(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Chocolate Cake and Raspberry Buttercream
Preheat oven to 350°F. Grease a 12 x 17 inch pan with Country Crock® Plant Butter. Then line it with parchment paper so the cake easily releases. Grease the parchment paper too. You want an extremely nonstick surface for the cake roll.
Using a hand mixer or a stand mixer with the whisk attachment, beat the egg whites and 1/3 cup of sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside.
In another bowl, beat the egg yolks, remaining sugar, and vanilla extract together until combined. Sift the flour, 3 Tablespoons cocoa powder, baking powder, and salt together into a large bowl.
Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. The batter will be very light.
Spread the batter evenly into the pan. It will be a thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake springs back when you touch it. Make sure you do not over bake the cake, or it will not roll.
Prepare to roll: As the cake bakes, place a thin kitchen/tea towel flat on the counter. Using a fine mesh sieve, dust the tea towel with 3 Tablespoons of cocoa powder. Immediately after the cake is baked, invert it onto the towel. Peel off the parchment paper that was on the bottom of the cake. Starting with the narrow end, begin tightly rolling the hot cake up with the towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the towel. Place the roll in the refrigerator to chill, about 3 hours. You must bring it back to room temperature before unrolling, so make sure you set aside enough time.
While the cake is chilling, prepare the raspberry buttercream. In a blender, puree the raspberries and then run through a sieve. Place the softened Country Crock® Plant Butter and raspberry puree in a mixing bowl.
Using a hand mixer, mix the Country Crock® Plant Butter and raspberry puree until combined.
Add half of the confectioner's sugar, mix until combined. If it's too thin, add an additional 1/2 cup of confectioner's sugar and repeat until desired consistency is achieved.
Bring cake to room temperature. The cake is prone to cracking if unrolled while cold.
Slowly and gently unroll the cake. Spread the raspberry buttercream cream evenly on top, leaving a 1/2-inch border around the cake. Gently roll the cake back up, without towel this time. Place on a wire rack set on a baking sheet. Set aside on the counter or in the refrigerator as you prepare the ganache.
Bring Country Crock® Plant Cream to a simmer on the stove top, stirring occasionally. Just as soon as you see it simmer, remove from the heat and pour over chocolate chips, make sure all chocolate chips are covered.
Place a lid on chocolate chips to lock in the heat and let sit (no mixing) for 5 minutes. Remove the lid and mix the chocolate chips with a whisk until smooth. Once it's velvety, let it sit uncovered at room temperature for about 30 minutes before pouring it over your cake.
Place cake on a wire rack over a baking sheet. Pour your ganache evenly over the top of your roll. Let the ganache set for 30 minutes before serving.