Candy Cane Three Chocolate Yule Log


For me Christmas just wouldn't be Christmas without a Chocolate Yule Log, this year I have come up with a modern twist on an old classic, filled to the brim with chocolate. Inside is a milk chocolate buttercream, wrapped in a dark chocolate sponge then finally smothered in a white chocolate mousse. Defiantly an eye catching alternative! All the chocolate that was used in this recipe was from Weiss.

for the sponge

5 eggs

140g light muscovado sugar

100g self-raising flour

25g good quality cocoa powder

for the milk chocolate buttercream

100g good-quality dark chocolate (minimum 70% cocoa solids)

100g/3½oz unsalted butter, softened

200g/7oz icing sugar

1 tsp vanilla extract

milk, to loosen

for the white chocolate mousse

285ml/9½fl oz carton double cream

450g white chocolate

300g icing sugar

you will also need...

a swiss roll baking tin

baking parchment

hand mixer


To make the sponge, heat oven to 190C/fan 170C/gas 5. Butter and line the base and sides of a 30 x 35cm Swiss roll tin with baking parchment.

Separate the eggs, putting them into two large mixing bowls. Add the sugar and 2 tbsp water to the egg yolks. Using an electric whisk or tabletop mixer, whisk the sugar and yolks for about 5 mins until the mixture is light in colour and thick enough to leave a trail when the whisk blades are lifted. Sift in the flour and cocoa, then fold in lightly, using the whisk blades or a large metal spoon.

Using a clean whisk, beat the egg whites until they are stiff, then fold into the cake mixture in three batches, again using the blades to preserve as much air as possible.

Pour the mixture evenly over the prepared tin, then carefully spread to the edges. Bake for 10-12 mins, or until the cake feels firm to the touch. Put a large sheet of baking parchment on the work surface and sprinkle lightly with caster sugar. Turn the cake out onto the parchment and peel off the lining paper. Cover with a clean tea towel, then leave to cool completely.

To make the milk chocolate buttercream, melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.) Allow to cool until the chocolate no longer feels hot to the touch.

Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and beat again.

Fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff).

Trim a little cake from all the edges, then score along the edge of one of the long sides of the cake. Using a silicone spatula smooth a good layer of the chocolate buttercream over the top of the sponge, then roll up using the paper to help you.

Keep the cake wrapped in the paper while you make the white chocolate mousse.

To make the mousse, bring the double cream to the boil in a saucepan then take off the heat. Break up the white chocolate then add to the hot cream, stirring vigorously util it dissolves. Transfer the mixture to a ceramic mixing bowl then leave the side for 10 minutes to cool a bit.

Add the icing sugar, folding into the mixture. Then on the hand whisk or Kitchen Aids fastest setting, whip for up to 10 minutes until it is thick and stiff.

Remove paper from the cake and place on a tray. Pour the white chocolate mixture over the top covering all sides. Leave a little back, then add the red food colouring to this and mix.

Using a small jug or large spoon, drizzle over the top in strips.

Allow cake frosting to harden a little before transferring to serving plate.

Serve with double cream or ice cream.