I've made a chocolate log to have as one of our puddings on Christmas Day every year since I was in 2nd or 3rd year at high school. We learned how to make one in home economics that year and then I made another for Christmas Day. After that it just became the tradition that I would make a chocolate log each Christmas. It wouldn't seem like Christmas dinner without one now!
This recipe isn't the one I used way back as a 14 year old (I'm not even going to try and work out how long ago that was!) but is the recipe we use to make one of Calum's favourite cakes - Jam Roly Poly - adapted to make it chocolatey. The step by step photos in this post were taken whilst making the jam version so just imagine that they are chocolate coloured!
If you want to make this with 'normal' ingredients it will work fine, just use plain flour rather than self raising. The reason I use self raising in my gluten free version is simply because I prefer the texture it gives over the gluten free plain flour. The plain flour gives a much drier texture, making this too hard to roll.
With wheat flour though you won't have to worry about this, and making it with self raising flour will make too fat a cake, again trickier to roll.
You will need:
4oz Doves Farm Gluten Free Self Raising Flour
1oz cocoa powder
Some extra sugar for sprinkling
Dairy free chocolate buttercream for filling (or cream if you aren't dairy free)
~Using the whisk attachment on your free standing mixer, beat the eggs and sugar together well until they look really light and creamy.