Gluten Free Pumpkin Chocolate Cake Roll

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Gluten Free Pumpkin Chocolate Cake Roll

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INGREDIENTS: For the chocolate sponge cake: 8 large eggs separated 2/3 cup granulated sugar 7 Tbsp unsweetened cocoa powderdivided (1 Tbsp + 2 Tbsp + 1/4 cup) 1/8 tsp salt 2 Tablespoons brewed coffee, cold – leftover is fine 1 teaspoon vanilla extract Learn more

INGREDIENTS: For the pumpkin cheesecake filling: 1/2 cup heavy whipping cream 1/3 cup powdered sugar 1/2 teaspoon vanilla extract 2 ounces cream cheese at room temperature 1/3 cup pumpkin puree not pumpkin pie filling 3/4 teaspoons pumpkin pie spice 1/4 cup mini chocolate chips optional For the chocolate ganache: 1 cup semi-sweet chocolate chips 2/3 cup heavy whipping cream Learn more

MAKE THE CHOCOLATE CAKE

1 Preheat oven to 350°F. Prepare your sheet pan by spraying with cooking spray, lining with parchment paper, spraying again, and dusting with cocoa powder. VIEW MORE Learn more

MAKE THE CAKE BATTER

2 Using an electric mixer, beat the egg yolks and granulated sugar on high speed until thick and pale yellow. Add 2 Tbsp cocoa powder, salt, coffee and vanilla, and beat in VIEW MORE Learn more

BEAT EGG WHITES AND FOLD INTO BATTER

3 With clean beaters and a large clean bowl beat the egg whites to form stiff peaks. Gently fold about about a quarter of the egg whites into the egg yolk mixture. In three additions, fold in the remaining egg whites. VIEW MORE Learn more

BAKE

4 Spread the batter into the prepared pan and bake for 20 minutes. It will slowly spring back when lightly touched. VIEW MORE Learn more

MAKE THE PUMPKIN CHEESECAKE FILLING

5 Whip the cream. Using a stand mixer or hand mixer with a whisk attachment, whisk the whipped cream on high speed until it gets frothy and starts to thicken. Add powdered sugar and vanilla and beat until soft peaks form. VIEW MORE Learn more

COMBINE THE PUMPKIN, CREAM CHEESE & CHOCOLATE

6 In another bowl, beat the cream cheese until smooth, then add the pumpkin puree and pumpkin pie spice, mixing until combined. Gently fold in the whipped cream and then the chocolate chips, if using. VIEW MORE Learn more

ASSEMBLE THE CAKE ROLL

7 Carefully unroll the cake in the towel. Gently spread the pumpkin cheesecake mousse over the top of the cake, spreading to about a half inch from the sides. VIEW MORE Learn more

ROLL UP CAKE AND FROST

8 Roll up the cake from short end to short end. Place seam side down. Carefully frost the cake with the ganache. VIEW MORE Learn more

REFRIGERATE BEFORE SLICING

9 Refrigerate for at least 1-2 hours before slicing . Slice off the unfrosted ends, if desired. VIEW MORE Learn more

Gluten Free Pumpkin Chocolate Cake Roll

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Gluten Free Pumpkin Chocolate Cake Roll