Preheat your oven to 180°C (160°C fan) or 350°F. Prepare a 23x33cm (9x13 inch) Swiss roll tin by greasing and lining it with baking parchment.

In a large mixing bowl, whisk together the 5 large eggs and 100g of caster sugar until thick and pale, about 5 minutes.

Gently stir in 1 teaspoon of vanilla extract. Then, fold in the sifted 60g of plain flour and 40g of cocoa powder.

Transfer the batter to the prepared tin and bake for 12–15 minutes until the sponge is springy and lightly golden.

Turn the sponge onto a piece of baking parchment dusted with icing sugar and peel off the original parchment. Roll the sponge tightly.

Heat 300ml of double cream until boiling, then pour it over 300g of dark chocolate in a bowl and stir until smooth.

Whip 300ml of double cream with desired icing sugar until soft peaks form, then fold in 2–3 tablespoons of Baileys Irish Cream.

Unroll the cooled sponge and spread the Baileys filling over it. Re-roll the sponge tightly.

Cut one end of the Yule Log at an angle and pour the ganache over it, allowing it to drip down the sides.

Dust with icing sugar before serving and chill slightly in the fridge.