German Chocolate Cake Roll (Print Version)

Chocolate sponge rolled with coconut-pecan filling and ganache, ideal for gatherings and celebrations.

# Components:

→ Chocolate Sponge Cake

01 - 90 g all-purpose flour
02 - 25 g cocoa powder
03 - 1 teaspoon baking powder
04 - 0.25 teaspoon salt
05 - 4 large eggs, room temperature
06 - 150 g granulated sugar
07 - 1 teaspoon vanilla extract
08 - 2 tablespoons milk

→ Coconut-Pecan Filling

09 - 240 ml evaporated milk / 1 US cup
10 - 150 g granulated sugar
11 - 3 large egg yolks
12 - 115 g unsalted butter, cubed
13 - 1 teaspoon vanilla extract
14 - 1 cup sweetened shredded coconut
15 - 0.75 cup chopped pecans

→ Chocolate Ganache

16 - 120 g semisweet chocolate, chopped
17 - 120 ml heavy cream / 0.5 US cup
18 - 1 tablespoon butter, optional

→ Finishing Touches

19 - Extra shredded coconut, for garnish
20 - Whole or halved pecans, for garnish

# Directions:

01 - Preheat oven to 180° Celsius (350° Fahrenheit). Line a 25 x 38 cm (10 x 15 inch) jelly roll pan with parchment paper.
02 - In a medium bowl, combine the all-purpose flour, cocoa powder, baking powder, and salt. Whisk thoroughly to ensure even distribution.
03 - In a separate large bowl, beat the eggs and granulated sugar together until the mixture becomes thick, pale yellow, and has tripled in volume. This process should take approximately 5 minutes.
04 - Gently fold the vanilla extract and milk into the whipped egg mixture. Then, sift the combined dry ingredients over the wet mixture. Continue to fold gently until just incorporated, being careful not to overmix.
05 - Spread the batter evenly into the prepared jelly roll pan. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched. This indicates the cake is properly baked.

# Expert Advice:

01 -
  • No need for multiple cake pans or complex layering
  • All the authentic German chocolate cake flavors in an impressive rolled format
  • Make-ahead friendly for stress-free entertaining
  • Perfect balance of chocolate, coconut, and pecan in every bite
02 -
  • The cake rolls best when slightly warm
  • Chilling the filled roll before glazing helps prevent filling from squeezing out
  • Can be made one day ahead and stored in refrigerator
  • Perfect alternative to traditional German chocolate cake for those who find layer cakes intimidating
03 -
  • Toast the pecans before adding to the filling to enhance their flavor
  • Use a serrated knife dipped in hot water and wiped clean between cuts for perfect slices
  • For special occasions, decorate with chocolate curls in addition to the coconut and pecan garnish

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