Like the song title of that cheesy love song says, love is “more than words”, this Christmas, go that extra mile to show some affection for your dearly beloved. We suggest you get your hands dirty and spend some time making a Yule Chocolate log cake.

The cake base is using a simple Chocolate Swiss Roll recipe which requires four ingredients such as eggs, sugar, plain flour and cocoa powder. As for the fillings and whipped cream you could choose your desire flavour as well as toppings too.

Chocolate Swiss Roll

Ingredients:

3 large eggs

90g caster sugar

30g plain flour

2 tablespoons of cocoa powder

Fillings:

200ml thicken cream

2 teaspoons of chocolate spread

Whipped Cream Frosting:

200ml whipping cream

1 tablespoon icing sugar

½ teaspoon coffee liquor or vanilla essence

Method:

Preheat oven to 200 degree Celsius. Lightly grease the base and slides of a (9×12 inch) swiss roll tin and line the base with greaseproof paper. Set aside.

Beat the eggs in a medium mixing bowl with caster sugar for about 8 minutes or until the mixture is thick and creamy. The mixture should be able to hold its shape for a while without dripping.

Sift plain flour and cocoa powder together; fold gently into the egg mixture with a spatula.

Next spread the mixture evenly into the prepared tin and bake for about 12 minutes or until the cake is just set.

Meanwhile, place a clean tea towel on a work surface, top with a sheet of baking paper and sprinkle evenly with 1 tablespoon of caster sugar.

When the cake is cooked, turn it out immediately onto the prepared paper and sugar. Roll the cake up from the long side, rolling the paper inside the roll and using the tea towel as a guide.

Stand the rolled cake on a wire rack for 5 minutes, before carefully unroll the cake and allow it to cool to room temperature. Wait for 5 minutes before unroll to cool.

To prepare the filling:- Beat the cream until soft peak (a soft peak is reached when the beaters are pulled out of the whites and the peaks that form droop) stir in the chocolate spread and continue to beat until stiff peaks form (Stiff peaks do not droop, but hold their shape).

Spread the cream over the cooled cake, leaving a 1cm border around each edge.

Reroll the cake, using the paper as a guide, place the roll seam-side-down on a try and refrigerate for at least 30 minutes

To assemble the cake with frosting – Place your mixing bowl and whisk attachment in the freezer for 15 minutes then place the whipping cream, extract and icing sugar into the bowl and beat until stiff peaks form.

Trim the two sides of the roll and cut another 2cm slice off from one end of the cake and set Trim the two sides of the roll and cut another 2cm slice off from one end of the cake and set aside.

Spread the whipped cream on the roll from sides to top and fix the extra slice on it to make a stump.

Spread remaining icing over the cake, then decorate it with shaved chocolates and food-safe and pretty Christmas ornaments.

Keep in the fridge until ready to be served.