Chocolate Yule Log

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 45mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    1138
based on 3 ratings

Chocolate sponge and cream filling with hidden raspberries, all covered with a luxurious chocolate ganache.

recipe updated Mar 20, 2025

Ingredients

  • Dark chocolate icon
    Dark chocolate
    200 g
  • Egg icon
    Egg
    4
  • Caster sugar icon
    Caster sugar
    110 g
  • Vanilla extract icon
    Vanilla extract
    1 ½ teaspoons
  • All purpose flour icon
    All purpose flour
    110 g
  • Cocoa powder icon
    Cocoa powder
    35 g
  • Baking powder icon
    Baking powder
    ½ teaspoon
  • Whipping cream icon
    Whipping cream
    1 L
  • Icing sugar icon
    Icing sugar
    40 g
  • Coffee liqueur icon
    Coffee liqueur
    2 tablespoons
  • Raspberries icon
    Raspberries
    50 g
  • Unsalted butter icon
    Unsalted butter
    1 ½ tablespoons
  • Cranberries icon
    Cranberries
    as needed
  • Icing sugar icon
    Icing sugar
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooking Chef XL
  • kCook icon Swiss roll pan - large
  • kCook icon Cooking chef xl bowl
  • kCook icon Work surface
  • kCook icon Serving plate
  • kCook icon Medium bowl

Step preview

  1. Pre-heat oven - 180°C
  2. Line a clean swiss roll pan with parchment paper
  3. Attach the Whisk
  4. Add egg, caster sugar and vanilla extract to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Mix with splashguard fitted until light and fluffy - 3 min, Speed Max
  7. Then add all purpose flour, cocoa powder and baking powder to the Cooking Chef XL Bowl
  8. Mix with splashguard fitted until combined - 1 min, Speed 2
  9. Transfer batter to swiss roll pan
  10. Bake until skewer tests clean - 12 min, 180°C
  11. Remove from oven and let cool
  12. Line a clean work surface with parchment paper
  13. Turn out cake onto work surface
  14. Roll into a log
  15. Let cool completely
  16. Clean Cooking Chef bowl
  17. Attach the Whisk
  18. Add whipping cream, icing sugar, vanilla extract and coffee liqueur to the Cooking Chef XL Bowl
  19. Mix with splashguard fitted until soft peaks form - 2 min 30 sec, Speed 5
  20. Unroll the cooled cake
  21. Transfer cream to cake
  22. Garnish with raspberries
  23. Roll into a log and trim the edges
  24. Place cake on serving plate then set aside
  25. Clean Cooking Chef bowl
  26. Attach the Creaming Beater
  27. Add dark chocolate, whipping cream and unsalted butter to the Cooking Chef XL Bowl
  28. Heat with splashguard fitted until melted - 10 min, 60°C, Stir 1
  29. Transfer chocolate to medium bowl and cover
  30. Refrigerate in fridge until thickened - 30 min
  31. Clean Cooking Chef bowl
  32. Attach the Whisk
  33. Transfer chocolate to Cooking Chef XL Bowl
  34. Mix with splashguard fitted until thickened - 30 sec, Speed 5
  35. Transfer chocolate mixture to cake
  36. Decorate with cranberries
  37. Dust with icing sugar
  38. Serve
Open in app

With the Kenwood World app and a connected kCook Multi, you can create this dish in your own kitchen with ease.

Find out more Open in app