Overview
This easy log cake makes a bright and rich dessert for the cold months. It joins soft chocolate sponge, fresh raspberries, and a smooth ganache. Many people will love its look and taste. If you like fruit and chocolate, try a similar treat like these dark chocolate raspberry pie bars for more ideas.
why make this recipe
You can make this cake for a small party or a big day. It looks like a wood log and feels like a gift. You can make the cake the day before. It keeps well and looks small and neat on the plate. If you want other party sweets, try a fun layered treat like a cookie dough ice cream cake for kids.
how to make Raspberry Chocolate Yule Log Recipe | Festive Dessert
This cake uses a light sponge that you roll with jam and cream. You slow-cook a rich chocolate glaze and pour it on the roll. You then set the cake in the fridge so it keeps its shape. For a pretty side dish or small bite, think of serving some chocolate covered strawberries with each slice.
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
Fresh raspberries for garnish
Icing sugar for dusting
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. Clean the knife between cuts for neat slices. Place one slice on a small plate. Add a few fresh raspberries on top. Dust with icing sugar for a snow look. If you want a fun plate, add a mini cupcake or try a side of strawberry cupcakes for more color.
how to store Raspberry Chocolate Yule Log Recipe | Festive Dessert
Cover the log with plastic wrap and keep it in the fridge. It will stay fresh for 2 to 3 days. Do not leave it at room temperature for more than two hours because of the cream. You can freeze the log for up to one month. Wrap it well in two layers of foil and put it in a tight box. Thaw in the fridge before you serve.
tips to make Raspberry Chocolate Yule Log Recipe | Festive Dessert
- Use room temperature eggs to get a full rise in the cake.
- Fold the batter with care so you do not lose air.
- Dust the towel with sugar to stop the cake from sticking.
- Cool the roll well before you pour the ganache to keep the glaze smooth.
- For a richer cake, try a warm dessert like lava fudge cake at the end of the meal.
variation (if any)
- Use strawberry jam instead of raspberry for a mild change.
- Swap the whipped cream filling for a light mascarpone mix if you want a tangy bite.
- Add a teaspoon of orange zest to the ganache for a bright note.
- For a nutty touch, sprinkle chopped toasted hazelnuts on the ganache.
FAQs (minimum three FAQ)
Q: Can I make the cake ahead of time?
A: Yes. Make it one day ahead, keep it in the fridge, and it will be fine.
Q: Can I use frozen raspberries?
A: You can, but fresh raspberries give a better look and feel. If you use frozen, thaw and drain them first.
Q: How do I stop cracks when I roll the cake?
A: Roll the cake while it is still warm with the towel. This forms the roll shape and keeps cracks small.
Q: Can I use dark chocolate or milk chocolate for the ganache?
A: Yes. Dark gives a richer taste, milk gives a softer sweet taste.
Q: Can I make this cake without eggs?
A: This recipe needs eggs for the light sponge, so egg-free change needs a new recipe.
Conclusion
This log cake gives a warm, rich end to your meal. It looks fine on a small plate and feels like a treat. For more step ideas and a similar style, see this detailed guide on making a chocolate yule log with fruit filling at Chocolate Yule Log with Cran-Raspberry Filling – Pastry Chef Online.
Print
Raspberry Chocolate Yule Log
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A festive and rich log cake featuring soft chocolate sponge, fresh raspberries, and a smooth ganache, perfect for cold months.
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
- Fresh raspberries for garnish
- Icing sugar for dusting
Instructions
- 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.
Notes
Use room temperature eggs for better rise and fold the batter carefully to maintain air. Keep the cake refrigerated and cover it well if storing.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
