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
Scale
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
