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The mighty Yule log is one festive tradition that has stood the test of time. Dating back to the pre-Christian era, it began as a log burnt for good luck. It eventually evolved into a chocolate log  showstopper on festive tables around the world. This year, we’re giving this old-world charmer a bubbly makeover with Aero®. With soft chocolate sponge, whipped filling, and our melt-in-the-mouth bubbles, this twist on the classic Bûche de Noël is tradition uplifted!

This chocolate log recipe is different from standard cake recipes – like the classic Swiss Roll, there is no butter. This gives you a much lighter cake that’s less likely to crack when you roll it.  

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How to Store the Aero® Chocolate Yule Log   

Your chocolate Yule log can be stored in an airtight container at room temperature for up to three days. For those looking to get ahead of the silly season madness, freeze the rolled, un-iced cake for up to three months. To defrost, leave it in the fridge overnight and ice it the following day.  

Chocolate Yule Log Variations 

Feeling a different set of chocolate log recipe flavours? Why not branch out in a different direction! Our Milkybar® Buttercream is a great way to add a striking contrast and creamy flavour. Fancy a classic chocolate and orange pairing? Use Aero® Orange, then add orange zest to the filling and topping. For a minty fresh fiesta, use Aero® Peppermint and fresh mint leaves for garnish. And for a holiday classic that everyone will love, adorn your chocolate log recipe with 12 of your favourite Quality Street® – one for each slice!  

How to Decorate the Chocolate Yule Log 

Your best chance of getting a smooth roll with no cracks is to do the rolling while the cake is fresh out of the oven: as it cools, it stiffens. However, spreading buttercream on a hot cake will result in a mess, so the trick is to roll the cake straight away, let it cool and then gently unroll it again to add the filling. Spread the icing and finely chopped Aero® in an even layer before rolling it up again.  

To get the signature tree bark look, simply ice the cake, then use a fork and drag it lightly across the surface to make the textured lines. From there it’s a simple matter of adding the crumbled, bubbly Aero®, perhaps a few woodland berries such as blackberries and redcurrants, and natural decorations such as fresh rosemary sprigs  to evoke the forest. Dust lightly with icing sugar for a winter wonderland finish.

This chocolate yule log makes for a great centrepiece that goes easy on the oven time – just like our no-bake Christmas Cheesecake. If you need a kid-friendly showstopper, try making our light vanilla Milkybar Snowman cake a few days in advance, storing the fondant snowman in a separate container ready for the big day.  

 

  • 60 min
  • 12 servings

You will need

  • 23 x 33cm Swiss roll baking tray
  • Baking paper
  • Icing sugar
  • A palette knife (optional)
  • An electric mixer (optional)

For the cake 

  • 100g caster sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 65g self-raising flour
  • 40g cocoa powder

For the icing

  • 100g buttery baking spread, softened
  • 25g cocoa powder
  • 150g icing sugar
  • 1 Tbsp hot water

For the decoration

  • 90g Aero® Milk Chocolate Sharing Bar, chopped and divided in two
  • 2 tbsp Cocoa powder for rolling
  • 2 tsp Icing sugar to dust
  • Fresh rosemary sprigs (optional)
  • 100g mix of fresh berries (blackberries, blueberries and redcurrants)
Each portion contains:
  • Energy 1063kJ 254kcal 13%
  • Fat 11.5g 16%
  • Saturate 4.7g 24%
  • Sugars 26.3g 29%
  • Salt 0.26g 4%

of an adult’s Reference Intake (RI)*
Energy per 100g: 1305kJ/312kcal

Method

  1. Preheat the oven to 180°C/160°fan/gas 4. Lightly grease your Swiss roll tin and line it with baking paper.
  2. Add the eggs and caster sugar to a large bowl. Whisk together until pale in colour.
  3. Add the flour and cocoa powder and fold to combine until there is no dry flour.
  4. Tip the mixture onto the prepared baking tray and spread the mixture to the corners evenly.
  5. Pop it into the oven and bake for 8-9 minutes until risen and the cake springs back when lightly pressed. The cake should look evenly baked without any wet or moist spots in the centre. Keep an eye on it – you don’t want it to burn.
  6. Place a sheet of baking paper down and dust with cocoa powder to prevent sticking. Carefully lift out your cooked sponge using a wide spatula and place it upside down onto the paper.
  7. Peel off the baking paper on its top and roll the sponge up tightly, with the paper inside the roll, while still hot. If the edges of your roll feel like they are going to unroll, secure it with a piece of string and leave it to cool completely while it’s still rolled up.
  8. To make the icing, whisk the buttery baking spread in a large bowl until light and fluffy. Gradually whisk in the sifted icing sugar and cocoa powder, then add one tablespoon of hot water and beat it until it's super smooth and creamy.
  9. Finely chop half of the already chopped Aero® so it will lie evenly in the sponge without poking any holes in it!  
  10. Unroll the cooled sponge as far as it will go (it will still be slightly curled) and spread a thin layer of icing on the sponge. Sprinkle the finely chopped Aero® onto the icing and carefully roll the sponge back up.  
  11. Cover the outside of the sponge with the rest of the icing. Then use a fork to lightly score the icing to give it a bark-like pattern.
  12. Sprinkle the remaining Aero® over the top of the log. Arrange the rosemary and berries (if using) around the log. Lightly dust the top of the cake and decorations for a snowy look. 
     

Top Tips

The trick to any chocolate log recipe is not to overbake the cake. If you do, the sponge will crack when you roll it, and you’ll end up with something more fit for Halloween than Christmas! Rolling the cake while it is warm is key, and don’t forget to dust your sheet of baking paper for rolling with caster sugar to prevent sticking. Follow these simple steps, and yule be on your way to sweet success!  

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