Deliciously Dark Lily's Chocolate Log Recipe

The Ultimate Christmas dessert and a favourite for those who love to indulge in chocolate at Christmas!

There's nothing more festive or delicious to sink a fork into than this wonderfully chocolatey log filled with scrumptious cream and caramelised biscuit pieces.



  • 100g self-raising flour
  • 50g cocoa powder
  • 1 tsp ground cinnamon
  • 6 large eggs at room temperature
  • 100g caster sugar
  • 1 1/2 tbsp tbsp milk



  • 250ml double cream
  • 2 tbsp icing sugar
  • 50g caramelised biscuits crumbled


  • 10g caramelised biscuits crumbled



  • Heat the oven to 180C/160C fan and line a 25cm × 38cm swiss roll tin with baking paper.
  • Sift the flour, cocoa powder and cinnamon into a large bowl and set to one side. Using two large clean bowls, separate the eggs, putting the whites into one and the yolks into the other. Combine half the sugar with the yolks and whisk for 5 minutes or until pale and thickened. Whisk the egg whites, adding the remaining sugar and a pinch of salt, until holding soft peaks. Add a 1/3 of the whites to the yolk mixture using a large metal spoon and carefully fold to combine then add a third of the flour mixture. Repeat these steps twice more more until everything is evenly combined. Add the milk to loosen slightly.
  • Pour the batter into the lined Swiss roll tin making sure the mixture is evenly spread. Bake for around 10-12 minutes or until firm and springs back when touched.
  • Turn the sponge out onto a piece of baking paper and remove the piece of baking paper it was baked on. Carefully roll the sponge using the new piece of baking paper and cool completely whilst rolled up.
  • Next make the ganache by placing the dark chocolate into a medium sized bowl. Heat the cream in a sacepan until just simmering then pour over the chocolate drops and stir until fully combined and the chocolate is completely melted. Place in the fridge to firm up for 30 to 40 minutes before spreading.
  • Next make the filling – whip the cream and icing sugar until holding soft peaks then fold in the 50g of crumbled caramelised biscuits. Unfold the swiss roll and spread the cream with a spatula over the cooled surface. Leaving a 2cm gap at the shorter edges of the cake to allow for the cream to spread. Roll the cake into a tight spiral and carefully transfer to your serving plate or board.
  • Remove your ganache from the fridge and stir to loosen a little, spread the ganache over the cake evenly with a spatula and create a tree bark effect with the edges of the spatula.
  • Scatter the 10g of crumbled caramelised biscuits over the top of the chocolate log and serve.

For more easy baking recipes using Lily O'Brien's Chocolate visit our Chocolate Blog