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Paul Hollywood’s scrumptious festive yule log

Paul Hollywood’s in the kitchen to make one of our favourite festive treats - yule log! Putting his stamp on the perfect party pudding, Paul will be adding a touch of orange liqueur to really take this seasonal classic to the next level. It’s guaranteed to look impressive on any table this Christmas.

Yule log

Recipe taken from Paul’s new book ‘bake’

Serves: 10


For the base: 

A little vegetable oil, to grease the tin

150g dark chocolate (45% cocoa solids), broken into small pieces 

6 large eggs, separated

150q caster sugar, plus extra to sprinkle

2 tbsp cocoa powder, sifted


For the filling:

400ml double cream

A splash of orange liqueur, such as Grand Marnier or


*Optional buttercream or ganache topping below*

For the chocolate buttercream:

270g butter, at room temperature

400g icing sugar

270g dark chocolate (45% cocoa solids), melted

For the ganache:

400ml of double cream 

400g dark chocolate (45% cocoa solids)


To finish:

Icing sugar, to dust

Orange-flavoured chocolate, for grating


1. Heat your oven to 200C/Fan 180C/Gas 6. Line the base and sides of a 39 × 27 cm Swiss roll tin with baking paper and brush the paper with oil.

 2. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the base of the bowl is not touching the water. Leave to cool slightly.

 3. Using an electric hand whisk, beat the egg yolks and sugar together in a bowl until thick and creamy. Carefully fold the cooled chocolate into the egg mixture.

 4. Add the cocoa powder and fold in until smoothly combined.

 5. In a separate, clean bowl, whisk the egg whites until stiff. Gently stir a large spoonful into the chocolate mixture to lighten it, then carefully fold in the rest of the whisked egg whites. Pour the mixture into the prepared tin and bake for 18-20 minutes, until the sponge is risen and just firm to touch.

 6. Turn out the cooked sponge onto a sheet of baking paper dusted with caster sugar and carefully remove the lining paper. Cover the sponge with a damp clean tea towel and leave to cool completely.

 7. To make the buttercream, melt the chocolate (as above) and let cool slightly.

 8. Beat the butter and icing sugar together in a bowl until smooth, add the cooled melted chocolate and mix well to combine.

 9. If choosing to make ganache topping instead. Heat the cream until it simmers. Stir in the finely chopped chocolate. Stir until combined and glossy. Allow to cool and then chill in the fridge until partially set. Use it to decorate the cake. 

 10. Remove the damp tea towel from the cooled sponge and drizzle a splash of orange liqueur evenly over the surface. Whip the cream to soft peaks then spread evenly over the sponge, almost to the edges

 11. Roll up the sponge from the long side towards you, using the paper to help.

 12. Cut a slice off at an angle from one end. Place the roll on a serving plate and attach the slice so that it looks like a branch. Using a palette knife, spread the buttercream over the chocolate log, leaving the ends uncovered. Use a fork to mark lines and create a bark effect. Place in the fridge until ready to serve.

 13. Just before serving, dust the chocolate log with icing sugar and sprinkle with grated orange-flavoured chocolate.

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