Christmas chocolate log

Mary Berry’s Christmas Log is made with free-range eggs, caster sugar, self-raising flour, cocoa powder, double cream, and dark chocolate. This delicious Christmas Log recipe creates a festive dessert that takes about 30 minutes to prepare and can serve up to 8-10 people.

A light chocolate sponge filled with Baileys Irish cream and decorated with chocolate ganache, this Baileys Yule Log is an indulgent Christmas dessert that's sure to impress.

As the holiday season approaches, one dessert that truly embodies the spirit of Christmas is the Bûche de Noël, also known as the Yule Log Cake. Originatin

Why This Recipe Works: The Yule Log Cake, or Bûche de Noël, is a traditional Christmas dessert that not only looks stunning but also tastes incredible. Made with a light sponge cake rolled with rich,

A chocolate swiss-roll style cake, filled with whipped cream and covered in mocha chocolate frosting.

Our Chocolate Yule Log recipe is a real crowd-pleaser. Also known as a Bûche de Noel, this classic, traditional and festive dessert is made with a fluffy Swiss roll and indulgent chocolate buttercream. It’s simple to bake and great for getting kids (and adults) into the Christmas spirit. Find out how to make our Chocolate Yule Log cake recipe below. You can also see our video on how to roll a Swiss roll. Bake this Christmas the best ever with our delicious Christmas baking ideas. From Yule…

This chocolate yule log recipe will make your whole holiday! Chocolate cake spiraled around a fluffy chocolate filling & frosted with whipped ganache.

This recipe for Bûche de Noël (Yule Log Cake) features a light and delicious chocolate swiss roll cake filled with white chocolate, covered with ganache and adored with edible decorations.

This classic Chocolate Yule Log (also known as Bûche De Noël!) is the classic Christmas dessert everyone will be wanting this holiday sea...

Use this recipe and video tutorial to make a beautiful from-scratch yule log Christmas cake, also known as a Bûche De Noël in French.