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 10×15-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.