⅓ cup unsweetened cocoa powder (Ghirardelli’s recommended)
⅓ cup all pûrpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
4 large eggs separated
1 cup granulated sugar separated
4 tablespoons salted butter melted
FOR THE RASPBERRY FILLING:
8 ounces cream cheese
1 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
½ cup fresh raspberries
FOR THE GANACHE:
½ cup heavy whipping cream
½ cup semi sweet chocolate chips
1 teaspoon light corn syrup
MAKE THE CHOCOLATE CAKE:
Preheat the oven to 350° Fahrenheit and spray a jelly roll pan with nonstick spray. Line with parchment paper and spray the parchment paper with nonstick spray.
Separate the eggs into separate, very clean and dry large mixing bowls.
Whip the egg whites till soft peaks form (they will fall over when the beaters are removed) then add ½ cup sugar and continue to whip till stiff peaks form. Don’t over whip.
Beat the yolks with the remaning ½ cup sugar till thick and creamy, then add the melted butter.
Fold the yolks into the whites carefully with a spoon.
In a small bowl mix the cocoa, flour, baking powder and baking soda.
Sift the cocoa mixture over the eggs and then fold into the eggs.
Spread cake mix over the parchment paper, making sure to get it all the way to the edges.
Bake for 12 to 15 minutes or until cake springs back when lightly touched.
Have a thin, clean kitchen towel spread out and dusted with cocoa powder.
Remove the cake from the oven and carefully turn over onto the towel while it is still hot.
Remove the wax paper and roll up the cake in the towel. Make sure the towel gets rolled up with the cake so it doesn’t stick together.
Let this cool in the refrigerator for 1 hour.
MAKE THE RASPBERRY FILLING:
Whip the cream cheese and powdered sugar together. Whip the whipping cream and vanilla till fluffy, then fold into the cream cheese.
Add the raspberries and mix them in to the cream cheese mixture.
Unroll the cooled cake and spread the raspberry filling evenly over entire cake, making sure to get to the edges.
Roll cake back up and place on serving plate.
MAKE THE GANACHE:
Place chocolate chips, whipping cream and corn syrup in a small microwave safe bowl. Heat in the microwave for 45 seconds. Stir till there are no unmelted pieces, heating and stirring in 15 second increments until smooth.
Pour ganache over cake, spreading it over the sides.
Let this set up in the refrigerator for 15 minutes before serving for best results.
Store in an airtight container in the refrigerator.