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Chocolate Raspberry Cake Roll

Ingredients 

FOR THE CHOCOLATE CAKE:

  • 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

Instructions 

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.

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