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
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. 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.
