Flourless Pumpkin Chocolate Cake Roll

How do I keep a cake roll from cracking?

This is a flourless sponge cake, so it is less likely to crack than other cake rolls.  But rolling the warm cake in a kitchen towel and letting it cool completely before unrolling and filling will help prevent cracking.

Prepare the Pan

Line  a pan with parchment peper. Spray it with cooking spray and dust with cocoa powder.

Beat Egg Yolks

Beat egg yolks and sugar for several minutes until thick and pale yellow.

Add Batter Ingredients

Blend in the cocoa powder, salt, coffee, and vanilla.

Beat Egg Whites

In a clean bowl and with clean beaters, whip egg whites to stiff peaks.

Fold Them In

Fold egg whites into the batter in four separate additions so they don't deflate.

Bake the Cake

Spread the batter in the cake pan and bake at 350°F for 20 minutes. Roll warm baked cake in a towle dusted with cocoa powder.

Whip the Cream

Whip heavy cream, powdered sugar, and vanilla to soft peaks.

Make Pumpkin Mixture

Beat the cream cheese until smooth, then blend in the pumpkin puree and pumpkin pie spice.

Finish Pumpkin Mousse

Fold whipped cream into the pumpkin mixture, then add chocolate chips.

Fill the Cake

Unroll the cooled cake. Then spread the pumpkin mousse evenly on the cake.

Roll Up the Cake

Roll up the cake from short end to short end. Place seam side down.

Frost the Cake

Cover the cake with ganache. Refrigerate for at least 1-2 hours.

Slice and Serve

Slice off the unfroster ends, if desired. Then cut into slices and enjoy.

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