Salted Chocolate Yule Log
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This salted chocolate yule log has become my go to dessert for the holiday season, and honestly, it's so much easier than you'd think. With just an hour of total time, you can have an impressive centerpiece that tastes like it came from a fancy bakery. I love using hazelnuts in this recipe because they're packed with heart healthy monounsaturated fats that make every bite feel a little bit indulgent yet nourishing. The magic really happens when that flaky kosher salt hits the rich chocolate, creating this wonderful contrast that keeps people coming back for more. Trust me, this one never disappoints.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 gunsalted butter
- 100 gconfectioner's sugar
- 100 gunsweetened cocoa powder
- 4 egglarge eggs
- 10 mLvanilla extract
- 20 gkosher salt
- 400 gsemi-sweet chocolate chips
- 100 gchopped hazelnuts
- 50 mLheavy cream
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 30x40cm (12x16 inch) baking sheet with butter and line it with parchment paper.
Tip: Make sure the parchment paper is long enough to reach the edges of the baking sheet.
- 2
In a medium bowl, whisk together the flour, confectioner's sugar, cocoa powder, and salt.
Tip: A wire whisk or a spatula work well for this task.
- 3
In a large bowl, use an electric mixer to beat the butter and eggs until light and fluffy. Add the vanilla extract and beat until combined.
Tip: Don't overmix at this stage, as it can lead to a dense cake.
- 4
Gradually add the dry ingredients to the wet ingredients, beating until just combined.
Tip: Be careful not to overmix, as it can lead to a tough cake.
- 5
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Be careful not to burn the chocolate.
- 6
Pour the melted chocolate into the cake batter and stir until combined.
Tip: Make sure the cake is well-coated with the chocolate mixture.
- 7
Pour the batter into the prepared baking sheet and smooth the top.
Tip: Use a spatula or offset spatula to spread the batter evenly.
- 8
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake, as it can lead to a dry cake.
- 9
Remove the cake from the oven and let it cool in the baking sheet for 10 minutes.
Tip: This is an important step, as it helps the cake to set and become easier to shape.
- 10
Transfer the cake to a wire rack to cool completely.
Tip: Don't cut the cake until it is completely cool, as it can crumble.
- 11
Once the cake is cool, use a serrated knife to trim the edges and shape the cake into a log shape.
Tip: Use a serrated knife to avoid crushing the cake.
- 12
Melt the chopped hazelnuts in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.
Tip: Brush the melted hazelnuts onto the cake to give it a nice sheen.
- 13
Drizzle the heavy cream over the top of the cake in a zig-zag pattern.
Tip: Use a piping bag or a plastic bag with a corner cut off to drizzle the cream.
- 14
Sprinkle the kosher salt over the top of the cake in a pinch
Tip: Use a small pinch of salt to balance out the sweetness of the cake.
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