A childhood favorite made wholesome and grain-free. Moist, deep chocolate cake is rolled together with coconut cream filling and bathed in a thin chocolate syrup.
Yields: 4 large rolls
Chocolate Cake
4 oz. 100% cacao paste/liquor, chopped
1/3 c. organic grade B maple syrup
1 t. blackstrap molasses
3 T. organic virgin coconut oil, plus more for greasing
1 T. raw cacao powder
¼ c. filtered water
3 pastured eggs
1 t. vanilla extract
½ t. sea salt
3 T. organic coconut flour
¼ t. baking soda
2-4 t. tapioca starch, for dusting
Cream Filling
2 c. organic full-fat coconut milk
¼ c. filtered water
1 T. grass-fed gelatin
2 t. organic grade B maple syrup
1 t. vanilla extract
Chocolate Glaze
4 oz. 100% cacao paste/liquor, chopped
2 T. organic virgin coconut oil
2 t. organic grade B maple syrup
Directions:
Make the cake: combine chopped cacao paste, maple syrup, molasses, coconut oil, cacao powder, and water in a medium saucepan. Cook over medium low heat, whisking until chocolate is melted.
Preheat the oven to 350F. Line a quarter sheet pan with parchment and grease well with coconut oil.
In the bowl of a stand mixer, combine eggs, vanilla, and sea salt. Mix on medium speed until smooth. With the mixer on low, slowly drizzle in the melted chocolate mixture. Turn the mixer up to medium to combine, about 60 seconds. Add the coconut flour and baking soda. Mix another 60 seconds, or until smooth. Pour mixture into lined sheet pan. Bake 8-10 minutes, until the center is set (do not overcook, it will make the cake more prone to cracking when rolled).
While the cake is cooking, lie out a sheet of parchment (sized just larger than the sheet pan) on a clean surface. Dust with tapioca starch to cover the parchment in a thin layer to prevent sticking. Once the cake is cooked, immediately invert it onto the dusted parchment, aiming to line the long side of the cake with the edge of the parchment. Leave the parchment (stuck to the cake from the baking process) on the cake and roll the cake into a tight roll lengthwise. Set carefully onto a cooking rack and allow to cool for 45 minutes.
Make the cream filling: combine the coconut milk, water, gelatin, and maple syrup in a small saucepan. Cook over medium low heat until gelatin is dissolved, whisking continuously. Pour the mixture into the bowl of a stand mixer and place the bowl into the fridge for 30 minutes to cool.
Remove the chilled filling and place back on the stand mixer. Add the vanilla and whisk on high speed for 1-2 minutes, or until mixture is smooth and creamy. (Note: filling may need to be mixed again until smooth immediately before spreading onto cake.)
Make the glaze: mix all chocolate glaze ingredients in a small saucepan over medium-low heat, stirring frequently. Once chocolate is melted, remove from heat. Set aside.
Assemble the rolls: very slowly unroll the cooled cake and remove the top layer of parchment. It may crack but don’t fret, any cracks will be covered by the Chocolate Glaze. Spread the Cream Filling onto the cake in an thin, even layer. Roll the cake back up as tightly as possible, using the lower layer of parchment to help tighten as you roll. Secure with the parchment and move the roll into the refrigerator for 1+ hours to set.
Line a half sheet pan with a clean sheet of parchment. Remove the chilled roll and unwrap the parchment. Cut into 4 equal pieces (or more, as desired). Carefully dip each piece in the Chocolate Glaze and move to the parchment-lined pan. Work quickly to dip the remaining three rolls. Chill the rolls 10+ minutes before serving.
