Directions

1. 1

   Prepare and bake a chocolate sponge cake according to your preferred gluten-free Swiss roll cake recipe. Once baked, allow the cake to cool slightly, then carefully roll it up (with parchment paper between the layers if needed) and set aside to cool completely to room temperature.

2. 2

   Prepare the marshmallow frosting by combining the softened butter, powdered sugar, and vanilla extract in a medium bowl. Stir together until well incorporated and beginning to combine.

3. 3

   Add the marshmallow fluff to the butter mixture and whip vigorously with an electric mixer or whisk for approximately 1 minute until the frosting becomes light and fluffy. Scrape down the sides of the bowl and stir briefly to ensure even mixing. If the frosting appears too thick to spread, add 1 tablespoon of milk and stir until you reach the desired consistency.

4. 4

   Carefully unroll the cooled cake and spread the marshmallow frosting evenly across the entire cake surface. Gently re-roll the cake, wrap it tightly in plastic wrap, and refrigerate for 2 to 3 hours until the filling has firmed up.

5. 5

   Prepare the chocolate glaze by combining the butter, dark chocolate chips, cocoa powder, and 1/4 cup milk in a small saucepan. Heat over low heat, stirring frequently, until all ingredients have melted and combined smoothly. Remove from heat, then stir in the powdered sugar and vanilla extract until the glaze is smooth.

6. 6

   Remove the plastic wrap from the chilled cake roll and place it on a cooling rack set over a sheet of foil to catch drips. Pour the warm chocolate glaze over the top of the cake roll, using the back of a spoon to gently spread it over the entire surface, ensuring all exposed areas are covered. If desired, add sprinkles before the glaze sets.

7. 7

   Refrigerate the frosted cake roll for 20 to 30 minutes until the chocolate glaze has set and firmed up. Slice into individual portions with a sharp knife, wiping the blade between cuts for clean edges, and serve.