Coffee-Hazelnut Crunch Yule Log

Coffee-Hazelnut Crunch Yule Log

Elegant, festive, and irresistibly indulgent—this yule log blends bold coffee, rich chocolate, and nutty crunch for a show-stopping holiday dessert.

✨ Why You’ll Love It

This yule log (Bûche de Noël) is a masterpiece of flavor and texture. A tender cocoa sponge wraps around layers of creamy coffee buttercream and a luscious hazelnut crunch, then gets frosted and decorated like a snowy woodland log. Whether you’re hosting a holiday dinner or bringing dessert to a party, this cake is guaranteed to steal the spotlight.

📝 Ingredients

• For the Sponge Cake

• 100 g all-purpose flour
• 30 g unsweetened cocoa powder
• 1 tsp instant espresso powder
• 4 large eggs
• 100 g granulated sugar
• 1 tsp vanilla extract
• Pinch of salt
• For the Coffee Buttercream
• 200 g unsalted butter, softened
• 350 g powdered sugar
• 1 tbsp instant coffee dissolved in 1 tbsp hot water (cooled)
• 1 tsp vanilla extract
• 1–2 tbsp milk, as needed

• For the Hazelnut Crunch Filling

• 100 g chopped toasted hazelnuts
• 75 g crushed wafers or feuilletine flakes
• 150 g milk chocolate, melted
• Pinch of salt

• Optional Garnishes

• Powdered sugar (for a snow effect)
• Chocolate curls or shards
• Sugared cranberries or rosemary sprigs
• Edible gold leaf or stars

👩‍🍳 Step-by-Step Instructions

1. Prepare the Sponge Cake

Preheat oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment and lightly grease it.

In a bowl, sift together flour, cocoa powder, espresso powder, and salt.

In a separate bowl, beat eggs and sugar on high for 5–6 minutes until thick, pale, and tripled in volume.

Gently fold in the dry ingredients, keeping as much air as possible. Stir in the vanilla.

Pour batter into the prepared pan and spread evenly.

Bake for 10–12 minutes, or until the cake springs back to the touch.

Let cool for 2 minutes, then immediately roll the warm cake in a clean kitchen towel dusted with powdered sugar (starting from the short side). Let it cool completely, rolled up.

2. Make the Hazelnut Crunch

In a bowl, combine melted milk chocolate, toasted hazelnuts, crushed wafers, and a pinch of salt.

Stir and let cool slightly until thick but spreadable.

3. Make the Coffee Buttercream

Beat butter until creamy and smooth.

Gradually add powdered sugar, beating until light and fluffy.

Add the cooled dissolved coffee and vanilla extract. Adjust consistency with milk, if needed.

4. Assemble the Yule Log

Carefully unroll the cooled sponge cake.

Spread an even layer of hazelnut crunch over the surface, leaving a small border around the edges.

Spread a thin layer of coffee buttercream on top of the crunch.

Gently roll the cake back up, using the towel to guide it. Trim the ends for a neat appearance.

Frost the outside of the roll with more coffee buttercream, using a fork to create “log” textures.

5. Decorate

Dust with powdered sugar for a wintry touch.

Top with chocolate curls, sugared cranberries, rosemary sprigs, or gold stars for extra elegance.

💡 Pro Tips

Roll the cake while it’s still warm to prevent cracks.

Chill the assembled yule log for 30 minutes before slicing for cleaner cuts.

Substitute hazelnuts with almonds, pecans, or even pistachios.

No wafers? Use crushed cornflakes or chopped praline for a similar crunch.

🎁 Perfect for the Holidays

This Coffee-Hazelnut Crunch Yule Log is more than just dessert—it’s a celebration on a plate, with layers of flavor, texture, and festive charm. Serve it as a stunning Christmas centerpiece, or wrap up slices to share the holiday magic with loved ones.

Let the holidays be sweet and stylish! 🌟

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