Description
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.