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German Chocolate Cake Roll Recipe

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★★★★★

4.6 from 95 reviews

This German Chocolate Cake Roll is a decadent dessert featuring a light cocoa sponge cake rolled with a rich, homemade coconut-pecan filling and finished with a smooth dark chocolate ganache. The cake is perfectly spongy, filled with a sweet and creamy coconut custard, and topped with toasted coconut for extra texture and flavor, making it a classic treat perfect for special occasions or an indulgent dessert.

Ingredients

Scale

For the Cake

  • 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

For the Filling

  • 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

For the Ganache and Decoration

  • 8 oz dark chocolate (70%), finely chopped
  • 8 oz heavy cream
  • 1 tbsp butter, softened
  • 1/2 cup shredded coconut, toasted (for decoration)

Instructions

  1. Make the Cake: Grease a 10×15 inch jelly roll pan with butter or non-stick spray. Line with parchment paper, allowing some overhang, and grease the parchment paper with butter. Preheat the oven to 350°F (177°C).
  2. Prepare Rolling Surface: Lay a tea towel or piece of parchment paper on the work surface and lightly dust it with cocoa powder to prevent sticking when rolling the cake.
  3. Whip Eggs and Sugar: In a stand mixer bowl fitted with a whisk attachment or a large bowl with a hand mixer, whisk the eggs, sugar, and vanilla extract together until the mixture is light, creamy, and able to form trails, about 5 minutes.
  4. Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl.
  5. Fold Dry Into Wet Ingredients: Gently fold half the dry ingredients into the egg mixture until just combined, then sift and fold in the remaining dry ingredients carefully, scraping the bottom to avoid flour pockets. Avoid over mixing to maintain the air in the batter.
  6. Bake the Sponge: Pour the batter into the prepared pan and spread evenly to the corners with an offset spatula. Bake for 7-9 minutes until a toothpick inserted comes out clean and the sponge springs back when pressed lightly. Do not overbake.
  7. Roll the Cake: Remove the hot sponge from the oven and immediately invert onto the prepared tea towel. Peel off the parchment paper carefully. Starting from a short end, gently roll the sponge with the tea towel and set aside seam side down to cool completely.
  8. Make the Filling: In a large saucepan, combine brown sugar, egg yolks, evaporated milk, and butter. Cook over medium heat, stirring constantly for 15-18 minutes, until the mixture thickens to a custard-like consistency and browns slightly.
  9. Finish the Filling: Remove from heat, stir in vanilla extract, toasted pecans, and toasted shredded coconut. Transfer to a bowl, cover, and refrigerate, stirring occasionally until cooled.
  10. Make the Ganache: Place chopped dark chocolate and softened butter in a medium bowl. Heat cream gently in a saucepan or microwave just to simmer around edges. Pour hot cream over chocolate and cover to trap heat. Let sit for a few minutes, then whisk until smooth and glossy.
  11. Assemble the Cake Roll: Unroll the cooled cake carefully and spread the chilled coconut-pecan filling evenly over the sponge. Re-roll the cake without the tea towel, seam side down, onto a wire rack over a baking tray.
  12. Glaze the Cake: Pour the ganache slowly over the roll to coat fully. Sprinkle toasted coconut over the top for decoration. Allow the ganache to set for 20 minutes.
  13. Finish and Serve: Slice off the ends to tidy the roll and cut into slices to serve. Enjoy this rich, indulgent German chocolate treat!

Notes

  • Do not overbake the sponge to avoid cracking when rolling.
  • To toast coconut and pecans, place them in a dry pan over medium heat or in an oven at 325°F until lightly browned and fragrant.
  • If the ganache is too thick, warm gently and stir to loosen before pouring.
  • The cake roll can be made a day ahead and kept covered in the refrigerator.
  • Use a sharp serrated knife to slice the roll cleanly without squashing it.

Keywords: German chocolate cake roll, chocolate roll, coconut pecan filling, chocolate ganache, rolled cake, dessert recipe

Find it online: https://kitchenbyclara.com/german-chocolate-cake-roll-recipe/