Description
This Banana Chocolate Dream Roll is a delightful dessert that combines a light, cocoa-flavored sponge cake with whipped cream, ripe bananas, and a luscious chocolate drizzle. Baked to perfection and rolled with care, it’s an irresistible treat perfect for any occasion.
Ingredients
Scale
Cake
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Filling and Topping
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1 ripe banana, sliced
- 1/2 cup semisweet chocolate chips
- 2 tablespoons butter, melted
- Powdered sugar for dusting
Instructions
- Preheat and prepare the 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 the batter: In a large bowl, beat the 3 large eggs with 3/4 cup granulated sugar until the mixture is thick and pale, about 5 minutes. Stir in 1 teaspoon vanilla extract. In a separate bowl, sift together 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gently fold the dry ingredients into the egg mixture until just combined.
- Bake the cake: Pour the batter evenly into the prepared pan and spread smoothly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Prepare whipped cream: While the cake is baking, whip 1/2 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
- Roll the cake: Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar, then carefully peel off the parchment paper. Starting from the short end, roll the cake with the towel inside and allow it to cool completely.
- Melt chocolate: In a small bowl, melt 1/2 cup semisweet chocolate chips with 2 tablespoons melted butter until smooth and glossy.
- Assemble the roll: Unroll the cooled cake gently, spread the whipped cream evenly over the surface, arrange sliced banana on top, then drizzle the melted chocolate mixture evenly.
- Final roll and chill: Roll the cake back up carefully without the towel. Refrigerate for at least 1 hour to set.
- Serve: Before serving, dust the roll with powdered sugar and slice into servings.
Notes
- For richer flavor, use dark chocolate instead of semisweet chocolate chips.
- Substitute heavy cream with whipped coconut cream for a dairy-free version.
- Use very ripe bananas to enhance natural sweetness.
