Name: Chocolate Hazelnut Yule Log Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 3 h
Cuisine: French
Ingredients: 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; 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; 100 g dark chocolate 70%, finely chopped; 35 g whole hazelnuts, toasted, optional

Jump to Recipe· 4.6 from 6 reviews

If you’re dreaming of a festive dessert that truly wows, I’ve got just the thing for you—a rich, tender, and downright irresistible Chocolate Hazelnut Yule Log Recipe. This isn’t just any chocolate roll; it’s a classic Bûche de Noël taken to a whole new level with that luscious hazelnut spread and a dreamy whipped cream combo. Stick with me and I’ll walk you through every step, sharing tricks to make sure your Yule log comes out looking gorgeous and tasting even better. Ready to wow your holiday guests (or treat yourself)? Let’s dive in!

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Why This Recipe Works

Light and Airy Sponge: Folding in whipped egg whites gently keeps the cake soft and perfect for rolling without cracking.
Rich Chocolate Hazelnut Flavor: The combination of cocoa powder, espresso, and hazelnut spread creates a deep, nutty chocolate profile.
Creamy, Sweetened Whipped Cream: A double-layer cream adding both texture and balance to the rich chocolate base.
Beautiful Chocolate Bark Topping: Adds a stunning rustic look and a satisfying crunch to complement the cake’s softness.

Chocolate Hazelnut Yule Log, Bûche de Noël, festive chocolate roulade, holiday dessert, easy Christmas Yule Log - 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

Ingredients & Why They Work

This Chocolate Hazelnut Yule Log Recipe brings together just the right ingredients to give you a perfectly balanced dessert — chocolaty, light, and nutty, without being overwhelming. The ingredients are straightforward but quality matters, especially for your chocolate and cream.

Chocolate Hazelnut Yule Log, Bûche de Noël, festive chocolate roulade, holiday dessert, easy Christmas Yule Log - 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: Using room temperature eggs helps everything whip up nicely, especially the whites for that airy sponge.
Caster Sugar: Also known as superfine sugar, it dissolves easily without graininess, leading to a smooth sponge.
Vanilla Extract: Adds warmth and enhances the overall flavor without stealing the spotlight from the chocolate and hazelnuts.
Plain Flour (All-Purpose Flour): Gives structure to the sponge but works best when carefully folded in to keep the texture soft.
Cocoa Powder: Use unsweetened to get rich chocolate notes without extra sugar that could dry out the sponge.
Espresso Powder: A tiny boost that intensifies the chocolate flavor, but you can skip it if you’re sensitive to coffee.
Baking Powder: Ensures the sponge rises just enough to be light and springy without puffing up too much.
Fine Salt: Balances sweetness and enhances all the chocolate and nutty notes.
Double Cream (Heavy Cream): The backbone of the luscious whipped cream filling and coating — cold is key for best whipping results.
Powdered Icing Sugar: Sweetens the cream smoothly without graininess.
Vanilla Bean Paste or Extract: Adds extra depth and those lovely little vanilla specks when using the paste.
Chocolate Hazelnut Spread: The star ingredient that brings creamy hazelnut richness; soften it slightly before spreading for ease.
Dark Chocolate (70%): Used for the shards to decorate — choose quality chocolate for the best snap and flavor.
Whole Hazelnuts (Optional): Toasted for extra crunch and that toasty flavor that complements the chocolate exquisitely.

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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.

Tweak to Your Taste

One of the joys of this Chocolate Hazelnut Yule Log Recipe is how easy it is to make your own. I love adding my little twists depending on the occasion or what I have on hand, so don’t be shy to get creative here!

Nut-Free Variation: Substitute the hazelnut spread with a chocolate ganache or a nut-free chocolate spread if allergies are an issue — it’s still divine!
Boozy Boost: Adding a teaspoon of hazelnut liqueur or your favorite orange liqueur into the whipped cream adds a festive adult twist that instantly elevates the dessert.
Seasonal Touch: Try swirling in some crushed peppermint candy or orange zest into the cream for a fresh holiday spin I adore.
Difficulty Level: If you’re short on time, you can skip the chocolate shards and simply dust with cocoa powder or powdered sugar — still gorgeous and tasty.

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

Step 1: Whip Eggs and Prepare the Sponge Batter

Start by preheating your oven to 180°C (350°F) and prepping your baking pan with butter and parchment paper—you want that overhang to easily lift the sponge later without cracks. I usually grease the parchment too; it’s a game-changer to avoid stickiness. Next, whisk your egg whites until soft peaks form. Be patient here; this step sets the stage for a feather-light cake. Separately, whip the egg yolks with caster sugar and vanilla extract until the mixture is pale and leaves trails—usually about 5 minutes. Then sift together the flour, cocoa, espresso powder, baking powder, and salt. The two-step folding—dry ingredients and egg whites—into yolks is the trick to keeping the air in, so fold gently, friend!

Step 2: Bake and Roll the Sponge

Pour your batter into the pan and smooth the surface with an offset spatula. Bake the sponge for 10-12 minutes — watch closely as it can overbake quickly and crack when rolling. Once out, cool it for about 10 minutes to warm but not hot, then carefully invert it onto a cocoa-dusted tea towel. Peel away the parchment with love—this moment’s always a little magical to me. Roll the sponge up tightly in the towel, starting from the short edge, and let it rest to cool completely; this “resting” step helps prevent cracks when you unroll for filling.

Step 3: Make the Sweetened Whipped Cream

While the sponge chills, whip your double cream until soft peaks, then whisk in powdered sugar and vanilla until you get firm peaks. I always taste here—the cream should be lightly sweetened but balanced so it doesn’t overpower the cake. Take half of this cream out to use as the filling, and to the other half you’ll sift in cocoa powder to create that pretty chocolate whipped cream for the outside. Keep both covered in the fridge until you’re ready to assemble.

Step 4: Fill, Roll, and Chill

Carefully unroll the chilled sponge and spread a smooth layer of the chocolate hazelnut spread—all warmed slightly so it’s easy to spread without tearing the cake. Dollop and spread the plain whipped cream over the hazelnut layer evenly. Roll the cake back tightly but gently, making sure you don’t squeeze the filling out. Wrap it well in baking paper and plastic wrap, then pop it in the fridge for at least two hours to firm up—this is key to neat slicing and keeps your cream in place.

Step 5: Prepare the Chocolate Shards and Decorate

Melt your dark chocolate carefully over a double boiler or in short bursts in the microwave, stirring often. Spread it thinly on parchment and roll that parchment tightly like a scroll—this cools pretty fast and cracks into delicate shards. After the chocolate’s set, unwrap and gently break the bark into large shards for decorating. Now, smear the outside of your cake roll with that cocoa whipped cream, then press the shards all over, like the bark you’d see on an actual log. Sprinkle toasted hazelnuts in the cracks for crunch, dust with icing sugar and add a sprig of holly for festive flair. Voila—your masterpiece is ready!

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Pro Tips for Making Chocolate Hazelnut Yule Log Recipe

Don’t Skip the Cooling Step: Rolling the sponge while it’s still hot traps steam and causes sticking; waiting helps it roll cleanly without cracks.
Use Digital Scales: Baking precision is your friend here—especially for the flour and cocoa to ensure a moist, tender sponge.
Whip Your Cream Properly: Aim for firm peaks but don’t over-whip or it’ll turn grainy and start separating.
Chill Thoroughly Before Decorating: This step helps your whipped cream stay firm and makes spreading chocolate shards easier and mess-free.

How to Serve Chocolate Hazelnut Yule Log Recipe

Chocolate Hazelnut Yule Log, Bûche de Noël, festive chocolate roulade, holiday dessert, easy Christmas Yule Log - 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 the garnish, I’m a sucker for toasted hazelnuts sprinkled generously to add that irresistible crunch and nutty aroma. Dusting with just a bit of icing sugar evokes a snowy, wintery feel that guests adore. And don’t be shy with fresh holly sprigs or even some edible gold dust if you’re feeling fancy—these little touches make presentation pop.

Side Dishes

It’s a decadent dessert, so I like to keep the sides simple—a lightly brewed coffee or a creamy hot chocolate pairs beautifully. Alternatively, fresh berries or candied orange slices add a nice contrast and keep things lively on the palate.

Creative Ways to Present

For holiday dinners, I’ve wrapped the finished Yule log in a burlap ribbon, tucked some pine sprigs around the platter, and added fairy lights nearby—talk about festive charm! Another fun idea is slicing off a few pieces and serving them with whipped cream and a drizzle of hazelnut liqueur for a chic dessert plate that feels special but is so easy.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and honestly, the flavors meld even better after a day or two. Just be sure to bring slices to room temperature before serving so the cream and chocolate soften slightly for the best mouthfeel.

Freezing

Freezing works well if you make the sponge in advance without filling it. Wrap it tightly in plastic wrap and foil to keep freezer smells out, then thaw overnight in the fridge. I recommend filling and decorating fresh for a gorgeous texture, but freezing is a lifesaver for prepping ahead.

Reheating

Because it’s a no-bake decoration, reheating isn’t necessary. Just let refrigerated slices sit out for about 15 minutes so the cream softens slightly—this always makes the chocolate and fillings taste their best.

FAQs

Can I make the Chocolate Hazelnut Yule Log Recipe dairy-free?

Absolutely! Use coconut cream or a plant-based heavy cream alternative that whips well. Substitute the chocolate and hazelnut spreads with dairy-free versions too. Just note that texture and flavor might be slightly different, but just as delicious!
How do I prevent the sponge from cracking when rolling?

Make sure the sponge is warm, not hot, when you first roll it in the tea towel after baking. Letting it cool in the rolled shape “trains” the cake to be flexible. Also, don’t overbake — it should spring back when lightly pressed.
Can I prepare the cake in advance for a party?

Yes! You can bake and roll the sponge a day ahead, keep it wrapped in the refrigerator, and then fill, roll, and decorate on the day you want to serve. This breaks down the work and reduces stress.
What if I don’t have espresso powder?

No worries—espresso powder is optional and just enhances the chocolate flavor. If you don’t have it, omit it and your log will still be wonderfully chocolatey.
How should I slice the Yule log?

Use a sharp serrated knife and slice in a gentle sawing motion. For cleaner slices, you can warm your knife blade slightly under hot water and dry before cutting each slice.

Final Thoughts

Sharing this Chocolate Hazelnut Yule Log Recipe feels like passing along a little holiday love. I remember how excited I was the first time I brought this to a family gathering—it disappeared so fast, and everyone kept asking for the recipe! Whether you’re baking for Christmas or a special winter occasion, this dessert will bring smiles and maybe even a few happy tears. Give it a go—you’ll enjoy every step as much as the first bite.