Ingredients
Scale
- 4 large eggs, divided
- 1/2 cup granulated sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup water
- 1/2 cup freeze-dried raspberries (about 1/2 ounce)
- 1 package (8 ounces) cream cheese, at room temperature
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 cup powdered sugar, divided
- 1 cup heavy whipping cream
- 3 ounces semi-sweet chocolate chips
- 6 tablespoons heavy whipping cream
- 1 container (6 ounces) fresh raspberries
- Additional powdered sugar for dusting
Instructions
- Preheat oven to 350°F and prepare jelly roll pan with parchment paper.
- Beat egg whites until soft peaks, gradually adding 1/2 cup sugar until stiff peaks form.
- Beat egg yolks and remaining sugar with vanilla until light in color.
- Combine dry ingredients and alternate adding to egg yolk mixture with water.
- Gently fold egg whites into the chocolate batter.
- Spread batter in prepared pan and bake for 12-15 minutes.
- Roll the baked cake with powdered sugar dusted towel and let cool.
- Blend freeze-dried raspberries into powder.
- Whip cream to stiff peaks and set aside.
- Mix cream cheese with raspberry powder, vanilla, salt, and powdered sugar.
- Fold whipped cream into cream cheese mixture.
- Spread filling on cooled cake, roll back up, and chill.
- Heat cream and mix with chocolate chips to prepare ganache.
- Spread ganache over chilled cake, garnish, and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for best mixing results.
Using fresh raspberries in the garnish boosts flavor and visual appeal.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg