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!
- 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
- Preheat oven to 425° F.
- Whisk egg whites until soft peaks form (don’t over-beat or they will dry out).
- In a large bowl beat the egg yolks with sugar until pale yellow, then mix in remaining dry ingredients until just combined.
- Fold in egg whites being careful not to deflate them by over-mixing.
- Pour batter into a greased, parchment-lined 17x12x1″ jelly-roll pan.
- Tap filled pan on counter several times to bring air bubbles to surface.
- Bake at 425° on the middle shelf for approximately 9 minutes, until set. Keep checking to make sure edges don’t burn.
- 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).
- Allow the roll to cool completely on a cake rack
- Make the whipped cream filling below.
- Unroll the cake carefully & spread filling across it. Reroll the cake once the filling is inside & place back on cooling rack.
- Prepare the ganache per instructions below.
- 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
- 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
- In a heavy saucepan, combine all ingredients & stir over very low heat.
- 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.
- If too thick to pour, whisk in 1 Tablespoon at a time of hot water.
- 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.