![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/chocolate-yule-log-christmas-5090679.jpg?r=1701250239142\")
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Christmas cake is a traditional seasonal treat – and here’s how to make a gorgeously boozy one – but not everyone is fond of that festive favourite.<\/p>\n
For those who prefer something a little different, Mary Berry’s yule log might be the dessert for you over the holidays.<\/p>\n
BBC Food shared how to make the beloved baker’s tasty chocolate dessert in nine easy steps. It takes less than 30 minutes to prepare and between 10 and 30 minutes to cook, so will be on the table in no time.<\/p>\n
Mary Berry’s recipe serves eight to 10 peckish guests, so is perfect for if you’re hosting family or friends.<\/p>\n
BBC Food said: “Mary Berry shows you how to make a foolproof chocolate yule log a.k.a B\u00fbche de No\u00ebl. It’s utterly delicious and a perfect alternative to Christmas pudding!”<\/p>\n
READ MORE: <\/strong> Make Mary Berry’s boozy Christmas cake in six simple steps – recipe<\/strong><\/p>\n For the chocolate sponge<\/strong><\/p>\n For the chocolate ganache topping<\/strong><\/p>\n For the cream filling<\/strong><\/p>\n To decorate<\/strong><\/p>\n Don’t miss… <\/strong> 1. Preheat the oven to 200C\/400F\/Gas six. Lightly grease a 33x23cm\/13x9in Swiss roll tin, and line with non-stick paper or baking parchment. Push it into the corners to cover the whole surface.<\/p>\n 2. For the sponge, whisk the eggs and sugar in a large bowl using an electric hand whisk. The finished mixture should be pale, light and frothy. Sift the flour and cocoa powder into the bowl and cut and fold together using a spatula. This is done when the cocoa and flour are incorporated. When you’re doing this, be careful not to beat any air out of the mixture.<\/p>\n 3. Pour the mix into the lined tin and spread out into the corners. Pop it in the middle of the preheated oven and bake for eight to 10 minutes, or until it is risen and firm to the touch. The sides should shrink away from the edges.<\/p>\n 4. Place a piece of baking parchment bigger than the Swiss roll tin on the work surface. Dust with loads of icing sugar. Carefully turn the cake upside down onto the paper and take away the bottom lining paper.<\/p>\n 5. Cut a score mark 2.5cm\/1in in along one of the longer edges. Starting here, tightly roll up the sponge using the paper. Roll with the paper inside and sit the roll on top of its outside edge to cool.<\/p>\n![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/chocolate-yule-log-christmas-5090675.jpg?r=1701250239209\")
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