Yule Log

Sift the flour and cocoa powder into a bowl and leave to one side. In a separate, large bowl, whisk together the eggs and sugar until pale and creamy. With a spatula, fold the flour and cocoa into the egg mixture, until fully incorporated, taking care not to beat out any of the air. Pour the mixture into the lined tin and spread evenly out into the corners.

Bake in the oven for 8–10 minutes, or until well risen and firm to the touch and the sides are shrinking away from the edge of the tin.

Place a piece of baking parchment larger than the Swiss roll tin onto the work surface and dust generously with icing sugar. Turn the cake onto the paper and carefully remove the baking parchment on the base of the sponge. Trim all the edges slightly.

Immediately make a score mark 2½ cm. (1") inwards, across one of the longer edges. Don't cut right through! This indent helps the sponge to turn. Starting with this edge, begin to roll up the sponge using the paper. 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.

Heat the cream in a pan, to the point you can just keep your finger in it. Remove from the heat and add the chocolate, stirring until it is melted. Cool to room temperature and place into the fridge to firm up - the icing needs to thicken.

When cold, unfold the Swiss roll and remove the paper. Spread over a thin covering of the chocolate ganache (warm in microwave if necessary) and the 3 tablespoons of black cherry jam (which has also been slightly warmed in the microwave, to make it easier to spread).

Wait a few minutes, so the ganache and jam are cold, then spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from the end on the diagonal.

Now you can either pipe on the chocolate ganache with a star nozzle making thick lines along the cake, covering it completely so it looks like the bark of a tree, or alternatively, use a palette knife, dipped in hot water, to spread on the icing, creating the rough bark effect with a fork.

Cover each end with icing or, if you wish to see the cream, leave un-iced.

Transfer the large piece of cake to a serving plate and angle the cut end into the middle of the large cake to form a branch. Neaten it off with more icing where it joins and match the piped or forked lines.

Just before serving, dust with icing sugar and decorate with fresh holly (or as Feyzan did, with a little piece from the Christmas tree!) and/or a little robin.

Merry Christmas!