Cooking and Serving: 45 minutes | 10 servings
Ingredients
⅔ cup (93 g) all purpose gluten free flour blend | ¼ teaspoon xanthan gum, (omit if your blend already contains it) | 2 tablespoons (18 g) cornstarch
Description
Prep Time: 30 minutes | Cook Time: 15 minutes | Total Time: 45 minutes | Servings: 10 servings
Ingredients
⅔ cup (93 g) all purpose gluten free flour blend
¼ teaspoon xanthan gum, (omit if your blend already contains it)
2 tablespoons (18 g) cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup (200 g) granulated sugar
6 tablespoons (84 g) unsalted butter, at room temperature
3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
1 tablespoon pure vanilla extract
3 tablespoons (1 ½ fluid ounces) warm water, plus more as necessary
Confectioners’ sugar, for sprinkling
6 tablespoons (84 g) unsalted butter, at room temperature
7 tablespoons (84 g) vegetable shortening
4 ounces semi-sweet chocolate, chopped
2 ½ cups (288 g) confectioners’ sugar, plus more as necessary
1 tablespoon (21 g) light corn syrup
12 ounces semi-sweet chocolate, chopped
½ cup (4 fluid ounces) heavy whipping cream
Instructions
MAKE THE CAKE BATTER
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder,.
baking soda, salt and sugar, and whisk to combine.
Add the butter, eggs, vanilla and 3 tablespoons water, mixing well after each.
The batter should be thin and easily pourable. If necessary to achieve the.
proper consistency, add more water * Pour the batter into the prepared pan, and shake it gently back and forth and.
side to side so that the batter is in an even layer.
Smack on the counter to break any trapped bubbles.
BAKE THE CAKE
Place the pan in the center of the preheated oven and bake for about 15.
minutes, or until top of cake springs back when touched.
While the cake is baking, spread a tea towel out flat on the counter, and.
sprinkle it liberally with confectioners’ sugar.
Once the cake is done, turn it immediately onto the prepared towel.
Carefully peel off the paper, and place a short edge of the towel over the.
short edge of the cake.
Roll the cake and towel together tightly, starting with narrow end and.
rolling away from your body.
Transfer the rolled cake and towel onto a wire rack to cool completely.
MAKE THE CHOCOLATE BUTTERCREAM FILLING
While the cake is cooling, make the filling. In the bowl of a stand mixer.
fitted with the paddle attachment, beat the butter and shortening until light.
Place the chopped chocolate in a small, microwave-safe bowl. Microwave for 45.
seconds at a time on 60% power, stirring well in between microwaving, until.
Pour the chocolate mixture into the mixer, and beat to combine well.
Add 2 1/2 cups confectioner’s sugar to the mixer, and mix until.
With the mixer on low speed, add the corn syrup.
The frosting should be smooth but thick enough to hold its shape when scooped.
with a spoon. If it is too thin, add more confectioners’ sugar tablespoon until it reaches the proper consistency.
Set the filling aside.
MAKE THE CHOCOLATE GANACHE
Place the chopped chocolate in a medium-sized heat-safe bowl.
Place the cream in a small, heavy-bottom saucepan and place over a medium.
flame until the cream just begins to simmer.
Pour the cream over the top of the chopped chocolate and allow it to sit.
undisturbed for a minute or so to melt the chocolate.
Stir until smooth, and set the ganache aside to thicken as it cools.
ASSEMBLE THE CAKE
Once the cake is cool, carefully unroll it.
Remove the towel, and spread the buttercream all over the cake, leaving a 1½.
inch clean border all around.
Carefully reroll the cake tightly.
Wrap it securely in plastic wrap and place in the freezer until firm, about.
Remove the cake from the freezer, unwrap the plastic wrap and slice off the.
very end of both sides of the cake to create clean edges.
Place the cake, seam side down, on a wire rack above a clean rimmed baking.
Pour the ganache evenly over the cake, and spread it into an even layer.
With a small offset spatula or butter knife, create lines along the cake that.
run along the length of the cake to resemble the bark of a tree.
If the ganache does not hold its shape in a pattern, place the cake in the.
refrigerator to cool a bit.
Place the decorated cake in the refrigerator to set.
Allow to sit at room temperature for 30 minutes before slicing thickly to.
ASSEMBLE THE CAKE
Once the cake is cool, carefully unroll it.
Remove the towel, and spread the buttercream all over the cake, leaving a 1½.
inch clean border all around.
Carefully reroll the cake tightly.
Wrap it securely in plastic wrap and place in the freezer until firm, about.
Remove the cake from the freezer, unwrap the plastic wrap and slice off the.
very end of both sides of the cake to create clean edges.
Place the cake, seam side down, on a wire rack above a clean rimmed baking.
Pour the ganache evenly over the cake, and spread it into an even layer.
With a small offset spatula or butter knife, create lines along the cake that.
run along the length of the cake to resemble the bark of a tree.
If the ganache does not hold its shape in a pattern, place the cake in the.
refrigerator to cool a bit.
Place the decorated cake in the refrigerator to set.
Allow to sit at room temperature for 30 minutes before slicing thickly to.