Description
This delicious chocolate roll cake is made with gluten-free ingredients and filled with a creamy chocolate filling.
Ingredients
Scale
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup cocoa powder (gluten-free)
- ½ cup gluten-free all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup heavy cream (for filling)
- 1 cup powdered sugar (for filling)
- ½ cup unsweetened cocoa powder (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1 cup semi-sweet chocolate chips (for ganache)
- ½ cup heavy cream (for ganache)
Instructions
- Preheat oven to 350°F (175°C) and grease a 15×10-inch jelly roll pan lined with parchment paper.
- In a mixing bowl, whisk together eggs and sugar until light and fluffy; add vanilla.
- Sift cocoa powder, gluten-free flour, baking powder, and salt in another bowl. Fold into egg mixture until just combined.
- Pour batter into prepared pan; bake for 12-15 minutes or until it springs back when pressed gently.
- Dust a clean kitchen towel with powdered sugar and invert the cake onto it; peel off parchment paper.
- Roll cake tightly using the towel; cool completely.
- Whip heavy cream for filling until soft peaks form; gradually mix in powdered sugar and cocoa powder, then stir in vanilla.
- Unroll cooled cake, spread filling evenly, and reroll without using the towel. Place seam-side down on a platter.
- Heat cream for ganache until hot but not boiling; add chocolate chips and stir until melted and smooth. Cool slightly before drizzling over the cake.
Notes
- Ensure the cake is completely cooled before adding filling.
- Use a clean kitchen towel to roll the cake to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg