This festive Chocolate Hazelnut Yule Log combines the decadence of chocolate, the richness of hazelnut, and the elegance of a holiday centerpiece. With a tender cocoa sponge rolled around smooth chocolate-hazelnut ganache and topped with piped cream and golden caramelized hazelnuts, it’s a show-stopping dessert perfect for celebrations.
Why You’ll Love This Recipe
This yule log recipe delivers both visual appeal and deep, satisfying flavor. The sponge cake is soft yet sturdy enough to roll without cracking, while the filling offers a velvety contrast thanks to the combination of rich ganache and Nutella. The caramelized hazelnuts on top bring crunch and a touch of golden glamour. Whether served at Christmas, New Year’s, or any winter gathering, it’s a dessert that will leave a lasting impression.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the sponge cake:
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eggs
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granulated sugar
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all-purpose flour
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unsweetened cocoa powder
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baking powder
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salt
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vanilla extract
For the filling and frosting:
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heavy cream
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semi-sweet chocolate chips
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Nutella or chocolate hazelnut spread
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butter (optional, for added shine)
For garnish:
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chopped hazelnuts
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sugar (for caramelizing nuts)
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edible gold or powdered sugar (optional)
Directions
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Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
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In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed for 5–6 minutes until the mixture becomes thick, pale, and tripled in volume. Add vanilla extract.
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Sift together the flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture using a spatula until just combined.
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Spread the batter evenly in the prepared pan and smooth the top.
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Bake for 10–12 minutes, or until the cake springs back when lightly pressed in the center.
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While still warm, invert the cake onto a clean kitchen towel or parchment paper dusted with powdered sugar. Carefully roll the cake from the short end and let it cool completely in the rolled shape.
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For the ganache, heat the heavy cream until just simmering. Pour over chocolate chips in a bowl. Let sit for 1 minute, then stir until smooth. Mix in Nutella and butter. Chill until thick enough to spread.
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Unroll the cooled cake and spread with half the ganache. Gently roll it back up into a log.
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Spread or pipe the remaining ganache on the outside of the log using a star tip for a bark-like texture.
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To caramelize the hazelnuts, melt sugar in a small pan over medium heat until golden. Add chopped hazelnuts, stir to coat, and spread onto parchment to cool.
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Garnish the yule log with caramelized hazelnuts and a dusting of edible gold or powdered sugar. Chill until ready to serve.
Servings and timing
This recipe serves approximately 10–12 people. Preparation and baking time is around 1 hour, including time for cooling and assembling. Chilling the finished log for at least 30 minutes before serving is recommended for clean slices.
Variations
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Mocha Version: Add espresso powder to the ganache and sponge for a coffee-chocolate twist.
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Chestnut Cream: Replace Nutella with sweetened chestnut purée for a French holiday flair.
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White Chocolate Ganache: Use white chocolate and hazelnut liqueur for a lighter version.
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Nut-Free Option: Skip hazelnuts and use plain ganache or fruit garnishes instead.
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Spiced Sponge: Add cinnamon, cloves, or nutmeg to the cake for a seasonal spice profile.
Storage/Reheating
Store the yule log in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 3 days. Let it sit at room temperature for 15–20 minutes before serving for best texture. Freezing is also possible: wrap the uncut log tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the refrigerator.
FAQs
Can I make this yule log in advance?
Yes, the log can be made 1–2 days in advance and stored in the refrigerator.
What if my sponge cracks while rolling?
Roll it while warm and gently—small cracks can be hidden with ganache. Moisture and flexibility are key.
Can I use whipped cream instead of ganache?
Whipped cream can be used for filling, but ganache holds up better for the outer layer.
How do I prevent the sponge from deflating?
Beat the eggs and sugar thoroughly until thick and airy, and fold the flour mixture gently to retain volume.
Can I use store-bought caramelized nuts?
Yes, but freshly made ones offer better flavor and crunch.
Is there a substitute for Nutella?
Any chocolate-hazelnut spread or sweetened chestnut spread works well.
Can I use a different pan size?
You can, but the baking time will vary and the rolling may be more difficult with thicker cake layers.
How do I make the log look more realistic?
Use a fork to create bark-like lines in the ganache and dust with powdered sugar to mimic snow.
What’s the best way to cut clean slices?
Use a sharp, serrated knife and wipe it clean between slices for neat presentation.
Can I decorate the log with other toppings?
Yes, try sugared cranberries, rosemary sprigs, meringue mushrooms, or festive candies.
Conclusion
The Chocolate Hazelnut Yule Log is a stunning dessert that blends rich flavor with beautiful presentation. Its soft sponge, luscious ganache, and crunchy caramelized hazelnuts make it a memorable centerpiece for any holiday feast. With make-ahead convenience and adaptable variations, it’s a recipe that brings both elegance and ease to your table.
Print
Chocolate Hazelnut Yule Log
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour plus chilling
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This festive chocolate hazelnut yule log features a rich and tender cocoa sponge rolled with silky chocolate ganache, topped with piped hazelnut cream and golden caramelized nuts—an elegant centerpiece for any holiday dessert table.
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup Nutella or chocolate hazelnut spread
- 1 tablespoon butter (optional for shine)
- 1/4 cup chopped hazelnuts
- 2 tablespoons sugar (for caramelizing nuts)
- Edible gold or powdered sugar (optional for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, beat eggs and sugar with an electric mixer for 5–6 minutes, until light and fluffy. Add vanilla extract.
- Sift in flour, cocoa powder, baking powder, and salt. Gently fold until combined.
- Spread batter evenly into the prepared pan and bake for 10–12 minutes, until the sponge springs back when touched.
- While warm, carefully roll the cake in parchment paper or a clean kitchen towel from the short side. Let cool completely.
- For the ganache filling, heat cream until just simmering and pour over chocolate chips. Let sit for 1 minute, then stir until smooth.
- Mix in Nutella and butter until incorporated. Chill until spreadable.
- Unroll the cooled cake, spread with half of the ganache, and roll up tightly again.
- Use remaining ganache to frost the outside, piping with a star tip if desired.
- To caramelize hazelnuts, melt sugar in a dry pan until golden. Toss in hazelnuts, stir to coat, and spread on parchment to cool.
- Decorate the log with caramelized hazelnuts and optional edible glitter or powdered sugar. Chill until ready to slice and serve.
Notes
- Roll the sponge while warm to prevent cracking.
- Use a serrated knife for clean slices when serving.
- The yule log can be made a day ahead and stored in the fridge.
- Ganache consistency can be adjusted by chilling longer or adding a bit more chocolate.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 70mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
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