Chocolate Hazelnut Yule Log Recipe
Description
This Chocolate Hazelnut Yule Log is a classic holiday dessert. It is a light and airy sponge cake that is filled with a creamy and dreamy chocolate hazelnut spread and then rolled up and topped with a creamy chocolate buttercream frosting. It is a delightfully decadent dessert that is perfect for the holidays. It is sure to be a hit with everyone at your holiday gathering.
This Chocolate Hazelnut Yule Log is a light and fluffy sponge cake that is filled with a creamy and dreamy chocolate hazelnut spread. The chocolate hazelnut spread is a combination of melted chocolate and hazelnut butter that is whipped together to create a creamy and rich spread. The spread is then spread over the sponge cake before it is rolled up into a log shape. Once the cake is rolled up it is topped with a creamy chocolate buttercream frosting. The frosting is light and fluffy and is the perfect complement to the light and airy sponge cake.
Ingredients
For the Sponge Cake:
- 4 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 2 tablespoons milk
For the Chocolate Hazelnut Spread:
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup hazelnut butter
- 2 tablespoons milk
For the Chocolate Buttercream Frosting:
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/2 cup cocoa powder
- 2 teaspoons vanilla extract
- 2 tablespoons milk
Instructions
1. Preheat oven to 350°F. Grease and flour a 9x13 inch baking pan. Set aside.
2. In a large bowl, beat together eggs and sugar until light and fluffy. Stir in vanilla extract.
3. In a separate bowl, sift together flour, baking powder, and salt. Add to egg mixture and stir until combined. Stir in melted butter and milk.
4. Pour batter into prepared pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean.
5. Let cake cool completely in pan.
6. To make the chocolate hazelnut spread, melt chocolate chips and hazelnut butter in a double boiler. Stir in milk until combined. Let cool slightly.
7. Spread cooled chocolate hazelnut spread over cooled cake. Roll up cake and place seam side down on a serving plate.
8. To make the chocolate buttercream frosting, beat together butter and powdered sugar until light and fluffy. Stir in cocoa powder, vanilla extract, and milk until combined.
9. Spread cooled frosting over cake log. Slice and serve.
Notes
- For a smooth and creamy chocolate hazelnut spread, it is important to let the chocolate and hazelnut butter mixture cool slightly before spreading it over the cooled cake.
- For a light and fluffy frosting, be sure to beat the butter and powdered sugar together until light and fluffy. This will help ensure that the frosting is not too thick or dense.
Nutrition
Serving Size: 1 piece
Calories: 230
Total Fat: 11g
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 55mg
Sodium: 80mg
Total Carbohydrate: 29g
Dietary Fiber: 1g
Sugars: 22g
Protein: 4g
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