Delia Smith Yule Log Recipe​

This decadent Delia Smith Yule Log is made with rich dark chocolate, cocoa powder, fresh eggs, caster sugar, and plenty of double cream. The result is a feather-light chocolate sponge filled with soft whipped cream and covered in a thick, fudge-like ganache that looks just like tree bark. It is the perfect festive centerpiece for your Christmas dinner and makes a beautiful dessert for the whole family.

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Delia Smith Yule Log Ingredients

For the Chocolate Sponge:

• 4 large free-range eggs
• 100g (3½ oz) caster sugar
• 65g (2½ oz) self-raising flour
• 40g (1½ oz) cocoa powder

For the Chocolate Ganache Topping:

• 300ml (½ pint) double cream
• 300g (10½ oz) dark chocolate (35-40% cocoa solids), broken into small pieces

For the Cream Filling:

• 300ml (½ pint) double cream, whipped

To Decorate:

• Icing sugar, for dusting
• A toy robin or sprig of holly

How To Make Delia Smith Yule Log

1. Prepare the oven and pan: Preheat your oven to 200°C (180°C Fan/Gas 6). Lightly grease a 33x23cm (13×9 inch) Swiss roll tin and line it with baking paper, making sure to push the paper neatly into the corners.
2. Whisk the eggs and sugar: In a large bowl, whisk the eggs and caster sugar using an electric hand mixer. Continue whisking until the mixture is very pale, light, and frothy. It should hold a trail when you lift the beaters.
3. Fold in the dry ingredients: Sift the self-raising flour and cocoa powder into the egg mixture. Use a spatula to carefully cut and fold the dry ingredients into the eggs. Be very gentle so you do not knock the air out of the sponge.
4. Bake the sponge: Gently pour the batter into the lined tin and spread it evenly to the edges. Bake in the middle of the oven for 8–10 minutes. The cake is done when it is well-risen, firm to the touch, and the sides start shrinking away from the tin.
5. Roll the sponge: While the cake is still hot, place a piece of baking paper larger than the cake on your work surface and dust it with icing sugar. Turn the cake onto this paper and remove the lining paper. Make a shallow score mark 2.5cm (1 inch) from one long edge. Tightly roll the sponge up with the paper inside. Let it cool completely while rolled up.
6. Make the ganache: Heat the double cream in a saucepan until it is very warm, but do not let it boil. Remove it from the heat and stir in the dark chocolate until fully melted and smooth. Let it cool to room temperature, then refrigerate until it is thick enough to pipe or spread.
7. Fill the log: Uncurl the cold Swiss roll and remove the paper. Spread the whipped double cream all over the sponge, right to the edges. Roll the cake up tightly again.
8. Assemble the branch: Cut a quarter of the cake off from one end at a diagonal angle. Place the large piece on a serving plate. Place the cut piece against the side of the large log to look like a branch.
9. Decorate the log: Put the thickened ganache into a piping bag with a star nozzle. Pipe long lines along the cake to look like tree bark. Alternatively, spread the icing with a palette knife and use a fork to create texture. Dust with icing sugar and add a sprig of holly.

Recipe Tips

• Roll While Hot: You must roll the sponge while it is still hot from the oven. If you wait for it to cool down flat, it will crack and break when you try to roll it later.
• Fold Gently: When adding the flour and cocoa, use a “cut and fold” motion. If you mix too vigorously, the sponge will lose its volume and become dense instead of fluffy.
• Watch the Ganache: Keep an eye on your chocolate topping while it cools in the fridge. If it gets too hard, it will be difficult to pipe. It should have the consistency of thick peanut butter.
• Sift the Cocoa: Cocoa powder often has small hard lumps. Always sift it before adding it to the batter to ensure a smooth chocolate flavor without bitter pockets.

What To Serve Yule Log

This rich chocolate dessert is the star of the show, but it pairs beautifully with a few extras. Serve it with a hot cup of coffee or tea to balance the sweetness. For a festive touch, offer a glass of mulled wine or Baileys Irish Cream.

If you want to add more to the plate, a scoop of vanilla bean ice cream or a dollop of brandy butter works well. Fresh berries, like raspberries or strawberries, also add a nice pop of color and acidity to cut through the rich chocolate ganache.

How To Store Yule Log Leftovers

• Refrigerate: Because this cake is filled with fresh whipped cream, you must store it in the refrigerator. Keep it in a large airtight container or cover it loosely with foil. It will stay fresh for up to 3 days.
• Freeze: You can freeze the sponge cake before filling it. Roll it in the paper and wrap it in plastic wrap for up to 1 month. It is not recommended to freeze the fully assembled log, as the whipped cream texture may change when thawed.

Delia Smith Yule Log Nutrition Facts

• Calories: 485 kcal
• Total Fat: 35g
• Saturated Fat: 21g
• Cholesterol: 145mg
• Sodium: 95mg
• Total Carbohydrate: 38g
• Dietary Fiber: 2g
• Sugars: 26g
• Protein: 6g

Frequently Asked Questions

• Why did my sponge crack when rolling? The sponge usually cracks because it was rolled when it was too cool. It is essential to roll the cake immediately after it comes out of the oven while it is still flexible.
• Can I make this recipe ahead of time? Yes, you can make the yule log the day before Christmas. In fact, letting it sit in the fridge overnight allows the ganache to set firmly and the sponge to absorb some moisture from the cream, making it delicious.
• Can I use milk chocolate for the topping? Yes, you can use milk chocolate, but the ganache will be sweeter and softer. You may need to use slightly less cream or chill it for longer to get the right consistency for piping.

Try More Recipes:

• Delia Smith Fruit Cake​ Recipe
• Delia Smith Ginger Cookies Recipe
• Delia Smith Flapjacks​ Recipe