Chocolate Roll Cake with Whipped Cream (Gluten Free)
This cake is sure to be a favorite in your house, as it is in ours! With chocolate flavors and pillowy whipped cream, plus chocolate ganache, would wouldn't love it?!
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.
