Peppermint Yule log recipe

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serves: 10
Skill: medium
Cost: cheap
Prep: 1 hr
Cooking: 20 min
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  • Peppermint and chocolate go hand in hand on this update on a festive classic. With dark chocolate, silky whipped cream and a refreshing centre, this peppermint Yule log is the perfect after-dinner treat.

    A sprinkling of icing sugar gives a snowy finishing touch, while a few mint sprigs add a pop of colour to this chocolatey bake. More of a fan of chocolate orange? Switch out the mint chocolate matchmakers for chopped chocolate orange and add a few dashes of orange extract instead of mint. For a perfect finishing touch, top with cake sparklers just before serving.


    • 6 large eggs (separated)
    • 150g caster sugar
    • 50g cocoa powder
    • 1 tsp vanilla extract
    • 200g mint matchmakers or similar (finely chopped)
    • 200ml double cream
    • 100g icing sugar
    • A few drops of peppermint extract
    • A few sprigs of fresh mint leaves to decorate


    • Preheat the oven to 180°C/Gas Mark 4/350°F. Cut a section of baking paper to fit a shallow baking tin or swiss roll tin.

    • Whisk the egg whites with a little of the sugar until it is stiff.

    • In a different bowl, whisk the egg yolks, vanilla and remaining sugar until they get lighter in colour and thick.

    • Add the cocoa to the egg yolk mixture and combine. Roughly mix in a couple of spoonfuls of the egg whites to make the mixture easier to combine.

    • Add the remaining egg white taking care to knock as little air as possible out of the mix. Use a figure of eight folding action rather than stirring it in to keep as many bubbles as possible in the mixture to ensure a light sponge.

    • Spread evenly in your tin, sprinkle with the chopped mint chocolates and bake in the pre-heated oven for 20 minutes, until just cooked.

    • Leave to cool slightly and then flip onto another sheet of baking paper. Carefully peel off the baked on paper. Cover with cling film or a clean tea towel and let cool.

    • Whip the cream, peppermint extract and icing sugar until it forms stiff peaks.

    • Uncover the sponge and spread evenly with the whipped cream. Using the baking paper to help you, gently roll up into a log shape. You can cut sections off to look like branches if you wish.

    • Decorate with mint leaves and icing sugar.

    Top tips for making this peppermint Yule log

    For a more grown-up version, you can add a little mint liquor to the cream filling.

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    Chocolate log
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