Chocolate Mocha Log

A Delicious Chocolate Christmas desert keeps the whole family happy.


  • 80g Odlums Cream Plain Flour
  • 25g cocoa powder
  • 4 eggs
  • A few drops Roma Olive Oil
  • Chocolate Butter Cream
  • 110g unsalted butter,softened
  • 50g plain chocolate melted
  • 4 tbsp water
  • 2 egg yolks
  • ½ tsp vanilla essence
  • Small christmas decorations
  • 80g Shamrock Golden Caster Sugar


  1. Place the sugar and eggs in a large bowl and whisk until very pale and light, using an electric hand beater if possible, until the beaters leave a trail on the surface.
  2. Sift together the flour and the cocoa powder and gently fold into the egg mixture using a metal spoon.
  3. Pour into the prepared tin, tilting it so that it covers the whole surface.
  4. Bake for 7 – 9 minutes until firm yet springy to the touch.
  5. Turn out the cooked sponge on to the sugared paper
  6. Peel away the lining paper and trim edges
  7. Cover with a damp tea-towel and cool completely
  8. When cooled sprinkle the sponge with brandy
  9. Whip the cream until thick and stir in the caster sugar and coffee essence
  10. Spread over the sponge and roll up from one long edge

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