Raspberry and Chocolate Ganache Yule Log


Indulge in a festive treat with our Raspberry and Chocolate Ganache Yule Log recipe. Bursting with rich chocolate flavor and tangy raspberry goodness, this dessert is the perfect centerpiece for your holiday celebrations. Join us as we guide you through the steps to create a stunning and delicious yule log that will impress your family and friends.

The Allure of Raspberry and Chocolate Ganache Yule Log: The Raspberry and Chocolate Ganache Yule Log, also known as “Bûche de Noël,” is a traditional French dessert enjoyed during the holiday season. Its irresistible combination of moist chocolate sponge cake, creamy chocolate ganache, and tart raspberry filling makes it a standout dessert that’s as beautiful as it is delicious. Whether you’re looking to add a touch of elegance to your holiday table or simply craving a decadent treat, this yule log is sure to delight.

Recipe: Ingredients:

  • For the Chocolate Sponge Cake:
    • 4 large eggs
    • 3/4 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup all-purpose flour
    • 1/4 cup unsweetened cocoa powder
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
  • For the Raspberry Filling:
    • 1 cup fresh raspberries
    • 2 tablespoons granulated sugar
    • 1 tablespoon cornstarch
  • For the Chocolate Ganache:
    • 1 cup heavy cream
    • 8 ounces dark chocolate, chopped
    • 2 tablespoons unsalted butter
  • For Decoration:
    • Confectioners’ sugar, for dusting
    • Fresh raspberries, for garnish
    • Mint leaves, for garnish


  1. Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Beat in the vanilla extract.
  3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
  4. Pour the batter into the prepared pan and spread it out evenly with a spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
  5. While the cake is baking, prepare the raspberry filling. In a small saucepan, combine the raspberries, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down, about 5 minutes. Remove from heat and let cool.
  6. Once the cake is done baking, remove it from the oven and immediately lift it out of the pan using the parchment paper overhang. Place the cake onto a clean kitchen towel and carefully roll it up, starting from one short end. Let it cool completely on a wire rack, seam side down.
  7. While the cake is cooling, prepare the chocolate ganache. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped chocolate and butter. Let it sit for 2-3 minutes, then stir until smooth and creamy.
  8. Unroll the cooled cake and spread the raspberry filling evenly over the surface. Carefully roll the cake back up, this time without the towel. Place it seam side down on a serving platter.
  9. Pour the chocolate ganache over the top of the yule log, using a spatula to spread it evenly over the sides. Use a fork or knife to create a bark-like texture on the surface of the ganache.
  10. Refrigerate the yule log for at least 1 hour, or until the ganache is set. Before serving, dust the log with confectioners’ sugar and garnish with fresh raspberries and mint leaves.

Serving and Storage Tips:


  1. Presentation: To showcase the elegance of your Raspberry and Chocolate Ganache Yule Log, slice it using a sharp knife into thick, even pieces. Arrange the slices on a serving platter to display the beautiful layers of cake, raspberry filling, and chocolate ganache.
  2. Garnish: Add a final touch of sophistication by dusting the yule log with a sprinkle of confectioners’ sugar just before serving. Garnish with fresh raspberries and mint leaves for a pop of color and freshness.
  3. Accompaniments: Serve each slice of the yule log with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. A cup of hot cocoa or coffee pairs perfectly with this decadent dessert.


  1. Refrigeration: Store any leftover Raspberry and Chocolate Ganache Yule Log in an airtight container or tightly wrapped with plastic wrap in the refrigerator. It will keep well for up to 3-4 days, maintaining its freshness and flavor.
  2. Freezing: If you wish to freeze the yule log for future enjoyment, wrap it tightly in plastic wrap or aluminum foil, ensuring it is well-sealed to prevent freezer burn. Place it in a freezer-safe container or bag, and label it with the date. The yule log can be frozen for up to 2-3 months.
  3. Thawing: When ready to enjoy the frozen yule log, transfer it from the freezer to the refrigerator and let it thaw overnight. Alternatively, you can thaw individual slices at room temperature for about 30 minutes before serving.
  4. Refreshing: If the yule log loses its freshness or becomes slightly dry after refrigeration or freezing, you can refresh it by lightly brushing the cake with simple syrup before serving. This will add moisture and revive the flavors, ensuring a delightful dessert experience.

Variations of Raspberry and Chocolate Ganache Yule Log:

  1. Hazelnut Praline Yule Log:
    • Add a layer of homemade hazelnut praline between the chocolate sponge cake and raspberry filling. Sprinkle chopped hazelnuts on top of the chocolate ganache for added crunch and flavor.
  2. White Chocolate and Raspberry Yule Log:
    • Replace the dark chocolate ganache with white chocolate ganache for a sweeter and creamier twist. Pair the white chocolate ganache with fresh raspberries for a burst of fruity flavor and vibrant color.
  3. Orange Chocolate Yule Log:
    • Infuse the chocolate sponge cake with orange zest and a splash of orange liqueur for a citrusy kick. Spread an orange-flavored cream cheese frosting over the cake before rolling it up with the raspberry filling.
  4. Mocha Raspberry Yule Log:
    • Add a hint of coffee flavor to the chocolate sponge cake by incorporating instant espresso powder into the batter. Layer the cake with a mocha-flavored whipped cream filling along with the raspberry filling for a delicious combination of flavors.
  5. Almond Raspberry Yule Log:
    • Mix finely ground almonds into the chocolate sponge cake batter to add a subtle nutty flavor and extra texture. Spread almond-flavored whipped cream over the cake before rolling it up with the raspberry filling. Garnish with sliced almonds on top of the ganache for a finishing touch.

Frequently Asked Questions (FAQs) About Raspberry and Chocolate Ganache Yule Log:

1. Can I make this yule log in advance for a special occasion?

  • Yes, you can prepare the Raspberry and Chocolate Ganache Yule Log ahead of time. It actually benefits from some chilling time in the refrigerator, allowing the flavors to meld together. Simply store it in the refrigerator until you’re ready to serve.

2. Is it difficult to roll the cake into a log shape?

  • Rolling the cake may seem intimidating, but it’s actually quite simple with the right technique. Be sure to roll the cake while it’s still warm and pliable, using a clean kitchen towel to help guide the rolling process.

3. Can I use frozen raspberries instead of fresh ones for the filling?

  • Yes, you can use frozen raspberries for the filling. Simply thaw them and drain any excess liquid before using. You may need to adjust the amount of sugar in the filling depending on the sweetness of the raspberries.

4. How long does it take to make this yule log from start to finish?

  • The total time to make the Raspberry and Chocolate Ganache Yule Log varies depending on your experience level and kitchen setup. On average, it takes about 2-3 hours, including prep time, baking, cooling, filling, and decorating.

5. Can I use milk chocolate instead of dark chocolate for the ganache?

  • While dark chocolate provides a rich and intense flavor, you can certainly use milk chocolate if you prefer a sweeter taste. Just keep in mind that milk chocolate may result in a softer ganache, so adjust the ratio of chocolate to cream accordingly.

6. How should I store leftovers of the yule log?

  • Store any leftover yule log in the refrigerator in an airtight container or wrapped tightly with plastic wrap. It will keep well for several days, allowing you to enjoy slices of this delicious dessert throughout the week.

7. Can I freeze the yule log for later?

  • Yes, you can freeze the Raspberry and Chocolate Ganache Yule Log for future enjoyment. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. Thaw in the refrigerator before serving.

8. Is this dessert suitable for those with nut allergies?

  • The recipe itself does not contain nuts, but if you choose to add nuts as a garnish or flavoring, be mindful of individuals with nut allergies. You can omit the nuts or choose nut-free alternatives for garnishing.

9. Can I make this yule log without eggs for a vegetarian option?

  • Yes, you can make a vegetarian version of the yule log by substituting the eggs with a suitable egg replacer or using a recipe specifically designed to be egg-free. Be sure to adjust the other ingredients as needed for the best results.

10. Can I customize the decorations on top of the yule log?

  • Absolutely! Feel free to get creative with the decorations on top of the yule log. You can use additional fresh raspberries, chocolate shavings, edible flowers, or festive sprinkles to add your own personal touch.


With our Raspberry and Chocolate Ganache Yule Log recipe, you can create a show-stopping dessert that will impress everyone at your holiday gathering. From its moist chocolate sponge cake to its luscious raspberry filling and decadent chocolate ganache, every bite is a delightful combination of flavors and textures. So channel your inner pastry chef, roll up your sleeves, and get ready to wow your guests with this festive treat.

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