Step 1: Prepare the Sponge Cake

• • Preheat the oven to 180°C (350°F). Grease and line a Swiss roll tin (approx. 33x23cm) with parchment paper.

• • In a mixing bowl, whisk the eggs and caster sugar together until pale and fluffy.

• • Sift the flour and cocoa powder into the bowl and fold gently until combined.

• • Pour the batter into the prepared tin, spreading it evenly. Bake for 10-12 minutes until the sponge is springy to the touch.

Step 2: Roll the Sponge

• • While the sponge is still warm, turn it out onto a sheet of parchment paper dusted with icing sugar. Peel off the lining paper and roll the sponge tightly with the parchment paper. Let it cool completely in this shape to prevent cracking.

Step 3: Make the Filling

• • Whip the double cream with icing sugar and vanilla extract until soft peaks form.

Step 4: Assemble the Yule Log

• • Unroll the cooled sponge and spread the whipped cream evenly over the surface. Re-roll the sponge without the parchment paper to form the log shape.

Step 5: Prepare the Ganache

• • Heat the double cream in a small saucepan until just simmering, then pour it over the chopped dark chocolate. Let it sit for 1-2 minutes before stirring until smooth. Allow the ganache to cool slightly until it thickens to a spreadable consistency.

Step 6: Decorate the Yule Log

• • Spread the ganache over the rolled sponge, using a fork to create bark-like textures. Dust with icing sugar or decorate with holly sprigs and chocolate shavings for a festive touch.

Step 7: Serve

• • Slice and serve your Yule Log with a hot cup of tea or coffee.