Waitrose and Partners
  • Serves10
  • CourseCake
  • Prepare30 mins
  • Cook15 mins
  • Total time45 mins
  • Pluscooling and chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 4 British Blacktail Free Range Large Eggs
  • 100g caster sugar
  • 75g self-raising flour
  • 50g cocoa powder
  • icing sugar, for dusting

For the buttercream filling

  • 150g unsalted butter, softened
  • 300g icing sugar, sifted
  • 50ml double cream

For the chocolate ganache icing

  • 175g dark chocolate (70% cocoa), chopped
  • 125g unsalted butter
  • 2 tbsp golden syrup
  • 175ml double cream


  1. Preheat the oven to 180°C, gas mark 4 and line a large baking tray or Swiss roll tin (about 32cm x 22cm) with baking parchment. Using a freestanding mixer, whisk the eggs and sugar together for about 8 minutes, or until they are thick and frothy and the whisk leaves a trail visible for at least 3 seconds when it’s removed.

  2. Sieve over the flour and cocoa powder. Use a balloon whisk to gently fold the dry ingredients into the egg mixture until no floury patches remain. Scrape the mixture into the lined tin and use a spatula to spread it into the corners.

  3. Bake for 10-12 minutes. The cake should be risen and firm to the touch, and a skewer inserted should come out clean. Remove from the oven and carefully flip the cake onto a sheet of baking parchment dusted with icing sugar. Peel the baking parchment off the bottom of the cake, then roll tightly, starting at one of the short edges. Leave to cool completely while rolled up.

  4. To make the buttercream filling, beat the butter in a large mixing bowl with a electric beaters until loose. Add the icing sugar in stages, whisking until smooth, then add the double cream. Beat for a few minutes until light.

  5. For the ganache, bring a small saucepan of water to a gentle simmer. Put the chocolate, butter and syrup in a large, heatproof bowl. Without the bowl touching the water, set it over the top of the pan. Stir until melted, then remove from the heat and stir in the cream. Cool, cover and chill the ganache for 1 hour, or until ready to use.

  6. When the cake is cool, carefully unroll it. Don’t worry if it cracks, because it will be coated in ganache. Using a palette knife, spread an even layer of buttercream over the sponge, then roll it up again.

  7. Spoon the ganache into a piping bag fitted with a star nozzle and pipe lines of ganache all over the cake to create a wood bark effect. (Alternatively, spread onto the cake in an even layer, then use a fork to create a wood bark effect.) Dust with a little more icing sugar before serving. The yule log will keep for 2-3 days in the fridge.


Typical values per serving when made using specific products in recipe


2,778kJ/ 667kcals



Saturated Fat












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