1 (8 ounce) package cream cheese, room temperature
½ teaspoon vanilla
pinch of salt
1 cup powdered sugar, divided
1 cup heavy whipping cream
For the Ganache:
3 ounces semi-sweet chocolate chips
6 tablespoons heavy whipping cream
For the Topping:
1 (6 ounce) container fresh raspberries
For the cake:
Preheat oven to 350 degrees F(325 if using a dark pan). Line a 10×15 inch jell roll pan with parchment paper and grease with cooking spray.
In a mixing bowl, use an electric hand mixer to beat egg whites until soft peaks (peaks fall when you lift the beaters). While mixing, slowly add in the the ½ cup sugar and beat until stiff peaks.
In a bowl of a stand mixer with whisk attachment, beat eggs on medium speed for 3 minutes, add the ⅓ cup sugar and vanilla and beat 2 more minutes.
In another mixing bowl, mix flour, cocoa powder, baking powder, baking soda, and salt together. Alternately add flour mix and the ⅓ cup water to the egg yolks. When thoroughly mixed (scrape down sides of bowl), fold the chocolate batter into the egg whites a little at a time.
Spread batter into the prepared baking pan and bake for 12-15 minutes until toothpick come back clean and cake springs back when lightly touched.
Meanwhile, prepare a dish towel coated thoroughly in powdered sugar.
When the cake is done, immediately invert it onto the towel. Remove the parchment paper and then starting at the narrow end, roll it up. Let it cool completely.
For the Filling:
Place freeze dried raspberries in a blender and pulse into a fine powder (yields about 2 tablespoons).
In the bowl of a stand mixer fitted with the whisk attachment, beat heavy whipping cream and ¼ cup powdered sugar until stiff peaks form. Remove whipped cream into a separate bowl.
In the stand mixer bowl (no need to clean) fitted with the paddle attachment, beat the cream cheese until smooth. Add in ¾ cup powdered sugar, raspberry powder, vanilla, and salt.
Fold in 1½ cups of the whipped cream until combined and place the remaining whipped cream the the fridge to use as a garnish on top (you may need to whip with a whisk if it loses stiffness).
Carefully unroll the cake. Spread the raspberry filling evenly over the entire surface and then roll the cake back up the same way it was rolled before.
Place cake roll on a plate, cover with plastic wrap, and place in the fridge for at least 3 hours.
For the Ganache:
Heat the 6 tablespoons whipping cream in microwave for 45 seconds or until hot and then add the chocolate chips. Cover and let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before pouring and spreading over the cake.
Let the ganache cool on the cake for about 5 minutes and then top with the whipped cream (the leftover from the filling) and fresh raspberries. Sprinkle with powdered sugar. Slice and serve. Store leftover cake in the fridge.