Christmas Chocolate Yule Log

Christmas is just around the corner! What better way to celebrate than with a deliciously Festive Chocolate Yule Log? Topped with your favourite Skinny Food Co Chocaholic Syrup, filled with our best-selling Chocolate Spread and finished with powdered sugar and some fresh fruit, this swiss roll style cake is ideal to bring out at dinner parties, or as Christmas evening winds down and you fancy a sweet nibble with your favourite tipples or hot drinks. 

Ingredients: 

For The Cake Mix: 

• 3 Eggs
• 75g Caster Sugar 
• 1 Tbsp Cocoa Powder 
• 50g Plain Flour 
• 1 Kcal Butter Spray 

For The Filling: 

• Chocaholic Chocolate Spread ( Optional Flavours of Hazelnut Milky, Chocolate Hazelnut, White Chocolate & Raspberry or Chocolate Orange) 

For The Topping:

• Icing Sugar For Decoration 
• Chocaholic Syrup (Optional Flavours of Chocolate Drops, Chocolate Peanut, Chocolate Honeycomb, Chocolate Mint, Chocolate Turkish Delight, Chocolate Orange, Chocolate Malt Balls, Chocolate Hazelnut, Chocolate Coconut, Chocolate Caramel) 

How To Make A Chocolate Yule Log 

1. Preheat oven to 180 / Gas Mark 4. Use your 1Kcal Butter Spray to grease and line a 9x13-inch pan with parchment paper.

2. Begin by making your Cake Mixture: Take a medium bowl, separate the egg whites and whisk together until stiff. We will be using the yolks momentarily, keep these stored in a separate clean bowl.

3. Add the sugar to the yolks and beat until thickened.

4. Sieve your Chocolate powder over the eggs and continue whisking. 

5. Combine the egg whites with the egg yolks, this is used by doing the 'folding process' which is less erratic than mixing and involves folding the mixtures into one other. 

6. Again fold the sieved flour into the cake mixture, gently. 

7. Pour the mixture into the prepared parchment-lined tin and Bake for a maximum of 13 minutes. 

8. Remove from the baking tray and leave the sponge to dry on a chopping board - It is important to roll the bake whilst it's still warm, otherwise it will split during the rolling process. Roll your bake with a clean tea towel, into a cylinder shape and allow it to cool.

9. Unroll the cake mixture once cooled slightly and spread across your choice of Chocaholic Spread, we suggest either the White Chocolate & Raspberry or the Chocolate Orange. Re-Roll once coated. 

10. Top with your choice of Chocaholic Syrup - We recommend Chocolate Orange or Chocolate Hazelnut.

11. Dust with Icing Sugar or fresh fruit for finished results, and there you have it, your perfect Christmas Yule Log. 

What is the difference between a Yule Log Cake & Swiss Roll?

A Yule log cake is made up of sponge cake rolled up and then filled with chocolate spread, while a Swiss roll is made up of sponge cake rolled and then filled with cream cheese frosting, or jams. 

The main difference between these two delicious desserts is the overall design and decoration, whilst the swiss roll sponge is typically a dry cake base, with creamy filling, the Yule log will be coated in chocolate buttercream or sauce after being rolled, in addition to its chocolate or cream mixture filling. 

The Log texture is usually created by taking the cooled cake and scrapping a fork alongside the tops and sides to create intended lines, giving the yule logs appearance and finally dusted with icing sugar. 

How Long Will Yule Logs Keep? 

Most Chocolate cakes tend to have a similar lifespan, whether that's a cake roll or a classic baked cake. We advise keeping your Chocolate Log Cake for no more than 5 days refrigerated. Other festive cakes such as Christmas Cake or Panetonne will keep slightly longer.