Chocolate Hazelnut Yule Log Recipe

If you’re dreaming of a festive centerpiece that tastes as incredible as it looks, I’ve got just the thing for you. This Chocolate Hazelnut Yule Log Recipe is my absolute favorite holiday treat—airy chocolate sponge cake rolled with a luscious chocolate hazelnut cream, finished with crunchy chocolate shards and toasted hazelnuts. Trust me, once you try this, you’ll want to make it every winter. So grab your apron, and let me guide you through the steps to make it flawless and fabulous for your holiday table.

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Ingredients & Why They Work

This Chocolate Hazelnut Yule Log Recipe carefully balances lightness and indulgence, blending rich cocoa, fresh cream, and toasted hazelnuts to create textures and flavors that complement each other beautifully. Here’s a quick rundown of why I love each main ingredient and some shopping tips to keep in mind.

• Eggs: They’re the backbone of the sponge. Using room temperature eggs helps the batter rise better for that light, fluffy texture.
• Caster sugar: Super fine sugar dissolves more easily into the batter, keeping the sponge smooth and tender.
• Vanilla extract: Adds warm, subtle sweetness to balance the chocolate’s intensity.
• Plain flour: Choosing all-purpose flour gives the right structure without heaviness.
• Cocoa powder: Use a good-quality unsweetened cocoa for that rich chocolate flavor—don’t skip the espresso powder as it brightens the cocoa notes.
• Baking powder: Helps the sponge bloom nicely, creating those delicate airy pockets.
• Fine salt: A pinch enhances all the other flavors—it’s amazing what salt does in desserts!
• Double/heavy cream: Cold cream whips up beautifully, giving you that perfect fluffy texture for the filling and topping.
• Powdered sugar: Makes the cream sweet without grittiness.
• Vanilla bean paste: Gives those pretty vanilla flecks plus an authentic flavor punch; vanilla extract works fine if you don’t have the paste.
• Chocolate hazelnut spread: Opt for a creamy spread like Nutella; warming it slightly makes spreading easier and mess-free.
• Dark chocolate (70%): Use good-quality for the shards—it adds a beautiful bittersweet crunch that cuts through sweetness.
• Whole hazelnuts: Toasted for crunch and that amazing nutty aroma that screams festive.

Tweak to Your Taste

I love how flexible this Chocolate Hazelnut Yule Log Recipe is. While it’s incredible as is, feel free to customize it based on what you like or what you have on hand.

• Nut-Free Variation: Swap out hazelnut spread for a chocolate caramel or plain chocolate ganache if you or your guests have nut allergies—I’ve done this for friends, and it’s still a hit.
• Spiced Version: Adding a pinch of cinnamon or orange zest into the whipped cream gives a festive warm twist that deeply complements the chocolate and hazelnuts.
• Vegan Adaptation: Though not tried this one myself yet, using aquafaba for the egg whites and coconut cream whipped with powdered sugar can work well with some testing.

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

Step 1: Prep Your Pan and Ingredients with Love

Start by preheating your oven to 180°C (350°F). Trust me, this makes all the difference in baking times. Next, grease your 25x38cm jelly roll pan thoroughly, then line it with parchment paper leaving an overhang on the sides—this is my go-to trick to easily lift the sponge out without cracks. Don’t forget to butter the parchment too, so it peels off clean later. While the oven warms, gather your eggs at room temperature and have all your dry ingredients sifted. Organization at this stage saves headaches later.

Step 2: Whisk and Fold for That Perfect Sponge

Whisk your egg whites until soft peaks form—that’s when they hold their shape but still look silky. In a separate bowl, whip your egg yolks with the caster sugar and vanilla extract until pale and fluffy; I usually test by lifting the whisk and checking for trails that linger a moment. Then sift together your flour, cocoa powder, espresso powder, baking powder, and salt. Now the folding magic begins: gently fold half of the dry ingredients into the yolk mixture, then add half of the whites. This alternating method keeps the batter light. Finish by folding in the remaining dry ingredients and egg whites just until you can’t see flour anymore—overmixing here loses that precious airiness, so keep it gentle!

Step 3: Bake and Roll for the Classic Shape

Pour your batter evenly into the prepared pan, and give the pan a gentle shake to settle the batter into every corner. Bake for 10-12 minutes—keep a close watch as ovens vary; the sponge should spring back gently when pressed and a toothpick inserted should come out clean. Once out, set the pan on a rack for 10 minutes to cool till just warm. Meanwhile, dust a clean tea towel generously with cocoa powder—this helps the sponge roll without sticking or tearing. Invert the sponge onto the towel, peel off the bottom parchment paper carefully, then roll the sponge up snugly in the towel from the short end. This initial roll shapes your cake while warm and prevents cracking when you fill it later.

Step 4: Whip Up the Heavenly Cream Filling

While the sponge cools, it’s time for the cream. Whip your cold double cream until soft peaks, then add powdered sugar, vanilla bean paste, and fold in cocoa powder for the chocolate cream. Divide the cream: half stays as-is for the filling, while the other half gets sifted cocoa to create the chocolate exterior frosting. Pro tip—make sure to whip cream until firm peaks for stability. I once under-whipped and ended up with a runny mess, so don’t rush this!

Step 5: Fill, Reroll, and Chill

Unroll your cooled sponge gently, spread a smooth layer of warmed chocolate hazelnut spread to loosen it up if needed, then dollop on a thick layer of firm whipped cream. Using an offset spatula helps get an even coating. Roll it back up carefully from the short end, keeping that seam tucked underneath. Wrap it tightly with plastic wrap and baking paper to keep the shape and refrigerate at least 2 hours or overnight if you can—that rest period helps the flavors meld and the log hold together perfectly when decorated.

Step 6: Create and Add the Chocolate Bark

Melt your chopped dark chocolate gently over a bain-marie until smooth. Spread it thinly onto parchment paper, cover with another sheet, and roll it tightly into a tube to create thin shards once hardened. Refrigerate until set, then unroll carefully—you’ll hear it crack and see beautiful shard textures. Scatter these shards all over the chocolate cream-covered log, pressing gently on the sides and top to mimic the rugged bark of a Yule log. Finally, sprinkle toasted hazelnuts in the cracks and around the base for a festive nutty crunch.

How to Serve Chocolate Hazelnut Yule Log Recipe

Garnishes

I like to keep garnishes simple so the texture and flavor of the Yule log can shine. A sprinkle of powdered sugar over the finished log gives it a “fresh snow” effect that’s just magical. Adding a few sprigs of holly or even edible gold leaf makes it festive and fancy without too much fuss. Toasted hazelnuts add a rustic crunch that pairs perfectly with the creamy filling and crisp chocolate shards.

Side Dishes

I usually serve this Chocolate Hazelnut Yule Log Recipe with a simple glass of cold milk or a dollop of fresh whipped cream on the side for extra indulgence. Sometimes, a fresh fruit compote—like raspberries or cherries—brings a lovely tart contrast that balances all that rich chocolate and nuts.

Creative Ways to Present

For special celebrations, I’ve wrapped the finished Yule log with a rustic burlap ribbon and placed some cinnamon sticks and dried orange slices around it on the serving platter. It makes a stunning presentation if you’re serving a crowd. I’ve also piped little whipped cream “mushrooms” on the side to create a woodland theme that guests love, especially if you have kids around!

Make Ahead and Storage

Storing Leftovers

Once your Yule log is decorated, store it in an airtight container or cake dome in the fridge. I’ve kept mine fresh and delicious for up to 5 days, and it tastes even better after the flavors have had time to meld. Just be sure it’s well covered so it doesn’t absorb any fridge odors.

Freezing

If you want to prep in advance, the sponge can be baked and rolled without filling, then wrapped tightly in plastic wrap and foil before freezing for up to 2 months. When you’re ready to assemble, thaw it slowly overnight in the fridge. This is a lifesaver for busy holiday schedules!

Reheating

Since this dessert is best served chilled, I don’t recommend reheating. However, if you want to soften the chocolate hazelnut spread before spreading, zap it in the microwave for around 10 seconds—just enough to loosen it, not melt it completely.

FAQs

Final Thoughts

This Chocolate Hazelnut Yule Log Recipe is more than just a dessert to me—it’s a tradition that turns busy holiday mornings into moments of calm joy. The first time I made it, I was nervous about rolling the sponge without cracking, but the simple tips and method here helped me nail it. I love sharing this festive recipe with friends because it’s showstopping yet approachable. Give it a try—in your kitchen, with a cup of tea or a glass of wine, you’ll savor every bite and maybe start a new holiday tradition yourself!

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