Delicious Chocolate Banana Swiss Roll Cake

Instructions

1. Preheat oven to 180 degrees Celsius (350 Fahrenheit).
2. Line a 20x20 cm baking tray with parchment paper.
3. In a bowl, sift together all purpose flour, cocoa powder, baking powder, and salt.
4. In a separate large bowl, beat the large eggs and granulated sugar with an electric mixer until thick and pale.
5. Add vanilla extract and mashed ripe banana to the egg mixture and mix gently.
6. Fold the dry ingredients into the wet ingredients carefully to keep air in the batter.
7. Add melted unsalted butter and fold gently until combined.
8. For the batter evenly into the prepared baking tray and smooth the surface.
9. Bake in the preheated oven for 10 to 12 minutes until the cake springs back when touched.
10. While cake bakes, prepare the filling by whipping cold heavy cream with powdered sugar until stiff peaks form.
11. Melt chopped dark chocolate in a microwave or double boiler until smooth and let cool slightly.
12. Fold melted chocolate gently into the whipped cream to make chocolate cream filling.
13. Remove cake from oven and immediately invert onto a clean kitchen towel dusted with cocoa powder.
14. Peel off parchment paper carefully and roll the cake with the towel from one short end to the other; let cool completely rolled up.
15. Unroll the cooled cake gently and spread the chocolate cream filling evenly over the surface.
16. Roll the cake back tightly without the towel and place seam side down on a serving plate.
17. Refrigerate the rolled cake for at least 1 hour before slicing and serving.