For the chocolate cake:
- 1/4 c cocoa powder
- 1/3 c cake flour (mix together 1/4 c Better Batter All-Purpose Flour + 1 Tbl gluten free cornstarch)
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 c granulated sugar
- 4 eggs, separated
- cooking spray
For the creme filling:
- 1 stick unsalted butter, softened
- 1/4 c vegetable shortening
- 8 oz marshmallow creme
- 1 tsp vanilla
- 1 c Better Batter Corn-Free Powdered Sugar
For the chocolate ganache:
- 1 c heavy cream
- 8 oz (about 1 1/3 c) dark or milk chocolate chips
You will also need parchment paper, a handheld electric mixer or a stand mixer for this recipe.
Preheat and prepare. Lightly spray a half sheet pan (jelly roll pan with sides) with cooking spray. Add a piece of parchment to the sheet pan which covers the sides too, since this cake can stick. Set aside. Preheat the oven to 425 degrees.
Sift the dry ingredients. In a large bowl, soft together the cocoa powder, cake flour, salt, and baking powder. Set aside.
Whip the egg whites. Using a stand mixer, or a large bowl and a handheld mixer, whip the egg whites until they are at soft peaks, about 2-3 minutes on medium high speed. Do not beat too long until they are stiff; the tips should curl over themselves at the soft peak stage when lifted by the whisk/beater. Set aside.
Make the sponge cake batter. Add the sugar and egg yolks to the dry cocoa powder mixture. Beat on low with the mixer until incorporated. This mixture will be thick. Switch to a spatula and mix in one-third of the beaten egg whites. Gently fold the egg whites in using the spatula to lighten the chocolate batter. Add in the remaining two-thirds of the beaten egg whites and continue to fold (not stir) with large strokes around the bowl until all egg whites are incorporated into the batter. Pour the batter onto the prepared sheet pan. Smooth into an even layer using an off-set spatula or butterknife. This will be a thin layer in the sheet pan.
Bake. Bake the cake for about 6 minutes or until the cake springs back when gently touched and the top feels slightly spongy. Remove from the oven and quickly remove from the sheet pan (parchment paper layer included) and place on the work bench or large cutting board. Smooth the parchment edges flat and roll up, parchment and all, from the short end. This will prevent the cake from cracking later on when filled with creme filling. Let chocolate and parchment roll cool completely on a wire rack before unrolling.
Make the creme filling. While the chocolate cake is cooling, make the cream filling. In a large bowl, beat together butter, vegetable shortening, marshmallow creme, vanilla, and powdered sugar. Scrape the sides of the bowl with a spatula often to mix everything together. Set aside until cake assembly time.
Assemble. Carefully unroll the parchment and chocolate cake from each other. Spoon the creme filling into the cake and use an off-set spatula to spread into an even layer. Re-roll the cake placing seam side down. Place on top of a wire rack placed over a sheet pan.
Glaze. Heat the cream over medium heat on the stove until it just begins to simmer. Quickly remove from heat and add the chocolate. Stir with a whisk until all of the chocolate has melted. Carefully pour the ganache glaze over the entire cake roll, ends included. Let the chocolate set up at room temperature before serving. Makes 8+ servings. Store leftovers at room temperature in an air-tight container.
Adapted from Cooking By Moonlight
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