CHOCOLATE ORANGE YULE LOG

SERVES 15+

PREP 30 minutes

BAKE 10 minutes

COOL 2 hours

DECORATE 2-3 hours

LASTS 3+ days in the fridge

■ 5 eggs

■ 100g (3½oz) caster sugar

■ 75g (2¾oz) self-raising flour

■ 45g (1½oz) cocoa powder

■ Zest of 1 orange or

1tsp orange extract

FOR THE BUTTERCREAM

■ 125g (4½oz) unsalted butter, at room temperature, plus extra for greasing

■ 225g (8oz) icing sugar, plus extra for dusting

■ 25g (1oz) cocoa powder

■ 50ml (2fl oz) double cream

■ ½tsp orange extract

FOR THE GANACHE

■ 100g (3½oz) dark chocolate

■ 100g (3½oz) milk chocolate

■ 200ml (7fl oz) double cream

■ ½tsp orange extract

FOR DECORATION

■ Icing sugar, for dusting

■ Chocolate orange slices (such as Terry’s), crushed

■ Orange zest

■ Orange sprinkles

Preheat the oven to 200°C/fan 180°C/gas 6 and grease and line a Swiss roll tin (approx 32cm x 22cm) with parchment paper.

In a large bowl, whisk the eggs and sugar for about 5 minutes until the mixture is pale and mousse-like in texture. Sift the flour and cocoa powder into the bowl and add the orange zest or extract. Carefully fold the ingredients together in the bowl until the mixture is

combined. Transfer the mixture to the Swiss roll tin and smooth over evenly. Bake for 10 minutes.

Take another piece of baking parchment paper slightly larger than the cake, and dust with icing sugar. Carefully flip the cake onto the sugar covered parchment and remove the original piece of parchment from the base of the cake. While still warm, tightly roll up the sponge and paper together, starting from one short side. Leave the roll to cool fully.

To make the buttercream, in a large bowl beat the butter for a few minutes to loosen. Add the icing sugar and cocoa powder and beat until quite thick. Add the double cream and orange extract, and beat until smooth. Put to one side.

For the ganache, break the dark and milk chocolate into equal pieces and put in a heatproof bowl. Heat the double cream and orange extract in a small pan until just before boiling point. Pour the hot cream over the chocolate and leave to sit for at least 5 minutes. Stir until smooth, chill for about 30-45 minutes, then whisk until you have a smooth and fluffy ganache.

Unroll the cake, trying to avoid breaking the sponge. Don’t worry too much if it does though, as you can stick it back together. Spread the buttercream evenly onto the unrolled sponge, and re-roll into the classic Swiss roll shape. Slather the ganache over the outside of the cake with a palette knife. Lightly drag a fork through the ganache to create a bark-like effect, as in the picture below. Dust with icing sugar, and sprinkle with the crushed chocolate orange slices, orange zest and/or sprinkles.