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
Scale
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.
