Chocolate Raspberry Swiss Roll: Raspberry Yule Log Recipe

Quick Summary: This chocolate raspberry Swiss roll, also known as a raspberry yule log or bûche de Noël, is a rolled chocolate sponge filled with seedless raspberry preserves and a silky chocolate mousse. It’s finished with extra mousse, dark chocolate “tears” and fresh raspberries for a festive centerpiece that works for Christmas or any chocolate-lover celebration.

What is a chocolate raspberry Swiss roll?

A chocolate raspberry Swiss roll is a thin, flexible chocolate sponge cake spread with a filling, then rolled so every slice reveals a neat spiral of cake and filling. This version balances tart raspberry preserves with a smooth chocolate mousse, cutting the richness of the cocoa sponge and adding bright fruit flavor.

Regionally the same technique has many names: jelly roll or cake roll in the United States, roulade in France, and bûche de Noël or yule log when shaped and decorated like a log for the holidays. The method remains the same: bake a supple sponge, add filling, and roll tightly for clean slices.

Why you’ll love this recipe

This chocolate raspberry roll is worth making because:

• Showstopping presentation: the spiral of sponge and filling makes an impressive centerpiece when served.
• Seasonal or year-round: decorate as a Christmas bûche de Noël or serve it for birthdays, Valentine’s Day, or dinner parties.
• Customizable: swap the raspberry preserves for your favorite jam for different flavor combinations.
• For chocolate lovers: chocolate sponge, mousse, and dark chocolate decorations combine for a rich experience.
• Easy to roll: this sponge is forgiving—roll it after it cools, so you don’t have to rush while it’s hot.

Ingredients

For detailed quantities and the full ingredient list, see the recipe card below.

Eggs: this recipe uses large eggs. Separate chilled whites from yolks for the sponge.

Flour: all-purpose flour yields the right texture for this cake roll.

Cocoa powder: use unsweetened cocoa powder for the sponge and to dust the finished cake.

Potato starch: a small amount helps keep the sponge tender by lowering overall protein.

Butter: unsalted, melted and cooled—this adds elasticity to the biscuit so it rolls without cracking.

Sugar: granulated or caster sugar works; superfine sugar helps create a smooth meringue when whipping the whites.

Raspberry preserves: seedless preserves spread most evenly; regular jam can work if it has the right consistency.

Preserves should be neither too runny (which soaks into the sponge) nor too chunky (which makes spreading difficult).

Whipping cream: use cream with at least 35% fat and keep it well chilled for stable whipped cream.

Dark chocolate: choose good-quality couverture or baking chocolate; avoid chocolate chips for ganache and decorations.

Gelatin: use gelatin sheets (about 200 bloom) softened in cold water, then melted into the warm base.

Heavy cream and milk: whole milk and heavy cream (36–40% fat) are used in the mousse preparation.

Icing sugar: use store-bought powdered sugar or make it at home for dusting.

Fresh raspberries: for garnish; omit or replace when out of season.

Equipment

Main tools that make this recipe easier:

• Electric hand mixer or stand mixer to whip egg whites and cream.
• Rimmed baking sheet and parchment paper to bake the thin chocolate sponge.
• Bent (offset) spatula for spreading batter, preserves, and mousse evenly.
• Fine sifter for flour, cocoa and starch to ensure a smooth batter.
• Small saucepan for heating cream and milk for the mousse base.
• Plastic or guitar sheets to shape thin chocolate decorations (optional).

How to make chocolate raspberry Yule log

Step 1. Preheat the oven to 375°F (190°C). To prepare the biscuit, sift together flour, cocoa powder and potato starch and set aside.

Step 2. In a clean bowl, beat the egg whites at medium speed until soft peaks form. Increase the speed and gradually add the granulated sugar, whipping until stiff and glossy.

Step 3. Fold in the egg yolks gently with a rubber or silicone spatula, working in one direction from the bowl’s bottom to keep the mixture airy.

Step 4. Carefully fold the dry ingredients into the egg mixture, then add the melted cooled butter and combine until just homogeneous.

Step 5. Spread the batter evenly on a parchment-lined baking sheet to form a 12 x 11 inch (30 x 27 cm) rectangle. Bake about 10 minutes until set but still tender. Allow the sponge to cool on the parchment.

Step 6. For the chocolate mousse, whip 2/3 cup (150 g) whipping cream until thick and refrigerate. Melt dark chocolate in a bain-marie or microwave and keep warm. Soak gelatin in cold water to soften.

Step 7. Heat 3 tablespoons heavy cream with the milk until boiling. Whisk together 1 1/2 egg yolks and sugar, then temper with the hot milk. Return to the pan and cook over low heat, stirring until slightly thickened. Cool over an ice bath, then add the drained gelatin and stir to dissolve.

Step 8. Pour the warm egg-cream mixture over the melted chocolate and blend gently until smooth. When the ganache cools to about 113°F (45°C), fold in the chilled whipped cream to form the mousse. Keep at room temperature until assembly.

Step 9. To make chocolate tears, temper dark chocolate and spread thinly on plastic or guitar sheets with an offset spatula to form thin teardrop shapes. After a light dusting of cocoa, place the sheets over a curved surface (a baguette pan or tall glasses) and chill briefly until set, then peel off carefully.

Step 10. Assemble: flip the cooled biscuit onto a clean sheet of parchment or a tea towel and peel off the baking paper. Trim to an 11 x 10 inch (28 x 25 cm) rectangle. Spread a thin, even layer of seedless raspberry preserves across the sponge, then spread a layer of the chocolate mousse on top.

Step 11. Roll the biscuit from the long side, tightening as you go to form a compact log. Wrap the roll in parchment and chill for at least 1 hour to set.

Step 12. Remove the chilled roll, place on a serving plate and cover the outside with remaining chocolate mousse, using the back of a spoon to create texture. Decorate with the chocolate tears, a dusting of cocoa and powdered sugar, and fresh raspberries. Chill for at least 2 hours before serving to allow flavors and texture to settle.

Expert tips

1. Make chocolate decorations ahead of time to speed final assembly.
2. This sponge is forgiving—unlike many cake rolls you can wait until it cools before rolling, which reduces cracking risk.
3. Optional: add edible gold leaf or chopped pistachios for a festive finish.
4. Remove the roll from the refrigerator about 30 minutes before serving for best texture and flavor.

Recipe variations

This cake is easily adapted. Try these variations:

• Switch the fruit: replace raspberry preserves with apricot, cherry or strawberry jam for different pairings.
• Skip tempering: if tempering chocolate feels intimidating, use a glossy chocolate ganache to cover the roll and create a faux-wood texture with a fork or spatula.
• Add fresh garnishes: top with extra berries, chopped nuts like pistachios, or freeze-dried fruit for crunch and color.
• Holiday styling: dress the cake up with small gingerbread cookies, cinnamon sticks or other seasonal toppers for a bûche de Noël look.
• Keep it simple: use chocolate shavings and a dusting of confectioners’ sugar if you prefer a minimal finish.

Storing & freezing

Store the assembled cake tightly covered in the refrigerator for 1 to 2 days. Freezing is not recommended because it will change the texture of the mousse and sponge.

Recipe FAQ

Is a chocolate raspberry Swiss roll the same as a yule log?
Yes. The rolled sponge is the same; it becomes a yule log when shaped and decorated to resemble a log, especially at Christmas.

What is the difference between a Swiss roll and a roulade?
They refer to the same rolled concept. “Roulade” is the French term and can apply to other rolled desserts, while “Swiss roll” is commonly used in English-speaking countries.

How do you prevent cracking?
This recipe is forgiving: bake until just set, do not overbake, and roll after the cake cools. Rolling gently and evenly helps avoid cracks.

Can I make this ahead?
Yes. Chocolate decorations can be prepared in advance. The assembled cake keeps in the fridge for 1–2 days; bring it to room temperature about 30 minutes before serving.

Can I skip tempering chocolate?
Yes. Use ganache to cover the roll and texture it with a spatula or fork for a wood-like appearance; finish with fresh raspberries or nuts.

Love cake rolls? Try these next!

• Pavlova roll (meringue roulade)
• Pistachio Swiss roll with raspberry
• Nutella Swiss roll cake
• Coffee Swiss roll
• Strawberry Swiss roll cake
• Vanilla Swiss roll (soft, no-crack cake roll)

Recipe card

Nutritional information was calculated using an online nutrition calculator and is provided as an estimate for guidance only.

This recipe was first published in December 2018 and has been revised with clarified instructions and photos. All posted pictures are the author’s.