Chocolate Raspberry Yule Log Cake Recipe

Chocolate Raspberry Yule Log Cake Recipe

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The Informal Chef Chocolate Yule Log Cake 巧克力树桐蛋糕
The Informal Chef Chocolate Yule Log Cake 巧克力树桐蛋糕 from theinformalchef.blogspot.com

Are you looking for a show-stopping dessert to impress your guests this holiday season? Look no further than this irresistible chocolate raspberry yule log cake recipe! Rich chocolate cake, fluffy whipped cream, and tart raspberry jam come together to create a dessert that is both beautiful and delicious.

Ingredients:

  • 4 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup raspberry jam
  • Chocolate shavings, for garnish
  • Fresh raspberries, for garnish

Instructions:

  1. Preheat your oven to 350°F. Line a 15×10 inch jelly roll pan with parchment paper.
  2. In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
  3. Sift the flour, cocoa powder, baking powder, and salt into the bowl with the egg mixture. Gently fold the dry ingredients into the wet ingredients until just combined.
  4. Pour the batter into the prepared pan and spread it out evenly. Bake for 12-15 minutes, or until the cake is set and springs back when touched.
  5. While the cake is baking, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  6. When the cake is done, remove it from the oven and immediately flip it out onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper from the cake.
  7. Carefully spread the raspberry jam over the cake, leaving a 1-inch border around the edges. Spread the whipped cream on top of the jam.
  8. Starting at one of the short ends, use the towel to roll the cake up tightly. Transfer the rolled cake to a platter or serving dish.
  9. Using a serrated knife, trim the ends of the cake to create a clean edge. Dust the cake with cocoa powder and top with chocolate shavings and fresh raspberries for garnish.
  10. Chill the cake in the refrigerator for at least 2 hours before slicing and serving.
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Nutritional Information:

Serving Size: 1 slice
Calories: 320
Fat: 18g
Saturated Fat: 10g
Cholesterol: 125mg
Sodium: 125mg
Carbohydrates: 35g
Fiber: 2g
Sugar: 23g
Protein: 5g

Cooking Time:

Preparation Time: 30 minutes
Cooking Time: 12-15 minutes
Chilling Time: 2 hours

Equipment:

  • 15×10 inch jelly roll pan
  • Parchment paper
  • Electric mixer
  • Large mixing bowl
  • Spatula
  • Clean kitchen towel
  • Serrated knife

Serving Suggestions:

This chocolate raspberry yule log cake is the perfect dessert to serve at your next holiday gathering. It pairs well with a hot cup of coffee or a glass of red wine. For an extra festive touch, top each slice with a sprinkle of edible gold glitter.

Variations:

If you’re not a fan of raspberry, you can easily swap it out for another type of jam. Strawberry or blackberry would work well in this recipe. You can also experiment with different types of chocolate or add in some chopped nuts for extra crunch.

Substitutions:

  • You can use gluten-free flour in place of all-purpose flour to make this recipe gluten-free.
  • If you don’t have heavy cream, you can use whipped coconut cream instead.
  • If you don’t have raspberry jam, you can use another type of jam or preserves.

Storage:

This cake can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap or aluminum foil to keep it fresh. It’s best to let the cake come to room temperature before serving.

Tips:

  • Make sure to dust the kitchen towel with enough powdered sugar to prevent the cake from sticking.
  • Don’t overfill the cake with jam or whipped cream or it will be difficult to roll up.
  • Be gentle when rolling the cake to prevent it from cracking.
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Notes:

If you’re short on time, you can use store-bought whipped cream instead of making your own. You can also make the cake ahead of time and freeze it for up to 1 month. Let it thaw in the refrigerator before serving.

Frequently Asked Questions:

Can I make this cake ahead of time?
Yes, you can make the cake ahead of time and store it in the refrigerator or freezer until you’re ready to serve it.

Can I use a different type of fruit jam?
Yes, you can use any type of jam or preserves that you like. Strawberry or blackberry would work well in this recipe.

Can I make this cake gluten-free?
Yes, you can use gluten-free flour in place of all-purpose flour to make this recipe gluten-free.

How do I prevent the cake from cracking when I roll it up?
Be gentle when rolling the cake and make sure it’s still warm when you do so. If the cake is too cold, it will be more likely to crack.

Personal Thoughts:

This chocolate raspberry yule log cake recipe is one of my all-time favorite desserts. It’s a show-stopper that never fails to impress my guests, and it’s surprisingly easy to make. The combination of rich chocolate cake, tart raspberry jam, and fluffy whipped cream is simply irresistible. I love to serve it with a hot cup of coffee or a glass of red wine. Give it a try this holiday season and see for yourself!

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