Go Back
–+ servings
Raspberry Chocolate Yule Log Recipe | Festive Dessert

Raspberry Chocolate Yule Log Recipe | Your Festive Showstopper

This Raspberry Chocolate Yule Log Recipe combines chocolate and raspberries for a festive dessert that delights with every bite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Festive
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 6 large eggs, separated Essential for a fluffy texture; beat the whites until stiff peaks form.
  • 1 cup granulated sugar, divided Provides sweetness; helps stabilize the egg whites and yolk mixture.
  • 1/2 cup all-purpose flour Adds structure; feel free to substitute with gluten-free flour.
  • 1/3 cup cocoa powder Imparts rich chocolate flavor; consider Dutch-processed for a deeper taste.
  • 1/2 teaspoon baking powder Necessary for leavening; aids in achieving a light cake.
  • 1/4 teaspoon salt Enhances overall flavors; don’t omit!
  • 1 teaspoon vanilla extract A flavor enhancer; using pure vanilla extract is recommended.
  • 1/3 cup milk Provides moisture; can substitute with almond milk for a dairy-free option.
For the Filling
  • 1 cup heavy cream Creates the luscious filling; whip until stiff peaks form for best results.
  • 1/4 cup confectioners' sugar Sweetens whipped cream; adjust to taste if you prefer less sweetness.
  • 1/2 teaspoon vanilla extract (for filling) Boosts the flavor of the cream filling.
  • 1/2 cup raspberry jam Adds fresh tanginess and moisture; can be swapped for other fruit jams.
For the Ganache
  • 3/4 cup heavy cream Forms a rich coating for the log; coconut cream can be used for a vegan twist.
  • 8 ounces semi-sweet chocolate, chopped Creates a glossy ganache; dark chocolate offers a more intense flavor.
Garnishes
  • Fresh raspberries for garnish Provides a touch of color and freshness; they’re optional if out of season.
  • Icing sugar for dusting A final decorative touch; can be replaced by cocoa powder to maintain a chocolate theme.

Equipment

  • oven
  • mixing bowl
  • Jelly Roll Pan
  • parchment paper
  • whisk
  • Wire rack
  • Small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a 10x15-inch jelly roll pan with parchment paper.
  2. In a large mixing bowl, beat the egg yolks with 1/2 cup of granulated sugar until light and fluffy.
  3. Sift together the all-purpose flour, cocoa powder, baking powder, and salt, then fold into the egg yolk mixture.
  4. In a separate bowl, beat the egg whites until soft peaks form, then gradually add the remaining sugar and whip to stiff peaks.
  5. Gently fold the egg whites into the egg yolk mixture, then fold in the dry ingredients until just incorporated.
  6. Spread the batter evenly into the prepared jelly roll pan and bake for 12-15 minutes.
  7. Remove the cake from the oven, turn it out onto a clean towel dusted with powdered sugar, and roll it up.
  8. Let the rolled cake cool completely on a wire rack for about 30 minutes.
  9. Whip heavy cream with confectioners' sugar and vanilla extract until stiff peaks form.
  10. Unroll the cooled cake, spread a layer of raspberry jam followed by whipped cream, and roll it back up.
  11. Heat heavy cream until it simmers, then pour over the chopped chocolate and stir until smooth.
  12. Pour the ganache over the rolled cake and refrigerate for about 30 minutes.
  13. Garnish with fresh raspberries and a dusting of icing sugar before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 2mg

Notes

Ensure no yolk mixes with egg whites when separating, and consider experimenting with different fruit jams.

Tried this recipe?

Let us know how it was!