Chocolate Yule Log

Preheat oven to 180ºC. Grease and line a 30cm by 35cm baking tray.

Beat the eggs and sugar together in an electric mixer for 5 minutes until light and fluffy.

Sift the flour and cocoa together over the egg mixture. Pour in the cooled, melted butter and gently fold the mixture until well combined.

Pour the mixture into the prepared tray and smooth level with a spatula. Bake for 12 to 15 minutes until sponge springs back. Allow the cake to cool, covered with a slightly damp, clean towel.

To make the ganache filling and topping, combine the cream and chocolate in a heat proof bowl over simmering water and stir until the chocolate has melted and the mixture is smooth. Refrigerate until the consistency of thick cream.

Place roughly one third of the ganache into a mixing bowl and beat with an electric mixer until soft peaks form. The ganache must be completely cool before you attempt to beat it.

Place a sheet of baking paper on your bench and lay out your sponge. Spread the whipped ganache over the top of the sponge and then gently roll the cake, peeling the paper off as you go. Don’t worry if your cake cracks.

Place your rolled cake onto your serving plate and then coat with the smooth ganache, spread the ganache to cover the edges and ends of the roll. Using a fork or knife, make rough scores across the ganache topping to resemble the log’s “bark”.

Refrigerate until you are ready to serve, and then dust lightly with icing sugar.