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Chocolate Raspberry Yule Log

Chocolate Raspberry Yule Log
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This Chocolate Raspberry Yule Log is a festive twist on the classic holiday cake. Layers of moist chocolate sponge, whipped cream, and raspberry jam are stacked and finished with a rich chocolate ganache and holiday garnishes. Elegant, indulgent, and perfect for winter celebrations.

Ingredients

Scale

For the Chocolate Sponge:

  • 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 seedless raspberry jam
  • Optional: 1/2 cup mashed fresh raspberries

For the Ganache:

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

For Decoration:

  • Sugared cranberries or raspberries
  • Rosemary or pine sprigs
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line baking pan with parchment.
  2. Make the sponge: Beat eggs and sugar until fluffy. Add vanilla, hot water, and dry ingredients. Mix until smooth. Bake 12–15 mins. Cool completely.
  3. Whip the filling: Whip cream, powdered sugar, and vanilla to medium peaks. Warm jam slightly.
  4. Assemble: Layer sponge with jam and cream. Stack or roll as desired. Chill to set.
  5. Make ganache: Heat cream, pour over chopped chocolate. Let sit 1 min, stir smooth, add butter. Cool slightly, then spread on cake.
  6. Decorate: Top with berries, greens, and dust with powdered sugar. Chill before serving.

Notes

  • Use seedless jam for smoother texture.
  • Chill between steps for clean assembly.
  • Hot knife makes slicing easier.

Find it online: https://dishmio.com/chocolate-raspberry-yule-log-buche-de-noel/