Gluten Free Chocolate Covered Strawberry Cake Roll
Description
Happy (almost) Valentine’s Day! ❤️ Chocolate covered strawberries are a classic Valentine’s Day treat and they taste even better in cake form! This cake roll makes the perfect dessert for you or for you and your sweetie! The chocolate cake is light and airy and pairs perfectly with the strawberry buttercream and rich dark chocolate ganache. A taste of pure heaven! I hope everyone has a wonderful Valentine’s Day weekend full of sweets and love. Enjoy!
- Gluten Free
- Vegetarian
- 25 minutes prep time
- 10 minutes cook time
- 90 minutes chill time
Recipe
Cake:
4 large eggs, separated
1/3 cup (67g) granulated sugar
1/3 cup (67g) brown sugar
1 teaspoon (5ml) vanilla extract
3 tablespoons (45ml) vegetable oil
1/2 cup (65g) 1:1 gluten free flour blend
3 tablespoons (18g) cocoa powder
1 teaspoon (5g) baking powder
1/4 (1.5g) salt
1-2 tablespoons (6-12g) cocoa powder for dusting
Buttercream:
3/4 cup (170g) softened butter
scant 2 cups (210g) powdered sugar
1/2 teaspoon vanilla extract
1/4 cup freeze dried strawberries
Ganache:
3 ounces semi-sweet chocolate, chopped or chips
1/4 cup (60ml) heavy whipping cream
Cake:
1. Preheat oven to 350°F. Spray a 12×17 inch pan with nonstick cooking spray. Line with parchment paper and spray again. Set aside.
2. In a large bowl or bowl of stand mixer using whisk attachment on high speed, beat the egg whites and granulated sugar to stiff peaks (about 5 minutes) then set aside.
3. In a medium bowl, combine egg yolks, brown sugar and vanilla and mix until well combined. Set aside.
4. In a separate large bowl, sift together gluten free flour, cocoa powder, baking powder and salt.
5. Stir the egg yolk mixture and vegetable oil into the dry ingredients. Mix until fully combined.
6. Using a spatula or wooden spoon, gently fold the egg whites into the mixture until completely combined. Make sure not to overmix or deflate the batter!
7. Spread the batter evenly over prepared pan. It will be thin! Wiggle the pan to make sure the cake batter is level.
8. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger.
9. While the cake is baking, lay out a piece of parchment paper slightly larger than the cake on the counter. Dust 1-2 tablespoons of cocoa powder evenly over the top.
10. As soon as the cake is done, run a knife around the edges of the pan to loosen it. Immediately invert the cake onto the cocoa dusted parchment paper. Peel off the top layer of parchment. Slip a wire cooling rack underneath and allow cake to cool completely. While cake is cooling, make your buttercream and ganache.
Buttercream:
1. Add freeze dried strawberries to the blender or food processor and blend into a fine powder. Set aside.
2. Add softened butter to large bowl or bowl of stand mixer fitted with the paddle attachment. Beat the butter until light and fluffy (3-4 minutes) scraping the sides of the bowl as needed.
3. Add half of powdered sugar and vanilla extract and beat until fully combined.
4. Add remaining powdered sugar and beat until light (another 3 minutes or so).
5. Add freeze dried strawberry powder and mix until completely combined.
Ganache:
1. Add chocolate and heavy cream to a microwave safe bowl.
2. Microwave for 60 seconds and stir until fully melted and smooth. Microwave an additional 30 seconds if needed.
Assembly:
1. Once the cake has fully cooled, carefully spread an even layer of strawberry buttercream over the entire cake.
2. Starting at the shorter edge, gently roll the cake up.
3. Place seam side down on a wire cooling rack.
4. Spoon or pour the warm ganache all over the cake.
5. Refrigerate for 30-60 minutes until set.
6. Enjoy! Wrap leftovers in plastic wrap and refrigerate in an airtight container for up to 3 days.
Cake:
4 large eggs, separated
1/3 cup (67g) granulated sugar
1/3 cup (67g) brown sugar
1 teaspoon (5ml) vanilla extract
3 tablespoons (45ml) vegetable oil
1/2 cup (65g) 1:1 gluten free flour blend
3 tablespoons (18g) cocoa powder
1 teaspoon (5g) baking powder
1/4 (1.5g) salt
1-2 tablespoons (6-12g) cocoa powder for dusting
Buttercream:
3/4 cup (170g) softened butter
scant 2 cups (210g) powdered sugar
1/2 teaspoon vanilla extract
1/4 cup freeze dried strawberries
Ganache:
3 ounces semi-sweet chocolate, chopped or chips
1/4 cup (60ml) heavy whipping cream
Cake:
1. Preheat oven to 350°F. Spray a 12×17 inch pan with nonstick cooking spray. Line with parchment paper and spray again. Set aside.
2. In a large bowl or bowl of stand mixer using whisk attachment on high speed, beat the egg whites and granulated sugar to stiff peaks (about 5 minutes) then set aside.
3. In a medium bowl, combine egg yolks, brown sugar and vanilla and mix until well combined. Set aside.
4. In a separate large bowl, sift together gluten free flour, cocoa powder, baking powder and salt.
5. Stir the egg yolk mixture and vegetable oil into the dry ingredients. Mix until fully combined.
6. Using a spatula or wooden spoon, gently fold the egg whites into the mixture until completely combined. Make sure not to overmix or deflate the batter!
7. Spread the batter evenly over prepared pan. It will be thin! Wiggle the pan to make sure the cake batter is level.
8. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger.
9. While the cake is baking, lay out a piece of parchment paper slightly larger than the cake on the counter. Dust 1-2 tablespoons of cocoa powder evenly over the top.
10. As soon as the cake is done, run a knife around the edges of the pan to loosen it. Immediately invert the cake onto the cocoa dusted parchment paper. Peel off the top layer of parchment. Slip a wire cooling rack underneath and allow cake to cool completely. While cake is cooling, make your buttercream and ganache.
Buttercream:
1. Add freeze dried strawberries to the blender or food processor and blend into a fine powder. Set aside.
2. Add softened butter to large bowl or bowl of stand mixer fitted with the paddle attachment. Beat the butter until light and fluffy (3-4 minutes) scraping the sides of the bowl as needed.
3. Add half of powdered sugar and vanilla extract and beat until fully combined.
4. Add remaining powdered sugar and beat until light (another 3 minutes or so).
5. Add freeze dried strawberry powder and mix until completely combined.
Ganache:
1. Add chocolate and heavy cream to a microwave safe bowl.
2. Microwave for 60 seconds and stir until fully melted and smooth. Microwave an additional 30 seconds if needed.
Assembly:
1. Once the cake has fully cooled, carefully spread an even layer of strawberry buttercream over the entire cake.
2. Starting at the shorter edge, gently roll the cake up.
3. Place seam side down on a wire cooling rack.
4. Spoon or pour the warm ganache all over the cake.
5. Refrigerate for 30-60 minutes until set.
6. Enjoy! Wrap leftovers in plastic wrap and refrigerate in an airtight container for up to 3 days.