Introduction to Raspberry Chocolate Swirl Yule Roll
Ah, the holiday season! It’s a time filled with joy, laughter, and, of course, delicious treats. If you’re looking for a show-stopping dessert that will impress your loved ones, look no further than the Raspberry Chocolate Swirl Yule Roll. This festive delight combines rich chocolate sponge cake with a silky vanilla cream and a tangy raspberry compote. It’s not just a feast for the eyes; it’s a quick solution for those busy days when you want to whip up something special. Trust me, this Raspberry Chocolate Swirl Yule Roll will become a cherished tradition in your home!
Why You’ll Love This Raspberry Chocolate Swirl Yule Roll
This Raspberry Chocolate Swirl Yule Roll is a delightful blend of flavors and textures that will make your taste buds dance. It’s surprisingly easy to make, even for novice bakers. Plus, it comes together quickly, making it perfect for those last-minute holiday gatherings. The combination of rich chocolate and tart raspberry is simply irresistible. You’ll find yourself reaching for seconds, and maybe even thirds!
Ingredients for Raspberry Chocolate Swirl Yule Roll
Gathering the right ingredients is the first step to creating your Raspberry Chocolate Swirl Yule Roll. Here’s what you’ll need:
- Chocolate Sponge Cake: This forms the base of your roll, providing a rich, chocolatey flavor. You’ll need all-purpose flour, cocoa powder for that deep chocolate taste, baking powder for lift, and a pinch of salt to balance the sweetness. Eggs, sugar, vegetable oil, vanilla extract, and milk complete this delightful batter.
- Vanilla Cream Filling: This luscious filling is made with heavy whipping cream and cream cheese, giving it a smooth texture. Powdered sugar adds sweetness, while vanilla extract infuses a warm flavor.
- Raspberry Swirl: Fresh or frozen raspberries bring a tangy burst to the dessert. You’ll also need sugar to sweeten the compote, lemon juice for brightness, and cornstarch mixed with water to thicken the filling.
- Chocolate Ganache Glaze: Semi-sweet chocolate chips melted with heavy cream create a glossy finish. A touch of butter adds shine and richness.
- Garnish: Fresh raspberries and a dusting of powdered sugar make for a beautiful presentation, adding a pop of color and sweetness.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Raspberry Chocolate Swirl Yule Roll
Step 1: Prepare the Raspberry Filling
To start, grab a small saucepan and toss in your fresh or frozen raspberries, sugar, and lemon juice. Heat this mixture over medium heat until it begins to simmer. As it bubbles, mix cornstarch with water in a separate bowl, then add it to the raspberries. This will help thicken the filling. Stir for about 1-2 minutes until it reaches a nice, thick consistency. Once done, remove it from the heat and let it cool completely. This tangy raspberry swirl will add a delightful burst of flavor to your Raspberry Chocolate Swirl Yule Roll!
Step 2: Bake the Chocolate Sponge Cake
Next, preheat your oven to 350°F (180°C) and line a jelly roll pan with parchment paper. In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. In another bowl, beat the eggs and sugar for about 4-5 minutes until they’re thick and pale. Add in the vegetable oil, vanilla extract, and milk, mixing well. Gently sift the dry ingredients into the wet mixture and fold until just combined. Spread the batter evenly in the pan and bake for 10-12 minutes. Remember, don’t overbake; you want it soft and moist!
Step 3: Roll the Cake
Once your cake is baked, it’s time to roll it up! Place a clean kitchen towel on your counter and dust it with powdered sugar. Invert the hot cake onto the towel, carefully peeling off the parchment paper. Starting from one short end, roll the cake tightly with the towel inside. This helps shape it while it cools. Let it cool completely in this rolled position. This step is crucial to prevent cracking when you unroll it later for the Raspberry Chocolate Swirl Yule Roll!
Step 4: Make the Vanilla Cream Filling
Now, let’s whip up that luscious vanilla cream filling! In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add in the vanilla extract for that warm flavor. In a separate bowl, whip the heavy cream until stiff peaks form. This is the secret to a light and airy filling! Gently fold the whipped cream into the cream cheese mixture until well combined. This creamy filling will perfectly complement the rich chocolate and tangy raspberry in your Yule Roll.
Step 5: Assemble the Yule Roll
With everything ready, it’s time to assemble your Raspberry Chocolate Swirl Yule Roll! Gently unroll the cooled cake and spread a generous layer of the vanilla cream filling over it. Next, spoon the raspberry filling on top and use a spatula to create a light swirl. Carefully roll the cake back up, this time without the towel, making sure it’s tight but not too tight. Once rolled, chill it in the fridge for about 30 minutes. This helps it hold its shape when slicing!
Step 6: Prepare the Chocolate Ganache Glaze
While your roll chills, let’s make that shiny chocolate ganache glaze! Heat the heavy cream in a small saucepan until it’s steaming but not boiling. Pour it over the semi-sweet chocolate chips in a bowl and let it sit for about 2 minutes. This allows the chocolate to melt. Stir until smooth and glossy, then add a tablespoon of butter for extra shine. This ganache will create a beautiful finish for your Raspberry Chocolate Swirl Yule Roll!
Step 7: Chill and Serve
Finally, it’s time for the finishing touches! Pour the chocolate ganache over the chilled roll, letting it drip down the sides for that decadent look. Top with fresh raspberries and a light dusting of powdered sugar for a festive touch. Chill the roll for at least an hour before slicing. This chilling time is essential for clean cuts and a beautiful presentation. Now, slice and serve this delightful Raspberry Chocolate Swirl Yule Roll to your eager guests!
Tips for Success
- Make sure your eggs are at room temperature for better volume when beaten.
- Don’t skip the chilling step; it helps the roll maintain its shape.
- Use a clean towel dusted with powdered sugar to prevent sticking.
- For a smoother ganache, stir gently to avoid air bubbles.
- Experiment with different fruits for the swirl, like strawberries or blueberries!
Equipment Needed
- Jelly roll pan: A standard baking sheet works too, just ensure it has sides.
- Parchment paper: You can use a silicone baking mat as an alternative.
- Mixing bowls: Any size will do, but a large bowl is best for whipping cream.
- Hand mixer or stand mixer: A whisk can work, but it’ll take more effort!
- Spatula: A rubber spatula is perfect for folding and spreading.
Variations
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make this Raspberry Chocolate Swirl Yule Roll gluten-free.
- Dairy-Free Version: Use coconut cream or a dairy-free cream cheese alternative for the filling, and almond milk in the sponge cake.
- Fruit Swaps: Try using strawberries, blueberries, or even cherries for a different fruity twist in the swirl.
- Nutty Addition: Fold in some chopped nuts, like hazelnuts or almonds, into the vanilla cream filling for added texture and flavor.
- Minty Fresh: Add a few drops of peppermint extract to the chocolate ganache for a refreshing holiday twist!
Serving Suggestions
- Pair your Raspberry Chocolate Swirl Yule Roll with a scoop of vanilla ice cream for a delightful contrast.
- Serve alongside a warm cup of spiced chai or hot cocoa to enhance the festive flavors.
- For a beautiful presentation, garnish with extra fresh raspberries and mint leaves.
- Dust with powdered sugar just before serving for an elegant touch.
FAQs about Raspberry Chocolate Swirl Yule Roll
Can I make the Raspberry Chocolate Swirl Yule Roll ahead of time?
Absolutely! You can prepare the roll a day in advance. Just make sure to keep it covered in the fridge after glazing. This allows the flavors to meld beautifully!
What can I substitute for heavy cream in the filling?
If you’re looking for a lighter option, you can use whipped coconut cream or a dairy-free cream alternative. Just ensure it’s thick enough to hold its shape!
How do I store leftovers of the Raspberry Chocolate Swirl Yule Roll?
Store any leftovers in an airtight container in the fridge. It should stay fresh for up to three days, but trust me, it won’t last that long!
Can I freeze the Raspberry Chocolate Swirl Yule Roll?
Yes, you can freeze it! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to a month. Just thaw it in the fridge before serving.
What other flavors can I use for the swirl?
While raspberry is a star, you can experiment with other fruits like strawberries or blueberries. Each will bring its own unique twist to your Raspberry Chocolate Swirl Yule Roll!
Final Thoughts
Creating the Raspberry Chocolate Swirl Yule Roll is more than just baking; it’s about sharing joy and warmth with those you love. The rich chocolate sponge, silky vanilla cream, and tangy raspberry swirl come together to create a dessert that feels like a warm hug on a chilly day. Each slice is a celebration of flavors, perfect for holiday gatherings or cozy family dinners. I hope this delightful treat brings as much happiness to your table as it has to mine. So, roll up your sleeves and dive into this festive adventure—you won’t regret it!
Print
Raspberry Chocolate Swirl Yule Roll: Delight in a Festive Treat!
- Total Time: 2 hours
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A festive chocolate roulade filled with silky vanilla cream and tangy raspberry compote, finished with a shiny chocolate glaze and fresh raspberries.
Ingredients
- Chocolate Sponge Cake
- ¾ cup (95 g) all-purpose flour
- ¼ cup (25 g) cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs (room temperature)
- ¾ cup (150 g) sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- ¼ cup (60 ml) milk
- Vanilla Cream Filling
- 1 ¼ cups (300 ml) heavy whipping cream
- 225 g cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1 tbsp vanilla extract
- Raspberry Swirl
- 1 ½ cups (200 g) fresh or frozen raspberries
- ¼ cup (50 g) sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 1 tbsp water
- Chocolate Ganache Glaze
- 1 cup (175 g) semi-sweet chocolate chips
- ½ cup (120 ml) heavy cream
- 1 tbsp butter (for shine)
- Garnish
- Fresh raspberries
- Powdered sugar
Instructions
- In a small saucepan, heat raspberries, sugar, and lemon juice. Bring to a simmer. Mix cornstarch with water; add to the raspberries. Cook 1–2 minutes until thickened. Let cool completely.
- Preheat oven to 180°C (350°F). Line a 10×15 inch (25×38 cm) jelly roll pan with parchment. Whisk flour, cocoa powder, baking powder, and salt. In a separate bowl, beat eggs and sugar for 4–5 minutes until thick, pale and doubled in volume. Add oil, vanilla, and milk. Sift in dry ingredients and fold gently. Spread batter evenly into the pan. Bake 10–12 minutes (do NOT overbake).
- Place a clean towel on the counter and dust with powdered sugar. Invert the hot cake onto the towel. Peel off parchment. Roll the cake from short end to short end with the towel inside. Let cool completely.
- Beat cream cheese + powdered sugar until smooth. Add vanilla. Whip the cream separately until stiff peaks, then fold into the cream cheese mixture.
- Unroll the cooled cake gently. Spread a generous layer of vanilla cream. Spoon raspberry filling over the cream and swirl lightly with a spatula. Roll the cake back up tightly (without the towel). Chill 30 minutes.
- Heat cream until steaming (not boiling). Pour over chocolate chips. Let sit 2 minutes, then stir until smooth. Add butter for shine. Pour over the chilled roll.
- Top with fresh raspberries. Dust lightly with powdered sugar. Chill 1 hour before slicing.
Notes
- Ensure the cake is completely cooled before unrolling to prevent cracking.
- Use fresh raspberries for the best flavor, but frozen can be used if necessary.
- Chilling the roll after assembly helps it hold its shape when slicing.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
