Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting. Puree rasberries and salt in a blender or food processor. This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting! This homemade Chocolate Raspberry Cake is filled with a raspberry filling, frosted with a whipped ganache frosting and topped with a With raspberry cream filling, chocolate ganache, whipped cream, and fresh berries, this Raspberry Chocolate Swiss Roll is sure to make your Valentine swoon.

Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed. An easy to make chocolate swiss roll with a raspberry filling. This the perfect Valentine's day dessert or for any time you need a beautiful sweet treat. You can cook Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting using 19 ingredients and 31 steps. Here is how you achieve that.

Ingredients of Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting

1. You need of For Whipped White Chocolate Ganach Filling and Frosting.
2. It's 2 cups of heavy whipping cream.
3. It's 1 teaspoon of vanilla extract.
4. It's 12 ounces of good quality white chicolate bars, chopped. Don't use chips.
5. It's of For Rasberry Cake Roll.
6. You need 1 pint of fresh rasberries.
7. Prepare 6 of large eggs.
8. You need 1/2 teaspoon of cream of tarter.
9. You need 1/4 cup of sour cream, at room tem8.
10. Prepare 1 1/2 cups of granulated sugar.
11. Prepare 1 1/2 teaspoon of vanilla extract.
12. Prepare 1/2 teaspoon of pure rasberry extract.
13. Prepare 1 1/4 cup of cake flour.
14. Prepare 1/2 teaspoon of baking powder.
15. Prepare 1/2 teaspoon of salt.
16. Prepare of confectioner's sugar for dusting.
17. You need of For Garnish.
18. Prepare of fresh whole rasberries.
19. You need as needed of dark and white chocolate shavings,.

Chocolate Ganache For the chocolate ganache: Heat the heavy cream to boiling. Pour over the chocolate in a heat-proof bowl. Chocolate Cake and Frosting With Raspberry Filling The Ultimate Black & White Cake: Chocolate Cake with Vanilla Buttercream Stacking and Ganaching Double Tall Cake Using Chocolate Ganache and Boards for Smooth Effect. Perfectly rich and moist Chocolate Raspberry Cake made from scratch with a delicious chocolate frosting and raspberry filling made from fresh raspberries.

Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting instructions

1. Start with making the White Chocolate Ganache Frosting and Filling first, it needs time to get cold in the refrigerator.
2. Have white chocolate chopped in a bowl, heat cream in the microwave or over a double boiler until hot, stir in vanilla. Pour over chocolate, let sit one minute then stir until smooth. Cool to room temoerature then cover and refigerate until very cold. 4 hours, at least or overnight.
3. .
4. MAKE Rasberry Cake Roll.
5. Place rasberries in a food processor and puree.
6. Strain through a fine mesh strainer to extract juice.
7. Set juice aside.
8. Preheat the oven to 350. Spray a 15 by 10 inch by 1 inch jelly roll pan with bakers spray. Line pan with parchment paper and spray parchment paper with bakers spray.
9. Whisk flour, baking owner and salt in a bowl.
10. Have egg yolks in one large bowl and egg whites in another. Allow them to reach room temperature.
11. Beat egg yolks, rasberry juice and sour cream until light add 1 cup of the sugar, rasberry extract and vanilla and beat until well blended.
12. Stir in flour, combining completely but not overmixing.
13. With clean and dry beaters beat egg whites and cream of tarter until soft peaks form, Slowly add remaining 1/2 cup sugar and beat until glossy.
14. Fold 1/4 off the egg whites into egg yolk mixture, then fold remaing in 3 more additionsml spread batter evenly into prepared pan. Bake 16 to 18 minutes until it springs back when touched and is not sticky to toucj.
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17. Cool 5 minutes on rack in pan run a knife around all edges of pan to unstick any cake parts.
18. After it cools 5 minutes invert onto confectioner's dusted clean kitchen towel.
19. Carefully remove parchment paper.
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21. Roll cake up in towel to cool completely on a rack.
22. Finish cake.
23. Whip White chocolte ganache.
24. Remive cold White chocolate from refrigerator and beat until light and fluffy.
25. Carefully unroll cake. Spread surface with some whipped white chocolate ganache filling.
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27. Roll cake up, using the towel to help and place seam side downon serving platter.
28. Cover with remaing whipped white chocolate ganache frosting.
29. Garnish with the shaved chocolate and fresh rasberries. Refrigerate at least 4 hours before slicing.
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This White Chocolate ganache filling is also great as filling or icing cakes. If you're covering your cake with fondant, this icing is perfect to go You should only start whipping (with subsequent successful result) if the mixture is chilled and visibly thickened. If it's still as liquid as when it was warm. Easy Raspberry Cream Cake is as simple as using a pre-made cake with a little makeover! Place the second cake layer on top of the raspberry whipped topping.