No Christmas celebration would be complete without the traditional chocolate Yule log gracing the festive table, and legendary baker Mary Berry has created what she describes as a foolproof version that anyone can master.
The Perfect Christmas Centrepiece
This beloved dessert, which may have originated from pagan winter solstice celebrations in Scandinavia and Northern Europe, has become a British Christmas staple. Mary Berry's interpretation transforms the classic chocolate Swiss roll into an accessible showstopper that feeds between eight and ten people and remarkably takes no longer than ten minutes to bake.
As food writer Sophie Harris notes for the Express, this recipe provides the perfect alternative to traditional Christmas pudding for those seeking something different yet equally festive. The dessert features a light chocolate sponge rolled with whipped cream, covered in rich chocolate ganache, and finished with a dusting of icing sugar 'snow' and festive holly decorations.
Mary Berry's Step-by-Step Method
The process begins with heating your oven to 200°C/180°C fan while preparing a 13x9-inch Swiss roll tin by lightly buttering and lining it with baking paper. For the sponge, you'll need to beat four large free-range eggs with 100g caster sugar using an electric whisk until the mixture becomes pale, airy and foamy.
Next, sieve 65g self-raising flour and 40g cocoa powder together before gently folding them into the egg mixture using a spatula. Carefully pour the combined mixture into your prepared tin, ensuring it spreads evenly into all corners before baking in the middle of the oven for eight to ten minutes until well risen and firm to touch.
While the cake is still hot, you'll need to prepare a larger piece of baking paper dusted generously with icing sugar. Turn the cake out onto this paper, peel off the original lining paper, then make a score mark parallel to one longer edge before rolling up the sponge tightly with the paper inside. Leave this to cool completely on its outside edge.
Creating the Perfect Finish
While the cake cools, prepare the ganache topping by warming 300ml double cream in a pan until very warm, then removing from heat and adding 300g dark chocolate, stirring until melted. Allow this to cool to room temperature before refrigerating to firm up.
Once your Swiss roll has cooled completely, unroll it carefully and remove the paper. Spread 300ml whipped cream evenly to the edges before re-rolling tightly. For the traditional Yule log appearance, slice a quarter of the cake off from one end at an angle, then position this cut end against the middle of the main cake to create a branch effect.
Transfer your chocolate icing to a piping bag fitted with a star nozzle and pipe thick, long lines across the cake to mimic tree bark. Alternatively, use a palette knife to apply the icing and create texture with a fork. Finish by dusting with icing sugar and garnishing with fresh holly or a decorative robin.
Mary Berry describes this creation as utterly delicious and confirms it makes the perfect centrepiece for any Christmas gathering, offering a welcome alternative to traditional Christmas pudding while maintaining all the festive charm expected from a seasonal classic.
