Description
Indulge in the luscious Banana Chocolate Dream Roll, a creamy and rich dessert featuring a moist chocolate sponge cake rolled with fluffy whipped cream and ripe banana slices, topped optionally with a silky chocolate ganache. Perfect for any occasion, this delightful American-style dessert combines the perfect balance of chocolate and fruit in an elegant presentation.
Ingredients
Scale
Chocolate Sponge Cake
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 2 tbsp milk
Filling
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 2 ripe bananas, sliced
Topping (Optional)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- Chocolate shavings or extra banana slices for garnish
Instructions
- Prepare the Cake Batter: 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. In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure an even mixture without lumps.
- Beat Eggs and Sugar: In a separate large bowl, use an electric mixer to beat the eggs and granulated sugar for about 5 minutes until the mixture is thick, pale, and fluffy, which creates a light texture for your sponge cake.
- Incorporate Wet Ingredients: Gently fold the vegetable oil, vanilla extract, and milk into the beaten egg mixture. Then sift the dry ingredients into the bowl and carefully fold everything together until fully combined, taking care not to deflate the batter.
- Bake the Sponge Cake: Pour the prepared batter evenly into the lined jelly roll pan. Bake in the preheated oven for 10 to 12 minutes or until the cake springs back lightly when touched, indicating it is fully cooked.
- Roll the Cake: While baking, prepare a clean kitchen towel dusted generously with powdered sugar. Once the cake is baked, immediately turn it out onto the sugared towel. Carefully peel off the parchment paper and roll the cake up tightly from the short end along with the towel. Let the cake cool completely rolled up to maintain its shape and prevent cracking.
- Prepare the Filling: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, ensuring a stable and fluffy cream filling.
- Fill and Re-roll: Gently unroll the cooled cake and spread the whipped cream evenly over the surface. Layer the banana slices uniformly on top of the cream. Carefully re-roll the cake, this time without the towel, and place it seam-side down on a serving plate.
- Make the Optional Ganache: For the chocolate topping, heat the heavy cream in a small saucepan until just steaming. Pour it over the semi-sweet chocolate chips and stir until the chocolate melts completely and forms a smooth ganache. Drizzle this over the cake roll.
- Chill and Serve: Refrigerate the cake roll for at least one hour to allow the filling to set and flavors to meld. Garnish with chocolate shavings or extra banana slices before slicing into 10 portions and serving.
Notes
- Ensure the cake is completely cool before spreading the whipped cream to prevent melting.
- Use firm, ripe bananas for the best texture and flavor in the filling.
- You can prepare the cake roll a day ahead and store it covered in the refrigerator to enhance flavors and ease serving.
