The Raspberry and Chocolate Ganache Yule Log Recipe is a delightful celebration of rich chocolate and vibrant raspberry flavors all rolled into one stunning dessert. With its tender cocoa sponge, luscious raspberry jam, and a smooth dark chocolate ganache coating, this classic holiday treat is sure to impress your family and friends. Whether you’re new to baking yule logs or a seasoned pro, this recipe combines simple ingredients and straightforward steps to create a show-stopping centerpiece for your festive table.
Ingredients You’ll Need
Each ingredient in this Raspberry and Chocolate Ganache Yule Log Recipe plays a crucial role, from ensuring the cake’s airy texture to balancing the rich chocolate with bright raspberry notes. These ingredients are simple yet essential, giving you both flavor and the right consistency for an impressive finish.
- 4 large eggs (room temperature): Provide structure and help create a light, airy sponge when beaten properly.
- ½ cup granulated sugar: Sweetens the cake and helps with the batter’s volume when whipped with eggs.
- 1 teaspoon vanilla extract: Adds warm, aromatic notes deepening the overall flavor.
- ¼ teaspoon salt: Enhances the sweetness and balances the cocoa’s bitterness.
- ½ cup all-purpose flour: Forms the base of the sponge, giving it the right texture and tenderness.
- ¼ cup unsweetened cocoa powder: Delivers rich chocolate flavor without added sweetness.
- 1 teaspoon baking powder: Provides gentle lift to keep the sponge light and springy.
- ½ cup raspberry jam (seedless): Offers a fresh fruity layer and a burst of tangy sweetness.
- ½ cup heavy cream: Key for making silky, smooth ganache that melts in your mouth.
- 4 oz dark chocolate (finely chopped): The heart of the ganache exterior, providing deep, intense chocolate richness.
- 1 tablespoon unsalted butter: Adds shine and smoothness to the ganache.
- ¼ cup fresh raspberries (for garnish): Brightens the presentation with natural color and freshness.
- Powdered sugar (for dusting): Creates a snowy, festive finish on the cake and garnishes.
- Fresh mint leaves (optional, for garnish): Adds a pop of green and a refreshing aroma to complement the flavors.
How to Make Raspberry and Chocolate Ganache Yule Log Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper. Then, grab a large bowl and beat the eggs, sugar, vanilla extract, and salt on high speed for 5 to 6 minutes until the mixture is pale and thick. This step is crucial because it’s what gives your sponge that dreamy, airy texture. Next, sift together the flour, cocoa powder, and baking powder to avoid lumps, and carefully fold this dry mix into the egg mixture. Be gentle here to keep as much air in the batter as possible.
Step 2: Bake and Roll the Cake
Pour the batter into your prepared pan and spread it evenly to ensure an even bake. Pop it in the oven and bake for 10 to 12 minutes, keeping a close eye—the cake should spring back when lightly pressed. When it’s done, immediately invert the cake onto a kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel from the short end—it’s this rolling while warm step that prevents cracks later.
Step 3: Make the Chocolate Ganache
While your cake cools, bring the heavy cream just to a simmer in a small saucepan—don’t let it boil! Pour the hot cream over the finely chopped dark chocolate and let it rest for a minute to melt the chocolate smoothly. Stir in the butter and whisk until the ganache becomes glossy and luscious. Allow it to cool to a texture that’s easy to spread but still soft enough to coat the cake beautifully.
Step 4: Assemble Your Yule Log
Once the cake is completely cooled, gently unroll it and spread the seedless raspberry jam evenly across the surface. Then, carefully roll it back up tightly, placing it seam-side down to keep it secure. Use your spatula to cover the entire log with the rich chocolate ganache, adding rustic bark-like ridges with your spatula to make it look like a traditional yule log. Finish by decorating with fresh raspberries, mint leaves, and a light dusting of powdered sugar for that perfect festive touch.
How to Serve Raspberry and Chocolate Ganache Yule Log Recipe
Garnishes
Adding fresh raspberries and mint leaves as garnishes adds natural color contrast and a refreshing lift to the rich flavors of your yule log. A gentle dusting of powdered sugar not only gives a festive snowy look but also enhances the visual appeal, making your dessert the standout on any holiday table.
Side Dishes
This Raspberry and Chocolate Ganache Yule Log Recipe pairs wonderfully with a simple dollop of whipped cream or a scoop of vanilla bean ice cream. The creaminess helps balance the intensity of the chocolate ganache, while a berry compote on the side can amplify the tart raspberry notes beautifully.
Creative Ways to Present
Try serving individual slices on rustic wooden boards or elegant dessert plates with extra dollops of raspberry jam or chocolate drizzle. For a themed party, you can decorate around the log with edible gold leaf or mini meringue mushrooms to create a charming winter woodland scene that guests will adore.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Raspberry and Chocolate Ganache Yule Log Recipe, wrap the cake tightly with plastic wrap and keep it refrigerated. Stored properly, it maintains its flavors and moisture for up to 3 days without losing that perfect ganache texture.
Freezing
This yule log can be frozen for up to one month. Wrap it well in plastic wrap and then foil to protect from freezer burn. When you’re ready to enjoy, thaw the log slowly in the refrigerator overnight for the best taste and texture.
Reheating
It’s best to serve this dessert chilled or at room temperature. Avoid reheating as it can change the texture of the ganache and cake. Simply let it sit out for about 30 minutes if it’s too cold from refrigeration before serving.
FAQs
Can I make the raspberry jam from scratch for this recipe?
Absolutely! Homemade raspberry jam brings a fresh and vibrant flavor that elevates the yule log, but store-bought seedless jam works well too, especially when time is tight.
What if my cake cracks while rolling?
Don’t worry if the cake cracks a bit during rolling. The chocolate ganache is perfect for hiding any imperfections, and your dessert will still taste just as amazing.
Is there a substitute for dark chocolate in the ganache?
You could use milk chocolate for a sweeter ganache, but dark chocolate provides the best balance to the tart raspberry jam and keeps the dessert from being overly sweet.
Can I prepare this yule log in advance?
Yes! You can bake the cake and prepare the ganache a day ahead. Assembly is easiest on the day you plan to serve for the freshest presentation.
What makes this Raspberry and Chocolate Ganache Yule Log Recipe special?
The combination of rich chocolate, tangy raspberry jam, and the care put into a soft sponge rolled with a glossy ganache makes this recipe truly memorable and perfect for holiday celebrations.
Final Thoughts
If you’re looking to bring a touch of classic elegance and warm, inviting flavors to your dessert table, this Raspberry and Chocolate Ganache Yule Log Recipe is a fantastic choice. It’s approachable, beautiful, and absolutely delicious—perfect for sharing with loved ones and creating sweet memories all season long. Give it a try, and watch how quickly it becomes a treasured holiday tradition!
Print
Raspberry and Chocolate Ganache Yule Log Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic French dessert featuring a light cocoa sponge cake rolled with tangy raspberry jam and coated with a rich dark chocolate ganache. This elegant Raspberry and Chocolate Ganache Yule Log is perfect for holiday celebrations and special occasions, garnished with fresh raspberries and mint for a festive touch.
Ingredients
For the Cake:
- 4 large eggs (room temperature)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
For the Filling and Ganache:
- ½ cup raspberry jam (seedless)
- ½ cup heavy cream
- 4 oz dark chocolate (finely chopped)
- 1 tablespoon unsalted butter
For Garnish:
- ¼ cup fresh raspberries
- Powdered sugar (for dusting)
- Fresh mint leaves (optional)
Instructions
- Prepare the cake batter: Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. In a large bowl, beat the eggs, sugar, vanilla, and salt with an electric mixer on high speed for 5–6 minutes until the mixture is pale and thick.
- Combine dry ingredients: Sift together the flour, cocoa powder, and baking powder. Gently fold these dry ingredients into the egg mixture just until combined, being careful not to deflate the batter.
- Bake the sponge cake: Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes or until the cake springs back when lightly touched. Remove from the oven promptly.
- Roll the cake: Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper carefully. Starting from the short end, gently roll the cake up in the towel and let it cool completely in this rolled shape.
- Make the chocolate ganache: While the cake cools, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a bowl. Let sit for 1 minute, then add the butter and whisk until the ganache is smooth and glossy. Allow it to cool until spreadable.
- Assemble the Yule log: Unroll the cooled cake and spread the raspberry jam evenly over the surface. Reroll the cake tightly without the towel, placing it seam-side down on a serving platter.
- Coat with ganache and garnish: Using a spatula, cover the entire cake with the chocolate ganache, creating bark-like ridges. Garnish with fresh raspberries, mint leaves if desired, and dust with powdered sugar just before serving.
Notes
- Using homemade raspberry jam adds a fresher, more vibrant flavor, but store-bought seedless jam works well for convenience.
- If the cake cracks slightly while rolling, don’t worry—the chocolate ganache will hide any imperfections.
- This dessert is best served chilled or at room temperature for optimal flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
