Description
This Banana Chocolate Dream Roll is a luscious dessert featuring a light cocoa sponge cake rolled with whipped cream and ripe bananas, topped with a melted chocolate drizzle and powdered sugar. Perfect for chocolate and banana lovers, this dessert combines fluffy texture with rich flavors for an irresistible treat.
Ingredients
Scale
For the Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling and Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 ripe bananas, peeled and halved lengthwise
- 1/2 cup chocolate chips, melted
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, beat the 4 large eggs with 1/2 cup granulated sugar and 1 teaspoon vanilla extract for about 5 minutes until the mixture is thick and pale, creating a light base for the cake.
- Combine Dry Ingredients: In a separate bowl, whisk together 1/3 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to blend the dry components evenly.
- Fold Ingredients: Gently fold the dry ingredients into the egg mixture until just combined, ensuring to preserve the airiness of the batter for a light sponge texture.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched, indicating it is cooked through.
- Prepare Towel: While baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar to prevent sticking when rolling the cake.
- Roll the Cake: Once the cake is done, immediately turn it out onto the powdered sugar-dusted towel and carefully peel off the parchment paper. Starting at the short end, roll the cake up in the towel to cool completely and maintain shape.
- Whip the Cream: In the meantime, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form, creating a fluffy filling for the roll.
- Fill and Re-roll: Unroll the cooled cake carefully and spread the whipped cream evenly over its surface. Place the halved bananas end-to-end along one side of the cake. Roll the cake back up gently without the towel to encase the filling.
- Finish and Chill: Drizzle the melted 1/2 cup chocolate chips over the top of the rolled cake and dust with additional powdered sugar. Chill in the refrigerator for at least 30 minutes before slicing and serving to set the filling and flavors.
Notes
- Use firm but ripe bananas to ensure they hold their shape and provide the best flavor balance with the creamy whipped filling.
- You may substitute the chocolate drizzle with a ganache or chocolate frosting for a richer and more decadent topping.
- Keep the dessert refrigerated until serving to maintain freshness and texture.
