Fay Ripleys Chocolate Yule Log

Preheat the oven to gas 6, 200°C, fan 180°C. Line a
33x23cm (13x9in) Swiss roll tin with nonstick baking paper.

Whisk the sugar and eggs with an electric whisk for 10 minutes, until pale and thick. Sift the flour and cocoa into the mixture, plus 1 tbsp of lukewarm water. Gently fold into the mixture, using a large metal spoon, until evenly mixed.

Pour the mixture into the tin and use a spatula to smooth gently into the corners. Bake in the centre of the oven for 10-12 minutes until risen and just firm to the touch.

Meanwhile, lay out a clean, damp tea towel. Place a piece of nonstick baking paper larger than the sponge on top and dust with caster sugar. Turn the sponge onto the paper and peel the paper off the base.

Make an incision line about 1cm (1/2 inch) from one short edge, being careful not to cut through the cake. This will help you start rolling. Use the paper to roll the sponge tightly. Wrap in the tea towel. Allow to cool, then unroll carefully and spread the cake with whipped cream and roll back up again.

To make the icing, put the sugar and 100ml (3½ fl oz) water in a pan and boil for 4-5 minutes until it's a light syrup. Cool for 5 minutes, then add the chocolate and stir until smooth. Chill for 30 minutes.

Spread the icing over the Yule log and dust with icing sugar. You can fill and top the cake with buttercream if you prefer (see cupcakes recipe). For the filling, use half the quantity of buttercream. For the topping, add 2 tsp cocoa powder, dissolved in a drop of boiling water, to the other half of the buttercream mixture.

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