Yule log

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This dramatic yule log uses a dark cocoa sponge and a sweet white chocolate buttercream for a striking contrast in both colour and flavour. It is the sort of festive bake that doubles as dessert and table decoration.

Serves: 12 people

Ingredients

• Butter – 70 g
• Eggs – 8
• Sugar – 250 g
• Flour – 225 g
• Cocoa powder – 70 g
• Dark chocolate – 300 g
• White chocolate – 150 g
• Butter – 225 g
• Powdered sugar – 400 g
• Vanilla extract – 2 tbsp
• Milk – 5 tbsp
• White marzipan – 100 g
• Blackberries – 4
• Redcurrants – 1 small bunch

Method

Bake a thin chocolate sponge with the eggs, sugar, flour, cocoa and melted butter, then cool it completely.
Melt the dark chocolate and spread it thinly on baking paper to make decorative bark shards. Leave it to set.
Beat the butter with the powdered sugar, vanilla, milk and melted white chocolate into a pale buttercream.
Roll the sponge with part of the buttercream inside, keeping the spiral tight and even.
Cover the outside generously with the remaining white chocolate cream.
Press pieces of dark chocolate bark onto the outside for a woodland look and add marzipan holly leaves or berries if you like.
Finish with blackberries, redcurrants and a little cocoa or icing sugar for contrast.