Ingredients:

For the Sponge Cake:

4 large eggs (room temperature)

100g caster sugar

80g plain flour (sifted)

20g cocoa powder (sifted)

1 tsp vanilla extract

For the Chocolate Buttercream:

200g unsalted butter (room temperature)

200g icing sugar (sifted)

50g cocoa powder (sifted)

2 tbsp milk

For Decoration:

Icing sugar (for dusting)

Chocolate shavings or festive decorations (optional)

Instructions:

1. Prepare the Sponge Cake:

Preheat your oven to 180°C (160°C fan). Grease and line a 33×23 cm Swiss roll tin with baking paper.

In a large bowl, whisk the eggs and caster sugar until thick, pale, and doubled in volume. This may take about 5-7 minutes.

Gently fold in the sifted flour and cocoa powder using a spatula, being careful not to deflate the mixture.

Add the vanilla extract and mix gently.

Pour the batter into the prepared tin and spread it evenly.

Bake for 10-12 minutes or until the sponge springs back when touched lightly.

Turn the cake out onto a sheet of baking paper dusted with icing sugar. Roll it up from the short end with the paper inside and allow it to cool completely.

2. Make the Chocolate Buttercream:

Beat the butter until soft and creamy.

Gradually add the icing sugar and cocoa powder, beating well after each addition.

Add the milk and continue to mix until smooth and spreadable.

3. Assemble the Bûche de Noël:

Unroll the cooled sponge gently. Spread a thin layer of chocolate buttercream over the inside.

Re-roll the sponge tightly without the paper.

Cut a small diagonal piece from one end of the roll to create a branch effect. Attach this piece to the side using a little buttercream.

Cover the entire log with the remaining buttercream. Use a fork to create a bark-like texture.

4. Decorate and Serve:

Dust with icing sugar to resemble snow.

Add chocolate shavings or festive decorations as desired.

Chill for at least 1 hour before serving.