Raspberry Chocolate Cake Roll for your Holiday party

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Raspberry Chocolate Cake Roll for your Holiday party
© Eatwell101.com

christmas-roll-cake-recipe_Photo credit: © Eatwell101.com
Raspberry & White Chocolate Cake Roll—Easy to make and serve at your Holiday party. This simple chocolate roll cake with spirals of creamy chocolatey raspberry ganache is the perfect dessert for making their Christmas dinner a bit more special.

christmas-yule-log-recipePhoto credit: © Eatwell101.com

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

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

The frosting

  • 4 oz (100g) white chocolate
  • 4 oz (100g) butter at room temperature

easy-chocolate-cake-rollPhoto credit: © Eatwell101.com


The frosting:
1. Melt white chocolate and butter in a saucepan, stirring constantly.

2. Allow to cool and rest in the refrigerator for 2 hours. 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.

The cake roll:
1. Preheat your oven to 450°F (230°C). Separate the egg yolks and the egg 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 cake roll is done. Return over a clean damp cloth and roll the cake with the towel so it doesn’t dry up.

The white chocolate ganache with raspberry:
1. Heat raspberries for a few minutes in a saucepan, then mash with a potato masher or a fork. Allow the pureed raspberries to cook for 5-10 minutes over low-medium heat. Then strain the raspberry puree to get rid of the seeds. Set aside.

2. In a large bowl, melt the white chocolate gently in the microwave.

3. Bring the cream to a boil in a saucepan and pour over the white chocolate in 3 steps, constantly whisking with a wooden spoon. Whisk until you get a smooth texture.

4. Allow to cool a bit, then add butter. Add the raspberry puree and whisk well. Cover with plastic wrap and set aside in the refrigerator until mounting the cake. When ready to use, whisk the ganache to make it more fluffy.

The mounting:
1. Trim the sides of the cake roll to make it an even rectangle. Spread a good amount of raspberry and chocolate ganache on the cake roll, 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 or hand mixer until white and fluffy.

3. Spread the frosting over the cake. Garnish with crushed pistachios and fresh raspberries on top. Refrigerate the Christmas cake roll before serving. Enjoy! ❤️

Note: You can substitute the raspberry and white chocolate ganache with raspberry jam or sauce.

chocolate-cake-roll-recipePhoto credit: © Eatwell101.com

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    Nutrition Info (Beta version)
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