Chocolate Gingerbread Yule Log

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Step 1.

Heat oven to 180°C/354°F.

Step 2.

Line a flat baking tray with parchment.

Step 3.

Whisk your eggs and sugar together for about 5 minutes until they are thick and moussey. When you lift your whisk and drag the mixture along the surface of your mousse, the ribbon should hold it’s shape for 3 seconds.

Step 4.

Sift in your flour, cocoa powder, ginger, cloves, cinnamon and baking powder, then fold to combine.

Step 5.

Gently pour your mixture into the tin and bake for 10-12 minutes.

Step 6.

Leave to cool briefly, then tip onto a kitchen towel and roll up whilst still warm. Leave to cool in its rolled-up shape.

Step 7.

Whilst your cake cools, mix your icing. Combine your Dr. Oetker Vanilla Buttercream with your Dr. Oetker Caramel Flavour, ginger, cloves and 1 tsp of your cinnamon until you have smooth icing.

Step 8.

Combine your remaining cocoa powder, sugar and your remaining cinnamon in a bowl.

Step 9.

Carefully unroll the sponge, then spread with half the icing.

Step 10.

Carefully roll up your roll again and cut a diagonal slice about a third of the way up the roll. Reattach with icing to look like a branch, then spread with your remaining icing. Sprinkle with your spiced sugar, then top with holly and serve!

When rolling your log, sprinkle some granulated sugar onto the kitchen towel to prevent it from sticking.

3 Large Eggs
100g Caster Sugar
60g Plain Flour
40g Dr. Oetker Cocoa Powder
½ Tsp Ground Ginger
½ Tsp Ground Cloves
½ Tsp Ground Cinnamon
½ Tsp Dr. Oetker Baking Powder
For the Filling
800g Dr. Oetker Vanilla Buttercream
1 Tsp Dr. Oetker Caramel Flavour
1 Tsp Ground Ginger
1 Tsp Ground Cloves
2 Tsp Ground Cinnamon
1 Tbsp Dr. Oetker Cocoa Powder
1 Tbsp Caster Sugar