banana-filled, chocolate-covered roulade

Cake Preparation:

Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.

Sift together flour, cocoa powder, baking powder, and salt. Set aside.

In a large bowl, beat eggs and sugar until thick and pale. Incorporate the oil and vanilla extract.

Gently fold in the dry ingredients until just combined.

Spread the batter evenly into the prepared pan and bake for 12-15 minutes.

Once baked, immediately turn out onto a tea towel dusted with cocoa powder. Roll the cake with the towel from the short end and let cool completely.

Filling:

Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

Carefully unroll the cooled cake and remove the towel. Spread the whipped cream over the cake and evenly distribute the banana slices.

Re-roll the cake without the towel and place it seam side down.

Cream Cheese Frosting:

Beat the cream cheese and butter until creamy. Gradually add in the powdered sugar and vanilla, continuing to beat until the frosting is smooth.

Assembly:

Once the cake is filled and re-rolled, spread the cream cheese frosting over the top and sides of the roulade.

Decorate the top with chocolate shavings and banana slices for garnish. Dust lightly with cocoa powder for a finished look.

Final Touches:

Chill the roulade in the refrigerator for at least an hour before serving to firm up the frosting and make slicing easier.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 2 hours 35 minutes | Kcal: 350 | Servings: 10