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Chocolate Raspberry Yule Log Cake

Raspberry Chocolate Yule Log Recipe | Festive Dessert

Description

Get ready to dazzle your guests with this Raspberry Chocolate Yule Log, a dessert that perfectly blends the rich flavors of chocolate with the fresh zing of raspberries. This Raspberry Chocolate Yule Log is not only quick to prepare but also impressively elegant, ensuring it becomes the stunning centerpiece of your festive celebrations. Whether you’re a seasoned baker or a novice, this recipe promises to deliver a sweet, tart, and oh-so-chocolatey experience that’s sure to be the highlight of your holiday fare.

Ingredients

Scale
  • 6 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup milk
  • Filling:
    • 1 cup heavy cream
    • 1/4 cup confectioners’ sugar
    • 1/2 teaspoon vanilla extract
    • 1/2 cup raspberry jam
  • Ganache:
    • 3/4 cup heavy cream
    • 8 ounces semi-sweet chocolate, chopped
    • Fresh raspberries for garnish
    • Icing sugar for dusting

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
  2. In a large bowl, beat egg yolks and 1/2 cup sugar until light and fluffy. In another bowl, sift together flour, cocoa powder, baking powder, and salt.
  3. In a third bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until stiff peaks form.
  4. Fold the egg yolk mixture into the egg whites. Gently fold in the dry ingredients. Spread the batter evenly in the prepared pan.
  5. Bake for 12-15 minutes or until the cake springs back when touched.
  6. Immediately turn out onto a clean kitchen towel dusted with confectioners’ sugar. Roll up cake and towel together, starting with the narrow end. Cool on a wire rack.
  7. For the filling, whip heavy cream with confectioners’ sugar and vanilla until stiff peaks form. Unroll the cake and spread with raspberry jam, then the whipped cream. Roll up again without the towel.
  8. For the ganache, heat cream until it begins to simmer, then pour over chocolate. Let sit for 1 minute, then stir until smooth. Cool slightly.
  9. Pour ganache over the rolled cake. Use a fork to create bark-like ridges. Chill until set. Garnish with fresh raspberries and dust with icing sugar before serving.

Notes

  • Serving Suggestions: Serve as a dessert centerpiece during holiday meals or festive gatherings. Pair with a dollop of whipped cream or a scoop of vanilla ice cream to balance the rich chocolate flavor.
  • Storage Tips: Store in an airtight container in the refrigerator for up to 3 days. Best enjoyed when slightly chilled to maintain the ganache’s texture.
  • Variations: Substitute raspberry jam with strawberry or cherry jam for a twist on the traditional flavor. Dark chocolate can also be used for a more intense ganache.

Find it online: https://optimalrecipes.com/raspberry-chocolate-yule-log-recipe/