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 it’s 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 your 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!