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
Scale
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
