Name: Chocolate Hazelnut Yule Log Recipe
Prep time: 35 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· 4.9 from 13 reviews

If you’re dreaming of a dessert that’s as stunning as it is indulgent, then you’ve come to the right place. This Chocolate Hazelnut Yule Log Recipe is one of my absolute favorite holiday treats to make, combining that rich, nutty chocolate flavor with a light, airy sponge. It’s a showstopper on any festive table and trust me, anyone can pull this off with a bit of patience and love. So, let’s unwrap the secrets to this fan-freaking-tastic cake roll that will have your guests swooning.

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Why This Recipe Works

Light & Airy Sponge: Using whipped egg whites folded gently in keeps the roll tender and fluffy, perfect for rolling without cracks.
Creamy Chocolate Hazelnut Filling: The luscious spread combined with sweetened whipped cream offers a fantastic balance of richness and lightness.
Crackling Chocolate Bark: The chocolate shards add texture and a dramatic effect reminiscent of real tree bark, making your Yule Log look authentic and festive.
Step-by-Step Approach: Clear instructions and practical tips help you avoid common pitfalls, ensuring success even if it’s your first time making a Yule Log.

Chocolate Hazelnut Yule Log, holiday chocolate cake roll, festive chocolate dessert, nutty chocolate yule log, easy holiday cake roll - 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

Each ingredient in this Chocolate Hazelnut Yule Log Recipe plays a key role, from the eggs that create the sponge’s structure to the hazelnut spread that gives it that incredible nutty depth. Having fresh ingredients and measuring carefully, especially the flour and cocoa powder, really makes a difference.

Chocolate Hazelnut Yule Log, holiday chocolate cake roll, festive chocolate dessert, nutty chocolate yule log, easy holiday cake roll - 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

Large eggs: Room temperature eggs whip more easily and trap more air for the sponge’s airy fluffiness.
Caster sugar: This superfine sugar dissolves quickly, creating a smooth texture in the sponge.
Vanilla extract: Adds warmth and enhances the chocolate’s flavor without overpowering it.
Plain flour: Provides the cake’s body; sift it to avoid lumps and keep the sponge light.
Cocoa powder: Use good quality unsweetened cocoa for deep rich chocolate flavor.
Espresso powder: A little secret ingredient that intensifies the chocolate taste without making it coffee-flavored.
Baking powder: Gives the sponge a gentle rise and tenderness.
Fine salt: Balances sweetness and heightens the chocolate flavor.
Double cream: Cold heavy cream whips beautifully to create stable peaks for filling and frosting.
Powdered icing sugar: Sweetens the cream smoothly, avoiding graininess.
Vanilla bean paste: Offers those irresistible specks of vanilla flavor in the whipped cream.
Chocolate hazelnut spread: The star of the filling — make sure it’s creamy and spreadable; a quick zap in the microwave helps if it’s too stiff.
Dark chocolate 70%: Used for the shards, it adds crunch and balance to the sweet cream.
Whole hazelnuts: Toasted for a nutty crunch and beautiful 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

I love experimenting with flavors on this Chocolate Hazelnut Yule Log Recipe, and you should too! It’s such a versatile dessert that can easily cater to your preferences or dietary needs.

Variation: One time, I swapped half the hazelnut spread with a raspberry jam layer inside — it gave the log a bright, tangy surprise that everyone adored.
Dietary adaptation: For a dairy-free option, try coconut whipped cream and a nut-free chocolate spread. It’s just as delicious!
Difficulty adjustment: If you want to simplify, skip the chocolate shards and just dust with cocoa powder before serving — still beautiful and tasty.

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

Step 1: Prep the Pan and Whip the Eggs

Start by greasing your baking pan thoroughly, then line it with parchment paper with an overhang to help you lift the sponge out later — trust me, this trick saves so much frustration! When whisking your egg whites, be patient and go till you get soft peaks; this traps air so your cake ends up light and fluffy. Meanwhile, in a separate bowl, whip the egg yolks with sugar until it’s almost pale and thick — getting this right is essential for the perfect texture.

Step 2: Fold Ingredients Gently for the Perfect Sponge

Sift your dry ingredients together — flour, cocoa, espresso powder, baking powder, and salt — making sure there are no lumps. Then, fold half the dry mix into the egg yolk batter, followed by half the egg whites, folding gently with a rubber spatula. Add the rest of the flour mixture and egg whites and fold again until just streaks disappear. This gentle folding keeps the air you whisked in from escaping, which means a sponge that’s light as a cloud.

Step 3: Bake, Cool, and Roll the Sponge

Bake the batter in your prepared pan at 180°C (350°F) for about 10-12 minutes, keeping a close eye so you don’t overbake — a toothpick should come out clean, and the sponge should spring back gently. Once out of the oven, cool for ten minutes, then flip onto a cocoa-dusted tea towel and carefully peel off the parchment paper. Here’s where it gets fun — roll up the sponge in the tea towel while it’s still warm; this helps it “remember” the shape, making it easier to fill later without cracks.

Step 4: Make the Luscious Whipped Cream Filling

While the sponge cools, whip your cold double cream until soft peaks form — I love using vanilla bean paste here for that extra vanilla goodness. Add powdered sugar and continue whipping until firm peaks form. Set half aside for filling and fold cocoa powder into the rest for frosting. Make sure you don’t under-whip this; a sloppy cream won’t hold its shape and you’ll have a messy roll!

Step 5: Fill, Re-roll, and Chill

Unroll your sponge gently and spread a thin layer of chocolate hazelnut spread — warming it briefly makes it easier to spread evenly. Layer on the plain sweetened whipped cream, then roll it back carefully without squeezing out the filling. Wrap tightly in baking paper and plastic wrap to keep it secure, and pop it in the fridge for at least two hours (overnight if you can!). This resting step is crucial for setting the flavors and making slicing neat.

Step 6: Create the Chocolate Bark and Decorate

Melt your chopped dark chocolate gently over a bain-marie, spread thinly on parchment paper, and roll tightly with another piece of parchment. Pop that in the fridge to set, then unroll and listen for the satisfying crack as the chocolate shards break free — these get scattered on your frosted log to mimic tree bark. Finish with toasted hazelnuts tucked into the cracks and a light dusting of icing sugar for that snowy effect. A simple sprig of holly seals the festive look.

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Tips from My Kitchen

Weigh Ingredients: I always use digital scales for flour and cocoa powder to get accurate measurements — it’s a game changer for sponge texture.
Don’t Overbake: I once left mine in too long and ended up with cracks — keep a close watch and test early to avoid drying out the sponge.
Roll While Warm: Rolling the sponge warm prevents cracks and makes it easier to handle, just be gentle!
Firm Peaks for Cream: Under-whipping the cream was my rookie mistake; firm peaks keep the filling and frosting stable and presentable.

How to Serve Chocolate Hazelnut Yule Log Recipe

Chocolate Hazelnut Yule Log, holiday chocolate cake roll, festive chocolate dessert, nutty chocolate yule log, easy holiday cake roll - 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

I love using toasted whole hazelnuts scattered around the base and tucked into the chocolate bark for crunch and visual interest. A dusting of powdered sugar adds a snowy touch. For a festive flair, a fresh holly sprig or sprinkles of edible gold dust work beautifully to elevate the presentation.

Side Dishes

Serve your Chocolate Hazelnut Yule Log Recipe alongside fresh berries or a light raspberry coulis to cut through the richness. A simple cup of peppermint tea or a smooth port wine pairs wonderfully to complement the chocolate and hazelnut flavors.

Creative Ways to Present

For special occasions, I’ve wrapped my Yule Log in clear cellophane tied with a festive ribbon — it makes a stunning gift or centerpiece. Another fun idea is adding marzipan mushrooms or edible gold leaf accents for that extra holiday magic.

Make Ahead and Storage

Storing Leftovers

I store leftover Yule Log slices in an airtight container in the fridge for up to five days. Keeping it cold helps maintain the cream’s texture and prevents the sponge from drying out.

Freezing

If you want to make the sponge ahead, you can freeze the rolled but unfilled cake. I wrap it tightly in plastic wrap and then foil and freeze for up to two months. When ready, thaw overnight in the fridge, bring to room temperature, then continue with the filling and decorating steps — it’s a great time-saver!

Reheating

Since this is a chilled cream dessert, reheating isn’t recommended. But if you’ve frozen the sponge alone, let it come fully to room temperature before filling so it rolls easily without cracking.

FAQs

Can I make the Chocolate Hazelnut Yule Log Recipe in advance?

Absolutely! You can prepare the sponge and freeze it unfilled for up to two months. When you’re ready, thaw it in the fridge, fill, and decorate. The filled and frosted log can be refrigerated for up to five days, making it perfect for holiday prep.
What if I don’t have espresso powder?

If you don’t have espresso powder, you can omit it — the chocolate flavor will still shine through. However, espresso powder enhances and deepens that chocolate taste without adding any coffee flavor.
How do I prevent the sponge from cracking when rolling?

The key is rolling the sponge while it’s still warm right after baking using a tea towel dusted with cocoa powder. This “pre-rolling” helps the cake hold its shape and makes filling it later much easier.
Can I use store-bought hazelnut spread?

Yes! Store-bought chocolate hazelnut spreads like Nutella work wonderfully. Just warm it slightly if it’s too thick to spread evenly on the sponge.

Final Thoughts

There’s something truly special about making a Chocolate Hazelnut Yule Log Recipe from scratch — it’s a labor of love that transforms simple ingredients into a festive masterpiece. I hope you’ll enjoy the process as much as the delicious results. Whether it’s your first time or you’re revisiting this classic dessert, remember: take it slow, trust your intuition, and have fun with it. Your holiday table will thank you!