Description
Sinful German chocolate coconut pecan roll cake marries rich, velvety chocolate with creamy coconut and crunchy pecans in a heavenly dessert. Chocolate lovers will swoon over this elegant, indulgent slice of pure comfort that promises to elevate any sweet occasion.
Ingredients
Scale
Cake Base:
- 4 large eggs, separated
- ¾ cup (180 ml) granulated sugar
- ¾ cup (90 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup (30 g) powdered sugar (for dusting)
Filling and Topping:
- ½ cup (120 ml) evaporated milk
- ½ cup (100 g) granulated sugar
- 2 large egg yolks
- ¼ cup (57 g) unsalted butter
- 1 teaspoon vanilla extract
- ¾ cup (70 g) sweetened shredded coconut
- ½ cup (60 g) chopped pecans
Chocolate Drizzle:
- ½ cup (85 g) semi-sweet chocolate chips
- ¼ cup (60 ml) heavy cream
Instructions
- Meticulously craft the chocolate sponge base by whisking egg yolks and sugar until achieving a pale, luxurious consistency. Incorporate vanilla for enhanced depth of flavor.
- Separately whip egg whites to stiff, glossy peaks, creating an airy foundation for the delicate cake texture.
- Gently fold whipped egg whites into the yolk mixture, preserving the voluminous air bubbles that ensure a light, tender crumb.
- Sift dry ingredients – flour, cocoa powder, baking powder, and salt – ensuring a smooth, lump-free mixture when incorporating into the batter.
- Spread the silky batter evenly across a parchment-lined jelly roll pan, taking care to create an uniform layer.
- Bake in a preheated oven until the cake surface springs back when delicately touched, typically 12-14 minutes.
- Immediately transfer the warm cake onto a powdered sugar-dusted kitchen towel, carefully peeling away the parchment paper.
- Roll the cake tightly within the towel, allowing it to cool completely in this cylindrical shape to prevent cracking.
- Construct the rich filling by simmering evaporated milk, sugar, egg yolks, and butter until the mixture thickens into a luxurious caramel-like consistency.
- Enhance the filling with vanilla, then fold in shredded coconut and toasted pecans, creating a decadent, textured mixture.
- Unroll the cooled cake and generously spread the coconut-pecan filling, ensuring complete and even coverage.
- Carefully re-roll the cake without the towel, creating a beautiful spiral of chocolate and nutty filling.
- Optional: Prepare a glossy chocolate glaze by pouring heated cream over chocolate chips, stirring until achieving a smooth, lustrous finish.
- Drizzle or coat the roll cake with the chocolate glaze for added indulgence.
- Refrigerate for at least one hour to set, then slice and serve, optionally garnishing with additional coconut or chopped pecans.
Notes
- Baking the sponge cake requires precise technique, so avoid overmixing the batter to maintain its light, airy texture.
- Use room temperature eggs for better volume and smoother incorporation when beating egg whites and yolks.
- For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free flour blend to accommodate dietary restrictions.
- Adjust the sweetness by reducing sugar or using alternative sweeteners like stevia for a lower-calorie option that still delivers rich flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 305
- Sugar: 22 g
- Sodium: 75 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg