introduction

This is a rich and soft chocolate cake roll with sweet raspberries. It looks like a log and fits a holiday table. The cake uses eggs, cocoa, and a light sponge. You fill it with jam and cream, then cover it with smooth ganache. You can make parts ahead. Try a simple side like dark chocolate raspberry pie bars for a full dessert table.

why make this recipe

Make this recipe for a warm and bright holiday treat. It looks fancy but stays easy to make. Kids and adults like the mix of tart raspberries and rich chocolate. If you like bold flavors, try a rich cake like this or a layered treat such as a chocolate caramel toffee cake.

how to make Raspberry Chocolate Yule Log Recipe | Festive Dessert

You make the cake in a thin pan so it rolls well. You make a light sponge with beaten egg whites and yolks. You fill the cake with jam and whipped cream. Then you add a shiny chocolate ganache. You chill the log so it sets and then you slice it.

Ingredients :

6 large eggs, separated
1 cup granulated sugar, divided
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup milk

Filling:

1 cup heavy cream
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 cup raspberry jam

Ganache:

3/4 cup heavy cream
8 ounces semi-sweet chocolate, chopped

Garnish:

Fresh raspberries
Icing sugar for dusting

You can also pair this cake with other sweets like a chilled cookie dough ice cream cake for a fun mix.

Directions :

Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
In a large bowl, beat egg yolks and 1/2 cup sugar until light and fluffy.
In another bowl, sift together flour, cocoa powder, baking powder, and salt.
In a third bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until stiff peaks form.
Fold the egg yolk mixture into the egg whites. Gently fold in the dry ingredients. Spread the batter evenly in the prepared pan.
Bake for 12-15 minutes or until the cake springs back when touched.
Immediately turn out onto a clean kitchen towel dusted with confectioners’ sugar. Roll up cake and towel together, starting with the narrow end. Cool on a wire rack.
For the filling, whip heavy cream with confectioners’ sugar and vanilla until stiff peaks form. Unroll the cake and spread with raspberry jam, then the whipped cream. Roll up again without the towel.
For the ganache, heat cream until it begins to simmer, then pour over chocolate. Let sit for 1 minute, then stir until smooth. Cool slightly.
Pour ganache over the rolled cake. Use a fork to create bark-like ridges. Chill until set.
Garnish with fresh raspberries and dust with icing sugar before serving.

how to serve Raspberry Chocolate Yule Log Recipe | Festive Dessert

Slice the log with a sharp knife. Serve on a big flat plate. Add a few fresh raspberries on the side. Dust with a little icing sugar. Serve with small spoons for the cream.

Try a light side like chocolate covered strawberries for a bright plate look.

how to store Raspberry Chocolate Yule Log Recipe | Festive Dessert

Cover the cake with plastic wrap or place it in an airtight box. Keep it in the fridge. It stays good for 3 days. You can freeze slices in a single layer with parchment and then wrap them well. Thaw in the fridge before serving.

tips to make Raspberry Chocolate Yule Log Recipe | Festive Dessert

Use room temperature eggs for better volume.
Fold gently to keep the sponge light.
Roll the cake while it is warm for a clean roll.
Chill the log before cutting to get neat slices.
Warm the ganache a bit if it gets too thick.

For more sweet ideas, see a simple cup cake mix like strawberry cupcakes.

variation (if any)

Use apricot jam instead of raspberry jam for a mild flavor change.
Add a thin layer of chocolate spread under the jam for more chocolate.
Use whipped mascarpone instead of whipped cream for a richer filling.
Make mini logs in a smaller pan for single servings.

FAQs

Q: Can I make the cake a day ahead?
A: Yes. Make the cake and filling a day before. Keep it chilled and add the ganache the same day you serve.

Q: Can I use frozen raspberries?
A: Yes. Thaw them then drain any extra juice. Warm jam a little if it is too thick.

Q: How do I get a smooth ganache?
A: Chop the chocolate small. Pour hot cream over chocolate and wait one minute. Stir slowly until smooth.

Q: Can I use dark chocolate instead of semi-sweet?
A: Yes. Dark chocolate makes a deeper taste. Taste the ganache and add a little cream if it is too strong.

Q: Is this cake good for a big party?
A: Yes. The cake looks large and slices well. You can make two logs for a big group.

Conclusion

This Raspberry Chocolate Yule Log makes a warm and bright end to any meal. It looks like art and tastes rich. If you want a similar style idea with a cranberry-raspberry twist, see Chocolate Yule Log with Cran-Raspberry Filling – Pastry Chef Online.