Raspberry and Chocolate Ganache Yule Log Recipe
Get ready to impress your guests and delight your taste buds with the Raspberry and Chocolate Ganache Yule Log. This festive dessert is a showstopper from the moment it graces your table, with its rich chocolate sponge, luscious raspberry filling, and glossy ganache coating. Every bite is a harmonious blend of tangy berries and velvety chocolate, creating a holiday treat that’s as beautiful as it is delicious. Whether you’re celebrating with family or surprising friends, this Raspberry and Chocolate Ganache Yule Log is a must-have centerpiece for your dessert spread.
Ingredients You’ll Need
The beauty of this recipe is that it uses simple, wholesome ingredients to create something truly magical. Each component adds depth, texture, and color, ensuring that every slice is bursting with flavor and visual appeal.
- Eggs (4 large, room temperature): These provide the structure and airy texture for the sponge cake, so room temperature eggs are a must for full volume.
- Granulated sugar (½ cup): Adds sweetness and helps the eggs whip up to a pale, thick consistency for a light, tender crumb.
- All-purpose flour (¼ cup): Just enough to hold the cake together without making it dense—sift for best results.
- Unsweetened cocoa powder (¼ cup): Delivers deep chocolate flavor and that signature Yule Log color.
- Baking powder (½ teaspoon): Gives the sponge a gentle lift, so your roll won’t fall flat.
- Salt (¼ teaspoon): Enhances all the other flavors, making the chocolate pop.
- Vanilla extract (1 teaspoon): Adds warmth and rounds out the chocolate notes in both cake and filling.
- Heavy cream (¾ cup for filling, 1 cup for ganache): Whipped for a cloud-like filling, then simmered for a silky ganache topping.
- Powdered sugar (2 tablespoons for filling): Sweetens the whipped cream and dusts the towel to prevent sticking.
- Seedless raspberry jam (½ cup): Brings a bold, fruity layer that cuts through the richness of chocolate.
- Semi-sweet chocolate (8 oz, finely chopped): The base of your luxurious ganache, so choose high-quality chocolate for best flavor.
- Unsalted butter (1 tablespoon): Adds shine and a smooth finish to the ganache.
- Fresh raspberries, powdered sugar, chocolate shavings, mint leaves (for garnish, optional): These finishing touches bring freshness, color, and festive flair to your Raspberry and Chocolate Ganache Yule Log.
How to Make Raspberry and Chocolate Ganache Yule Log
Step 1: Prepare Your Pan and Preheat
Preheat your oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper. A light greasing ensures your cake will release without a hitch—no one wants a torn log! This step sets you up for a perfect roll later on.
Step 2: Whip Up the Chocolate Sponge
In a mixing bowl, beat the eggs and granulated sugar together for 4–5 minutes. You’re looking for a thick, pale, and almost mousse-like consistency. This is what gives the Raspberry and Chocolate Ganache Yule Log its signature airy texture. Add the vanilla for a hint of warmth.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting ensures no lumps and a perfectly even sponge. Gently fold the dry ingredients into the egg mixture, taking care not to deflate all that precious air you just whipped in.
Step 4: Bake the Cake
Pour the batter into your prepared pan, spreading it evenly to the edges. Bake for 10–12 minutes—keep a close eye as it bakes quickly! The cake is done when it springs back lightly to the touch. Overbaking can make it dry and prone to cracking, so test early.
Step 5: Roll and Cool the Cake
While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. This trick prevents sticking and gives the outside a pretty finish. Gently peel off the parchment, then roll the cake up in the towel, starting from the short end. Let it cool completely in this rolled shape—this helps it remember its form for easy assembly.
Step 6: Make the Raspberry-Whipped Cream Filling
Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. This billowy filling is the secret to a creamy, dreamy bite every time. Unroll your cooled cake, spread an even layer of raspberry jam, then top with the whipped cream, leaving a small border to prevent overflow.
Step 7: Assemble the Yule Log
Carefully re-roll the cake without the towel, keeping the filling snug inside. Place it seam-side down on your serving platter. This is where the Raspberry and Chocolate Ganache Yule Log starts to take shape!
Step 8: Make and Spread the Ganache
Heat the heavy cream until just simmering, then pour it over your chopped chocolate and butter in a bowl. Let it sit for two minutes before stirring—this melts the chocolate gently. Once smooth and glossy, cool until thick but spreadable. Cover the rolled cake in ganache and use a fork to create a bark-like texture. It’s rustic and beautiful!
Step 9: Chill and Garnish
Chill your Raspberry and Chocolate Ganache Yule Log for at least an hour before serving. This sets the ganache and makes slicing a breeze. Before serving, garnish with fresh raspberries, mint leaves, a dusting of powdered sugar, and chocolate shavings if you like a little extra flair.
How to Serve Raspberry and Chocolate Ganache Yule Log
Garnishes
Elevate your Yule Log with a scattering of fresh raspberries, a sprinkle of powdered sugar, chocolate curls, and a few mint leaves. These garnishes not only look stunning, but also add pops of color and a refreshing finish to each slice. They highlight the raspberry notes and make your Raspberry and Chocolate Ganache Yule Log truly festive.
Side Dishes
Pair this decadent dessert with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. If you’re feeling extra fancy, a drizzle of raspberry sauce alongside each slice brings out the fruitiness. For a holiday table, serve with hot coffee, spiced tea, or a glass of bubbly for a complete celebration.
Creative Ways to Present
Let your imagination run wild! Try decorating your Raspberry and Chocolate Ganache Yule Log with edible gold leaf, sugared cranberries, or even tiny meringue mushrooms for a woodland look. Place the log on a rustic wooden board or a beautiful platter, and surround with extra berries and greenery for maximum wow factor.
Make Ahead and Storage
Storing Leftovers
If you have any Raspberry and Chocolate Ganache Yule Log left (which is rare!), simply cover it loosely with plastic wrap or store in an airtight container in the fridge. The flavors meld even more beautifully after a day in the fridge, and the cake stays moist thanks to the jam and cream.
Freezing
You can freeze the assembled Yule Log, ganache and all! Wrap it tightly in plastic wrap, then in foil, and freeze for up to one month. Thaw overnight in the refrigerator before serving. For best results, add any fresh garnishes after thawing.
Reheating
No need to reheat this dessert—it’s best served chilled or at room temperature. If you prefer a slightly softer ganache, let slices sit out for 10–15 minutes before enjoying. The creamy center and fudgy chocolate coating will be perfectly luscious.
FAQs
Can I make the Raspberry and Chocolate Ganache Yule Log gluten-free?
Absolutely! Substitute a gluten-free all-purpose flour blend for the regular flour in the sponge cake. Make sure the blend is designed for baking, and check that your other ingredients (like chocolate) are gluten-free as well.
What if my cake cracks while rolling?
Don’t worry—a few minor cracks can be hidden under the ganache. Rolling the cake while it’s still warm and pliable is key. If it cracks, just patch it together and let the chocolate coating work its magic!
Can I use fresh raspberries inside the filling?
Yes! For an extra burst of raspberry flavor and texture, sprinkle a layer of fresh raspberries over the jam before adding the whipped cream. This adds a delightful surprise in each slice.
How long in advance can I make the Raspberry and Chocolate Ganache Yule Log?
You can make the entire Yule Log up to one day ahead. Store it in the refrigerator, then add fresh garnishes right before serving for the freshest look and flavor.
Can I use white or milk chocolate for the ganache?
Definitely! While semi-sweet chocolate gives a classic, rich finish, milk or white chocolate ganache can make a sweeter, lighter twist. Just adjust the sweetness level to taste and enjoy a fun variation.
Final Thoughts
If you’re looking for a truly show-stopping holiday dessert, look no further than the Raspberry and Chocolate Ganache Yule Log. It’s a joy to make, a delight to serve, and unforgettable to eat. Give it a try this season—you might just start a delicious new tradition!
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Raspberry and Chocolate Ganache Yule Log Recipe
- Total Time: 2 hours
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Raspberry and Chocolate Ganache Yule Log is a festive and decadent French dessert featuring a light chocolate sponge cake rolled with raspberry jam and whipped cream, coated in a rich chocolate ganache. Perfect for holiday celebrations, it’s beautifully garnished with fresh raspberries, mint leaves, and powdered sugar for an elegant finish.
Ingredients
For the Cake:
- 4 large eggs (room temperature)
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Filling:
- ¾ cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup seedless raspberry jam
For the Ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate (finely chopped)
- 1 tablespoon unsalted butter
For Garnish (Optional):
- Fresh raspberries
- Powdered sugar
- Chocolate shavings
- Fresh mint leaves
Instructions
- Prepare the Cake Batter: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a mixing bowl, beat 4 large eggs and ½ cup granulated sugar together for 4–5 minutes until the mixture is thick and pale. Stir in 1 teaspoon vanilla extract. In another bowl, sift together ¼ cup all-purpose flour, ¼ cup unsweetened cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt. Gently fold the dry ingredients into the egg mixture until just combined to preserve the airiness.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 10–12 minutes, or until the cake springs back when lightly touched and no longer jiggles in the center.
- Roll the Cake: While still warm, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper gently. Starting from the short end, roll the cake up in the towel. Let it cool completely in this rolled shape to set the form.
- Prepare the Filling: In a chilled bowl, beat ¾ cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until stiff peaks form.
- Fill and Re-roll the Cake: Unroll the cooled cake gently. Spread ½ cup seedless raspberry jam evenly over the surface, then spread the whipped cream over the raspberry layer. Carefully re-roll the cake without the towel and place seam-side down on a serving platter.
- Make the Ganache: Heat 1 cup heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over 8 oz finely chopped semi-sweet chocolate and 1 tablespoon unsalted butter. Let sit for 2 minutes to melt the chocolate, then stir gently until the ganache is smooth. Allow it to cool slightly until it thickens to a spreadable consistency.
- Coat the Cake: Spread the ganache evenly over the rolled cake. Use a fork to create a bark-like texture on the surface, mimicking the appearance of a log.
- Chill and Garnish: Refrigerate the cake for 1 hour to set the ganache. Before serving, garnish with fresh raspberries, chocolate shavings, fresh mint leaves, and a light dusting of powdered sugar if desired.
Notes
- This cake can be prepared a day ahead and stored in the refrigerator covered with plastic wrap.
- For an extra burst of raspberry flavor, add a layer of fresh raspberries inside the filling along with the jam and whipped cream.
- Allow the cake to come to room temperature for about 15 minutes before slicing to achieve the best texture and flavor.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg
