Print

White Chocolate Raspberry Yule Log

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful holiday dessert featuring layers of soft chocolate cake, white chocolate cream, and tart raspberries.

Ingredients

Scale
  • 1 cup white chocolate, chopped
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 4 eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • Mint leaves for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a 15×10-inch jelly roll pan by greasing and lining it with parchment paper.
  2. In a mixing bowl, beat the eggs and granulated sugar until thick and pale. Add vanilla extract and stir gently.
  3. Sift the all-purpose flour and cocoa powder, then fold into the egg mixture without overmixing.
  4. Pour the batter into the prepared pan and bake for 12-15 minutes, until it springs back when touched.
  5. Invert the cake onto a powdered sugar-dusted dish towel, roll it up from one end, and allow it to cool completely.
  6. Melt the chopped white chocolate and let it cool slightly. Whip the heavy cream with powdered sugar until soft peaks form, then fold in the melted chocolate.
  7. Unroll the cooled cake and spread half of the white chocolate cream over it. Scatter fresh raspberries on top.
  8. Roll the cake back up with the seam-side down on a serving platter and frost the outside with the remaining cream.
  9. Create a rustic finish by using a fork to mimic bark-like patterns on the frosting. Chill for about an hour.
  10. Garnish with additional raspberries and mint leaves before serving.

Notes

Ensure eggs and cream are at room temperature for optimal results. Feel free to experiment with flavors like orange zest for a twist.

Nutrition

Find it online: https://yummyfirst.com/white-chocolate-raspberry-yule-log/