Milky Way Flourless Chocolate Cake Roll

Caramel Swiss Roll – An Epic Flourless Chocolate Cake!

I’ve loved to bake and decorate cakes for a long time, starting as a kid with that much-adored bunny cake. You know the one – make two round cakes, one is the head, and the other is cut into ears and a bowtie. But, I’m no Cake Boss or Duff Goldman. Usually, you’ll find me making something simple but beautiful, like Gluten Free Strawberry Cake, or slap-it-together decadent like Reese’s Poke Cake.

This Milky Way cake combines straightforward methods with indulgent flavors into one showstopper dessert that will turn heads. Yes, even if you can’t wield a pastry bag or sculpt fondant. There are a few different components to make. But when they come together, and you sink your fork into a slice, you’ll know it was worth every bit of time and effort. Here’s why…

• Rich but light. The cake and ganache are intensely chocolaty, but without overpowering the fluffy whipped cream. Chunks of Milky Ways to give just enough chewy texture to contrast the cloudlike consistency of the rest of the dessert. And, a drizzle of caramel inside and outside puts it over the top.
• Deceptively simple. There are several components to this dessert, but none of them is especially time-consuming or difficult. And if you only have small pockets of time to work, you can spread out the steps, then assemble right before serving. I’ll tell you how to do that below.
• Virtually crack-proof. The flourless chocolate cake is more flexible than a traditional cake. There is no flour, nor any baking powder or baking soda to help it rise, but the whipped egg whites provide lift, while also giving it that spongy texture.
• Naturally gluten free. Yep, since it’s flourless, it’s also a gluten free cake. Just see my notes about which type of Milky Way to use, or an easy substitute.

Recipe Ingredients

Here’s an overview of what you’ll need to make this Caramel Swiss Roll, from cake to filling to frosting. When you are ready to make it, scroll to the recipe card for the full amounts and step-by-step instructions. But don’t miss all of my tips below to make this as straightforward as possible.

For the flourless chocolate cake:

• Eggs: Separate the yolks and whites.
• Granulated sugar
• Cocoa powder: I usually use Hershey’s Unsweetened Cocoa Powder. You’ll need some for dusting the sheet pan, more for dusting the towel that you’ll use to roll the cake, and some for the cake itself.
• Salt
• Cold coffee. You can use leftover coffee, cold brew coffee, or make a bit of coffee with instant coffee powder or espresso powder. Plain water can be substituted, but coffee does enhance the chocolate flavor.
• Vanilla extract

For assembling the caramel Swiss roll:

• Whipped cream filling: You’ll whip together nice, cold heavy cream with powdered sugar and vanilla extract, then fold in Milky Way candy bars. Any size will do, since you will be chopping them up. See the note below about gluten free options.
• Chocolate ganache frosting: This simply consists of more heavy cream, plus semisweet chocolate chips and a splash of vanilla extract.
• Caramel sauce: You can use a store-bought caramel sauce (most brands are gluten free), or make your own homemade caramel sauce.

Are Milky Way Gluten Free?

Gluten free candy can sometimes create confusion, as you can tell by the information in my articles about Reese’s Peanut Butter Cups and M&M’s.

Milky Way candy bars are made by M&M Mars. This company does not specify a list of gluten free products. But they will call out any barley, wheat, or rye ingredients on the labels, as well as any cross-contamination risks. At the time of this writing, Milky Way Original Bars contain barley malt extract, so they are not gluten free. This applies to full-size bars, as well as Fun Size and Minis.

Milky Way Midnight does not list any gluten-containing ingredients or list wheat or gluten as an allergen on the M&M’s Mars website. But you should always check the labels of the products you buy for any updated information. When I first created this recipe, I used Milky Way Simply Caramel, but these are no longer available.

For an alternative caramel and chocolate candy, feel free to use chopped Rolo candies. Hershey’s is very good about clearly marking their products as gluten free.

Avoiding Common Problems

While this chocolate roll cake isn’t difficult to make, there are some pitfalls. Here’s what you need to knoi to make sure you avoid them.

Deflated Egg Whites

Any trace of yolks in your egg whites or residual grease on your bowl or other tools can keep the whites from whipping to stiff peaks. So I recommend separating your eggs while they are still cold, then letting the whites come to room temperature. Also, use a metal bowl for whipping the egg whites, and wipe it with a paper towel that has a bit of vinegar on it. This ensures you remove any traces of fat that will keep the whites from whipping properly.

Cracked Cake Roll

Prep your equipment properly, including lining the rimmed baking sheet with parchment, spraying it with cooking spray, and coating it completely with cocoa powder using a small sifter. This will ensure the cake comes out of the pan easily and in one piece.

While the cake is baking, lay out a kitchen towel and sift a layer of cocoa powder over the towel. As soon as the cake comes out of the oven, flip it over onto the towel and peel off the parchment paper. Then carefully roll it up in the towel and let it cool completely. Now it will be easy to unroll, fill, and roll back up without the towel.

Curdled Whipped Cream

Make sure everything is very cold, from the heavy cream to the bowl and beaters. I usually stick in the fridge or freezer for a bit before I get started. Start on high speed, but as it thickens, you may want to slow down the mixer a bit. The cream can go from too soft to overwhipped in a flash. You’ll want stiff but still soft peaks.

Proper Storage

Because of the heavy cream, this cake must be stored in the refrigerator. Once you chill it to set the ganache, you can wrap it tightly if you need to keep it for a few days. Once you’ve drizzled on the caramel, you’ll want to cover it loosely or place leftovers in an airtight storage container.

Make it in Advance

While you can store the cake for a couple of days, if you want to prepare it ahead of time but serve it at its peak of perfection, there are some ways you can optimize your preparations.

• You can make the cake a day ahead and leave it rolled up in the kitchen towel.
• You can also make the ganache in advance and keep it covered in the refrigerator. Just be sure to let it come to room temperature before trying to whip it.
• I recommend whipping the heavy cream just before assembling the cake, as it can deflate a bit if left overnight. Remember, you do want to have the cake completed about an hour or two before you plan to serve it so you can chill it a bit before slicing.

More Gluten Free Cakes

• Gluten Free Angel Food Cake
• Chocolate-Frosted Gluten Free Birthday Cake
• Gluten Free Chocolate Pumpkin Bundt Cake