If you are looking for a show-stopping dessert that combines rich, silky chocolate with the bright, tangy burst of raspberries, the Raspberry and Chocolate Ganache Yule Log Recipe is the ultimate festive treat to delight your taste buds. This elegant yet approachable dessert features a delicate cocoa sponge cake rolled with a luscious raspberry filling and wrapped in a glossy chocolate ganache that melts in your mouth. It’s a beautiful celebration of classic flavors and textures that anyone will love to serve and savor during the holidays or any special occasion.
Ingredients You’ll Need
The magic of this Raspberry and Chocolate Ganache Yule Log Recipe lies in its simple ingredients, each carefully chosen to bring balance, depth, and vibrancy to the final dessert. Every component contributes something irreplaceable—from the airy cocoa sponge to the fresh tang of raspberries and the decadent smoothness of ganache.
- 4 large eggs: Essential for creating a light and fluffy sponge cake with structure and moisture.
- 1/2 cup granulated sugar: Sweetens the cake while helping to achieve a tender crumb.
- 1 teaspoon vanilla extract: Adds subtle warmth and enhances the chocolate flavor.
- 1/4 cup all-purpose flour: Provides the foundation of the cake’s texture.
- 1/4 cup unsweetened cocoa powder: Delivers rich chocolate taste and a deep color.
- 1/2 teaspoon baking powder: Helps the sponge rise just enough to be airy without crumbly.
- 1/4 teaspoon salt: Balances sweetness and enhances the chocolate notes.
- 1/2 cup raspberry jam: Brings vibrant fruity brightness and moisture to the filling.
- 1/2 cup fresh raspberries (optional): Adds a fresh, juicy pop and a pretty texture.
- 8 oz semisweet chocolate, chopped: The star ingredient for the luxurious ganache coating.
- 3/4 cup heavy cream: Makes the ganache smooth, creamy, and rich.
- 2 tablespoons unsalted butter: Gives the ganache a glossy finish and silky mouthfeel.
- Powdered sugar for dusting: Adds a magical snowy look to the finished log.
- Fresh raspberries, chocolate shavings or curls, fresh mint (optional): Perfect for elegant garnishing.
How to Make Raspberry and Chocolate Ganache Yule Log Recipe
Step 1: Prepare the Cocoa Sponge Cake
Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper; a light greasing helps the cake release smoothly. Beat the eggs vigorously with sugar and vanilla extract for about 5 minutes until the mixture becomes thick and pale—it’s this step that brings in incredible volume and lightness. Sift together the flour, cocoa powder, baking powder, and salt to ensure no lumps and a perfect distribution of ingredients. Gently fold the dry mix into the egg batter, taking care not to deflate the airiness. Once combined, spread the batter evenly in the pan and bake for 10 to 12 minutes until the cake springs back when lightly touched.
Step 2: Roll the Warm Cake
Immediately after baking, turn the warm cake onto a clean kitchen towel generously dusted with powdered sugar to prevent sticking. Carefully peel off the parchment paper and roll the cake up gently with the towel starting at the short end. This technique trains the cake to roll without cracking later. Let the rolled cake cool completely, resting until it is manageable to handle for filling and final assembly.
Step 3: Make the Chocolate Ganache
While the sponge cools, create your luscious ganache by heating heavy cream in a small saucepan just until it simmers—no need to boil. Pour the hot cream over the chopped semisweet chocolate and allow it to sit undisturbed for 2 minutes to soften. Then add butter and stir gently until the mixture turns glossy, silky, and smooth. Set aside to cool just enough so it becomes spreadable but not hard.
Step 4: Assemble the Yule Log
Carefully unroll the cooled sponge and spread an even layer of raspberry jam across the surface. For an extra berry burst and texture, add fresh raspberries on top of the jam before rolling tightly again, this time without the towel. Place the rolled cake seam-side down on your serving platter. Spread the chocolate ganache generously over the entire cake, smoothing it out or using a fork to create a charming bark-like texture that mimics a yule log’s rustic charm. Chill the cake for about 30 minutes to let everything set beautifully.
How to Serve Raspberry and Chocolate Ganache Yule Log Recipe
Garnishes
Dusting the finished yule log with powdered sugar creates a magical, snow-kissed appearance that feels festive and inviting. Add fresh raspberries scattered along the top or sides to echo the raspberry filling’s vibrant flavor visually. Chocolate shavings or curls on the ganache surface elevate the dessert with elegant texture and an additional touch of decadence. A few sprigs of fresh mint complete the look with a pop of green and a refreshing aroma.
Side Dishes
This yule log is wonderfully rich and satisfying, so lighter accompaniments work best. Consider serving with simple whipped cream or a scoop of vanilla bean ice cream to balance the intense chocolate. A bright fruit salad with citrus and berries can provide a fresh contrast, while a glass of sparkling wine or a fruity dessert wine pairs beautifully with the bittersweet chocolate and raspberry notes.
Creative Ways to Present
For a festive twist, place the yule log on a wooden serving board surrounded by pine branches, cinnamon sticks, or cranberry sprigs for an enchanting holiday centerpiece. Cut into thick slices and serve on individual plates garnished with a dusting of cocoa powder or a drizzle of raspberry coulis for added flair. You can also customize the ganache with a touch of espresso powder or orange zest for personalized flavor variations that make the recipe uniquely yours.
Make Ahead and Storage
Storing Leftovers
Once frosted and chilled, cover the yule log loosely with plastic wrap and store it in the refrigerator. It will keep well for up to 3 days, maintaining its moist texture and rich flavors. Bringing it back to room temperature for about 15 minutes before serving enhances the ganache’s silky smoothness.
Freezing
This Raspberry and Chocolate Ganache Yule Log Recipe actually freezes beautifully! Wrap the assembled and chilled log tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to one month. When ready to eat, thaw the log in the refrigerator overnight and bring to room temperature before serving. This makes it perfect for holiday prep well in advance.
Reheating
Since this dessert is best served cool or at room temperature, reheating is not recommended. Instead, allow the ganache and cake to soften naturally at room temperature if they have been chilled or frozen to enjoy the full richness and texture that makes this yule log so special.
FAQs
Can I use frozen raspberries for the filling?
Yes, you can substitute fresh raspberries with frozen ones. Just be sure to thaw and drain them well to avoid too much excess liquid that could make the cake soggy. The jam provides most of the stability in the filling.
What can I substitute for raspberry jam?
If raspberry jam is not available, cherry or blackberry jam are fantastic alternatives. They complement chocolate wonderfully and maintain that fruity brightness that is key to this yule log.
How do I prevent the cake from cracking when rolling?
The secret is to roll the cake while it is still warm and pliable, using the kitchen towel dusted with powdered sugar. This “training” keeps the sponge flexible so it won’t crack when you add the filling and roll it again after cooling.
Can I make the ganache ahead of time?
Absolutely! Ganache can be made early and stored in the refrigerator. When ready to use, gently warm it in short bursts in the microwave or over a double boiler until spreadable, stirring well before frosting the cake.
How do I achieve that classic bark texture on the ganache?
After spreading the ganache, use a fork to create lines and swirls that resemble tree bark. This adds rustic charm and visual interest, enhancing the yule log’s traditional look.
Final Thoughts
This Raspberry and Chocolate Ganache Yule Log Recipe is truly one of those desserts you’ll want to make again and again, especially when you want to wow guests with something both beautiful and irresistibly delicious. The balance of rich chocolate and tart raspberry, combined with the delicate sponge and smooth ganache, makes each bite a little celebration. So grab your apron, invite a friend, and create a holiday dessert memory that you’ll cherish forever!
Print
Raspberry and Chocolate Ganache Yule Log Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
This Raspberry and Chocolate Ganache Yule Log combines a rich, cocoa-flavored sponge cake rolled with sweet raspberry jam and fresh raspberries, then enveloped in a smooth, glossy chocolate ganache. Perfectly moist with a festive presentation, this French-inspired dessert makes an impressive centerpiece for holiday celebrations.
Ingredients
For the sponge cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the raspberry filling:
- 1/2 cup raspberry jam
- 1/2 cup fresh raspberries (optional)
For the ganache frosting:
- 8 oz semisweet chocolate, chopped
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
For garnish:
- Powdered sugar for dusting
- Fresh raspberries
- Chocolate shavings or curls (optional)
- Fresh mint (optional)
Instructions
- Prepare the sponge cake: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, beat the eggs with sugar and vanilla extract for about 5 minutes until the mixture becomes thick and pale. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined without overmixing.
- Bake the cake: Spread the batter evenly into the prepared pan. Bake for 10–12 minutes or until the cake springs back when lightly touched. As soon as it’s done, turn the warm cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake gently with the towel starting from the short end. Allow it to cool completely rolled up.
- Make the ganache: While the cake cools, heat the heavy cream in a small saucepan over medium heat until it reaches a gentle simmer. Pour the hot cream over the chopped semisweet chocolate in a bowl and let it sit for 2 minutes. Add the butter and stir until the mixture is smooth and glossy. Allow the ganache to cool to a spreadable consistency.
- Assemble the yule log: Carefully unroll the cooled cake and spread the raspberry jam evenly over the surface. If desired, scatter fresh raspberries on top. Roll the cake back up without the towel and place it seam-side down on a serving platter.
- Frost the cake: Spread the ganache over the entire outside of the cake. Optionally, use a fork to create a bark-like texture on the ganache for a rustic appearance. Chill the cake in the fridge for at least 30 minutes to set the ganache.
- Garnish and serve: Before serving, dust the yule log with powdered sugar and decorate with fresh raspberries, chocolate curls or shavings, and mint leaves for a festive look.
Notes
- To prevent cracks, roll the cake while it is still warm and pliable.
- You can substitute raspberry jam with cherry or blackberry jam if preferred.
- The yule log can be made a day in advance and refrigerated for easier holiday preparation.
