Raspberry & White Chocolate Cake Roll—Easy to make ahead and then serve at your Holiday party. This simple chocolate roll cake with spirals of creamy chocolatey raspberry ganache is the perfect dessert for those who want to make their Christmas dinner a bit more special.
Ingredients list for the raspberry and white chocolate cake roll
The Cake Roll
- 4 eggs
- 1/2 cup (100g) sugar
- 1 cup (100g) sifted cake flour
One-Pan Cajun Chicken
Raspberry and white chocolate ganache
- 3 1/2 oz (100g) white chocolate, chopped
- 1/2 cup (125ml) heavy cream
- 2 tablespoons butter, at room temperature
- 4 1/2 oz (125g) fresh or frozen raspberries
- 4 oz (100g) white chocolate
- 4 oz (100g) butter at room temperature
1. Melt white chocolate and butter in a saucepan, stirring constantly.
2. Allow to cool and let rest in the refrigerator for 2 hours minimum. You’ll finish with the frosting once the yule log is ready. You can make it one day ahead and keep it in the fridge overnight if you want.
The cake roll:
1. Preheat your oven to 450°F (230°C). Separate the egg yolks and the eggs whites.
2. Beat the egg whites. When they become foamy, add sugar slowly while beating.
3. Lower the mixer’s speed, then add egg yolks and fold in sifted cake flour with a spatula.
4. Pour the cake batter onto a baking sheet lined with parchment paper, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.
5. When the dough is done. Return over a clean damp cloth and roll the cake with the towel.
The white chocolate ganache with raspberry:
1. In a saucepan, heat whole raspberries and for a few minutes then mash with potato masher. Allow to cook for 5-10 minutes over low-medium fire. Then strain the raspberry puree to get rid of seeds. Set aside.
2. In a large bowl, melt chocolate gently in the microwave.
3. Bring the cream to a boil in a saucepan and pour over chocolate in 3 steps, whisking constantly. Whisk until you get a smooth texture.
4. Allow to cool a bit then add butter. Add the raspberry puree and whisk well. Set aside in the refrigerator until mounting the cake. When ready to use, whisk the ganache to make it more fluffy.
1. Spread a good amount of raspberry and chocolate ganache on the trimmed genoise rectangle. Then roll tightly. Wrap in plastic and refrigerate for 10-20 minutes.
2. Whisk the frosting in a large bowl. You can start with a fork then use a stand mixer or a hand mixer, until white and fluffy.
3. Spread the frosting over the cake. Garnish with crushed pistachios and fresh raspberries on top. Refrigerate before serving.
Note: You can substitute the raspberry and white chocolate ganache with raspberry jam or sauce.