Gluten-Free Chocolate Roll Cake
Indulge in the decadence of this Gluten-Free Chocolate Roll Cake, a showstopping dessert that’s as beautiful as it is delicious. This recipe combines airy, cocoa-infused sponge cake with a rich dark chocolate and whipped cream filling, offering a stunning treat for chocolate lovers and those following a gluten-free diet. Crafted with gluten-free all-purpose flour and folded gently to maintain its light, velvety texture, the cake is baked to perfection and rolled into a spiral for an elegant presentation. Finished with a delicate dusting of powdered sugar, it’s ideal for celebrations or decadent everyday indulgence. With straightforward steps and a quick preparation time of just 35 minutes, including baking, this gluten-free dessert is sure to impress both your family and guests!
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Recipe Information
Ingredients
- 60 grams Gluten-free all-purpose flour
- 30 grams Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 110 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
- 240 milliliters Whipping cream
- 100 grams Dark chocolate
- 15 grams Unsalted butter
Instructions
Preheat your oven to 180°C (350°F) and line a 10x15 inch jelly roll pan with parchment paper ensuring the sides are covered.
In a medium bowl, sift together the gluten-free flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs on high speed for about 5 minutes until they are thick and pale yellow.
Gradually add granulated sugar to the beaten eggs, beating well on high speed for about 2 more minutes. Mix in the vanilla extract.
Gently fold in the dry ingredients into the egg mixture using a spatula until just combined. Be careful not to deflate the batter.
Pour the batter evenly into the prepared pan and spread it out smoothly. Bake for 10 minutes or until the cake springs back when lightly touched.
While the cake is baking, spread a clean kitchen towel on a flat surface and dust it with powdered sugar. This will prevent the cake from sticking.
Once baked, immediately invert the hot cake onto the sugared towel and remove the parchment paper. Starting from the narrow end, roll the cake and towel together into a spiral. Let it cool completely on a wire rack.
For the chocolate filling, heat the whipping cream in a small saucepan over medium heat until it just begins to simmer.
Pour the hot cream over the dark chocolate and butter in a medium bowl. Let it sit for a minute, then stir until smooth. Allow it to cool until the mixture thickens slightly.
Unroll the cooled cake gently and spread the chocolate filling evenly over the surface.
Carefully re-roll the cake without the towel. Transfer the cake onto a serving plate and dust with additional powdered sugar if desired.
Chill the cake for at least 30 minutes before slicing and serving. Enjoy your gluten-free chocolate roll cake!
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.4 g | 190% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1024 mg | 341% | |
| Sodium | 2020 mg | 88% | |
| Total Carbohydrate | 259.2 g | 94% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 176.0 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 224 mg | 17% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1450 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
