Who doesn’t love a good chocolate cake. Expect people allergic to chocolate. For the rest of us who can eat it I am pulling out an old recipe for a chocolate roll cake that is sure to please any crowd. I will try to include alternatives for my Gluten sensitive and Diabetic neighbors.
¾ cups of all purpose flour (use your favorite gluten free flour. This should be a one to one swap)
1/4 cup unsweetened cocoa powder.
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon of salt
3 large eggs
½ cups firmly packed brown sugar (1 to 1 of coconut sugar or ¼ to ½ teaspoon of stevia depending on your sweetness preference)
½ granulated sugar (see above) plus 3 tablespoons of granulated sugar
1/3 cup of water
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/3 cup of powdered sugar (sugar free alternatives are available in stores or you can the coconut sugar with 1 to 2 teaspoons of cornstarch in a food processor.)
1 cup whipping cream
¾ teaspoon of instant coffee granules
¾ cup of mini chocolate chips (sugar free options are available at all major grocery stores)
Lightly butter a 10 by 15 inch rimmed baking pan
Line the bottom with wax paper
Butter the paper
Sift together the flour cocoa, baking powder, ½ teaspoon of cinnamon and the salt
In a medium size bowl geat the eggs with an electric mixer until egges are thick and lemon colored.
Gradually add the brown sugar and 1/ cup of the granulated sugar to the eggs while beating the eggs on high. Continue mixing until the mixture is light and fluffy.
Add in water orange peel and vanilla.
Add in 1/3 of the flour mixture and gentle fold together. Repeat a third at a time until the flour mixture is fully combined.
Pour the batter into the prepared baking pan.
Bake at 375 degrees Fahrenheit for approximately 12 to 15 minutes. Check with a tooth pick to ensure it is cooked through.
Gently invert the cake onto a towel and remove the wax paper
Sprinkle with 1/23 cup of powdered sugar.
Roll the cake into a cylinder from the short end.
Let cool completely.
While that is cooling prepare the chocolate chip filling.
In a large bowl beat the cream with the granulated sugaruntil soft peaks form.
Add in the cinnamon and coffee and beat until stiff.
Fold in the chocolate chips.
Unroll the cake.
Spread the filling evenly across the surface.
Re-roll the cake.
The cake can be refrigerated for 24.
Serve room temperature and lightly dust with powdered sugar. Garnish with orange slices for added visual appeal.
Happy Baking!
About the Author
Debbie Caldwell
When you first meet Debbie Harris-Caldwell, you are immediately drawn to her charming Welsh accent and the twinkle in her eye. The well-traveled transplant from Wales is quick to set you at ease and time spent with her promises to be time well spent.
Debbie has been a real estate agent for 40 years and takes great pride in her customer service skills. "I make myself available to my customers when they need me, whether it's on a Sunday Evening or after their long day at work. I make my schedule fit theirs. I also keep my customers updated on everything happening with their listings or purchase, I am their conduit for information." She has built a business following her key principles of clear communication, attention to detail, client advocacy, and comprehensive knowledge of the area. Debbie comes to every new transaction with positive energy, determination, a strong understanding of the currents driving the market, and the expertise that comes from a lifetime of experience. She knows the importance of marketing and whether a home is for sale for $200,000 or for $2 million, she always has professional photography done and creates a listing presentation that best shows off her customer's home.