Chocolate Raspberry Yule Log

When the holidays roll around, there’s no dessert more iconic than the Yule Log. But this version? It’s taking tradition to the next level with deep chocolate sponge, a tangy raspberry ripple, and the most luxurious chocolate ganache. Finished with frosted berries and pine sprigs, this Chocolate Raspberry Yule Log is rich, festive, and guaranteed to wow at any winter gathering.

Behind the Recipe

This cake came to life from a simple desire: combine the drama of a holiday centerpiece with the nostalgic flavors of chocolate and berry. Instead of a classic roll shape, I went for a layered rectangular form — easier to slice, easier to stack, and way easier to frost. It’s elegant, decadent, and surprisingly approachable.

Recipe Origin or Trivia

The Yule Log dates back to 19th-century France where bakers began crafting cake versions of the ancient burning log tradition. Today, it’s a staple on many European Christmas tables. By adding raspberry and cream between layers of chocolate sponge, this version brings brightness to balance all that chocolate richness — a little nod to tradition with a juicy twist.

Why You’ll Love This Chocolate Raspberry Yule Log

Here’s why this will be your new holiday favorite:

Bold Flavor Layers: Rich chocolate, tart raspberry, and sweet vanilla cream.
Festive Appearance: It looks like it belongs in a Christmas movie.
Make-Ahead Friendly: Even better the next day.
Easy to Slice: No cracks, no collapsing rolls.
Versatile Presentation: Dress it up or down depending on your mood.

Chef’s Pro Tips for Perfect Results

Let’s make this the star of your dessert table.

• Chill the sponge layers before assembling to keep the filling firm.
• Use seedless raspberry jam for the smoothest texture.
• Whip the cream just to medium peaks — no butter here!
• Add a touch of coffee or espresso powder to the sponge for depth.
• Don’t skip the ganache — it seals in moisture and adds richness.

Kitchen Tools You’ll Need

Keep it simple but effective.

Mixing Bowls & Hand/Stand Mixer: For batter, cream, and ganache.
8×8 or loaf pans (or baking tray): To bake the sponge in flat sheets or layers.
Offset Spatula: For smooth frosting and layering.
Parchment Paper: To prevent sticking.
Serrated Knife: For clean slicing.
Small Saucepan: For heating cream and making ganache.

Ingredients in Chocolate Raspberry Yule Log

Let’s break down the three core layers: sponge, filling, and frosting.

For the Chocolate Sponge Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon hot water
• Optional: 1 teaspoon instant espresso powder

For the Filling:

• 1 cup heavy whipping cream (cold)
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup raspberry jam (seedless)
• Optional: 1/2 cup fresh raspberries (mashed slightly)

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 4 ounces dark or semi-sweet chocolate (finely chopped)
• 1 tablespoon butter (for shine)

Decorations:

• Sugared cranberries or raspberries
• Pine sprigs or rosemary
• Powdered sugar (for snow effect)

Ingredient Substitutions

Raspberry Jam: Try cherry or blackberry for a fun twist.
Cream Filling: Swap for mascarpone for extra richness.
Flour: Use gluten-free blend if needed.
Ganache: Use white chocolate for a wintery look.

Ingredient Spotlight

Raspberry Jam: Adds brightness and tang, cutting through the deep chocolate. Choose a quality jam or make your own for an extra punch.
Ganache: Equal parts cream and chocolate, ganache is what gives this cake its shine, richness, and “wow” factor.

Instructions for Making Chocolate Raspberry Yule Log

You’re just a few steps away from holiday magic.

1. Bake the Sponge:

Preheat oven to 350°F (175°C). Line a rectangular pan or two loaf pans with parchment paper.

Whisk eggs and sugar until pale and fluffy (about 5 mins). Add vanilla, cocoa, flour, baking powder, salt, and hot water. Mix until smooth.

Pour batter evenly into pan and smooth top. Bake 12–15 minutes or until springy.

Cool completely before layering.

2. Make the Filling:

Whip heavy cream, powdered sugar, and vanilla until medium peaks form. Be careful not to overwhip.

Warm raspberry jam slightly to make it spreadable.

3. Assemble the Layers:

Slice the sponge horizontally (or bake two thin layers). Place one layer on your serving board.

Spread raspberry jam over the cake, then add whipped cream. Repeat if doing multiple layers.

Chill for at least 30 minutes to set.

4. Make the Ganache:

Heat cream in a small pan until steaming. Pour over chopped chocolate and let sit 1 minute. Stir until glossy and smooth. Add butter and stir again.

Let cool slightly, then spread ganache over the top and sides of the chilled cake.

5. Decorate:

Top with sugared berries, fresh raspberries, rosemary sprigs, and a dusting of powdered sugar for a snowy effect.

6. Chill & Slice:

Refrigerate for at least 1 hour before slicing. Serve chilled or at room temp.

Texture & Flavor Secrets

The balance here is key: light sponge, silky cream, tart jam, and rich ganache. Each forkful gives you soft, tangy, creamy, and deep chocolate notes all at once. It’s sweet but never too sweet — the berries really keep it balanced.

Cooking Tips & Tricks

• Ganache too runny? Chill it for 10 minutes before using.
• Want more raspberry punch? Add fresh berries between the layers.
• Keep it neat: use a ruler or bread knife for even layers.
• Chill well before slicing for clean edges.

What to Avoid

• Overbaking the sponge — it dries out fast.
• Overwhipping the cream — it can turn grainy.
• Adding ganache while cake is warm — it’ll slide right off.
• Using jam with seeds — it creates an uneven texture.

Nutrition Facts

Servings: 10 slices
Calories per slice: ~310 (depending on ingredients used)

Preparation Time

Prep Time: 30 minutes
Bake Time: 15 minutes
Assembly & Chill: 1 hour
Total Time: ~1 hour 45 minutes

Make-Ahead and Storage Tips

• You can make the sponge and filling a day ahead.
• Cake keeps well in the fridge for up to 3 days.
• Don’t freeze after ganache is applied — texture may change.
• Store in airtight container and slice as needed.

How to Serve Chocolate Raspberry Yule Log

Place on a rustic wooden board with festive greens and sugared berries. Slice with a hot, clean serrated knife. Serve with hot cocoa or espresso for a wintery treat.

Creative Leftover Transformations

• Cake Trifles: Layer crumbled cake with cream and fruit in cups.
• Holiday Cake Pops: Mix with frosting and dip in chocolate.
• Frozen Dessert: Cube leftovers and layer into ice cream sundaes.

Additional Tips

• Add chopped chocolate to the cream for a black forest vibe.
• Pipe whipped cream rosettes on top for extra drama.
• Use a ruler to trim edges and get a sharp finish before ganache.

Make It a Showstopper

Top with rosemary sprigs as “mini pine trees,” sugared cranberries, and edible glitter for full-on holiday glam. Dust with powdered sugar just before serving for a snowy woodland effect.

Variations to Try

• White Chocolate Raspberry: Swap ganache for white chocolate.
• Chocolate Orange Yule Log: Use orange zest and marmalade instead of raspberry.
• Tiramisu Yule Log: Add espresso-soaked sponge and mascarpone cream.
• Nutella Roulade: Fill with whipped Nutella cream and fresh berries.

FAQ’s

Q1: Can I roll this instead of layer?

Yes, bake it as a sheet and roll it with the cream and jam if preferred.

Q2: Can I make it dairy-free?

Use coconut cream and dairy-free chocolate — it works well.

Q3: How do I keep ganache shiny?

Add butter at the end for gloss and don’t over-stir.

Q4: Can I freeze it?

The sponge can be frozen, but assembled cake is best fresh.

Q5: How do I get clean slices?

Use a hot knife, wipe between cuts, and chill the cake well.

Q6: What if I don’t have fresh raspberries?

Just use jam — it’s still delicious.

Q7: Can I double the recipe?

Yes! Stack into a taller cake or make two logs.

Q8: Can I use boxed cake mix?

You can, but homemade sponge gives better texture.

Q9: Is this too sweet?

Not at all — the tart raspberry balances the chocolate.

Q10: How long does it last?

Up to 3 days in the fridge. It gets even better after a day!

Conclusion

This Chocolate Raspberry Yule Log is rich, festive, and full of holiday magic. With every slice, you’ll find layers of indulgence that look as beautiful as they taste. Whether you’re serving a crowd or just treating yourself, this cake is a celebration of chocolate, berries, and the joy of baking something truly special.

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