Juliet Sear served up a delicious festive chocolate Yule log with a twist for the twelve days of Christmas on This Morning.

The ingredients for the Sponge are: 8 medium free-range eggs, 200g caster sugar, 140g self raising flour, 80g cocoa powder and ¼ sea salt.

Filling and coating: 450g fresh double cream, 50g icing sugar, 2 tsp orange extract and 25ml Cointreau (optional).

For the frosting: 225g dark chocolate chips, 225g double cream, 150g softened unsalted butter, 300g sifted icing sugar, 2 tsp orange extract, Extra caster sugar for sprinkling the paper and cooked sponge, A robin or merry Christmas cake decoration to finish and A cake plate, stand or log.

See Juliet’s recipes in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs available from Amazon now.