Chocolate Banana Roll Cake Recipe
This chocolate roll cake recipe has been requested for a long time. Since the demand was high, I couldn’t say no and got to work. I know that the biggest challenge with Swiss roll cakes is rolling the sponge cake without cracking, so I made sure to create a more elastic and less breakable sponge. However, achieving this requires quite a bit of whipping. If you have any issues with your hands or arms, this recipe may not be the best choice for you.
Tips for the Perfect Roll Cake
I used separate creams for the filling and the outer layer, but both are quite easy to make. For the filling, I used bananas, but you can replace them with strawberries or any berries of your choice—or even skip the fruit altogether. Personally, I’m not a fan of chocolate chips inside cakes, but I know some people love them, so you can add those as well.
The decoration is entirely up to you. You can garnish it with fruits, leave it plain, or use grated chocolate. To make chocolate shavings, simply grate a chocolate bar using the coarse side of a grater.
The cake stays fresh the next day, but it’s best not to keep it beyond the third day as the cream starts to dry out. If you need to store it, make sure it’s sealed properly in the refrigerator. If you don’t have a suitable lid, you can check out my video on how to wrap a cream-covered cake with plastic wrap.
Prepare the filling in advance so it has time to cool and set. This is crucial. After cooking the cream, stir it frequently to prevent a skin from forming. Since you’ll already be in the kitchen making the sponge, give it a stir with a whisk every 3–4 minutes or mix it with a hand mixer. Once you refrigerate it, take it out frequently and continue stirring.
Adjust the sweetness of the cream to your preference. After adding the chocolate, taste it—if it needs more sugar, feel free to add some. However, keep in mind that added sugar will loosen the consistency of the cream. To counter this, continue cooking while stirring constantly for a few more minutes to allow some of the moisture to evaporate.
Enjoy!
Ingredients
For Cake;
- 4 large eggs,
- 2 spoonful of sugar,
- 2 tbsps of neutral oil,
- 1 tbsp yogurt or buttermilk,
- 1 cup of flour,
- 1 spoonful of corn starch,
- 10 g of baking powder,
- 10 g vanilin sugar.
For Filling Cream;
- 1,5 cups of milk,
- 1 spoonful of flour,
- 1 spoonful of corn flour,
- 1 egg yolk,
- 3 spoonful of sugar,
- 2 spoonful of cocoa powder,
- 1 tbsp butter,
- 40 g bitter chocolate.
For Filling;
- 2 bananas.
For Topping;
- 100 ml heavy cream,
- 60 g of dark chocolate.
Preparation
- For the filling cream mix together milk, egg yolk, sugar, flour and cocoa powder in a sauce pan,
- Cook in low heat, constantly stirring, until set,
- Add butter and chocolate and stir constantly until they melt,
- Stir frequently until it gets at room temperature,
- For the topping cream heat the heavy cream,
- Add into the chocolate, stir and melt,
- Set aside in the fridge to cool,
- For cake cream together the eggs and sugar,
- Add vegetable oil and yogurt and beat well,
- In a bowl mix flour, baking powder and vanilin sugar together,
- Add dry mixture to the egg mixture and beat,
- Pour the batter into a baking pan covered with pachement paper,
- Bake in a 170 C degrees pre-heated oven for 12 mins.,
- Remove from the oven and roll immediately,
- Set aside for 5 min., carefully peel off parchement paper,
- Spread the filling cream,
- Arrange the banana slices along the long end, then reroll the cake,
- Mix the topping cream with a hand mixer until fluffy,
- Cover the rolled cake with the topping cream,
- Top with raspberries,
Bon appetit...
- kaylee Voyles: That looks so good December 5, 2015 6:13 pm
- Kevser: Thank you Kaylee:) December 6, 2015 7:07 pm