Caramel Yule Log
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This caramel yule log is one of my favorite holiday desserts to make, and I love how straightforward it truly is. With just an hour of your time from start to finish, you'll have an impressive chocolate cake rolled with luscious caramel and topped with crunchy hazelnuts. The cocoa powder in this recipe is packed with antioxidants that make indulging feel a little bit better. What makes this dessert so special is that it looks far more complicated than it actually is, making it perfect for impressing guests without spending all day in the kitchen. The combination of rich chocolate, sweet caramel, and toasted hazelnuts creates a festive treat that's absolutely irresistible.
Ella x
Ingredients
- 250 gall-purpose flour
- 75 gunsweetened cocoa powder
- 250 ggranulated sugar
- 150 gunsalted butter
- 2 eggslarge eggs
- 120 mlwhole milk
- 200 mlcaramel sauce
- 100 gchopped hazelnuts
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease a 20x20cm baking tray and line with parchment paper.
Tip: For an even bake, ensure the baking tray is level.
- 2
In a medium bowl, whisk together the flour, cocoa powder, and sugar.
Tip: Aerate the dry ingredients by whisking to prevent dense cake.
- 3
In a large bowl, whisk together the butter, eggs, and milk.
Tip: Beat the mixture until smooth and well combined.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Avoid overmixing, as this can lead to a dense cake.
- 5
Pour the batter into the prepared baking tray and smooth the top.
Tip: Use a spatula to spread the batter evenly.
- 6
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Tip: Rotate the baking tray halfway through the baking time for an even bake.
- 7
Remove the cake from the oven and let it cool in the tray for 5 minutes.
Tip: Transfer the cake to a wire rack to cool completely.
- 8
To assemble the Yule Log, spread the caramel sauce evenly over the cooled cake.
Tip: Use a spatula to create a smooth, even surface.
- 9
Roll the cake into a log shape and place on a serving plate.
Tip: Use a little bit of caramel sauce to hold the log in place.
- 10
Melt the remaining butter and hazelnuts in a small saucepan over low heat.
Tip: Stir constantly to prevent burning.
- 11
Drizzle the melted butter and hazelnuts over the top of the Yule Log.
Tip: Use a spatula to create a smooth, even glaze.
- 12
Refrigerate the Yule Log for at least 30 minutes to set the glaze.
Tip: This will ensure the glaze is stable and secure.
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