This Chocolate, Hazelnut & Caramel Yule Log is a festive showstopper that brings together light-as-air chocolate sponge, silky salted caramel whipped cream, crunchy hazelnuts, and a luscious dark chocolate ganache. It’s a beautifully rolled dessert that looks impressive, yet is surprisingly manageable to make—even for non-experts. This is my go-to centerpiece for any holiday celebration.

Why You’ll Love This Recipe

I love how this yule log balances richness and lightness in every bite. The sponge is delicate and fluffy, which pairs perfectly with the creamy, sweet-salty filling. The chopped hazelnuts add a nutty crunch that takes things to the next level, and the glossy ganache gives it that irresistible final flourish. Whether I’m making it for a Christmas party or serving it after a big holiday meal, this dessert always disappears fast. Plus, it’s so fun to decorate with festive touches.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate sponge:

• Eggs, separated into yolks and whites

• Caster sugar

• Cocoa powder

For the cream filling:

• Double cream (cold from the fridge)

• Salted caramel

• Chopped hazelnuts

For the chocolate ganache:

• 70% dark chocolate

• Double cream

• Unsalted butter

For the decorations:

• Icing sugar

• Frosted cranberries

• Frosted rosemary sprigs

• Edible fondant decorations

• Gold stars, glitter or sprinkles

• Meringue mushrooms

Directions

1. Make the chocolate sponge:
   I start by preheating the oven to 170°C (fan) and lining a 15×10 inch baking tray. I whisk the egg yolks with half the caster sugar until pale and thick, then sift in the cocoa powder and mix it all together.

2. In a separate bowl, I whip the egg whites until thick and fluffy, then slowly add the remaining sugar and continue whisking until I get a glossy meringue. I gently fold this into the chocolate base, keeping as much air in as possible.

3. I spread the mixture evenly in the baking tray and bake for 12 minutes until puffy. While it’s baking, I prepare a cocoa-dusted tea towel. Once the sponge is out, I flip it onto the towel, peel off the baking paper, and roll it up from the short side. It cools completely in this shape over about an hour.

4. Make the ganache:
   While the sponge is cooling, I melt the chocolate, cream, and butter together in the microwave. I stir until smooth and glossy, then let it sit for 30–40 minutes before whisking it to a light and fluffy consistency.

5. Make the filling:
   I whisk the cream until soft peaks form, then add salted caramel and whip a little more—being careful not to overmix.

6. Assemble the yule log:
   I gently unroll the cooled sponge, spread the whipped caramel cream over it, and sprinkle over the hazelnuts. Then I roll it up tightly again. I cut a quarter off at an angle and attach it to the side to create the classic yule log shape.

7. Decorate:
   I spread the ganache over the log and drag a fork or palette knife across the surface to create bark-like texture. Then it’s time for the fun part—decorating with icing sugar, cranberries, sprigs, or anything festive I have on hand.

Servings and Timing

This recipe makes 10 servings.
Prep time: 40 minutes
Cook time: 10–12 minutes
Cooling and assembly time: 1 hour
Total time: Approximately 1 hour 50 minutes

Variations

• Nut-free version: I skip the hazelnuts entirely or replace them with crushed cookies for a bit of texture.

• Flavored ganache: Sometimes I add a dash of orange extract or a splash of espresso to the ganache to deepen the flavor.

• Boozy twist: A splash of hazelnut liqueur or Baileys into the cream adds a grown-up kick.

• White chocolate ganache: For a sweeter variation, I swap the dark chocolate ganache for white chocolate.

• Festive fillings: Instead of caramel, I’ve tried raspberry jam or Nutella in the cream for a different seasonal spin.

Storage/Reheating

I store the yule log in an airtight container in the fridge for up to 2–3 days. It tastes best fresh, but the texture holds up beautifully.
If I need to make it ahead, I roll and fill it, then freeze the entire log (wrapped well in clingfilm). I let it thaw overnight in the fridge before decorating.
Reheating isn’t recommended since it’s a chilled dessert, but I always bring it out about 15 minutes before serving to take the chill off.

FAQs

How do I prevent the sponge from cracking when I roll it?

I always roll the sponge while it’s still warm and flexible, straight out of the oven, using a tea towel. This helps it keep its rolled shape as it cools and prevents cracking later.

Can I make this yule log in advance?

Yes, I often make it a day ahead. I store it in the fridge and decorate it just before serving. If I need to freeze it, I roll and fill it before freezing, then defrost and add ganache/decorations the day I serve it.

What if I don’t have salted caramel?

No problem—I use plain caramel and just add a small pinch of sea salt to balance the sweetness. It works just as well and still gives that rich caramel flavor.

Can I use milk chocolate instead of dark chocolate in the ganache?

Yes, but I keep in mind that milk chocolate is sweeter and softer. I sometimes reduce the cream slightly or chill it a bit longer to get a firmer consistency if I’m using milk chocolate.

Why did my ganache turn grainy?

This usually happens if the cream gets too hot. I melt in short bursts and stir often. If it splits or turns grainy, I add a little extra cream (25–50ml) and gently stir until smooth again.

Conclusion

This Chocolate, Hazelnut & Caramel Yule Log is everything I want in a festive dessert—light, rich, creamy, and absolutely gorgeous to look at. It’s one of those bakes that feels magical without being overly complicated. Once I mastered the rolling technique, it became a regular part of my Christmas tradition. Whether I’m making it for family, friends, or just to treat myself, it always delivers that perfect holiday moment.