Chocolate Yule Log Cake with Raspberry Filling

Posted December 9th, 2011 in Desserts, Holiday, Recipe

Cake ingredients:

3 eggs

1 cup sugar

1/3 cup milk

1 tsp vanilla

¾ cup flour

1/3 cup cocoa

¾ tsp baking powder

¼ tsp salt

Filling Ingredients:

1 can Oregon Fruit Raspberries, drained (reserve syrup for cocktails!)

1 stick unsalted butter

1 tsp lemon zest

3 cups powdered sugar

3 tbs whipping cream

2 tbs raspberry syrup

pinch salt

Frosting Ingredients:

1 stick unsalted butter, softened

1 3/4 cups confectioners sugar

1/4 cup cocoa powder

1/4 tsp salt

1 tsp vanilla

2 tbs whipping cream

Cake:

With electric mixer, beat eggs at high speed until very thick. Gradually add sugar; beat until smooth. On low speed beat in milk and vanilla. Whisk together in a separate bowl flour, cocoa, baking powder and salt; fold into egg mixture just until smooth. Line a greased 15 ½ x 10 ½ x ¾ inch pan with wax paper and grease. Pour batter into pan. Bake at 375 degrees 12-15 minutes unitl cake springs back when lightly touched. Invert cake onto a tea towel sprinkled with powdered sugar. Remove wax paper; roll up cake with tea towel from the narrow end. Let cool for 30 minutes on a wire rack.  Unroll cake and spread filling evenly over cake, re-roll using the towel to move the cake along carefully separating the cake from the towel as you go.  Let cool completely while you make the frosting.

Filling:

Cream butter with lemon zest  at medium speed using paddle attachment for 3 minutes. Slowly add sugar, mixing on low speed for about 2 minutes. Add whipping cream and raspberry syrup and beat on med-high for 3-4 minutes until very fluffy.  Remove about ½ cup and set aside to use for decorating.  Fold in the drained raspberries very gently.

Frosting:

Cream butter at medium speed using the paddle attachment for 3 minutes. Turn off mixer and sift 1 ¾ cups of powdered sugar and cocoa powder into the mixing bowl. Turn on the mixer at the lowest speed just until combined. Increase mixer speed to medium and add the vanilla, salt and cream and beat for 3-4 minutes.

Cut the log end diagonally and use the cut edges to attach like branches. Use some frosting for attaching. Frost the Yule log cake with the chocolate frosting. Finish by dragging a fork along the log to create the look of bark. Drag the fork around the cut ends to look like rings.  Make a little red and green icing from the reserved ½ cup. You can use this to pipe holly leaves and berries on the log to decorate. Finish with a dusting of powdered sugar for snow.

 

 

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2 Comments

  1. i was just making your chocolate yule log cake with raspberry filling and you have an error you have3/4 cup baking powder i think you better correct as the cake went all over the oven and burned up

    • Dear Trudi,

      I am so sorry about the recipe error…AND your oven! I will correct immediately and thanks so much for the heads up!

      The Queen

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