Black forest yule log

yule log

Three more sleeps till Christmas whoop whoop. I’m off to my mums and I cant wait for a few days of family and Christmas food, I’m so ready for a break. I just have to get through the challenge of transporting all the presents on the train. Sadly there wont be enough room in my case for this black forest yule log and besides I don’t think it would survive the trip.

black forest log

christmas log

I wanted to make a classic Christmas desert for you all and opted for a chocolate yule log this one is adapted from a recipe by Nigella. I added a black forest twist which I love and it made it that bit more special and indulgent for Christmas. The yule log was surprisingly easy to make, you do need a mixer though. I had visions of  it breaking into pieces but it rolled up perfectly and requires very little cooking time. Be sure to decorate with a generous dusting of icing sugar to give the yule log a snowy effect. I hope you all have a lovely Christmas my luvs. xxx

black forest choc log

Black forest yule log

yule log Adapted from Nigella Lawson

  • Prep Time: 30m
  • Cook Time: 20m


For the cake

  • 6 Eggs, seperated
  • 150 g Caster sugar
  • 50 g Cocoa powder
  • 1 tsp. Vanilla extract
  • 300 ml Double cream
  • 340 g Cherry jam
  • 200 g Cherries, de-stoned
  • 70 ml Kirsh

For the Icing

  • 175 g Dark chocolate
  • 250 g Icing sugar
  • 225 g Unsalted butter, softened
  • 1 tsp. Vanilla extract
  • 3 tbsp. Icing sugar to decorate


  1. Preheat oven 180c/gas 4/ 350f/160fan
  2. Line a baking tray with parchment paper, leave excess paper on the sides
  3. Cut the de-stoned cherries in half and soak in the kirsh
  4. In a stand mixer whisk the egg whites until peaks form add in 50g caster sugar and continue to whisk until peaks hold
  5. In another bowl whisk the egg yolks and rest of the caster sugar until pale and thick now add the vanilla and sieve in the cocoa powder, combine well
  6. Carefully fold the egg whites into the egg yolk mixture. Pour the cake mixture onto the lined baking tray and smooth over, bake for 20 minutes
  7. Whilst the cakes cooking make the icing. In a bowl over a pan of simmering water melt the chocolate, let the chocolate cool before making the icing
  8. In a bowl mix the softened butter and icing sugar blend until smooth then add the vanilla and melted chocolate and combine well, set aside
  9. When the cakes cooked turn out onto another piece of baking paper which you will use to help roll the log up peel off the parchment and leave to cool slightly
  10. Whip the double cream and combine the kirsh soaked cherries with the cherry jam
  11. Trim the edges of the cake to neaten up. Spread the cherry jam all over the cake and then cover with the cream. Using the baking paper roll the cake from long side to long side rolling towards you carefully and tightly.
  12. Now spread the chocolate icing evenly all over and use a fork to create a pattern, Dust with icing sugar.

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