Indulge in a Slice of Heaven: Banana Chocolate Dream Roll

Get ready to savor the ultimate indulgence: the Banana Chocolate Dream Roll. This elegant dessert features a soft and rich chocolate sponge cake rolled around a luscious banana-infused cream filling, all topped with a glossy chocolate ganache. Perfect for celebrations or when you’re in the mood for something special, this dessert is bound to impress everyone who takes a bite.

Ingredients

For the Chocolate Sponge Cake:

• 4 large eggs, room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) all-purpose flour
• 1/4 cup (30g) cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the Banana Cream Filling:

• 1 cup (240ml) heavy whipping cream, chilled
• 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract
• 2 ripe bananas, mashed

For the Chocolate Ganache:

• 1/2 cup (90g) semi-sweet chocolate chips
• 1/4 cup (60ml) heavy cream

Equipment

• Large mixing bowl
• Electric mixer
• Sifter
• Jelly roll pan (10×15 inches)
• Parchment paper
• Clean kitchen towel
• Offset spatula

Instructions

Step 1: Prepare the Chocolate Sponge Cake

1. Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, ensuring it fits snugly.
2. In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed for about 5 minutes, until thick and pale.
3. Sift the flour, cocoa powder, baking powder, and salt together. Gently fold the dry ingredients into the egg mixture in batches. Add the vanilla extract and mix until just combined.
4. Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back when lightly pressed.

Step 2: Roll the Cake

1. While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
2. Starting from the short end, gently roll the cake with the towel into a log shape. Let it cool completely, about 30 minutes.

Step 3: Make the Banana Cream Filling

1. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Gently fold in the mashed bananas. Chill the filling until ready to use.

Step 4: Assemble the Roll

1. Unroll the cooled cake and spread the banana cream filling evenly across the surface, leaving a small border around the edges.
2. Carefully re-roll the cake (without the towel) and transfer it to a serving platter.

Step 5: Prepare the Chocolate Ganache

1. Heat the heavy cream in a microwave-safe bowl until hot but not boiling. Pour over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
2. Pour the ganache over the cake roll, spreading evenly with an offset spatula.

Tips

• Be gentle when folding the dry ingredients to maintain the cake’s fluffiness.
• Roll the cake while warm to prevent cracks.
• Chill the roll for at least 1 hour before slicing to allow the filling to set.

This Banana Chocolate Dream Roll is the perfect combination of rich chocolate and creamy banana goodness. Whether served as the centerpiece of a special occasion or as a decadent treat for yourself, this dessert is guaranteed to delight your taste buds. One slice is never enough—prepare to make this a regular favorite in your kitchen!

Indulge in a Slice of Heaven: Banana Chocolate Dream Roll

Delight in this heavenly Banana Chocolate Dream Roll! A moist chocolate sponge cake, creamy banana filling, and rich chocolate ganache make this dessert irresistible.

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Equipment

• Large mixing bowl
• Electric mixer
• Sifter
• Jelly roll pan (10x15 inches)
• Parchment paper
• Clean kitchen towel
• Offset spatula

Ingredients

  

• For the Chocolate Sponge Cake:
• 4 large eggs room temperature
• 1/2 cup 100g granulated sugar
• 1/4 cup 30g all-purpose flour
• 1/4 cup 30g cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• For the Banana Cream Filling:
• 1 cup 240ml heavy whipping cream, chilled
• 1/4 cup 30g powdered sugar
• 1 teaspoon vanilla extract
• 2 ripe bananas mashed
• For the Chocolate Ganache:
• 1/2 cup 90g semi-sweet chocolate chips
• 1/4 cup 60ml heavy cream

Instructions

 

• Step 1: Prepare the Chocolate Sponge Cake
• Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, ensuring it fits snugly.
• In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed for about 5 minutes, until thick and pale.
• Sift the flour, cocoa powder, baking powder, and salt together. Gently fold the dry ingredients into the egg mixture in batches. Add the vanilla extract and mix until just combined.
• Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back when lightly pressed.
• Step 2: Roll the Cake
• While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
• Starting from the short end, gently roll the cake with the towel into a log shape. Let it cool completely, about 30 minutes.
• Step 3: Make the Banana Cream Filling
• In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Gently fold in the mashed bananas. Chill the filling until ready to use.
• Step 4: Assemble the Roll
• Unroll the cooled cake and spread the banana cream filling evenly across the surface, leaving a small border around the edges.
• Carefully re-roll the cake (without the towel) and transfer it to a serving platter.
• Step 5: Prepare the Chocolate Ganache
• Heat the heavy cream in a microwave-safe bowl until hot but not boiling. Pour over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
• Pour the ganache over the cake roll, spreading evenly with an offset spatula.