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
Scale
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.
