In a bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the eggs and sugar until pale and fluffy. Add the vanilla extract.

Combine and Bake

Gently fold the dry ingredients into the egg mixture. Pour into the prepared pan and bake for 15-20 minutes or until a toothpick comes out clean. Let it cool completely.

Raspberry Chocolate Mousse

Melt Chocolate

Melt the dark chocolate in a double boiler or microwave until smooth.

Prepare Gelatin

Mix the gelatin powder with water and let it bloom for 5 minutes. Then, heat gently until dissolved.

Whip Cream

In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.

Combine Ingredients

Fold the melted chocolate and gelatin into the whipped cream. Gently fold in the raspberries. Chill in the fridge until set.

Butter Cream Frosting

Make Frosting

In a bowl, beat the unsalted butter until creamy. Gradually add powdered sugar and mix until well combined. Add milk and vanilla extract to achieve desired consistency.

Assembly

Assemble the Yule Log

Once the sponge cake has cooled, spread a layer of raspberry chocolate mousse on top. Roll the sponge tightly and cover the log with butter cream frosting. Decorate with fresh berries.