Stork Chocolate Yule Log Recipe

Stork Chocolate Yule Log Recipe

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Chocolate Yule Log Recipe Delicious & so impressive! Baking a Moment
Chocolate Yule Log Recipe Delicious & so impressive! Baking a Moment from

The festive season is upon us, and what better way to celebrate than with a delicious chocolate yule log? This Stork Chocolate Yule Log Recipe is sure to impress your guests and leave them wanting more. With its moist chocolate sponge, creamy filling, and rich chocolate ganache, this dessert is a showstopper that is sure to be the highlight of your holiday feast.


For the sponge:

  • 4 eggs
  • 100g caster sugar
  • 65g plain flour
  • 40g cocoa powder
  • 1 tsp baking powder
  • 1 tbsp Stork margarine

For the filling:

  • 250ml double cream
  • 1 tbsp caster sugar
  • 1 tsp vanilla extract
  • 1 tbsp Stork margarine

For the ganache:

  • 100g dark chocolate, chopped
  • 100ml double cream
  • 1 tbsp golden syrup
  • 1 tbsp Stork margarine


1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a 30cm x 20cm Swiss roll tin with baking parchment. 2. In a large bowl, whisk the eggs and sugar together until pale and fluffy. 3. Sift the flour, cocoa powder, and baking powder into the bowl, and fold gently until combined. 4. Melt the Stork margarine in a small pan, and add it to the mixture, stirring gently. 5. Pour the mixture into the prepared tin, and smooth it out with a spatula. 6. Bake in the oven for 12-15 minutes, until the sponge is risen and springy to the touch. 7. While the sponge is still warm, turn it out onto a sheet of baking parchment dusted with cocoa powder. 8. Peel off the lining paper, and roll the sponge up tightly from the short end, using the parchment to help you. 9. Leave to cool completely, rolled up in the parchment. 10. To make the filling, whisk the cream, sugar, vanilla extract, and Stork margarine together until thick and spreadable. 11. Unroll the sponge, and spread the filling over the top, leaving a small border around the edges. 12. Roll the sponge up again, this time without the parchment, and transfer it to a serving plate. 13. To make the ganache, heat the cream and golden syrup in a pan until simmering. 14. Remove from the heat, and stir in the chopped chocolate until melted and smooth. 15. Add the Stork margarine, and stir until melted and combined. 16. Pour the ganache over the yule log, using a spatula to smooth it out. 17. Use a fork to create a bark-like texture on the ganache. 18. Chill the yule log in the fridge for at least 2 hours, until set.

See also  Yule Log Recipe Peppermint

Nutritional Information

This recipe serves 10-12 people, and each slice contains approximately:

  • Calories: 420
  • Fat: 28g
  • Saturated Fat: 17g
  • Carbohydrates: 39g
  • Sugar: 28g
  • Protein: 5g
  • Salt: 0.2g

Cooking Time

Preparation time: 30 minutes
Cooking time: 12-15 minutes
Chilling time: 2 hours


  • 30cm x 20cm Swiss roll tin
  • Baking parchment
  • Large mixing bowl
  • Electric whisk or stand mixer
  • Spatula
  • Small pan
  • Whisk
  • Serving plate

Serving Suggestions

Serve the Stork Chocolate Yule Log chilled, and dusted with icing sugar or cocoa powder. Garnish with Christmas decorations, such as holly leaves, berries, or mini candy canes.


For a festive twist, add a teaspoon of ground cinnamon to the sponge mixture, or swap the dark chocolate in the ganache for milk or white chocolate. You could also add a splash of rum or brandy to the filling for an indulgent adult-only treat.


If you don’t have Stork margarine, you can use unsalted butter instead. You can also use single cream instead of double cream, but the filling may not be as thick.


Store the Stork Chocolate Yule Log in the fridge, covered in cling film or an airtight container, for up to 3 days.


To prevent the sponge from cracking when you roll it up, make sure it is still warm when you do so, and use a sheet of baking parchment to help you.


This recipe contains raw eggs, so it is not suitable for pregnant women, young children, or anyone with a weakened immune system.

Frequently Asked Questions

Can I freeze the Stork Chocolate Yule Log?
Yes, you can freeze the yule log before adding the ganache. Wrap it tightly in cling film and freeze for up to 1 month. Defrost overnight in the fridge before adding the ganache and serving. Can I use a different type of filling?
Yes, you can use any type of filling you like, such as whipped cream, buttercream, or fruit compote. Just make sure it is thick enough to spread and won’t leak out of the sides.

See also  Bûche De Noël Ganache

Personal Thoughts

This Stork Chocolate Yule Log Recipe is a must-try for any chocolate lover. The sponge is light and fluffy, with a rich chocolate flavor that is perfectly complemented by the creamy filling and ganache. The recipe is easy to follow, and the end result is a showstopper that is sure to impress your guests. I highly recommend giving this recipe a try this holiday season!

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