Eazy Chocolate Hazelnut Yule Log Cake Recipe

I made a Chocolate Yule Log with a ridiculous hazelnut filling and glossy Cocoa Candy Melts bark that actually makes guests think I’m a genius.

I’m obsessed with this Chocolate Hazelnut Yule Log Cake because it hits every chocolate note I want at Christmas. I love the fudgy Chocolate Yule Log sponge and the way a rich chocolate hazelnut spread center fights back against the dark ganache.

And that crunchy cocoa candy melts bark? Yes please.

I adore the drama when I slice it and the hazelnut bits peek out. It’s a Yule Log Cake Recipe show-off.

But I want to impress guests who pretend they don’t like showy desserts, then lick the plate. Every single time.

Always.

Ingredients

• Eggs, they give structure and lift, so the sponge’s light and bouncy.
• Granulated sugar, sweetens and helps the cake brown nicely.
• All purpose flour, keeps things tender without getting gummy.
• Unsweetened cocoa powder, gives deep chocolate punch, not too sweet.
• Salt, brings out the chocolate and stops it from tasting flat.
• Vanilla extract, adds warmth and a cozy background note.
• Unsalted butter, adds richness and a soft, slightly nutty mouthfeel.
• Strong coffee or water, basically wakes up the chocolate flavor.
• Granulated sugar for syrup, it’ll moisten and slightly sweeten the sponge.
• Heavy cream (cold), whips into stable clouds for filling.
• Mascarpone cheese (cold), makes the cream silky and a bit tangy.
• Chocolate hazelnut spread, brings that familiar Nutella comfort and hazelnut depth.
• Powdered sugar (sifted), smooths and sweetens the filling without grain.
• Toasted hazelnuts, crunch and toasty nuttiness, great contrast.
• Dark chocolate, rich backbone, good-quality matters for real flavor.
• Heavy cream for ganache, makes the ganache glossy and luscious.
• Unsalted butter (room temp), basically adds shine and silky texture to ganache.
• Cocoa candy melts, easy chocolate coating for a neat finish.
• Neutral oil, loosens candy melts so they flow better.
• Powdered sugar for dusting, pretty touch and tiny extra sweetness.
• Extra chopped toasted hazelnuts, crunchy garnish that screams indulgence.

Ingredient Quantities

• 4 large eggs
• 3/4 cup granulated sugar
• 3/4 cup all purpose flour (lightly spooned)
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted and cooled
• 1/4 cup strong coffee or water (for brushing the cake, optional)
• 2 tablespoons granulated sugar (for the syrup, optional)
• 1 cup heavy cream, cold
• 1/2 cup mascarpone cheese, cold
• 1/2 cup chocolate hazelnut spread (Nutella or similar)
• 1/2 cup powdered sugar, sifted
• 1/2 cup toasted hazelnuts, chopped
• 8 ounces dark chocolate (good quality), chopped
• 1 cup heavy cream (for ganache)
• 2 tablespoons unsalted butter, at room temp (for shine in ganache)
• 8 ounces cocoa candy melts
• 1 to 2 tablespoons neutral oil (vegetable or coconut, to loosen candy melts)
• Powdered sugar, for dusting (optional)
• Extra chopped toasted hazelnuts, for garnish (optional)

How to Make this

1. Preheat oven to 375 F. Line a jelly roll pan 10×15 with parchment and spray lightly; whisk together 4 large eggs and 3/4 cup granulated sugar until pale and tripled in volume, about 5 to 7 minutes with a hand mixer if you have one.

2. Sift together 3/4 cup all purpose flour, 1/4 cup unsweetened cocoa powder and 1/4 teaspoon salt; gently fold the dry mix into the eggs with 1 teaspoon vanilla extract and 2 tablespoons melted cooled unsalted butter, careful not to knock out the air.

3. Spread batter evenly in the prepared pan, smooth the top and bake 10 to 12 minutes until the sponge springs back and a toothpick comes out mostly clean; while it bakes, lay a clean kitchen towel on the counter and dust it with powdered sugar.

4. Invert the hot cake onto the sugared towel, peel off the parchment and roll the cake up from the short side in the towel; let cool completely rolled up so it learns the shape and won’t crack later.

5. Make the filling: whip 1 cup cold heavy cream until soft peaks, add 1/2 cup mascarpone, 1/2 cup chocolate hazelnut spread and 1/2 cup sifted powdered sugar, whip until thick and spreadable, then fold in 1/2 cup chopped toasted hazelnuts.

6. If you want a brushing syrup, heat 1/4 cup strong coffee or water with 2 tablespoons granulated sugar until sugar dissolves; unroll the cooled cake, brush lightly with the syrup to keep it moist.

7. Spread the hazelnut filling over the unrolled sponge, leaving a 1/2 inch border. Re-roll tightly without the towel, seam side down, and chill the roll in the fridge for at least 30 minutes to set.

8. Make chocolate ganache: place 8 ounces chopped dark chocolate in a bowl; heat 1 cup heavy cream until just simmering and pour over the chocolate, let sit 1 minute, stir until smooth, then whisk in 2 tablespoons room temp unsalted butter for shine. Cool until pourable but not too runny.

9. Place the chilled log on a rack with a tray underneath and pour ganache over to coat, using a spatula to create bark texture if you like; chill briefly to set.

10. Melt 8 ounces cocoa candy melts with 1 to 2 tablespoons neutral oil in short bursts in the microwave, stirring until smooth. Spoon or drizzle the candy melts over the set ganache to make the cocoa candy bark finish, sprinkle extra chopped toasted hazelnuts, dust lightly with powdered sugar if desired and keep refrigerated until serving.

Equipment Needed

1. oven (preheat to 375 F)
2. 10×15 jelly roll pan lined with parchment and nonstick spray
3. mixing bowls (one large for eggs, one for dry ingredients)
4. hand mixer or whisk (hand mixer speeds up whisking)
5. sifter or fine mesh sieve for flour and cocoa
6. rubber spatula and offset spatula for spreading and smoothing
7. clean kitchen towel dusted with powdered sugar
8. wire cooling rack with a tray underneath for ganache drip
9. small saucepan or microwave safe bowl for heating cream and melting candy melts
10. measuring cups and spoons, plus a sharp knife for chopping hazelnuts

FAQ

Eazy Chocolate Hazelnut Yule Log Cake Recipe Substitutions and Variations

• Eggs: 4 large eggs → substitute with 1 cup (240 ml) aquafaba (chickpea brine). Whip it till soft peaks, use same way as beaten eggs. Works great for light sponge, but it may be a touch more moist.
• Mascarpone cheese: 1/2 cup → substitute with 1/2 cup full fat cream cheese softened plus 1 tablespoon heavy cream. Gives a similar tang and texture, though slightly firmer and less buttery.
• Heavy cream (for filling or ganache): 1 cup → substitute with 1 cup canned coconut milk, well chilled and the thick coconut cream scooped off. Good for dairy-free option, slight coconut flavor.
• Toasted hazelnuts: 1/2 cup chopped → substitute with 1/2 cup chopped toasted almonds or chopped toasted pecans. They add similar crunch and nutty flavor, but taste will change a bit depending on the nut.

Pro Tips

1. Whip the eggs and sugar until theyre really pale and tripled in size. If you rush this part the sponge will be dense and more likely to crack when you roll it. Hand mixer ok, but a stand mixer is nicer if you have one.

2. Fold the flour and cocoa gently and only until just incorporated. Scrape the bowl, then fold in the butter and vanilla with big, slow strokes so you dont knock out the air you worked for.

3. Roll the cake while its still warm, right out of the oven, using a sugared towel. If it cools flat it will crack when you try to force it later. Let the rolled cake cool completely before unrolling to fill.

4. Chill the filled roll well before you pour the ganache. A cold log holds its shape and makes a cleaner coating. If the ganache seems too runny, pop it in the fridge a few minutes to thicken to a pourable but clingy texture.

5. For shiny, smooth candy-melt drizzles add only a little neutral oil and microwave in short 15 second bursts. Too much heat will seize them, and too much oil makes the drizzle greasy. Keep extra hazelnuts and powdered sugar nearby to hide any small flaws when you finish.