Start by brewing a simple coffee mixture. Combine the instant coffee granules with hot milk, stirring until the coffee dissolves completely. Set this aside to cool.

For the filling, in a bowl, whisk the heavy cream until it forms soft peaks. Then, mix in the chestnut purée, sugar, and brandy. Pour the coffee mixture in and blend everything together until smooth and creamy.

Unroll your chocolate roulade carefully. Spread a generous amount of the chestnut filling over the entire surface, making sure it’s evenly distributed.

Gently roll the chocolate roulade back up. Don’t worry if it cracks a little—it adds to the rustic look.

Whip the remaining heavy cream (1¼ cups) and use it to coat the outside of the rolled-up cake. Make it look like tree bark, swirling the whipped cream to create texture.

Once covered, dust the top with cocoa powder to give it that classic Yule log appearance.

Let it chill in the fridge for at least an hour before serving so the flavors have time to meld together.