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Banana Chocolate Dream Roll

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A decadent and fluffy chocolate cake rolled with a creamy banana filling, topped with a rich chocolate glaze. This dessert is as dreamy as it gets and perfect for any occasion!

Ingredients

Scale

For the Chocolate Sponge Cake:

  • 3/4 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup milk

For the Banana Cream Filling:

  • 1 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 ripe bananas, mashed

For the Chocolate Glaze:

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream

Instructions

  • Prepare the cake:
    • Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
    • In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
    • In a separate large bowl, beat the eggs and granulated sugar until pale and thick, about 5 minutes. Stir in the vanilla extract.
    • Gradually fold in the dry ingredients, alternating with the milk, until just combined. Be careful not to overmix.
    • Pour the batter into the prepared pan and spread it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
  • Roll the cake:
    • While the cake is still warm, place a clean kitchen towel on a flat surface and dust it with cocoa powder. Invert the cake onto the towel and peel off the parchment paper.
    • Starting from one short end, gently roll the cake with the towel into a tight log. Let it cool completely.
  • Prepare the filling:
    • In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
    • Gently fold in the mashed bananas until well combined.
  • Assemble the roll:
    • Carefully unroll the cooled cake and spread the banana cream filling evenly over the surface, leaving a 1-inch border.
    • Re-roll the cake (without the towel), wrapping it tightly. Place it seam-side down on a serving plate.
  • Make the glaze:
    • In a microwave-safe bowl or over a double boiler, heat the chocolate chips and heavy cream together until smooth and shiny.
    • Pour the glaze over the cake roll, letting it drip down the sides.
  • Chill and serve:
    • Refrigerate the cake roll for at least 1 hour to set the glaze. Slice and serve chilled.

Notes

  • For added flavor, sprinkle finely chopped nuts or chocolate shavings over the glaze before it sets.
  • Store leftovers in the refrigerator for up to 3 days.
  • Use a serrated knife for clean slices.

Find it online: https://ukfinda.com/banana-chocolate-dream-roll/