There is something truly magical about the Raspberry and Chocolate Ganache Yule Log Recipe that makes it a standout dessert for any festive occasion. This classic French-inspired treat combines the rich, velvety goodness of chocolate cake with the bright tartness of fresh raspberries, all enveloped in a glossy, decadent ganache. Whether you’re aiming to impress guests or simply treat yourself, this Yule log offers a perfect balance of flavors and textures that feels both elegant and utterly comforting.
Ingredients You’ll Need
Though the ingredients for this Raspberry and Chocolate Ganache Yule Log Recipe are refreshingly simple, each one plays a vital role in creating a show-stopping dessert. From the light sponge’s airy texture to the luscious ganache’s silky finish, every component adds depth and balance.
- 4 large eggs: Provide structure and richness to the sponge cake.
- ½ cup granulated sugar: Sweetens and helps create a tender crumb.
- 1 teaspoon vanilla extract: Enhances flavor with a subtle aromatic warmth.
- â…“ cup all-purpose flour: Provides the base for the delicate cake texture.
- ¼ cup unsweetened cocoa powder: Brings chocolate depth without heaviness.
- ¼ teaspoon baking powder: Ensures the cake rises just right for a soft roll.
- ¼ teaspoon salt: Balances sweetness and sharpens flavors.
- ¾ cup heavy cream (for filling): Whipped to fluffy perfection, creating light, creamy filling.
- 2 tablespoons powdered sugar (for filling): Sweetens the whipped cream gently.
- ½ teaspoon vanilla extract (for filling): Adds depth to the cream’s flavor.
- ½ cup raspberry jam: Provides fruity tartness and moisture inside the roll.
- ½ cup fresh raspberries (lightly mashed): Freshness and bit of texture contrast within the filling.
- 1 cup heavy cream (for ganache): Creates the rich, glossy chocolate coating.
- 8 oz semisweet chocolate (finely chopped): The heart of the ganache with a perfect bittersweet balance.
- 1 tablespoon unsalted butter: Adds a silky shine and smooth mouthfeel to ganache.
- Optional garnishes: Powdered sugar, extra raspberries, and chocolate shavings to elevate the presentation.
How to Make Raspberry and Chocolate Ganache Yule Log Recipe
Step 1: Prepare the Cake Sponge
Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper, lightly greasing it so the delicate cake releases easily. Beat the eggs, granulated sugar, and vanilla extract on high speed for about 5 to 6 minutes until your mixture transforms into a thick, pale ribbon—this aeration is crucial for a springy sponge. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt to avoid lumps that could weigh down the batter. Gently fold the dry ingredients into the egg mixture with care, preserving those precious air bubbles. Pour your batter into the prepared pan and smooth it evenly before baking for 10 to 12 minutes, just until the cake springs back lightly when touched.
Step 2: Roll the Cake While Warm
Immediately after baking, turn the cake out onto a clean kitchen towel dusted generously with powdered sugar to prevent sticking. Carefully peel off the parchment paper, then roll the cake from the short end with the towel inside. This step is essential to prevent cracks when rolling the cake later after filling. Let your rolled cake cool completely; patience here rewards you with a perfect shape and texture.
Step 3: Prepare the Filling
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form – this airy cream is what’ll lighten the dense chocolate cake beautifully. Unroll the cooled cake gently and spread a layer of raspberry jam over the surface to add vibrant fruity sweetness. Follow the jam with an even spread of the whipped cream and lightly mashed fresh raspberries, which add freshness and a pleasant texture surprise in every bite. Roll the cake back carefully, this time without the towel. Pop it in the fridge to chill while you move on to the ganache.
Step 4: Make the Chocolate Ganache
Warm the cream just until it’s simmering – avoid boiling, as that could affect texture. Pour the hot cream over the chopped semisweet chocolate and allow it to sit undisturbed for a couple of minutes to soften the chocolate. Stir gently, then add the butter for a glossy finish, continuing to mix until smooth. Let the ganache cool slightly so it thickens but remains spreadable. Cover your rolled cake with this luscious ganache, spreading evenly for that classic, glossy finish, then chill the whole Yule log until the ganache sets.
How to Serve Raspberry and Chocolate Ganache Yule Log Recipe
Garnishes
Before serving, sprinkle powdered sugar like a delicate snowfall and scatter fresh raspberries and chocolate shavings along the top. These simple garnishes not only amp up the festive appeal but also add fresh bursts of tartness and a slight crunch that contrast the creamy ganache beautifully.
Side Dishes
This Yule log pairs wonderfully with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. For a cozy holiday touch, serve alongside a warm cup of spiced tea or a rich, dark coffee to complement the chocolate and raspberry flavors perfectly.
Creative Ways to Present
Want to impress your guests with a bit of flair? Place your Yule log on a wooden board decorated with sprigs of fresh pine or holly for those Christmas vibes. You could also slice it into thick, elegant rounds arranged around a large platter with extra raspberries and edible gold leaf for a luxe finish.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Yule log tightly with plastic wrap and store it refrigerated for up to 3 days. This keeps the ganache glossy and the filling fresh, making it easy to enjoy a slice or two the next day without losing any flavor or texture.
Freezing
You can freeze the Yule log wrapped securely in plastic wrap and aluminum foil for up to one month. Thaw it overnight in the fridge before serving to preserve its moist cake and creamy filling. Freezing is a fantastic option if you want to prepare in advance to reduce holiday stress.
Reheating
This dessert is best enjoyed chilled, so avoid reheating. Instead, let the slices sit at room temperature for about 15 minutes before serving to soften the ganache slightly and enhance the flavors.
FAQs
Can I use frozen raspberries for this recipe?
Yes, you can substitute fresh raspberries with thawed frozen ones, but make sure to drain excess moisture to prevent the filling from becoming too wet and the cake soggy.
Is it possible to make a gluten-free version?
Absolutely! Replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, and ensure your cocoa powder and other ingredients are gluten-free certified.
Can I prepare this Yule log a day ahead of time?
Definitely. In fact, making it a day ahead allows the flavors to meld beautifully. Keep it refrigerated, covered tightly, until you’re ready to serve.
What type of chocolate works best for the ganache?
Semisweet chocolate with around 60% cocoa is ideal, balancing sweetness and richness. You can experiment with bittersweet for a more intense chocolate flavor or milk chocolate for a sweeter ganache.
How do I avoid cracks when rolling the cake?
Rolling the cake while it’s still warm and pliable is key. Also, using a kitchen towel dusted with powdered sugar helps prevent sticking and tearing during the initial roll.
Final Thoughts
If you’re searching for a dessert that feels timeless yet extraordinary, the Raspberry and Chocolate Ganache Yule Log Recipe is your answer. It’s a celebration of flavors and textures that comes together to create a showstopper centerpiece on any dessert table. I hope you enjoy every luscious bite as much as I do, and that this recipe becomes a beloved tradition in your home.
Print
Raspberry and Chocolate Ganache Yule Log Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Raspberry and Chocolate Ganache Yule Log is a classic French holiday dessert featuring a light cocoa sponge cake rolled with raspberry jam, fresh raspberries, and whipped cream, then coated in a rich, smooth chocolate ganache. Perfect for festive celebrations, its luscious combination of tart raspberries and decadent chocolate is beautifully balanced and visually stunning.
Ingredients
For the Cake
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- â…“ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
For the Filling
- ¾ cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup raspberry jam
- ½ cup fresh raspberries (lightly mashed)
For the Ganache
- 1 cup heavy cream
- 8 oz semisweet chocolate (finely chopped)
- 1 tablespoon unsalted butter
Optional Garnishes
- Powdered sugar
- Extra fresh raspberries
- Chocolate shavings
Instructions
- Prepare and Bake the Cake: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking. In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract on high speed for about 5–6 minutes until the mixture is thick, pale, and fluffy. In another bowl, sift together the flour, cocoa powder, baking powder, and salt to ensure even distribution. Gently fold the dry ingredients into the egg mixture using a spatula until just combined, taking care not to deflate the batter. Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
- Roll the Cake While Warm: While the cake is baking, lay a clean kitchen towel on your countertop and dust it generously with powdered sugar to prevent sticking. Once baked, immediately invert the cake onto the towel, carefully peel off the parchment paper, and roll the cake gently from the short end with the towel inside. This step prevents cracking and helps the cake hold its shape. Allow the rolled cake to cool completely on a wire rack.
- Prepare the Filling: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, indicating the cream holds shape. Unroll the cooled cake carefully, spread an even layer of raspberry jam over the surface, then gently spread the whipped cream and lightly mashed raspberries on top. Be cautious while spreading to keep the cake intact.
- Re-roll and Chill: Carefully roll the cake back up tightly without the towel. Place it on a serving platter and refrigerate to set while you prepare the ganache.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer—do not boil. Pour the hot cream over the chopped semisweet chocolate in a heatproof bowl and let it sit for 2 minutes to melt the chocolate. Add the unsalted butter and stir gently until the mixture is smooth and glossy. Allow the ganache to cool slightly so it thickens but remains spreadable.
- Coat and Garnish the Yule Log: Spread the ganache evenly over the rolled cake, covering it completely. Return the cake to the refrigerator and chill until the ganache is set, about 30–60 minutes. Before serving, dust with powdered sugar and garnish with extra fresh raspberries and chocolate shavings for a festive presentation.
Notes
- To prevent cracks in the cake, it is essential to roll it while still warm.
- This dessert can be prepared a day ahead; simply cover and refrigerate until ready to serve.
- For an extra burst of flavor, consider brushing the cake with raspberry liqueur before adding the filling.
