Aising Larkin's Christmas Yule log

Quintessentially Christmas

This Yule log is a festive take on a classic swiss roll but what makes this extra special is that creamy, deeply chocolatey ganache filling. Some simple fresh holly or a few shop-bought pralines or chocolate for decoration and this is a dessert you will be delighted to bring to the table.

The trickiest part of this process is rolling up the Swiss roll after it comes out of the oven, and then filling it. The beauty of this one though is that even if it cracks no one will know as you are slathering it in the delicious ganache. All cracks are patched up and hidden. Perfect! 

Aisling Signature
Aising Larkin's Christmas Yule log

Yule log

A festive yule log is a modern family Christmas classic that the whole family will love. Rich, smooth, creamy and chocolatey this is the perfect festive dessert.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 10 people


  • 4 large eggs
  • 120 g caster sugar
  • 80 g plain flour
  • 1 tsp baking powder
  • 40 g cocoa
  • Chocolate Ganache filling
  • 300 g cream
  • 300 g dark chocolate
  • 30 g butter


  • Preheat the oven to 190℃. Line a swiss roll tin with parchment paper.
  • Sieve the flour and cocoa together. Twice.
  • Whisk the eggs and sugar until they have doubled in size and is thick and creamy, almost like a mousse. This can take 6/7 minutes.
  • Sieve in the flour, cocoa and baking powder. Fold in with a large metal spoon or a spatula about 1/3 at a time.Do this gently and swiftly until all the flour mixture is incorporated.
  • Gently pour the mixture out on to the tray and bake in the oven for 12-15 minutes.
  • It is cooked when it feels firm to the touch in the centre and the edges will have shrunken away from the sides.
  • Lay a piece of greaseproof paper down on the work surface on top of a tea-towel. Sprinkle evenly with castor sugar.
  • Turn the Swiss roll over onto the paper, remove the tin and greaseproof from the bottom.
  • Cut a small indent along the long edge about 3cm in.
  • Roll up and allow to mould into shape and cool.
  • Filling: gently warm the cream over a low to medium heat in a saucepan. Add in the chocolate, melt and stir until it forms a thick glossy chocolate mixture. Set aside and allow to cool.
  • When cooled, using an electric mixer whisk the chocolate ganache until it forms a smooth velvet mixture.
  • Unroll the cake, spread one third of the chocolate mixture inside the cake. Roll up.
  • Cut the last quarter of the cake on the diagonal. Position this on the side of the swiss roll.
  • Then spread the remaining two thirds on the outside. You can pipe it on or spread with a spatula. Rake through with a fork and decorate the with some holly and a dusting of icing sugar.


Serving: 12g