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Prepare the cake: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a bowl, whisk together flour, cocoa powder, and baking powder. In another bowl, beat the eggs and sugar until light and fluffy, then add the vanilla extract. Gradually fold in the flour mixture until just combined.
Bake the cake: Pour the batter onto the prepared baking sheet and spread it evenly. Bake for 10-12 minutes or until a toothpick comes out clean. Let it cool slightly before rolling.
Make the filling: Whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the mashed bananas. This will be your filling.
Assemble the roulade: Once the cake has cooled, carefully unroll it. Spread the banana cream mixture evenly over the cake, then roll it back up tightly.
Prepare the chocolate coating: Melt the dark chocolate and butter in a heatproof bowl over simmering water or in the microwave. Stir until smooth.
Coat the roulade: Pour the melted chocolate over the rolled-up cake, ensuring it's fully covered. Allow it to set for a few minutes before slicing.
Serving and storage tips:
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