Chocolate Yule Log recipe

Let the oven come fully up to temperature before the tin goes in, and keep the lining paper neat so it sits flat in the corners without overhanging too much, which can scorch.

A thick ribbon should trail from the whisk and the mixture should leave a brief trail on the surface; if it is still grainy, keep whisking rather than rushing the next stage.

Use a large metal spoon or spatula to cut through the batter and fold from the bottom up, stopping as soon as no dry floury streaks remain so the sponge stays light rather than dense.

Spread the mixture right into the corners in an even layer, then give the tin a gentle tap on the worktop to level any air pockets without knocking the rise out.

Turn it out promptly while still hot so it does not set in the tin, and roll with the paper snugly inside while the sponge is pliable; if it starts to crack, it has cooled too much.

Beat the butter first until it looks paler and creamy before adding the sugar, then add the cream a little at a time so the filling becomes spreadable rather than loose.

Use a gentle hand when unrolling so the sponge does not split along the seam, and keep the filling slightly shy of the far edge to prevent it squeezing out as you roll.

Melt the chocolate and cream over a low heat or in short bursts so the mixture stays glossy; if it gets too hot, it can seize or turn dull rather than smooth.

Chill just until the coating firms enough to slice cleanly, and dust the icing sugar lightly at the end so it looks like a fresh fall of snow rather than clumping on the surface.