Preheat oven to 350 degrees. Line one 10×15 jelly roll pan with parchment paper and spray lightly with nonstick spray, set aside. Set one tea towel on counter and dust with either powdered sugar or sweetened cocoa powder.
6 eggs, room temperature
3/4 cup sugar
1 cup flour
1/4 cup cocoa powder
In a bowl whisk eggs and sugar together until fluffy, combined and doubles in volume. Sift together flour and cocoa powder in a small bowl. Fold flour mixture into egg mixture in thirds. Pour into your already prepared pan and bake at 350 degrees for 12-16 minutes or until toothpick inserted in center removes clean. Let cool in pan for 5 minutes and then flip out onto prepared tea towel, remove parchment paper and then “roll” cake up into tea towel starting with the shorter side. Let cool completely rolled in towel.
1 cup whole milk
1 cup heavy whipping cream
1 (3 ounce) package Instant banana cream pudding mix
1 whole banana, sliced
Whisk together milk, heavy cream and pudding mix until becomes a pudding consistency. Gently unroll your cake and place pudding on cake and then add sliced bananas. Roll back up cake and set in fridge to set while you make your ganache.
4 ounces semi sweet chocolate, cho[pped
1/2 cup heavy whipping cream
1 tbsp butter
place chopped chocolate in a heat resistant bowl. In a small sauce pan bring heavy cream and butter to a boil,once boiling remove from heat and pour over chocolate. Stir until chocolate becomes smooth. Let cool to room temperature. Pour and smooth over your chocolate roll cake. place in fridge until ready to serve and enjoy!! 🙂