Want to impress your guest this Christmas??? Try making this rich chocolate Yule log cake with a delicious hazelnut filling, all bundled into a beautiful log covered in Cocoa Candy Melts bark. You will be surprise how EAZY this cake is to make.

How to Make Easy Chocolate Hazelnut Yule Log Cake

First, gather all your ingredients.

1/3 cup Dark Cocoa Candy Melts (melted according to package directions)
1 cup Light Cocoa Candy Melts (melted according to package directions)
1/2 teaspoon pure vanilla extract
1/4 cup cake flour
1/4 cup unsweetened cocoa powder
4 eggs
3/4 cup granulated sugar (divided)
1/8 teaspoon fine sea salt
1/2 teaspoon cream of tartar
1 (8 ounces) package cream cheese, softened
1/2 (1 stick) cup unsalted butter, softened
1 cup chocolate hazelnut spread
Confectioners sugar for dusting
Non-stick cooking spray
Parchment paper

FOR THE CAKE:

Preheat oven to 400°F degrees. Spray 10 x 15 inch jelly roll pan with non-stick cooking spray and then line with parchment paper and spray again.

In small bowl, sift together flour and cocoa powder.

In large bowl, whisk egg yolks and 1/2 cup sugar with an electric mixer until thick and pale yellow, about 3 minutes. Set aside.

In another large bowl, combine egg whites, 1/4 cup sugar and salt. Whisk on high speed with electric mixer until foamy. Then add cream of tartar and vanilla. Continue whisking until the whites are glossy and form stiff peaks, about 5 minutes. (I like to use my stand mixer fitted with a whisk attachment for this step).

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. Bake 10-12 minutes or until toothpick inserted in center comes out clean.

Remove cake from oven and immediately dust a clean dishtowel with confectioners sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel.

Cool for 30 minutes.

TO MAKE CANDY SHARDS:

Line a small baking pan 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.

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.

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.

Refrigerate 1 hour or until ready to serve.

Decorate and dust with confectioners sugar before serving.

TIP: Slice cake with a serrated knife to help keep spiral shape intact.

Tips & Tricks

For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Easy Chocolate Hazelnut Yule Log Cake

By: Tammie

March 14, 2019
12
2 hr
Print this

Ingredients

1/3 cup Dark Cocoa Candy Melts (melted according to package directions)
1 cup Light Cocoa Candy Melts (melted according to package directions)
1/2 teaspoon pure vanilla extract
1/4 cup cake flour
1/4 cup unsweetened cocoa powder
4 eggs
3/4 cup granulated sugar (divided)
1/8 teaspoon fine sea salt
1/2 teaspoon cream of tartar
1 (8 ounce) package cream cheese, softened
1/2 (1 stick) cup unsalted butter, softened
1 cup chocolate hazelnut spread
Confectioners sugar for dusting
Non-stick cooking spray
Parchment paper

Directions

Step 1: FOR THE CAKE: Preheat oven to 400°F degrees. Spray 10 x 15 inch jelly roll pan with cooking spray and then line with parchment paper and spray again.
Step 2: In small bowl, sift together flour and cocoa powder.
Step 3: In large bowl, whisk egg yolks and 1/2 cup sugar with an electric mixer until thick and pale yellow, about 3 minutes. Set aside.
Step 4: In another large bowl, combine egg whites, 1/4 cup sugar and salt. Whisk on high speed with electric mixer until foamy. Then add the cream of tartar and vanilla. Continue whisking until the whites are glossy and form stiff peaks, about 5 minutes. (I like to use my stand mixer fitted with a whisk attachment for this step).
Step 5: 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.
Step 6: Spread into prepared pan. Bake 10-12 minutes or until toothpick inserted in center comes out clean.
Step 7: Remove cake from oven and immediately. Dust a clean dishtowel with confectioners sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
Step 8: FOR THE CANDY SHARDS: Line a small cookie pan 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.
Step 9: FOR THE 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.
Step 10: 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. Refrigerate 1 hour or until ready to serve. Decorate and dust with confectioners’ sugar before serving.
Step 11: TIP: Slice cake with a serrated knife to help keep spiral shape intact.