If you’re dreaming of a festive dessert that truly wows, this Raspberry and Chocolate Ganache Yule Log Recipe is your golden ticket. Imagine a tender chocolate sponge cake rolled with luscious raspberry jam and whipped cream, then enveloped in a silky chocolate ganache that’s so decadent it practically melts in your mouth. This classic holiday treat, packed with vibrant raspberry notes and rich chocolate, will bring warmth and joy to any table. Whether you’re a seasoned baker or trying your hand at Yule logs for the first time, this recipe promises a delightful blend of elegance and comfort that’s perfect for celebrating special moments.
Ingredients You’ll Need
Gathering the right ingredients is the secret to making this Raspberry and Chocolate Ganache Yule Log Recipe a success. Each ingredient plays a starring role, contributing to the cake’s delicate texture, the brightness of the raspberry filling, or the rich smoothness of the ganache that wraps it all together.
- 4 large eggs (room temperature): Eggs provide structure and lift, giving the sponge its light, airy crumb.
- ½ cup granulated sugar: Sweetens the cake while helping to create a tender texture.
- ¼ cup all-purpose flour: The backbone of the sponge, offering just the right amount of heft.
- ¼ cup unsweetened cocoa powder: Delivers that deep, chocolatey flavor without extra moisture.
- ½ teaspoon baking powder: A little lift to keep the cake soft and springy.
- ¼ teaspoon salt: Balances sweetness and enhances the chocolate flavor.
- 1 teaspoon vanilla extract: Adds warmth and depth to the cake’s flavor.
- ¾ cup heavy cream (for filling): Whipped to fluffy perfection, it lightens the raspberry jam layer.
- 2 tablespoons powdered sugar: Sweetens the whipped cream without graininess.
- ½ teaspoon vanilla extract: Infuses the filling with a subtle aromatic note.
- ½ cup seedless raspberry jam: The fruity star of the filling, bursting with tartness and sweetness.
- 1 cup heavy cream (for ganache): Provides creaminess and helps create a glossy finish.
- 8 oz semi-sweet chocolate (finely chopped): The heart of the ganache, balancing richness and sweetness.
- 1 tablespoon unsalted butter: Adds silkiness and shine to the ganache.
- Optional garnishes: Fresh raspberries, powdered sugar, chocolate shavings, and fresh mint leaves to add sparkle and festivity.
How to Make Raspberry and Chocolate Ganache Yule Log Recipe
Step 1: Prepare the Sponge Cake
Begin by preheating your oven to 375°F and lining a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper to prevent sticking. Beat your room-temperature eggs with granulated sugar for 4 to 5 minutes until the mixture turns thick and pale — this is key to a light sponge. Stir in the vanilla extract next. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt, then gently fold these dry ingredients into the egg mixture. Pour the batter evenly into the pan and bake for 10 to 12 minutes until the cake springs back when gently touched. This careful folding and baking will create the perfect delicate yet sturdy cake ready for rolling.
Step 2: Roll the Cake to Set
While the cake is still warm, invert it onto a kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper to avoid tearing. Next, roll the cake delicately in the towel starting from one short end. This step is crucial because it trains the cake into its rolled shape, preventing cracks when you fill it later. Let the cake cool completely, rolled up, to make filling and re-rolling easy and flawless.
Step 3: Whip the Filling and Assemble
Whip together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form—this light and airy cream balances the richness of the chocolate. Gently unroll the cooled cake and spread a thin layer of seedless raspberry jam, followed by an even layer of whipped cream. The combination of tart raspberry and luscious cream is unbeatable. Now, carefully re-roll the cake (without the towel) and place it seam-side down on your serving platter. This ensures the log stays intact and looks polished.
Step 4: Create the Chocolate Ganache
Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the finely chopped semi-sweet chocolate and butter. Let the mixture rest for two minutes to soften the chocolate, then stir gently until smooth and glossy. Allow the ganache to cool just enough until it’s thick but still spreadable. Coat your rolled cake generously with this ganache, and use a fork to gently create bark-like textures on the surface, adding a rustic, festive charm.
Step 5: Chill and Garnish
Placing the Yule log in the fridge for at least an hour helps the ganache set perfectly and flavors meld beautifully. Before serving, decorate with fresh raspberries, a sprinkling of powdered sugar, chocolate shavings, and fresh mint leaves. These final touches bring a burst of color and refined elegance to your stunning Raspberry and Chocolate Ganache Yule Log Recipe.
How to Serve Raspberry and Chocolate Ganache Yule Log Recipe
Garnishes
To make each slice shine, consider toppings that enhance both flavor and presentation. Fresh raspberries add a juicy contrast and a pop of color alongside a gentle dusting of powdered sugar that looks like winter’s first snow. Chocolate shavings elevate the chocolate richness, while sprigs of mint introduce a refreshing aroma and vibrant green accent. These thoughtful garnishes turn your Yule log into a stunning centerpiece.
Side Dishes
While the log itself is decadent, pairing it with lightly sweetened whipped cream or a scoop of vanilla ice cream balances richness. A simple raspberry coulis on the side echoes the fruity notes inside the log without overwhelming the palate. For a cozy holiday vibe, a cup of freshly brewed coffee or rich hot chocolate complements this dessert perfectly.
Creative Ways to Present
For gatherings, slice the Yule log into generous portions and arrange on a rustic wooden board surrounded by seasonal greenery and cranberries. Alternatively, serve individual slices on delicate plates with a drizzle of extra ganache or a splash of raspberry sauce. Transform your table into a festive celebration by incorporating natural elements like pine cones or cinnamon sticks nearby for a cozy ambiance that matches the dessert’s luxurious character.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftover slices, wrap them tightly in plastic wrap and store in the refrigerator for up to three days. The flavors actually deepen and become more harmonious as the cake rests, making leftovers just as delightful as fresh slices. Just be sure to let the cake come to room temperature for about 15 minutes before serving to ensure the ganache softens slightly.
Freezing
You can absolutely freeze the entire rolled and ganache-covered Yule log. Wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. It freezes well for up to one month. When you’re ready to enjoy, thaw it overnight in the refrigerator and bring to room temperature before serving—this helps preserve that perfect texture and flavor balance.
Reheating
Since the Raspberry and Chocolate Ganache Yule Log Recipe is best enjoyed chilled or at room temperature, reheating isn’t necessary. However, if you prefer a softer ganache texture, simply let slices sit outside the fridge for 15 to 20 minutes before serving. Avoid microwaving, as it can alter the texture of both the cake and ganache.
FAQs
Can I use fresh raspberries instead of jam?
Yes, fresh raspberries make a fantastic alternative inside the filling. Just add a layer of whole fresh raspberries before spreading the whipped cream to introduce fresh bursts of flavor and texture. Keep in mind that fresh raspberries may add moisture, so be gentle when rolling.
What if I don’t have a jelly roll pan?
If you don’t have a 10×15-inch jelly roll pan, use the closest sized rimmed baking sheet you have. The key is to have a shallow pan with straight edges so the cake bakes evenly and rolls easily. Just monitor baking time closely as it may vary slightly.
How do I avoid cracks when rolling the cake?
Rolling the cake while it’s still warm and using a towel dusted with powdered sugar is essential in preventing cracks. This “training” step helps the cake hold its shape. When you later unroll to add filling, handle gently and avoid pressing too hard.
Can I make the ganache ahead of time?
Absolutely! Prepare the ganache up to two days in advance and keep it refrigerated in an airtight container. Before spreading, bring it to room temperature and gently stir to soften and regain spreadability.
Is this Raspberry and Chocolate Ganache Yule Log Recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no gelatin or animal-derived ingredients beyond dairy and eggs. It’s a wonderful festive dessert for vegetarian guests.
Final Thoughts
I wholeheartedly encourage you to try the Raspberry and Chocolate Ganache Yule Log Recipe this holiday season or any time you crave a show-stopping dessert. With its harmonious blend of fruity freshness and rich chocolatey decadence, it’s a dessert that’s as fun to make as it is to share. This classic French-inspired yule log brings warmth, elegance, and a touch of magic to your table—your friends and family will be enchanted by every luscious bite.
Print
Raspberry and Chocolate Ganache Yule Log Recipe
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Raspberry and Chocolate Ganache Yule Log is a festive and elegant dessert featuring a light cocoa sponge cake rolled with seedless raspberry jam and whipped cream, then covered in a rich, silky chocolate ganache. Perfect for holiday celebrations, it combines fruity tartness with luscious chocolate and a delicate texture, finished beautifully with fresh raspberries and a dusting of powdered sugar.
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. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a mixing bowl, beat the eggs and granulated sugar together for 4 to 5 minutes until the mixture is thick and pale. Stir in the vanilla extract.
- Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the egg mixture until just combined, taking care not to overmix to keep the batter light.
- Bake the Cake: Pour the batter evenly into the prepared pan, spreading it out smoothly. Bake for 10 to 12 minutes or until the cake springs back lightly when touched. Remove from the oven promptly.
- Roll the Cake: While the cake is still warm, invert it onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper carefully, then roll the cake up in the towel starting from the short end. Allow it to cool completely in this rolled shape to set its form.
- Make the Filling: Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Once the cake has cooled, gently unroll it and spread the raspberry jam evenly over the surface, followed by an even layer of whipped cream.
- Assemble the Roll: Re-roll the cake without the towel and place it seam-side down on a serving platter to maintain its shape.
- Prepare the Ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate and butter, letting it sit undisturbed for 2 minutes. Then stir gently until the ganache is smooth and glossy. Allow it to cool slightly until thick but still spreadable.
- Decorate the Yule Log: Spread the ganache evenly over the surface of the rolled cake. Use a fork to create a bark-like textured pattern over the ganache, mimicking the look of a log.
- Chill Before Serving: Refrigerate the yule log for about 1 hour to set the ganache and meld the flavors. Just before serving, garnish with fresh raspberries, mint leaves, chocolate shavings, and a light dusting of powdered sugar for a festive finish.
Notes
- You can prepare this yule log a day ahead and keep it refrigerated until serving to save time on the day of your event.
- For an extra raspberry burst, add a layer of fresh raspberries inside along with the whipped cream filling before re-rolling.
- Allow the cake to come to room temperature for about 15 minutes before slicing to enhance the texture and flavor.
