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Chocolate Hazelnut Yule Log Recipe

ByCaroline
Jump to Recipe· 4.6 from 37 reviews

If you’re looking to make a festive dessert that’s not only stunning but also decadently delicious, let me introduce you to my all-time favorite Chocolate Hazelnut Yule Log Recipe. This classic holiday treat is all about tender, airy chocolate sponge paired with rich, creamy chocolate hazelnut filling, wrapped up in a show-stopping bark-like exterior that will have everyone asking for seconds. Trust me, whether it’s Christmas, winter celebrations, or just a cozy night in, this recipe is fan-freaking-tastic — and I can’t wait for you to try it!

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Why This Recipe Works

  • Light and Airy Sponge: Folding the whipped egg whites carefully creates a tender sponge that rolls without cracking, which makes all the difference.
  • Rich Hazelnut Filling: The blend of chocolate hazelnut spread and fluffy whipped cream delivers that perfect balance of creamy and nutty flavors.
  • Textural Contrast: The crunchy chocolate shards on the outside mimic tree bark, adding an irresistible crunch and visual wow-factor.
  • Make-Ahead Friendly: This Yule Log can be prepped in advance and stored securely, freeing you from last-minute dessert stress.
Chocolate Hazelnut Yule Log, holiday yule log dessert, festive chocolate hazelnut cake, Christmas yule log, decadent holiday desserts - The image shows a Yule log cake on a white rectangular plate placed on a wooden round board. The cake has one main layer covered in smooth chocolate cream with dark chocolate ribbon-like strips laid vertically on top, creating a wavy texture. There are small pieces of chopped nuts sprinkled over the chocolate ribbons and around the plate. On top of the cake, a cluster of glossy green holly leaves and bright red berries adds a festive touch. The background features a white marbled surface with decorative mini snowy trees, white houses, and red berries scattered around, giving a winter holiday feel. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Chocolate Hazelnut Yule Log Recipe plays a key role in delivering that classic bûche de Noël experience. From using espresso powder to enhance the chocolate notes, to cold cream for perfect whipped peaks—these choices ensure you get a log that’s beautiful and absolutely delicious. Here are some insider tips on what to look for when shopping and prepping.

Chocolate Hazelnut Yule Log, holiday yule log dessert, festive chocolate hazelnut cake, Christmas yule log, decadent holiday desserts - Flat lay of four large whole brown eggs with clean shells, a small bowl of superfine caster sugar, a small bowl of plain flour, a small bowl of smooth cocoa powder, a small bowl of finely ground espresso powder, a small bowl of baking powder, a small bowl of fine salt, a small white ceramic bowl filled with cold double cream, a small bowl of powdered icing sugar, a small bowl of vanilla bean paste, a small bowl of glossy chocolate hazelnut spread, a white ceramic bowl with finely chopped dark chocolate pieces, and a small pile of whole toasted hazelnuts, all arranged symmetrically and naturally on simple white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Eggs: Use large, room temperature eggs to achieve maximum volume when whisking; they create the structure of your sponge.
  • Caster Sugar: Also called superfine sugar, it dissolves quickly to give a nice smooth batter without graininess.
  • Vanilla Extract: Enhances the flavor complexity; vanilla bean paste can make it even more aromatic if you have it.
  • Plain Flour: All-purpose flour works fine here; just be sure to sift to avoid lumps and keep the sponge light.
  • Cocoa Powder: I recommend unsweetened natural cocoa for that deep chocolate taste and beautiful dark color.
  • Espresso Powder: Just a teaspoon deepens the chocolate flavor without adding coffee taste if used sparingly.
  • Baking Powder: Gives the sponge a little lift and makes sure it stays airy but firm enough to roll.
  • Fine Salt: A pinch enhances all the chocolate flavors and balances sweetness.
  • Double Cream (Heavy Cream): Cold and fresh cream whips up beautifully to fluffy peaks, essential for a stable whipped filling.
  • Powdered Icing Sugar: Helps sweeten the cream without graininess; sift before use for extra smoothness.
  • Chocolate Hazelnut Spread: Choose a good-quality spread—it’s the star that brings the hazelnut magic to the filling.
  • Dark Chocolate (70%): Finely chopped and melted for the shards that create the bark effect, adding texture and richness.
  • Whole Hazelnuts (Optional): Toasted nuts add crunch and a beautiful rustic garnish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I love this Chocolate Hazelnut Yule Log Recipe is how versatile it is. You can easily tweak the flavors and appearance depending on your mood or dietary needs. Don’t hesitate to get creative—this dessert is your canvas!

  • Variation: I’ve tried swapping the hazelnut spread for almond butter mixed with a bit of dark cocoa powder and it still tastes divine—perfect for a twist on traditional flavors.
  • Dairy-Free Option: You can use coconut cream whipped until fluffy and a vegan hazelnut chocolate spread to make this dairy-free and just as luscious.
  • Seasonal Touch: Adding a hint of orange zest to the whipped cream gives a fresh brightness that complements the rich chocolate hazelnut combo beautifully.

Step-by-Step: How I Make Chocolate Hazelnut Yule Log Recipe

Step 1: Whisking the Eggs for the Perfect Sponge

First things first, preheat your oven to 180°C (350°F). Grease a 25x38cm pan, line it with parchment paper that overhangs the edges, and grease the paper—trust me, this step makes removing the sponge a breeze later! Then, whip your egg whites on medium-high speed until soft peaks form. Separately, beat the egg yolks, caster sugar, and vanilla extract until the mixture is light, creamy, and you can see little trails when you lift your whisk. Taking the time here is key: it ensures lightness and stability in your sponge.

Step 2: Folding in the Dry Ingredients and Whites Gently

Sift together your flour, cocoa powder, espresso powder, baking powder, and salt. Now the delicate part: fold half of the dry ingredients into the egg yolk mix with half the egg whites, using a rubber spatula. Fold lightly but thoroughly—this keeps the air trapped inside, making the sponge soft and moist. Then repeat with the remaining half. Pour the batter into the pan, smooth out, and bake for 10-12 minutes until a toothpick comes out clean. Avoid overbaking to prevent cracks later!

Step 3: Rolling the Sponge While Warm

Once baked, let the sponge cool for about 10 minutes—this pause is super important. While waiting, dust a clean tea towel generously with cocoa powder. Invert the sponge onto the towel, carefully peel off the parchment, then starting from the short side, roll the sponge gently but firmly into the towel. Rolling it warm helps shape the sponge without cracks—it’s a little kitchen magic that never fails me!

Step 4: Making the Sweetened Chocolate Hazelnut Whipped Cream

While the sponge cools completely, whisk your cold double cream to soft peaks, then add powdered sugar and vanilla. Next, fold half into the chocolate hazelnut spread (warmed slightly if too stiff). Separate the cream into two bowls: one for the filling and one to mix with cocoa powder as your ganache-like frosting. Refrigerate both creams until firm but spreadable.

Step 5: Filling, Rolling, and Chilling the Yule Log

Unroll your sponge carefully, spread an even layer of chocolate hazelnut spread, then dollop and spread the plain whipped cream over that. Re-roll the sponge gently to avoid squeezing out the filling. Wrap in plastic wrap and chill for at least 2 hours—this helps the filling set and flavors meld beautifully.

Step 6: Creating the Chocolate Shards for Decoration

Melt your finely chopped dark chocolate over a double boiler, spreading it thinly between two sheets of parchment paper, then carefully roll up the parchment to create a tight tube. Chill until solid, then unroll—the shards will crack perfectly and look just like real tree bark for your log’s outer layer.

Step 7: Assembling and Decorating Your Yule Log

Unwrap your chilled cake roll and slather the cocoa-infused whipped cream all over it, using firm peaks cream so it holds shape well. Then, press chocolate shards all around the log for that rustic bark effect, sprinkle with toasted hazelnuts, and finish with a light dusting of icing sugar and a sprig of holly for that classic holiday look.

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Tips from My Kitchen

  • Use Digital Scales: I always weigh ingredients like flour and cocoa powder for precision; it’s a game changer for sponge texture.
  • Don’t Overbake: Take it out at 10-12 minutes tops—overbaking makes cracking during rolling almost inevitable.
  • Cool Before Rolling: I learned the hard way—rolling when too hot traps steam and sticks to the towel, so patience here pays off.
  • Firm Whipped Cream: Whisk your cream to firm peaks so it holds layers together and doesn’t ooze out when you slice.

How to Serve Chocolate Hazelnut Yule Log Recipe

Chocolate Hazelnut Yule Log, holiday yule log dessert, festive chocolate hazelnut cake, Christmas yule log, decadent holiday desserts - A chocolate roll cake is placed on a white plate, which sits on two layered wooden slabs with bark edges. The cake has three visible layers: a light brown swirl cream inside, a darker chocolate cream frosting covering the outside in a wave-like texture, and thin dark chocolate slices arranged on top in a row. The top is sprinkled with crushed nuts and powdered sugar. The cake is decorated with green holly leaves and bright red berries on top. Around the cake, there are red berries, a pine branch, and small frosted decorative pine trees on a white marbled surface. In the blurry background, there are white candles and white decorative houses. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For garnishes, I love to use toasted whole hazelnuts to echo the nutty filling and add crunch. A light dusting of powdered sugar mimics a snowy effect, and a fresh sprig of holly instantly brings that festive vibe to the table. You could also scatter some edible gold dust or star anise for a fancy holiday touch!

Side Dishes

This Yule Log pairs wonderfully with simple sides so its richness shines. Fresh berries like raspberries or sliced oranges add a bright, tart contrast, while a scoop of vanilla bean ice cream or a dollop of plain whipped cream balances the chocolate intensity perfectly.

Creative Ways to Present

For special occasions, I’ve placed the Yule Log on a rustic wooden board surrounded by cinnamon sticks, pinecones, and tiny fairy lights—it’s super charming and invites everyone to dig in. You can also pipe little mounds of whipped cream as “mushrooms” beside the log or dust with edible glitter for sparkle.

Make Ahead and Storage

Storing Leftovers

I store any leftover Yule Log in an airtight container in the refrigerator. It stays fresh and moist for up to 5 days, though honestly, it rarely lasts that long in my house! Keeping it tightly covered prevents it from drying out or absorbing fridge odors.

Freezing

Freezing works best if you prepare the sponge roll without the filling first. Wrap it tightly in plastic wrap and foil, then freeze for up to two months. When ready, thaw overnight in the fridge, bring to room temperature before adding your creamy filling and finishing the decoration. This tip saved me on many holiday prep days!

Reheating

Since this is a chilled dessert, reheating isn’t necessary. If you let the frozen slice thaw properly in the fridge, it’s just as lovely as freshly made. Serve cold or at room temperature for the best texture and flavor.

FAQs

  1. Can I make the Chocolate Hazelnut Yule Log Recipe without eggs?

    Eggs are essential in this recipe to give the sponge its structure and light texture. If you want to avoid eggs, you might try a different base like a genoise made with substitutes, but results may vary and it’s trickier to get that signature roll without cracks.

  2. How do I prevent the chocolate sponge from cracking when rolling?

    The key is rolling the sponge while it’s still warm but not hot, and rolling it up gently with a cocoa-dusted tea towel to shape it. Don’t overbake the sponge; a moist, flexible cake will bend easily without breaking.

  3. Can I use store-bought chocolate ganache instead of the whipped cream frosting?

    Absolutely! Store-bought ganache can add a glossy finish if you prefer, but I find that the cocoa-infused whipped cream adds a lovely lightness and contrasts nicely with the crunchy chocolate shards.

  4. How far in advance can I make the Yule Log?

    You can assemble and chill the filled and decorated Yule Log up to 2 days ahead, keeping it well covered in the fridge. The flavors often deepen, making for an even better dessert!

  5. What’s the best way to slice the Yule Log for serving?

    Use a sharp serrated knife and gently saw through the log to maintain the filling layers and keep slices neat. Wiping the knife blade clean between slices helps.

Final Thoughts

I have to say, this Chocolate Hazelnut Yule Log Recipe holds a special place in my holiday baking traditions. It’s one of those desserts that feels like a real labor of love but is so worth every step when you see the smiles on your family’s faces. The textures, the flavors, the festive look—it all comes together perfectly. So, give this recipe a go! Roll up your sleeves, have fun with it, and enjoy the magic of creating a dessert that’s as memorable as the season itself.

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Chocolate Hazelnut Yule Log Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 37 reviews
  • Author: Caroline
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian
Print Recipe

Description

This Chocolate Hazelnut Bûche de Noël is a festive and elegant Yule log dessert featuring a light chocolate sponge cake rolled with rich chocolate hazelnut spread and whipped cream. Decorated with chocolate shards and toasted hazelnuts, it’s a perfect centerpiece for holiday celebrations.

Ingredients

Chocolate Sponge

  • 4 large eggs, room temperature
  • 100 g caster sugar (super-fine)
  • 1 teaspoon vanilla extract
  • 65 g plain flour (all-purpose)
  • 35 g cocoa powder, plus extra for dusting
  • 1 teaspoon espresso powder
  • 1 teaspoon baking powder
  • ¼ teaspoon fine salt

Sweetened Whipped Cream

  • 480 ml double cream (heavy cream), cold
  • 45 g powdered icing sugar (confectioners’ sugar)
  • 1 teaspoon vanilla bean paste (or extract)
  • 10 g cocoa powder
  • 210 g chocolate hazelnut spread

Chocolate Shards

  • 100 g dark chocolate 70%, finely chopped

To Serve

  • 35 g whole hazelnuts, toasted, optional

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease a 25x38cm (10×15-inch) baking or swiss roll pan with butter or non-stick spray, then line it with parchment paper letting it overhang the sides. Grease the parchment paper with butter to help with peeling later.
  2. Whisk Egg Whites: Using electric beaters or a stand mixer with a whisk attachment, beat the egg whites on medium to high speed until soft peaks form.
  3. Whip Egg Yolks and Sugar: In a separate bowl, whip the egg yolks, caster sugar, and vanilla extract on medium-high speed for 5 minutes until light and creamy, showing trails when the whisk is lifted.
  4. Sift Dry Ingredients: Sift the plain flour, cocoa powder, espresso powder, baking powder, and fine salt together in a bowl and whisk to combine.
  5. Fold Dry Ingredients and Egg Whites: Fold half the dry ingredients into the egg yolk mixture, then fold in half of the egg whites lightly. Add the remaining dry ingredients and egg whites, folding gently to maintain airiness, leaving some flour streaks visible.
  6. Bake the Sponge: Pour the batter evenly into the prepared pan, smooth with an offset spatula if needed. Bake in the oven for 12 minutes until a toothpick comes out clean and the sponge springs back gently when pressed.
  7. Cool and Roll Sponge: Remove the pan from the oven and let the sponge cool on a wire rack for 10 minutes until warm but not hot. Meanwhile, dust a tea towel with cocoa powder. Invert the sponge onto the towel, peel off the parchment paper, and roll the sponge up in the towel from the short end. Set aside to cool completely with seam side down.
  8. Whisk Sweetened Whipped Cream: Whisk the cold double cream in a stand mixer until soft peaks form. Add powdered icing sugar, vanilla bean paste, and hazelnut liquor (if available), then whisk until firm peaks form.
  9. Prepare Chocolate and Plain Cream: Remove half of the whipped cream for the cake filling. Sift cocoa powder into the remaining cream and fold gently to combine for the chocolate whipped cream to cover the outside of the roll. Refrigerate both creams.
  10. Fill and Re-roll Cake: Loosen the chocolate hazelnut spread by microwaving briefly if needed. Unroll the cooled sponge, spread the chocolate hazelnut spread evenly, then layer with the plain whipped cream. Carefully re-roll the sponge from the short end and wrap in baking paper and plastic wrap. Refrigerate for at least 2 hours to set.
  11. Make Chocolate Shards: Melt finely chopped dark chocolate over a bowl of simmering water, stirring until smooth. Spread the melted chocolate thinly over parchment paper slightly wider than the cake roll, cover with another parchment sheet, and roll tightly into a tube. Wrap in plastic wrap and refrigerate until solid.
  12. Prepare Chocolate Bark: Once solid, unroll the parchment paper. The chocolate will crack into shards. Remove the top paper layer and break large pieces into smaller shards.
  13. Decorate the Yule Log: Unwrap the chilled cake roll and spread the chocolate whipped cream evenly over it, ensuring it is firm enough to hold shape. Press chocolate shards onto the top and sides, allowing irregular and overlapping pieces for a bark effect. Sprinkle toasted hazelnuts into the cracks and around the base. Dust lightly with icing sugar and optionally garnish with a holly sprig. Refrigerate until serving.

Notes

  • Step-by-Step Photos: Refer to the blog post for helpful photos guiding each stage.
  • Storage: Store the Yule Log in an airtight container in the refrigerator for up to 5 days.
  • Freezing: The unfilled rolled sponge can be frozen in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before filling.
  • TIP 1: Use digital scales for precise measurement of flour and cocoa powder.
  • TIP 2: Avoid overbaking the sponge to prevent cracks.
  • TIP 3: Allow the sponge to cool about 10 minutes before rolling to prevent sticking due to steam.
  • TIP 4: Whisk cream to firm peaks to avoid squeezing out the filling when rolling.
  • TIP 5: Refrigerate the roll before applying the chocolate whipped cream to set the filling securely.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 25 g
  • Sodium: 100 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 110 mg

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