Description
A classic Chocolate Hazelnut Bûche de Noël featuring a light and airy chocolate sponge rolled with luscious chocolate hazelnut spread and sweetened whipped cream. Decorated with chocolate shards and toasted hazelnuts, this festive Yule log cake is a show-stopping dessert perfect for the holiday season.
Ingredients
Scale
Chocolate Sponge
- 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
Sweetened Whipped Cream
- 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
Chocolate Shards
- 100 g dark chocolate 70%, finely chopped
To Serve
- 35 g whole hazelnuts, toasted, optional
Instructions
- Prepare Pan and Oven: Preheat the oven to 180°C (350°F). Grease a 25x38cm baking pan thoroughly with butter or non-stick spray. Line the pan with parchment paper leaving an overhang, and grease the parchment with butter to ease removal of the sponge later.
- Whisk Egg Whites: Using either an electric hand mixer or stand mixer with whisk attachment, whisk egg whites at medium-high speed until soft peaks form.
- Whip Egg Yolks and Sugar: In a separate bowl, whisk egg yolks, caster sugar, and vanilla extract on medium-high speed for 5 minutes until the mixture is light, creamy, and thick enough to leave trails when the whisk is lifted.
- Sift Dry Ingredients: Sift plain flour, cocoa powder, espresso powder, baking powder, and fine salt into a bowl and mix lightly to combine.
- Combine Mixtures: Fold half of the dry ingredients into the egg yolk mixture, then fold in half of the whipped egg whites gently to preserve air. Repeat with the remaining dry ingredients and egg whites, folding until just combined with a few streaks remaining to avoid overmixing.
- Bake Sponge: Pour the batter into the prepared pan, gently shaking it to distribute batter evenly. Smooth the surface with an offset spatula if needed. Bake for 12 minutes until a toothpick inserted in the center comes out clean and the sponge springs back when lightly pressed.
- Cool Sponge: Remove the sponge from the oven and cool in the pan for 10 minutes. Meanwhile, prepare a tea towel or parchment paper on a work surface, dusted generously with cocoa powder.
- Invert and Roll Sponge: Carefully invert the warm sponge onto the prepared tea towel, remove the parchment paper, and starting from the short end, roll the sponge along with the tea towel into a tight roll. Set aside to cool completely, seam side down.
- Whisk Cream: In a chilled bowl, whisk the double cream until soft peaks form. Add powdered icing sugar and vanilla bean paste, then whisk to firm peaks.
- Prepare Filling and Frosting: Remove half of the sweetened whipped cream and set aside for the cake filling. Sift cocoa powder into remaining whipped cream and fold to combine for the outer frosting. Refrigerate both until needed.
- Fill and Re-roll: If the chocolate hazelnut spread is too firm, warm briefly in the microwave for 10 seconds. Unroll the cooled sponge and spread an even layer of hazelnut spread. Dollop the reserved whipped cream over the spread and smooth evenly. Carefully re-roll the sponge without squeezing out filling. Wrap tightly in baking paper and plastic wrap. Refrigerate for at least 2 hours to set.
- Make Chocolate Shards: Melt the chopped dark chocolate over a double boiler until smooth. Spread chocolate thinly on parchment paper approximately the width of the cake roll. Place another parchment sheet on top and roll into a tight tube, wrapping with plastic wrap. Refrigerate until chocolate sets solid.
- Create Shards: Once solid, unroll the parchment; the chocolate will crack into shards. Remove the top parchment layer. Break larger shards if necessary.
- Decorate Cake: Unwrap the chilled cake roll and cover it entirely with the chocolate whipped cream. Press chocolate shards randomly on top and sides, mimicking tree bark texture, leaving ends uncovered. Sprinkle toasted hazelnuts over the shards and around the base. Dust lightly with icing sugar and optionally add a holly sprig. Keep refrigerated until serving.
Notes
- Refer to the blog’s step-by-step photos for visual guidance throughout the recipe.
- Store the finished Yule Log in an airtight container in the refrigerator for up to 5 days.
- Freeze the unfilled, rolled sponge wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before filling.
- Use digital scales for accurate measurement of flour and cocoa powder to ensure the best texture.
- Avoid overbaking the sponge to prevent cracks and dryness.
- Allow the sponge to cool for about 10 minutes before rolling to prevent sticking caused by steam.
- Whisk cream to firm peaks for proper structure to hold fillings and toppings.
- Refrigerate the roll before adding the chocolate ganache topping to help set the shape and prevent filling from oozing.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 90 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 150 mg
