A rich, spongy chocolate cake roll stuffed with a raspberry cream cheese filling, covered in chocolate ganache, and plenty of delicious raspberries!
There is just something amazing about eating berries in the winter. When I think of berries I am flooded with summer memories, and since I am so NOT a fan of the cold, I love those memories. And I have no complaints about this tasty cake.
My youngest is 2 and she is a cute little handful. She loves talking, and kissing, and hugging. Another thing she really likes is berries. When I buy them they are gone in minutes.
For her birthday I made this cake. I thought it was a great cake for her because her little fingers fit perfectly inside raspberries, and I love cake! Basically it was the perfect match. Any excuse right!?
So here is the super easy way to make this holiday treat:
Raspberry Chocolate Yule Log and Holiday Hop!
Ingredients
- 1 angel food cake mix 16 ounces
- 1/2 cup unsweetened cocoa powder
- 1 cup water
Ganache
- 1 1/2 cups semi-sweet chocolates
- 1/2 cup whipping cream
- 1 cup fresh raspberries
Filling
- 1 container whipping cream 16 ounces
- 1 brick cream cheese 8 ounces
- 1 cup fresh or frozen raspberries
Instructions
- Preheat oven to 350 degrees F
- Coat a 17 x 12 1/2 inch jelly roll pan with nonstick cooking spray and cover with parchment paper
- Mix together cake mix, water, and cocoa powder
- Pour into prepared pan, bake about 16 minutes (15-17 minutes)
- Prepare a clean dishtowel by sprinkling it with powdered sugar
- When cake is done baking, remove from pan, peel off parchment paper, and put on prepared towel, then roll from 12 inch side, into prepared dish towel, and cool on a wire rack (seam side down)
- Mix filling together by beating cream cheese and whipped cream together, and fold in raspberries.
- In a small sauce pan, stir together chocolate chips and whipping cream, stir until mixture is melted and simmering. Then let cool slightly so it is still pourable.
- Gently unroll cooked cake, remove towel, and spread filling mixture across cake, and re-roll
- Then dump chocolate ganache evenly over the cake. Put raspberries down the center of the log and put on serving tray
- Refrigerate for 1-2 hours before serving.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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You may also like my Strawberry Cheesecake Tarts
Or this White Chocolate Strawberry Mini Cheesecake
Or Lemon Curd and Strawberry Tarts
Or how about this Strawberry Breakfast Pastry
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