Chocolate Raspberry Cake Roll

CAKE
1 1/2 cups (10.5 ounces) sugar
1 3/4 cups (6.5 ounces) cake flour
1 1/4 teaspoons baking powder

¼ teaspoon salt

1/4 cup cocoa powder
7 large eggs (3 whole, 4 separated), room temperature
9 tablespoons vegetable oil
5 1/2 tablespoons water
1 teaspoon vanilla extract

FILLING

1/2 ounce (1/2 cup) freeze dried raspberries 

1 3/4 ounces (1/4 cup) sugar

16 ounces (2 cups) cold heavy cream

GLAZE

4 ounces (2/3 cup) dark chocolate chips 

3 ounces (1/3 cup) heavy cream

Make the cake: preheat oven to 350. Line a rimmed baking sheet with parchment paper. Place sugar in a mixing bowl, then remove 1/4 cup of the sugar and set aside. Add flour, baking powder, salt, and cocoa powder to the bowl and whisk to combine. 

In a liquid measuring cup, whisk together the whole eggs and egg yolks reserve the whites), oil, water, and vanilla. Add to the dry ingredients and whisk just until combined.

Place the egg whites in the bowl of an electric mixer with the whip attachment and beat on medium speed until frothy. Pour in the reserved sugar and increase speed to high. Beat until soft peaks form. 

Fold the egg whites into the batter in 3 parts. Spread the batter in the baking sheet and bake 15-25 minutes until set. The center should spring back when lightly touched, and the edges should be pulling away from the pan. 

Lay out a clean kitchen towel on the counter. Run a paring knife around the edges of the cake and flip the pan upside down onto the towel. Lift the pan off and peel off the parchment. Gently roll the cake up with the towel and let sit, seam side down, until completely cooled.

Make the filling: Place freeze dried raspberries and sugar in the bowl of a food processor with the metal blade. Process until finely ground.

Scrape down the sides of the bowl and add the cold cream. Pulse about 8 times then scrape down the bowl, especially getting down into the corners. Continue pulsing, checking the consistency often, until thickened. Refrigerate until ready to use.

Once the cake is cool, unroll and spread the filling evenly over the cake. Roll it back up and set the cake on a cooling rack placed over the rimmed baking sheet seam side down.

Make the glaze: place the chocolate chips and cream in a microwave safe bowl. Heat in 30 second bursts, whisking after each burst, until melted and smooth. Pour the glaze evenly over the cake. Use a small offset spatula as needed to spread the glaze. Place the cake in the refrigerator until the glaze sets. 

Use a cake lifter or large spatulas to transfer the cake to a serving platter. Slice and serve. Keep leftovers refrigerated.