
Make the filling: Whip the double cream with the icing sugar and vanilla extract until it forms soft, billowy peaks. Do not over-whip or the cream will become grainy when it is spread.
Fill and re-roll: Unroll the cooled sponge gently and spread the cream filling evenly across the surface, leaving a 2cm border along the far short edge. Re-roll the sponge firmly but without squeezing, then place it seam-side down on a serving board or long plate. Trim a small diagonal slice from one end and position it against the side of the log to create a branch effect.
Make the ganache: Heat the double cream in a small saucepan over a low heat until it just reaches simmering point. Remove from the heat, add the chopped chocolate and butter, and leave for 2 minutes before stirring gently from the centre outward until the ganache is completely smooth and glossy.
Cover and decorate: Leave the ganache to cool for 10 to 15 minutes until it thickens to a spreadable consistency, then spread it over the log using a palette knife. Drag a fork lightly along the surface in long strokes to create a bark texture. Dust lightly with icing sugar just before serving and add any decorations.

Tips for the Best Mary Berry Chocolate Yule Log

Why did my sponge crack when I re-rolled it?

The sponge was most likely too cold before re-rolling. Always roll the sponge while it is still warm and leave it in that rolled shape until fully cool. A cold sponge loses its flexibility and will split under pressure.

Why is my ganache too runny to spread?

The cream was too hot or the ganache was not given enough time to cool. Leave it at room temperature, stirring occasionally, until it holds a soft peak when lifted on a spoon. Do not put it in the fridge to speed this up as it can set unevenly.

Why has my filled sponge gone soggy near the centre?

The cream was spread too thickly or the log was assembled before the sponge had cooled fully. Make sure the sponge is completely at room temperature before adding the filling, and keep the cream layer no more than 5mm thick.

How do I get a clean, even bark texture on the outside?

Use a fork with well-spaced tines and drag it along the ganache in one continuous motion from end to end without lifting. Work quickly before the ganache begins to set firm. Shorter, repeated strokes leave visible joins in the texture.

Why did my sponge come out flat and dense instead of light?

The eggs and sugar were not whisked for long enough, or the cocoa was folded in too vigorously. The whisked mixture needs to be at least tripled in volume and very pale before the cocoa goes in. Use a slow folding action and stop as soon as the colour is even.

Serving Suggestions

Serve in thick slices with a light dusting of icing sugar and a few fresh holly leaves arranged alongside for a classic festive presentation.
Accompany with a small jug of single cream on the side for guests who prefer a lighter finish than the ganache alone.
Pair with a scoop of salted caramel ice cream for a contrast between the dark chocolate and buttery sweetness.
Offer a small pot of lightly sweetened crème fraîche as an alternative to cream, which cuts through the richness of the ganache cleanly.
Slice and serve alongside mulled wine or a cup of strong Assam tea for a traditional Christmas afternoon spread.

Storage

Room temperature

Keep the assembled yule log in an airtight container at room temperature for up to 1 day, as long as the kitchen is cool.

Refrigerator

Store covered loosely with cling film in the fridge for up to 3 days. Bring the log out at least 30 minutes before serving so the ganache softens and the cream filling returns to a good texture rather than being cold and dense.

Freezing

Wrap the fully assembled and decorated log tightly in a double layer of cling film followed by a layer of foil, then freeze for up to 6 weeks. Defrost overnight in the fridge and allow to come to room temperature for 30 minutes before slicing and serving.

Nutrition

Calories: 380 kcal
Carbohydrates: 28g
Protein: 5g
Fat: 28g
Saturated Fat: 16g
Sodium: 55mg

Nutrition values are estimates based on standard ingredient weights and may vary depending on the specific brands and quantities used.

FAQs

Can I make this chocolate yule log the day before Christmas?

Yes, this is one of the advantages of the recipe. Assemble and decorate the log up to 24 hours ahead and store it covered in the fridge. Take it out 30 minutes before serving to let it come to room temperature fully.

Can I use milk chocolate instead of dark chocolate for the ganache?

Milk chocolate can be used, but the ganache will be noticeably sweeter and slightly softer in set. Reduce the cream to 120ml if using milk chocolate to help the ganache firm up to a spreadable consistency.

Can I add a flavoured filling instead of plain vanilla cream?

A small amount of peppermint extract (no more than half a teaspoon) works well with chocolate for a festive mint variation. Alternatively, fold 2 tablespoons of cooled espresso into the whipped cream for a mocha version.

What size Swiss roll tin works best for this recipe?

A 33cm x 23cm tin gives the right depth of sponge for a log that rolls easily without being too thick. A slightly smaller tin will produce a deeper sponge that may need an extra minute or two of baking time.

Is this chocolate yule log suitable for a gluten-free diet?

The sponge in this recipe contains no flour, so it is naturally gluten-free. Check that the cocoa powder and chocolate used in the ganache are certified gluten-free, as some products are processed in shared facilities.

Conclusion

This Mary Berry chocolate yule log recipe brings together a light, flourless cocoa sponge, a softly whipped vanilla cream filling, and a smooth dark chocolate ganache to create a centrepiece dessert that is far more achievable than it looks. The key steps, whisking the eggs thoroughly, rolling while warm, and letting the ganache cool to the right consistency, all come together with a little patience to produce a log with clean slices, a tender crumb, and a deep chocolate finish. This recipe makes 8 generous portions, making it well suited to a family Christmas table or a festive gathering of friends.

Give this recipe a go this Christmas and share how it turned out in the comments below. If you found the tips helpful, feel free to share this article with someone planning their festive baking. If you enjoyed this, you might also like the Mary Berry Bolognese Ragu Recipe for a hearty main course to balance out the sweet treats of the season.