Chocolate Hazelnut Yule Log

Chocolate Hazelnut Yule Log

Add a traditional and delicious Yule Log cake to your dessert table this Christmas. This recipe is a rich rolls of chocolate cake with a delicious hazelnut filling, all bundled into a beautiful log covered in Cocoa Candy Melts bark. It's a show-stopping centerpiece to impress your guests and Yule love just how tasty it is! This recipe calls for a jelly roll pan, which is a baking sheet pan with a 1-inch rim edge around each of the four sides, perfect for making sponge cakes!
  • AmountAbout 12 servings of cake


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  1. For the cake, preheat oven to 400°F. Spray 10 x 15 in. jelly roll pan with vegetable pan spray; Line with parchment paper and spray again.
  2. In small bowl, sift together flour and cocoa powder.
  3. In large bowl, whisk egg yolks and 1/2 cup sugar with an electric mixer until thick and pale yellow, about 3 minutes. In large bowl, combine egg whites, 1/4 cup sugar and salt. Whisk on high speed with electric mixer until foamy; add cream of tartar and vanilla. Continue whisking until the whites are glossy and form stiff peaks, about 5 minutes. Carefully fold 1/3 beaten egg whites into yolk mixture until just combined. Gently fold in remaining egg whites and flour mixture until there are no streaks visible. Spread into prepared pan.
  4. Bake 10-12 minutes or until toothpick inserted in center comes out clean. Remove cake from oven and immediately turn onto clean kitchen towel; remove parchment paper. Roll cake up in the towel from the long side and let cool 1 minute. Unroll and let cool for 5 minutes. Re-roll in towel and let cool completely.
  5. To make candy shards, line a small cookie sheet with parchment paper. Spread melted Light Cocoa Candy Melts Candy on paper in a very thin layer. Drizzle with Dark Cocoa Candy and swirl with a fork to create texture. Refrigerate until solid, about 20 minutes. Remove from paper and break into shards.
  6. To prepare filling, combine cream cheese and softened butter in a large bowl and beat with electric mixer on medium speed until smooth. Add 1 cup chocolate hazelnut spread and beat until light and fluffy, scraping down bottom and sides of bowl as needed.
  7. To assemble, unroll cake and spread with 2 cups filling. Re-roll and cut off about 3 inches at an angle. Place the smaller piece along the side of the log. Cover cake with remaining filling and decorate with candy shards to resemble bark.
  8. Refrigerate 1 hour or until ready to serve.


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