Chocolate Hazelnut Bûche de Noël Recipe

If you’ve ever dreamed of making a show-stopping holiday dessert that tastes like chocolate heaven wrapped in a festive hug, I have just the thing for you. This Chocolate Hazelnut Bûche de Noël Recipe is a beautifully light and fluffy chocolate sponge rolled up with luscious hazelnut spread and whipped cream, then decorated with crunchy chocolate shards and toasted hazelnuts. Trust me, once you make this, it becomes a holiday tradition—your guests will be asking for seconds, and you’ll feel proud to have nailed such a stunning centerpiece. So roll up your sleeves and let’s dive into this fantastic recipe together!

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Ingredients & Why They Work

Each component of this Chocolate Hazelnut Bûche de Noël Recipe is chosen carefully to create that perfect balance of flavor and texture. I recommend high-quality cocoa powder and chocolate for deep chocolate notes, and fresh cold cream to ensure your whipped cream whips up light and stable.

• Eggs: Room temperature eggs whip easier, helping the sponge rise beautifully.
• Caster sugar: Its fine texture dissolves smoothly, making the sponge tender and sweet without grainy texture.
• Vanilla extract: Adds a comforting warmth to balance cocoa bitterness.
• Plain flour: Provides structure without weighing the sponge down.
• Cocoa powder: Use good-quality unsweetened cocoa for rich chocolate flavor; I like to sift it well to avoid lumps.
• Espresso powder: Enhances chocolate flavor without tasting like coffee.
• Baking powder: Gives just enough lift to keep the sponge light.
• Salt: Boosts the chocolate and balances sweetness.
• Double cream (heavy cream): The foundation for both the whipped filling and frosting — cold ensures it whips up perfectly.
• Powdered icing sugar: Sweetens the cream without graininess.
• Vanilla bean paste: Adds little specks of vanilla and an extra punch of flavor.
• Chocolate hazelnut spread: The star filling – creamy, nutty, and perfectly indulgent.
• Dark chocolate (70%): For making chocolate shards; a good balance of bitterness and sweetness makes them snap perfectly.
• Whole hazelnuts: Toasted to amplify their nutty crunch as a beautiful garnish.

Tweak to Your Taste

I love how versatile this Chocolate Hazelnut Bûche de Noël Recipe is — whether you want to dial up the chocolate, add a splash of hazelnut liqueur, or switch out hazelnuts for almonds, it’s a cozy canvas to customize. Feel free to make it your own holiday masterpiece!

• Nut-Free Variation: Substitute the hazelnut spread with almond butter and omit toasted nuts to accommodate allergies; I tried this last year and it was just as delicious!
• Extra Chocolatey: Mix in chopped dark chocolate into the whipped cream for added richness and texture.
• Seasonal Twist: Add a teaspoon of cinnamon or orange zest to the sponge batter for a festive note.

Step-by-Step: How I Make Chocolate Hazelnut Bûche de Noël Recipe

Step 1: Whisk Those Eggs and Prepare Your Pan

First things first: preheat your oven to 180°C (350°F). I like to line my 25x38cm pan with parchment paper that overhangs the sides — trust me, this little trick is a game-changer when it comes to removing the sponge without tearing it. Grease both the pan and parchment lightly with butter for smooth release.

Then, separate your eggs. Beat the egg whites on medium-high speed with an electric mixer until soft peaks form—this adds the essential air that makes the sponge feather-light. Meanwhile, whip the egg yolks, caster sugar, and vanilla extract until they’re pale and creamy, about 5 minutes. You’ll know it’s ready when you lift the whisk and the batter streams make trails for a few seconds. This patience at the start rewards you with a gorgeous texture later on.

Step 2: Gently Fold Ingredients Together

Next, sift the flour, cocoa powder, espresso powder, baking powder, and salt into a bowl — sifting avoids lumps and ensures an even spread of rising agents. Add half of this dry mix to your egg yolks, then fold in half of the egg whites using a rubber spatula. Be gentle here — you want to preserve the air bubbles. Repeat with the remaining flour mix and egg whites until only a few flour streaks remain. If you overmix, the sponge could turn dense, so light folding is your friend!

Pour the batter into your prepared pan. I like to give the pan a little wiggle so the batter settles evenly, then smooth the surface with an offset spatula if needed. This helps you avoid thin spots that could bake unevenly.

Step 3: Bake and Roll While Warm

Bake the sponge for 10-12 minutes, testing with a toothpick — it should come out clean, and the sponge should spring back gently when you press it. Don’t overbake, or you’ll risk cracks when rolling.

Once baked, transfer the pan to a wire rack and let the sponge cool for about 10 minutes until just warm. While it’s cooling, dust a clean tea towel generously with cocoa powder — this prevents sticking later.

Then carefully invert the sponge onto the prepared towel and peel off the parchment paper. Here’s a tip I learned: roll the sponge up immediately while warm, seam side down, using the towel to help. This step sets the shape and prevents cracking. Let it cool completely rolled up.

Step 4: Make the Sweetened Whipped Cream

While the sponge cools, whip the double cream until soft peaks form. Then add icing sugar and vanilla bean paste—and whisk until firm peaks. It’s important the cream is firm here; under-whipped cream won’t hold up when you roll the cake with filling. Set half aside for the cake filling.

Sift cocoa powder into the remaining whipped cream, and fold gently until combined—that’s going to be your chocolate frosting on the outside later. Keep both creams chilled until you’re ready to assemble.

Step 5: Fill, Roll, and Chill

Unroll the sponge gently. Warm your chocolate hazelnut spread for about 10 seconds in the microwave if it’s stiff—makes spreading easier. Spread an even layer over the sponge, followed by a generous layer of your sweetened whipped cream.

Roll the sponge back up from the short end, using gentle pressure to avoid squeezing out the filling. Wrap tightly in baking paper and plastic wrap to secure the shape, and refrigerate for at least two hours. Patience here pays off because it helps set the filling perfectly.

Step 6: Create Chocolate Bark Shards

Melt finely chopped dark chocolate over a bowl resting on simmering water, stirring it until smooth. Spread a thin, even layer on parchment paper slightly wider than your cake roll. Cover with another piece of parchment and roll them together into a tight tube—this little step creates natural cracks in the chocolate once chilled.

Refrigerate until fully set, then unroll carefully. You’ll hear the chocolate snapping into shards—perfect for decorating your bûche. Break up any large pieces for easier handling.

Step 7: Final Assembly & Decoration

Unwrap your chilled bûche and place it on your serving platter. Coat the entire outside of the cake roll with the chocolate cocoa whipped cream you made earlier. It needs to be firm enough to hold the shards.

Press the chocolate bark shards all over the cake, overlapping and staggering them like natural tree bark. Sprinkle toasted hazelnuts into cracks and scatter some at the base of the log. For that magical finishing touch, a light dusting of icing sugar and a sprig of holly will make your Yule log look like a festive forest treasure.

Keep refrigerated until it’s time to slice and enjoy!

How to Serve Chocolate Hazelnut Bûche de Noël Recipe

Garnishes

I personally love to dust my finished bûche with powdered sugar for a snowy effect, and scatter toasted hazelnuts around the base and on top for crunch and flavor variation. A few sprigs of fresh holly or rosemary add that festive green pop that makes the dessert really sing on the table. For extra sparkle, you could also add edible gold dust or a few sugared cranberries.

Side Dishes

This delightful bûche pairs beautifully with something fresh and light. I like serving it alongside a simple fruit salad with oranges and pomegranate seeds or a tart cranberry compote. A cup of rich espresso or spiced mulled wine also complements the creamy, nutty flavors perfectly.

Creative Ways to Present

For special occasions, I’ve wrapped the finished bûche on a rustic wooden board with a dusting of crushed nuts and a few sprigs of fresh herbs around. Another fun idea is to add small fairy lights around the plate for that cozy, magical feel. If you’re serving at a party, slice the bûche and arrange the pieces like logs leaning against each other to form a small Yule log stack–it’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once assembled, I store the bûche in an airtight container in the fridge, and it keeps perfectly for up to 5 days. The cream holds up well, but for best freshness, try to consume it within that window. Make sure to cover it well so it doesn’t pick up any fridge odors.

Freezing

You can freeze the unfilled rolled sponge wrapped tightly in plastic and foil for up to 2 months. When you’re ready to finish the recipe, thaw it overnight in the fridge and bring it to room temperature before spreading the filling and rolling. I’ve done this several times to prepare in advance and it saves so much stress around busy holidays.

Reheating

This dessert doesn’t really need reheating. For best results, serve chilled or at room temperature. If you’d like to soften the chocolate shards a bit, simply let slices sit out for 10-15 minutes before serving—it mellows the chocolate without compromising texture.

FAQs

Final Thoughts

This Chocolate Hazelnut Bûche de Noël Recipe is one of my all-time favorite holiday treats to bake and share. It feels like a festive celebration on a plate—rich, yet light; indulgent, yet fresh. I hope this step-by-step guide encourages you to try it in your kitchen. Whether it’s your first time or you’re a bûche expert, the joy of rolling that sponge and decorating with chocolate shards is something truly special. Enjoy the process, and most of all, savor every bite with your loved ones!

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