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 your oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
- In a mixing bowl, whisk eggs and sugar until light and fluffy. Stir in vanilla.
- In another bowl, sift together cocoa powder, gluten-free flour, baking powder, and salt. Gently fold dry ingredients into the egg mixture.
- Pour batter into the pan and bake for 12-15 minutes until springy.
- Roll the cake using a towel dusted with powdered sugar while warm; cool completely.
- Whip heavy cream for filling; mix in powdered sugar and cocoa until stiff peaks form. Unroll cake, spread filling, and re-roll.
- For ganache, heat cream until hot; stir in chocolate chips until smooth. Drizzle over rolled cake.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 250
- Sugar: 22g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 95mg