Mary Berry Yule Log​ Recipe

This decadent Mary Berry Yule Log is made with a feather-light chocolate sponge, a cloud of fresh whipped cream, and a rich dark chocolate ganache. This recipe creates a stunning festive dessert that perfectly mimics a woodland log, balancing the airy sponge with a fudgy, indulgent coating. It is the ultimate Christmas showstopper, perfect for a cozy holiday dinner and serving enough for 8-10 people.

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Mary Berry Yule Log Ingredients

For the Chocolate Sponge:

• 4 large eggs
• 100g (1/2 cup) caster sugar
• 65g (1/2 cup) self-raising flour
• 40g (1/4 cup) cocoa powder

For the Cream Filling:

• 300ml (1 1/4 cups) double cream (heavy cream)
• 1 teaspoon vanilla extract (optional)

For the Chocolate Ganache Topping:

• 300ml (1 1/4 cups) double cream (heavy cream)
• 300g (10.5 oz) dark chocolate (about 40-50% cocoa solids), broken into small pieces

For Decoration:

• Icing sugar (powdered sugar), for dusting
• Fresh holly sprigs or a festive robin decoration

How To Make Mary Berry Yule Log

1. Prepare the tin: Preheat your oven to 200°C (180°C Fan / 400°F). Grease a 33x23cm (13×9 inch) Swiss roll tin and line it with baking parchment, ensuring the paper is pushed neatly into the corners.
2. Whisk the eggs: In a large bowl, whisk the eggs and caster sugar using an electric mixer. Whisk for about 8-10 minutes until the mixture is very pale, thick, and holds a “ribbon” trail when you lift the beaters.
3. Fold the dry ingredients: Sift the self-raising flour and cocoa powder into the egg mixture. Using a large metal spoon or spatula, gently fold the flour in until just combined. Be careful not to over-mix, or you will lose the air bubbles.
4. Bake the sponge: Pour the mixture into the prepared tin and spread it gently into the corners. Bake for 8-10 minutes until the sponge is well-risen and springy to the touch.
5. Roll while warm: While the cake bakes, place a piece of baking parchment (larger than the tin) on the counter and dust it generously with icing sugar. Turn the hot sponge out onto the sugared paper. Peel off the lining paper. Make a score mark 1 inch from one short edge (do not cut through). Tightly roll the sponge up with the paper inside, starting from the scored end. Let it cool completely in this rolled shape.
6. Make the ganache: Pour the double cream for the topping into a saucepan and heat until it is hot but not boiling (you should still be able to dip your finger in). Remove from heat, add the chopped chocolate, and stir until melted and smooth. Let it cool and thicken until it is spreadable (this may take 30-60 minutes in the fridge).
7. Fill the log: Whip the cream for the filling until it holds soft peaks. carefully unroll the cooled sponge. Spread the whipped cream evenly over the surface. Re-roll the sponge tightly (without the paper this time).
8. Decorate: Cut a diagonal slice from one end of the log. Place the main log on a serving plate and attach the cut slice to the side to look like a branch. Spread the thickened ganache over the entire log (covering the join). Use a fork to create bark-like lines. Dust with icing sugar to look like snow.

Recipe Tips

• Roll While Hot: You must roll the sponge while it is still warm and flexible. If you wait until it cools, the sponge will crack when you try to roll it.
• Don’t Over-Bake: Watch the oven closely. If the sponge bakes for too long, it will become dry and brittle, making it difficult to roll without breaking.
• Cool the Ganache: Patience is key for the topping. If the ganache is too warm, it will run off the cake. It needs to be the consistency of thick pipeable frosting before you apply it.
• Sift the Cocoa: Cocoa powder is prone to lumps. Always sift it with the flour to ensure your sponge has a smooth, even texture without bitter powdery pockets.

What To Serve Mary Berry Yule Log

This rich chocolate dessert pairs beautifully with beverages that balance its sweetness. Serve thick slices with a hot cup of black coffee or a festive Irish coffee. For a non-caffeinated option, a warm mug of hot chocolate or a cold glass of milk works wonders. If you want to add a fresh element to the plate, serve each slice with a few fresh raspberries or strawberries to cut through the rich ganache.

How To Store Mary Berry Yule Log Leftovers

• Refrigerate: Store the Yule Log in the refrigerator, loosely covered with foil or in a large cake carrier. It will stay fresh for up to 3 days. The ganache will become firm in the fridge, so let it sit at room temperature for 15 minutes before serving if you prefer a softer texture.
• Freeze: It is best to freeze the sponge before filling. Roll the warm sponge in paper, let it cool, then wrap the rolled sponge (still with paper) in cling film and freeze for up to 1 month. Thaw fully before unrolling and filling. Do not freeze the fully assembled cake, as the fresh cream filling and ganache may separate or weep upon thawing.

Mary Berry Yule Log Nutrition Facts

Serving Size: 1 slice (1/8 of recipe)

• Calories: 520 kcal
• Total Fat: 38g
• Saturated Fat: 23g
• Cholesterol: 190mg
• Sodium: 95mg
• Total Carbohydrate: 38g
• Dietary Fiber: 3g
• Sugars: 28g
• Protein: 7g

Frequently Asked Questions

• Why did my sponge crack when rolling? This usually happens if the sponge was baked for too long or if it was allowed to cool down too much before rolling. You must roll it immediately after turning it out of the tin while it is still steaming slightly.
• Can I make this in advance? Yes, you can make the sponge a day ahead and keep it rolled up in the paper. You can also assemble the entire log on the morning of your dinner; in fact, it often tastes better after sitting for a few hours as the sponge absorbs some moisture from the cream.
• Can I use buttercream instead of fresh cream? Yes, you can fill the log with a chocolate or vanilla buttercream if you prefer a sweeter, more stable filling that lasts longer out of the fridge. However, fresh cream is the traditional choice for a lighter texture.

Try More Recipes:

• Mary Berry Sherry Trifle​ Recipe
• Mary Berry Tiramisu Trifle​ Recipe
• Mary Berry​ Black Forest Trifle Recipe