2 x 400g chocolate sponge rolls
2 x 30g Flake chocolate bars and Christmas decorations
150g unsalted butter, chopped at room temperature
1 ½ cups icing sugar mixture
1 ½ tablespoons milk
¼ cup cocoa powder
To make buttercream, beat butter in a small bowl of an electric mixer until light and fluffy. Gradually beat in sugar, ½ cup at a time, until combined. Beat in sifted cocoa and milk.
Place one sponge roll on a chopping board vertically. Starting from the end closest to you, measure 8cm along, then diagonally cut off the piece of roll. Repeat at the opposite end. Reserve remaining piece of roll for another use.
To assemble, place the second sponge roll on a rectangular serving plate to represent a log. 5 Spread ¼ cup of the buttercream over the diagonal cut on each piece of roll. Press against the log to represent branches. Refrigerate for 15 minutes.
Spread remaining buttercream over log. Run a fork through, in a wavy pattern, to resemble bark. Gently split chocolate bars into long pieces.
Decorate log with chocolate bars and Christmas decorations.