Description
A delightful Banana Chocolate Dream Roll combining a light, cocoa-infused sponge cake with a creamy banana whipped cream filling, finished with a drizzle of melted chocolate. Perfect for an indulgent yet approachable dessert, this rolled cake is moist, fluffy, and bursting with rich flavors.
Ingredients
Scale
Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed
Filling:
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Topping:
- 1/2 cup semisweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale, creating a light batter foundation.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt for even mixing and texture.
- Fold dry into wet: Gradually fold the dry ingredients into the egg mixture gently to maintain airiness, then stir in vanilla extract and mashed banana until the batter is smooth.
- Bake the cake: Pour the batter evenly into the prepared pan and bake for 10–12 minutes or until the cake springs back when lightly touched, signaling doneness.
- Roll the cake: While baking, prepare a clean kitchen towel by dusting it lightly with powdered sugar. Once baked, immediately turn the cake out onto the towel, peel off the parchment, and roll the cake up carefully with the towel from the short end. Let it cool completely rolled up to retain its shape.
- Prepare the filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form for a creamy, fluffy filling.
- Assemble the roll: Gently unroll the cooled cake, spread the whipped cream mixture evenly over the cake surface, then roll it back up tightly without the towel.
- Add chocolate drizzle: Melt the semisweet chocolate chips and coconut oil together in a small bowl until smooth, then drizzle over the top of the rolled cake for a decadent finish.
- Chill and serve: Refrigerate the assembled roll for at least 30 minutes before slicing to set the filling and enhance flavors. Slice and serve chilled.
Notes
- Substitute semisweet chocolate with dark chocolate for a richer, more intense flavor.
- Add chopped nuts or mini chocolate chips to the filling for extra texture and crunch.
