Use this Christmas chocolate log recipe to get into the festive spirit!

This Christmas day desert was a success on our radio feature, The Breakfast Bake-off, this week, as Digital Content Creator Georgina made.....

Christmas Chocolate yule log!

Presenter Matt James and Marketing manager Eleanor rated it a 8-out-of-10 which is a brilliant score considering it wasn't in the shape of a log but instead a square. The recipe didn't allow enough mixture for the sponge to be rolled so instead Digital Content Creator Georgina had to make it into a square shape!

This recipe is has a couple of different steps so make sure to follow it closely!

Your ingredients:

For the cake:

• 3 eggs
• 85g golden caster sugar
• 85g plain flour
• 2tbsp cocoa powder
• 1/2tsp baking power

For the filling and icing:

• 50g butter, plus extra for the tin
• 140g dark chocolate, broken into squares
• 1tbsp golden syrup
• 284ml pot double cream
• 200g icing sugar, sifted

Instructions:

• Heat your oven to 200C/180C fan/ gas 6.
• Butter and line a 23x32cm Swiss roll tin with baking paper.
• Beat the eggs and golden caster sugar together with an electric whisk for about 8 minutes until thick and creamy.
• Mix the flour, cocoa powder and baking power together, then sift on the egg mixture. Fold in very carefully, then pour into the tin.
• Lay a sheet of baking parchment on a work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave too cool.
• To make the icing, melt the butter and dark chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the golden syrup and 5 tbsp double cream. Beat in the icing sugar until smooth.
• Whisk the remaining double cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed extra strong mints, if using, then carefully roll up again into a log.
• Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch. Spread the icing over the log and branch (don’t cover the ends), then use a fork to mark the icing to give the effect of tree bark.

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Enjoy your chocolate yule log! Don't forget to tag us in anything online - we want to see your Monday bake-off creations!