Chocolate Gingerbread Yule Log
Heat oven to 180°C/354°F.
Line a flat baking tray with parchment.
Whisk your eggs and sugar together for about 5 minutes until they are thick and moussey. When you lift your whisk and drag the mixture along the surface of your mousse, the ribbon should hold it’s shape for 3 seconds.
Sift in your flour, cocoa powder, ginger, cloves, cinnamon and baking powder, then fold to combine.
Gently pour your mixture into the tin and bake for 10-12 minutes.
Leave to cool briefly, then tip onto a kitchen towel and roll up whilst still warm. Leave to cool in its rolled-up shape.
Whilst your cake cools, mix your icing. Combine your Dr. Oetker Vanilla Buttercream with your Dr. Oetker Caramel Flavour, ginger, cloves and 1 tsp of your cinnamon until you have smooth icing.
Combine your remaining cocoa powder, sugar and your remaining cinnamon in a bowl.
Carefully unroll the sponge, then spread with half the icing.
Carefully roll up your roll again and cut a diagonal slice about a third of the way up the roll. Reattach with icing to look like a branch, then spread with your remaining icing. Sprinkle with your spiced sugar, then top with holly and serve!