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 14 reviews

If you’ve ever wanted to wow your guests with a show-stopping dessert, this Chocolate Hazelnut Yule Log Recipe is exactly what you need. It’s that perfect holiday centerpiece—rich chocolate sponge rolled with creamy hazelnut filling and covered in fluffy chocolate whipped cream, finished with crunchy chocolate shards and toasted hazelnuts. Trust me, once you’ve tasted this, you’ll wonder why you ever bought anything else for festive gatherings. Let’s jump into the good stuff and I’ll share every tip to help you nail it on your first try.

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Why This Recipe Works

Light and Airy Sponge: The delicate folding and separate whipping of egg whites create a sponge that’s perfectly tender, not dense or heavy.
Balanced Chocolate and Hazelnut Flavors: Combining chocolate cocoa powder, espresso powder, and chocolate hazelnut spread gives a deep, nutty, luscious taste.
Texture Contrast: The crunchy chocolate shards and toasted hazelnuts add a delightful crunch against the smooth cream and soft cake.
Beautiful Presentation: The rustic bark-like chocolate shards and dusting of icing sugar make it look just like a real Yule log, impressing even the toughest critics.

Chocolate Hazelnut Yule Log, chocolate hazelnut dessert, festive holiday cake, chocolate sponge roulade, holiday centerpieces - 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

Every ingredient in this Chocolate Hazelnut Yule Log Recipe plays a crucial role—whether it’s the cocoa powder for richness or the espresso powder that subtly boosts the chocolate flavor. Using quality ingredients will make a noticeable difference, especially when it comes to the chocolate and cream.

Chocolate Hazelnut Yule Log, chocolate hazelnut dessert, festive holiday cake, chocolate sponge roulade, holiday centerpieces - 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: Fresh and at room temperature for smooth, even batter aeration.
Caster sugar: Dissolves quickly for even sweetness without graininess.
Vanilla extract: Lifts flavors and adds warmth.
Plain flour: Keeps the sponge light without making it heavy.
Cocoa powder: Provides that classic chocolate depth; make sure it’s unsweetened and good quality.
Espresso powder: Enhances the chocolate flavor without tasting like coffee.
Baking powder: Helps the sponge rise gently and retain airiness.
Fine salt: Balances sweetness and intensifies flavors.
Double cream: For rich, thick, and stable whipped cream.
Powdered icing sugar: Blends seamlessly into cream without graininess.
Vanilla bean paste: Adds natural vanilla specks and stronger aroma.
Cocoa powder (for cream): Creates a luscious chocolate coat on the outside.
Chocolate hazelnut spread: The star filling—go for your favorite brand that melts smoothly.
Dark chocolate (70%): For making shards that bring crunch and bitterness contrast.
Whole hazelnuts: Toasted to accentuate nuttiness and add texture.

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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 adding a little extra hazelnut liqueur to the whipped cream when I’m feeling fancy, but this recipe is super forgiving. You can tweak the filling to be more chocolatey or nutty, or even swap the hazelnut spread for a homemade praline if you’re up for an adventure. It’s all about making it your own without losing that classic Yule log charm.

Nut-Free Version: Swap hazelnut spread with a sunflower seed butter and cocoa powder combo for a nut-allergy friendly option—I’ve tried it with great success!
Dairy-Free Option: Use coconut cream instead of double cream, and a dairy-free chocolate spread; the texture changes slightly but it’s still yummy.
Extra Chocolate Go-Getter: Mix some finely chopped roasted hazelnuts into the filling for a surprise crunch in each bite.

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

Step 1: Whipping Up That Light, Fluffy Chocolate Sponge

First things first: preheat your oven to 180°C (350°F) and prep your pan with butter and parchment paper—don’t skip greasing the parchment, it’s a lifesaver for easy removal later. Whisk your egg whites to soft peaks using a mixer—that airy stage is key for sponge fluffiness. Meanwhile, whip your egg yolks with sugar and vanilla until super creamy and pale; I usually time this with my phone timer to get it just right. Then sift all your dry ingredients—the cocoa, espresso powder, flour, baking powder, and salt—so they blend in smoothly.

Fold everything together gently: half your dry mixture into the egg yolks first, then half the egg whites, folding carefully. Repeat with the remaining ingredients. The trick is to keep as much air as possible by folding softly—overmixing squashes that fluffiness we want! Pour the batter into the pan and shake it a bit so it settles evenly, then bake for 10-12 minutes. Keep an eye on it; you want it just firm but bounce back when touched.

Step 2: Rolling the Sponge While It’s Warm (Not Hot!)

Once baked, cool the sponge in the pan for about 10 minutes until it’s warm but not steaming. While it cools, dust a clean tea towel generously with cocoa powder—this helps keep your roll neat and prevents sticking. Then invert the sponge onto the towel and gently peel off the parchment. Start rolling slowly from the short edge, rolling it up inside the towel to help it “remember” its shape—this is key to avoiding cracks when you add the filling. Let it rest fully rolled while you whip the cream.

Step 3: Making the Sweetened Whipped Cream with a Chocolate Twist

Pour cold double cream into your stand mixer bowl and whisk until soft peaks form. Then sprinkle in powdered sugar, vanilla bean paste, and whisk again until you see firm peaks that hold their shape well. This means the cream won’t slide off the sponge or squish out when you roll it back up. Set aside half for spreading inside and mix cocoa powder gently into the other half for frosting the outside.

Step 4: Filling, Rolling, and Chilling Your Chocolate Hazelnut Yule Log

Unroll your sponge carefully and spread a layer of your chocolate hazelnut spread first. If it’s a bit stiff from the fridge, just zap it in the microwave for 10 seconds—makes it so much easier to work with. Next, dollop on the sweetened whipped cream and smooth it out with an offset spatula. Roll it back tightly but gently, avoiding squeezing out the filling. Wrap it in baking paper and plastic wrap to keep it all in place, then pop it in the fridge for at least 2 hours—longer if you can wait. This chills the cream to hold the shape perfectly for decorating.

Step 5: Crafting the Chocolate Shards for Rustic Elegance

Melt your finely chopped dark chocolate in a bowl over simmering water, stirring until smooth. Spread it thinly and evenly over parchment paper, cover with a second sheet, and roll it into a tight tube to create tension that will crack the chocolate as it hardens. Refrigerate until firm—about 30 minutes. When you unroll, you’ll hear that satisfying crack! Peel back the top parchment and break the chocolate into rustic shards perfect for decorating.

Step 6: Decorating Like a Pro

Lift the chilled log from the fridge and spread the chocolate whipped cream all over its surface, pressing on the cream so it’s thick enough to hold the shards. Stick the chocolate shards around the log’s sides and top, letting them overlap irregularly like natural tree bark. Sprinkle toasted hazelnuts over the shards and scatter some at the base. A light dusting of icing sugar adds that magical snow-like finish. If you have any sprigs of holly or fresh rosemary, tuck them in for that authentic Yule log look.

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Tips from My Kitchen

Don’t Skip the Parchment Paper Grease: This little step saved me from fumbling sponge removal multiple times.
Watch the Sponge Closely: Overbaking causes cracks—and nothing kills the look like a cracked roll.
Cool Before Rolling: Rolling when still too hot traps steam and causes sticking or tearing, so be patient.
Firm Whipped Cream is Key: Under-whipped cream makes filling messy—whisk till stiffness but avoid turning it into butter.

How to Serve Chocolate Hazelnut Yule Log Recipe

Chocolate Hazelnut Yule Log, chocolate hazelnut dessert, festive holiday cake, chocolate sponge roulade, holiday centerpieces - 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 because they complement the chocolate perfectly with a toasty crunch and beautiful contrast. A light dusting of powdered sugar feels like festive snowfall. Sometimes, I’ll add a sprig or two of fresh rosemary or holly for that holiday vibe—it makes the whole dessert feel like a winter forest scene.

Side Dishes

This Yule log shines as a solo star but pairs wonderfully with a scoop of vanilla bean ice cream or a simple orange salad to cut through the richness. For grown-up gatherings, a small glass of hazelnut liqueur on the side echoes the flavors beautifully.

Creative Ways to Present

One time, I placed the finished log on a rustic wooden slab, surrounded by pinecones and cinnamon sticks, which instantly made my table feel cozy and festive. Another holiday, I cut the log into thick slices, stacked them upright, and dusted each with cocoa powder to mimic mini trunks—guests loved the playful presentation!

Make Ahead and Storage

Storing Leftovers

Once decorated, store your Yule log in an airtight container in the fridge, where it will keep beautifully for up to five days. I wrap mine loosely in plastic wrap as an extra measure to prevent it from drying out.

Freezing

If you want to prep ahead, you can freeze the unfilled, rolled sponge tightly wrapped in plastic and foil for up to two months. When you’re ready, thaw it overnight in the fridge and allow it to come to room temperature before adding the filling and continuing with the recipe.

Reheating

This dessert isn’t one you’d warm up, but if you want to bring it slightly closer to room temp before serving, simply take it out of the fridge about 30 minutes prior. This softens the cream and chocolate just enough to enjoy the flavors at their best.

FAQs

Can I make this Chocolate Hazelnut Yule Log Recipe ahead of time?

Absolutely! The sponge can be baked and rolled without filling and frozen for up to two months. When you’re ready, thaw it, add the filling, and decorate. The assembled log can also be made a day or two in advance and kept in the fridge.
What if my sponge cracks when rolling?

Cracks usually happen if the sponge cools too long before rolling or is overbaked. Rolling it warm (not hot) while it’s still pliable helps prevent breakage. If cracks do appear, the cream and chocolate shards help camouflage them during decorating.
Can I substitute the chocolate hazelnut spread?

Yes! If you prefer, use any nut butter mixed with a bit of melted chocolate or cocoa powder. Keep in mind the flavor will change slightly but still delicious.
Why add espresso powder to the sponge?

The espresso powder doesn’t make the sponge taste like coffee, but it intensifies and deepens the chocolate flavor, making it more robust and satisfying.
How do I get firm peaks in my whipped cream?

Use very cold double cream and a chilled bowl if possible. Whisk at medium-high speed, watching carefully until peaks stand straight when you lift the whisk but aren’t grainy or turning into butter.

Final Thoughts

I can’t recommend this Chocolate Hazelnut Yule Log Recipe enough if you want a dessert that’s as beautiful as it is delicious. I remember the first time I made it for Christmas—the rich chocolate, the toasty hazelnuts, and that creamy filling had everyone asking for seconds (and thirds!). Whether it’s your holiday party centerpiece or just a treat for your loved ones, this recipe is sure to impress, and the best part is you don’t have to be a pro baker to get it right. So grab your ingredients, put on your favorite holiday playlist, and let’s make some magic!