This White Chocolate Raspberry Yule Log, also known as Buche de Noel, is a stunning centerpiece for your holiday baking. Combining rich chocolate sponge cake with a luscious raspberry filling and creamy white chocolate frosting, it embodies the festive spirit of Christmas.
Perfect for impressing guests, this recipe is a delightful addition to your collection of Christmas cake designs and holiday baking traditions.
Elegant White Chocolate Raspberry Yule Log
This Yule Log features a light chocolate sponge rolled with a tangy raspberry filling, all enveloped in a smooth white chocolate ganache. The preparation takes about 1 hour and serves 8 to 10 people, making it an ideal dessert for holiday gatherings.
Ingredients
- For the Sponge Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the Raspberry Filling:
- 1 cup fresh raspberries
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
- For the White Chocolate Ganache:
- 8 ounces white chocolate, chopped
- 1/2 cup heavy cream
- For Garnish:
- Additional raspberries
- Mint leaves (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
- Make the Sponge Cake: In a mixing bowl, beat the eggs and granulated sugar until thick and pale. Sift together the flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture until combined.
- Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes or until the cake springs back when touched.
- Roll the Cake: Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel. Let it cool completely.
- Prepare the Raspberry Filling: In a bowl, mash the raspberries with powdered sugar and lemon juice until smooth.
- Make the Ganache: Heat the heavy cream in a saucepan until just simmering. Pour over the chopped white chocolate and let it sit for a few minutes before stirring until smooth.
- Assemble the Yule Log: Unroll the cooled cake and spread the raspberry filling evenly over the surface. Roll the cake back up without the towel and place it seam-side down on a serving platter.
- Frost the Cake: Pour the white chocolate ganache over the rolled cake, allowing it to drip down the sides. Use a spatula to smooth the ganache over the entire log.
- Garnish: Decorate with additional raspberries and mint leaves if desired. Refrigerate for at least 30 minutes before slicing and serving.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 8-10 slices
- Calories: 320kcal
- Fat: 18g
- Protein: 4g
- Carbohydrates: 36g
