Roll cakes have for so long been a party cake in our family. They are so easy to make. They can be filled a number of ways: from whipped cream and berries to ice cream. The Chocolate Roll Cake with Whipped Cream (Gluten Free) has been a favorite of mine for so long!
Variations to the cake
For St. Patrick’s Day I made a variation with chopped Andes Mints folded into the whipped cream and also added on top. It was delightful! Andes Mints happen to be gluten free!
Because this cake is anything but ordinary ~ it must be a party!
For birthdays and Christmas alike, the Chocolate Roll Cake with Whipped Cream (Gluten Free) will be a happy dessert to put on the table. Decorate it with fresh flowers or with berries or sprinkles. It says it’s a party!
The chocolate cake can also be used to make an ice cream cake. For years, my favorite cake was a Baskin Robbins ice cream cake. I would request this type of cake for all my birthdays growing up! Of course, they aren’t gluten free, sadly.
However, making your own ice cream cake allows for more choices in the ice cream flavor, and making sure the ice cream is also free of any gluten.
The roll cake is easy to master with a few tips
Once you learn a few tips, the cake is easy to master. It comes together so easily. Then bakes in just about fifteen minutes. Cool in the pan for ten minutes before inverting unto a towel coated with sifted cocoa powder and powdered sugar. Cool for a few minutes before rolling up loosely and setting on a wire rack to finish cooling. Then you are ready to fill.
What to serve with this Chocolate Roll Cake?
Serve with your choice of ice cream or more berries on the side if desired. Our go to for parties are Breyers gluten free flavors. If the cake is filled with berries, Breyers Natural Vanilla would go very well with it. Another choice would be to make a berry or vanilla ice cream. Our Wild Blackberry Ice Cream (Gluten Free) would be delicious with this cake.
Chocolate Roll Cake with Whipped Cream (Gluten Free)
Equipment
- 1 baking sheet pan 10" x 14 1/2"
- parchment paper
- clean dish towel
Ingredients
- 5 large eggs, separated
- ¼ cup fine sugar
- ¼ cup cocoa powder, gf
- 2½ tbsp brown rice flour, gf
- 1½ teaspoons vanilla, gf
- pinch of salt
- 1 tbsp fine sugar
- 1 tbsp cocoa powder, gf
- 1 tbsp powdered sugar
- 2 pints berries, optional, rinsed and dried For Berry Filled Variation: blackberries, raspberries, or strawberries (sliced)
- 10-12 Andes Mints, optional, chopped For Mint Variation
Whipped Cream
- 1 cup heavy cream
- 1 tbsp fine sugar
- 1 teaspoon vanilla, gf
Dark Chocolate Ganache
- ¾ cup heavy cream
- 1⅛ cups Guittard Extra Dark Baking Chips or dark chocolate, broken, gf
- 1 tbsp pure maple syrup or corn syrup, gf
- 1 teaspoon vanilla, gf
Instructions
- Preheat the oven to 350℉.
- Line the baking pan with parchment. Grease with an oil spray or butter. Then combine the tablespoon of cocoa powder and the tablespoon of powdered sugar. Shake with half of mixture, reserving the remaining for sprinkling on the clean dish towel later.
- In a stand mixer or a bowl using a hand mixer, beat the egg yolks with ¼ cup sugar, until thick and lemon colored.
- Beat in the cocoa powder and the brown rice flour, the vanilla, and the pinch of salt.
- Pour into a bowl. Use the whisk attachment and a clean dry bowl to whip the egg whites. Start the mixer speed on medium low. When bubbles appear, increase the speed and gradually add in the remaining tablespoon of sugar. Beat until peaks form. Fold into the chocolate mixture in thirds.
- Spread into the prepared parchment lined pan. Smooth. Bake for 13-16 minutes or until a toothpick comes out clean when poked in the center. Remove to a wire rack to cool for 10 minutes. Shake a clean dish towel with the remaining cocoa powder and powdered sugar mixture. Invert the cake onto the dish towel. Let cool 15 minutes. Roll up gently with the towel. Set on the wire rack to finish cooling.
- Whip the cream in a clean bowl until lines begin to appear from the beater. Add the sugar and vanilla and whip until pillowy and fluffy. Stir once and refrigerate until ready to fill the cake.
To assemble the cake
- When ready to assemble the cake, make the chocolate ganache. Heat the cream in a saucepan over medium heat until small bubbles begin to appear. Remove from the burner, Add the chocolate chips and stir until melted and smooth. Add the maple syrup and the vanilla and stir until very smooth.
- Unroll the cake gently. Spread with a thin layer of warm chocolate ganache, reserving the majority for the top of the cake. Let the ganache inside the cake sool for just a few minutes.
- Next, spread with the whipped cream, reserving a little to spread at the ends if needed or to pipe a little decor on top.
- Scatter the berries on top of the cream (or the chopped Andes Mints for the mint variation, if you prefer). Roll up carefully. Pour the ganache over the top slowly and spread across the cake top and rounded sides. Add more berries, mint chocolate pieces, piped cream, or sprinkles to the top or to the ends. Or decorate the top with edible flowers which have been rinsed and dried. Refrigerate until ready to serve. Slice into 10-12 slices with a sharp knife.
