banana-filled, chocolate-covered roulade

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Instructions

Step 1: Make the Chocolate Sponge Cake

1. Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate large bowl, beat the eggs and sugar on high speed for 3-4 minutes until thick and pale.
4. Stir in the vanilla extract and milk.
5. Gently fold in the dry ingredients until just combined. Do not overmix.
6. Spread the batter evenly in the prepared pan and bake for 10-12 minutes, until the cake is set but still soft.

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Step 2: Roll & Cool the Cake

1. While the cake is still warm, turn it out onto a clean kitchen towel dusted with cocoa powder.
2. Carefully peel off the parchment paper.
3. Roll the cake up with the towel starting from the short end, creating a log shape.
4. Let it cool completely in the rolled shape to prevent cracking.

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Step 3: Make the Banana Filling

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

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Step 4: Assemble the Roulade

1. Carefully unroll the cooled cake and spread the banana filling evenly over the surface.
2. Gently roll the cake back up (without the towel) into a tight log.
3. Place seam-side down on a tray and refrigerate for at least 30 minutes to firm up.

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Step 5: Make the Chocolate Coating

1. In a saucepan, heat the heavy cream until it begins to simmer.
2. Remove from heat and pour over the chocolate chips. Let sit for 1-2 minutes, then stir until smooth.
3. Stir in the butter for a glossy finish.

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Step 6: Coat & Serve

1. Pour the melted chocolate coating evenly over the chilled roulade, using a spatula to smooth it out.
2. Refrigerate for at least 1 hour to set the chocolate.
3. Slice and serve with a dusting of cocoa powder or a drizzle of caramel for extra indulgence!

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Serving & Storage

🍌 Best enjoyed fresh but can be stored in the fridge for 2-3 days.
❄️ Freeze for later: Wrap slices in plastic wrap and store in an airtight container for up to 1 month.

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Pro Tips for the Perfect Roulade

✔️ Roll the cake while warm – This helps it hold its shape without cracking.
✔️ Use ripe bananas – For the best natural sweetness in the filling.
✔️ Chill before coating with chocolate – A firm roulade holds the ganache better.
✔️ Slice with a warm knife – Dip a knife in hot water for clean cuts through the chocolate shell.

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Final Thoughts

This Banana-Filled, Chocolate-Covered Roulade is a perfect balance of flavors and textures—light, creamy, and rich all at once. Whether you make it for a family gathering, a special event, or just to treat yourself, it’s guaranteed to impress!

🌟 Try it today and enjoy a slice of chocolate-banana bliss! 🍌🍫✨