Chocolate yule log recipe only takes 10 minutes to bake and is delicious

This festive recipe comes from Camp Coffee (Image: Getty)

This recipe comes from Camp Coffee and is a festive spin on the classic Yule log recipe.

The brownie Yule log is easy to make thanks to its simple recipe and doesn't require many ingredients.

There are three sections of ingredients bakers will need including for the cake, for the filling, and the ganache.

Thanks to its simplicity and decadent flavour, this dish is a recipe that cooks will likely keep coming back to year after year.

Even better, it bakes in just 10 minutes, with the fridge doing all the hard work.

This Yule log takes just 10 minutes to bake (Image: Getty)

Brownie yule log recipe

Ingredients

For the cake:

• Four medium eggs
• 100g caster sugar
• 65g self-raising flour
• 40g cocoa powder
• 30ml coffee essence

For the filling:

• 300ml double cream
• Two tbsp icing sugar

For the ganache:

• 265g dark chocolate
• 255ml double cream
• Holly leaves and glace cherry for decoration

The brownie Yule log is easy to make thanks to this simple recipe (Image: Getty)

Method:

Preheat the oven to 200ºC. Line a 33x23cm tin with baking paper. In a large bowl, whisk the eggs and sugar using an electric hand whisk for two to three minutes until pale in colour and frothy.

Sift the flour and cocoa powder into the bowl. Add the coffee essence and gently fold in using a spatula. Pour the mixture into the lined tin and bake for eight to 10 minutes, until the edges start to come away from the tin.

Place a piece of baking parchment bigger than the Swiss roll tin onto a chopping board. Dust with cocoa powder, carefully invert the cake onto the paper, and remove the bottom lining piece of paper.

Cut a score mark of 2.5cm along one of the longer edges; do not cut through the cake. Using the paper, begin to roll up the sponge tightly. Roll with the paper inside and sit the roll on top of its outside edge to cool completely.

While the cake is cooling, make the ganache topping. Place the chocolate into a bowl. Heat the cream in a pan until it starts to gently bubble.

Remove from the heat and pour over the chocolate. Leave for a few minutes before stirring. Mix together until all the chocolate has melted. Place in the fridge for at least 30 minutes.

Meanwhile, whip the double cream and icing sugar together into soft peaks. Uncurl the cold Swiss roll and remove the paper. Spread the whipped cream on top, and re-roll tightly. Place the ganache on top and the sides and, using a fork, create 'bark' patterns in the ganache.

Finally, top with holly and a glace cherry and place back in the fridge until ready to serve.