Ingredients

4 large eggs

1/2 cup granulated or caster sugar

1 tsp vanilla extract

2/3 cup all-purpose flour

1/4 cup cocoa powder

1 tsp baking powder

1/4 tsp salt

1/2 cup pecans, toasted and chopped

3/4 cup brown sugar

4 large egg yolks

8 oz evaporated milk

6 tbsp unsalted butter, softened

1 1/2 cup shredded coconut, toasted

1 tsp vanilla extract

8 oz dark chocolate (70%), finely chopped

8 oz heavy cream

1 tbsp butter, softened

1/2 cup shredded coconut, toasted (for decoration)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan with butter or non-stick spray. Line it with parchment paper, letting the paper overhang the sides, then grease the paper with butter to help with peeling later.

Step 2: Lay a clean tea towel or a piece of parchment paper on your work surface and dust lightly with cocoa powder. This will prevent sticking when rolling the cake.

Step 3: In a stand mixer bowl fitted with the whisk attachment (or using a hand mixer), whisk the eggs, sugar, and vanilla extract until light and creamy, about 5 minutes. The mixture should form trails when the whisk is lifted.

Step 4: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold about half of this dry mixture into the egg mixture until just combined. Then sift and fold in the remaining flour mixture carefully to avoid deflating the batter.

Step 5: Pour the batter into the prepared pan and spread evenly to the corners. Bake for 7-9 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back lightly when pressed.

Step 6: Immediately invert the hot sponge onto the prepared tea towel. Carefully peel off the parchment paper. Starting at the short end, roll the cake up in the towel gently but firmly. Place seam side down and allow to cool completely.

Step 7: For the filling, combine brown sugar, egg yolks, evaporated milk, and butter in a large saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and turns a rich brown, about 15-18 minutes.

Step 8: Remove from heat and stir in vanilla extract, toasted pecans, and toasted coconut. Transfer to a bowl, cover, and refrigerate, stirring occasionally, until cooled thoroughly.

Step 9: To make the ganache, place chopped chocolate and softened butter in a bowl. Heat the cream gently until it simmers around the edges, then pour it over the chocolate. Cover and let sit for a few minutes, then whisk until smooth.

Step 10: Unroll the cooled sponge and spread the filling evenly over it. Re-roll the cake without the towel and place it on a wire rack over a tray.

Step 11: Pour the ganache over the cake roll, coating it completely. Sprinkle with toasted coconut for decoration.

Step 12: Let the ganache set for about 20 minutes. Trim the ends of the roll for a neat appearance before slicing and serving.

Tips & Variations

Toasting the coconut and pecans enhances their flavor and adds a wonderful crunch.

If you don’t have evaporated milk, you can substitute with whole milk, but the filling may be less thick.

For a different twist, try adding a teaspoon of espresso powder to the cake batter to intensify the chocolate flavor.

Ensure you do not overbake the sponge to avoid cracks when rolling.

FAQs

Can I make the cake roll ahead of time?

Yes, you can prepare the sponge and filling a day in advance. Assemble the cake on the day you plan to serve it for the best texture and freshness.

What if my cake cracks when rolling?

To prevent cracking, roll the sponge while it is still warm and flexible using the dusted towel. If cracks appear, cover them with filling or ganache to hide imperfections.