Milk Chocolate Raspberry Swiss Roll Yule Log
The yule log is the one Christmas dessert nobody skips — it shows up at every holiday table, from potlucks to sit-down dinners, and the pressure to get it right is real. Most homemade versions end up dry, cracked down the middle, or filled with something that tastes like chocolate frosting from a tub. But what if the sponge stayed soft enough to roll without a single crack, and the filling actually tasted like real chocolate and real raspberries?
This recipe gives you a Viennese chocolate sponge — the one professional pastry chefs use specifically because it rolls without cracking — filled with a whipped milk chocolate ganache and tart frozen raspberries. It looks like a centerpiece, it slices cleanly, and most of the work happens the day before. Serves 8, and it holds in the fridge for two days.
Pro Tip
The mistake most home bakers make: they roll the sponge from the wrong side. The top of the sponge (the side that faced up during baking) has a slightly drier skin — if you roll from that side, it resists and cracks. Always flip the sponge onto a fresh sheet of parchment so the softer, moister underside faces up before you soak and fill it. That one flip is the difference between a clean spiral and a broken log.
For the ganache, use a milk chocolate with at least 40% cocoa solids — a good-quality bar from the baking aisle (Ghirardelli or Lindt work well) is perfectly fine. Frozen raspberries are the right call here: they’re available year-round, cheaper than fresh, and the juice they release as they thaw becomes your soaking syrup. Thaw them overnight in the fridge in a bowl so you catch every drop.
Milk Chocolate Raspberry Swiss Roll Yule Log
8
servings1
hour12
minutes340
kcal6
hours7
hours12
minutesIngredients
9.3 oz (265g) heavy whipping cream (30% fat), divided
2 tsp (10g) acacia honey (or mild honey)
5 oz (140g) milk chocolate, 40% cocoa solids, finely chopped
5.3 oz (150g) frozen raspberries, thawed overnight in fridge
1 tbsp (25g) water
1 tsp (5g) granulated sugar
2 large egg yolks (about 1.6 oz / 45g)
2.6 oz (75g) whole eggs (about 1.5 large eggs, weighed)
2.6 oz (75g) granulated sugar, divided
3.2 oz (90g) egg whites (about 3 large egg whites)
3 tbsp (25g) all-purpose flour
3 tbsp (25g) unsweetened cocoa powder
Directions
- Make the ganache first — at least 6 hours ahead, ideally the night before. Heat 2 oz (55g) of the cream with the honey until it just boils, then pour it in three additions over the chopped chocolate, stirring with a spatula each time until glossy and smooth. Stir in the remaining cold cream, blend with an immersion blender for 20 seconds, then press plastic wrap directly onto the surface and refrigerate.
- Drain the thawed raspberries over a bowl — keep every drop of juice. Weigh the juice: you need 2.6 oz (75g) total liquid, so top it up with water if needed. Warm it in a small saucepan with the sugar until dissolved, then set aside to cool.
- Preheat your oven to 340°F (170°C) fan-assisted. Whisk the egg yolks, whole eggs, and 1.75 oz (50g) of the sugar together until the mixture is pale and thick enough to fall in a slow ribbon — about 3 minutes with a hand mixer.
- Whip the egg whites to stiff peaks. Add the remaining sugar gradually as the whites foam — they should look glossy and hold a firm peak that doesn’t flop over when you lift the whisk.
- Sift the flour and cocoa together, then fold everything into the batter. Fold in half the whites first to loosen the base, then add the rest along with the dry ingredients — use slow, wide strokes and stop the moment you see no more white streaks.
- Spread onto a lined baking sheet into a 12×16 inch (30×40 cm) rectangle. Bake for exactly 12 minutes — the sponge is done when it springs back lightly at the touch and smells like warm brownie. Don’t overbake or it will crack when rolled.
- Flip the cooled sponge onto fresh parchment, underside up. Brush the soaking syrup evenly across the surface — it should absorb quickly and leave the sponge visibly darker and slightly damp to the touch, not wet.
- Whip the chilled ganache until it holds soft peaks like whipped cream. Spread it over the sponge, leaving a 1-inch (2.5 cm) bare strip along one long edge. Scatter the drained raspberries across the ganache, pressing them in lightly.
- Roll the log tightly from the filled end toward the bare strip. Use the parchment to guide each turn — you’ll hear a faint creak as the sponge compresses, which is normal. Wrap tightly and refrigerate for at least 1 hour before slicing.
Variations
For a darker, more intense filling, swap the milk chocolate for a 64% dark chocolate — the ganache will be firmer and slightly less sweet, which works well against the tartness of the raspberries. If raspberries aren’t available, frozen blackberries make a solid swap: same thaw-and-drain method, same soaking syrup technique.
Serving Suggestions
A spoonful of lightly whipped cream on the side cuts through the richness of the ganache without competing with it. A few fresh raspberries scattered on the plate add color and a sharp contrast in texture. Strong black coffee or a pot of Earl Grey alongside keeps the sweetness in check.
FAQ
Can I make this yule log two days ahead?
Yes — once rolled and wrapped in parchment, it keeps well in the fridge for up to 48 hours. Slice it straight from the fridge for the cleanest cuts.
My ganache isn’t whipping up — what went wrong?
It almost always means the ganache wasn’t cold enough. After testing this recipe three times in my own kitchen, I found that anything under 6 hours in the fridge gives a ganache that stays liquid under the whisk. Put it back in the fridge for another hour, then try again with a chilled bowl.
Can I use fresh raspberries instead of frozen?
You can, but you’ll lose the soaking syrup — fresh raspberries don’t release juice the same way. You could substitute a simple sugar syrup flavored with a splash of raspberry jam thinned with water, though the flavor won’t be quite as sharp. It makes you wonder what other fruit-forward combinations might work the same way with the soaking technique.
