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Our Yule chocolate log is a must-try dessert this holiday season. Decorate with a sprig of fresh holly for an extra festive feel!
4 1/2 ounces caster sugar, plus more for dusting
3 1/2 ounces flour
1 ounce cocoa powder
8 ounces cream cheese
1/2 cup powdered sugar
2 tablespoons cocoa powder
1/2 cups whipped heavy cream
1/3 cup crushed graham crackers
For outer icing:
3 1/3 ounces of butter
3.5 ounces of dark chocolate
1 teaspoon vanilla extract
14 ounces icing sugar
3/4 cups milk
Nordic Ware Natural Aluminum Commercial Baker's Big Sheet, $14.39 (originally $20.40)
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Preheat your oven to 390° F and line your baking sheet with parchment paper.
In the bowl of a mixer, whisk together eggs and caster sugar for around 10 minutes or until thick. Then, fold in the flour and cocoa powder.
Pour mixture into baking tray and spread it out evenly with a spatula. Bake in the oven for 10 minutes.
While cake bakes, make the filling. In a bowl of a mixer, soften the cream cheese, then add sugar and cocoa powder. Fold in whipped heavy cream.
Get a clean, damp tea towel (it should be wet to touch but not dripping) and dust with caster sugar.
Once cake is done, tip the cake onto the tea towel as soon as it’s out of the oven and peel off the paper that it was baked on.
Roll the cake and towel into a Yule Log, holding them tightly together. Leave it to cool completely!
To make the chocolate icing, melt the chocolate and butter together in a bowl in the microwave, then stir to combine. Then stir in vanilla, icing sugar and milk. Leave it to cool in the fridge so it thickens.
Once the cake is cooled off, unroll it from the tea towel. The cake should feel moist. Spread your filling over the unrolled cake using the back of a spoon or an icing spreader. Be careful not to poke any holes into the cake! Sprinkle some graham cracker crumbs across the filling.
Re-roll your cake.
Once the chocolate icing is quite thick, spread it over your cake
Dust top of cake with powdered sugar.