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Chocolate Hazelnut Yule Log Recipe

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★★★★

3.9 from 83 reviews

This Chocolate Yule Log recipe is a festive and elegant dessert perfect for holiday celebrations. It features a delicate chocolate sponge cake rolled with a rich whipped cream and hazelnut filling, then covered in a luscious chocolate ganache. Finished with toasted hazelnuts, cocoa powder, and optional chocolate shavings, this show-stopping cake combines classic flavors with a beautiful presentation.

Ingredients

Scale

For the Chocolate Sponge Cake

  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon brewed espresso (cooled)
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped toasted hazelnuts

For the Whipped Cream Filling

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tablespoon brewed espresso (cooled)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup finely chopped toasted hazelnuts

For the Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon brewed espresso

For Garnish

  • Whole toasted hazelnuts
  • Cocoa powder or powdered sugar (for dusting)
  • Chocolate shavings (optional)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and grease it well to prevent sticking.
  2. Make the cake batter: In a mixing bowl, beat the 4 large eggs with 1/2 cup granulated sugar until the mixture is pale and fluffy. Sift together 1/3 cup flour, 1/4 cup cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt, then gently fold into the egg mixture. Add 1 tablespoon cooled brewed espresso, 1 teaspoon vanilla extract, and 1/2 cup finely chopped toasted hazelnuts, folding them in carefully to maintain airiness.
  3. Bake the sponge cake: Pour the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 12-15 minutes, or until the cake springs back lightly when touched.
  4. Roll the cake to cool: Immediately after removing from the oven, turn the warm cake onto a clean kitchen towel dusted with cocoa or powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel to shape it and cool completely.
  5. Prepare the whipped cream filling: In a chilled bowl, whip 1 cup heavy cream until soft peaks form. Gradually add 1/4 cup powdered sugar, 1 tablespoon cooled brewed espresso, and 1/2 teaspoon vanilla extract, then continue whipping until stiff peaks form. Gently fold in 1/4 cup finely chopped toasted hazelnuts.
  6. Make the chocolate ganache: Heat 1/2 cup heavy cream until just simmering, then pour over 1 cup semi-sweet chocolate chips and 1 tablespoon brewed espresso in a bowl. Stir until the chocolate is fully melted and the ganache is smooth.
  7. Assemble the Yule log: Unroll the cooled cake carefully and spread the whipped cream hazelnut filling evenly over the surface. Roll the cake tightly back up without the towel, placing it seam-side down on a serving platter.
  8. Finish and chill: Pour the prepared chocolate ganache evenly over the rolled cake. Decorate with whole toasted hazelnuts, dust with cocoa powder or powdered sugar, and optionally add chocolate shavings. Refrigerate the Yule log for at least 1 hour before slicing and serving.

Notes

  • Make sure to roll the cake gently while it’s hot to prevent cracking and to achieve the perfect log shape.
  • To toast hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes until fragrant and slightly browned.
  • The brewed espresso enhances the chocolate flavor but can be omitted or replaced with strong coffee or water if preferred.
  • For best results, chill the whip cream bowl and beaters before whipping to ensure stiff peaks.
  • You can prepare the ganache warm or slightly cooled for easier pouring.

Keywords: Chocolate Yule Log, Holiday dessert, Chocolate cake roll, Festive dessert, Hazelnut chocolate cake

Find it online: https://epicrecipebox.com/chocolate-hazelnut-yule-log-recipe/