Teresa baked this delicious gluten-free cake to celebrate her bridge club’s October birthdays. Everyone loved it so much that Teresa never got a piece! Fortunately, her friend Judy was kind enough to give her a fork full. No one could believe it was gluten free!

Update: Barbara’s neighborhood had a Chili & Chocolate Cook Off on 2/22/19 and this delicious cake was the  winner for 2019! 

Servings: 10-12

Ingredients 

Cake:

• 1/4 cup unsweetened Hershey’s® cocoa powder
• 1/3 cup Bob’s Red Mill® Gluten-free 1 to 1 Baking Flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 tsp Cafe Pilon® instant coffee freeze-dried
• 4 eggs, separated
• 1/2 cup sugar

Instructions for Cake

1. Preheat oven to 425° F.
2. Whisk egg whites until soft peaks form (don’t over-beat or they will dry out).
3. In a large bowl beat the egg yolks with sugar until pale yellow, then mix in remaining dry ingredients until just combined.
4. Fold in egg whites being careful not to deflate them by over-mixing.
5. Pour batter into a greased, parchment-lined 17x12x1″ jelly-roll pan.
6. Tap filled pan on counter several times to bring air bubbles to surface.
7. Bake at 425° on the middle shelf for approximately 9 minutes, until set. Keep checking to make sure edges don’t burn.
8. Allow the cake to cool in pan for 5-7 minutes and GENTLY roll the cake into a roll while still on the parchment and in the pan. (This should prevent the cake from cracking later when you reroll with the filling).
9. Allow the roll to cool completely on a cake rack
10. Make the whipped cream filling below.
11. Unroll the cake carefully & spread filling across it. Reroll the cake once the filling is inside & place back on cooling rack.
12. Prepare the ganache per instructions below.
13. Pour the slightly cooled chocolate ganache over the cake roll & let stand to harden, then refrigerate

Whipped Cream Filling:

• 2 cups heavy whipping cream
• 1/4 cup sugar
• 1/2 tsp vanilla extract
• Deep mixing bowl & whisk attachment should be refrigerated before mixing.

Instructions for Whipped Cream Filling

1. Beat the heavy cream, sugar, & vanilla in a cold bowl at high speed, scraping bowl often until high peaks form. Store in refrigerator until ready to fill cake roll.

 

Chocolate Ganache Icing

• 14 ounces Nestle® Toll House semi-sweet chocolate chips
• 3 Tablespoons espresso coffee ( I used freeze-dried mixed with hot water)
• 1 tsp vanilla extract
• 1/4 cup confectioners sugar
• 3/4 cups heavy cream
• pinch of salt

Instructions for Chocolate Ganache Icing

1. In a heavy saucepan, combine all ingredients & stir over very low heat.
2. Just before the chocolate mixture is melted, remove from heat & stir until mixture is completely melted. It may appear curdled, but keep stirring or whisk vigorously till smooth.
3. If too thick to pour, whisk in 1 Tablespoon at a time of hot water.
4. Make sure ganache is somewhat cooled before pouring onto the cake.

We know this recipe seems like a great deal of work; however, it is done in steps & well worth it.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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