Description
Indulgent German chocolate cake roll weaves rich chocolate sponge with silky coconut-pecan filling, creating a delightful dessert that whisks you to sweet culinary bliss. Elegant swirls and intense flavors make this classic treat an irresistible centerpiece for any celebration.
Ingredients
Scale
- 4 large eggs
- ¾ cup (150 g) granulated sugar
- 1 tsp vanilla extract
- ¾ cup (90 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ¼ tsp espresso powder (optional, enhances chocolate flavor)
- ¼ cup (60 ml) whole milk
- 2 tbsps vegetable oil
- Powdered sugar (for rolling the cake)
- ½ cup (120 ml) evaporated milk
- ½ cup (100 g) granulated sugar
- ¼ cup (57 g) unsalted butter
- 2 large egg yolks
- ½ tsp vanilla extract
- ¾ cup (70 g) sweetened shredded coconut
- ½ cup (60 g) chopped pecans
- ½ cup (120 ml) heavy cream
- 4 oz (113 g) semi-sweet chocolate, chopped
- 1 tsp butter (for shine)
Instructions
- Preparation: Warm the oven to 350F (175C). Line a 10×15-inch jelly roll pan with parchment paper, applying a light grease coating.
- Dry Ingredients: Whisk flour, cocoa powder, baking powder, salt, and espresso powder together in a mixing bowl.
- Wet Mixture: Vigorously beat eggs and sugar on high speed for 3-4 minutes until the mixture becomes thick and pale in color.
- Batter Integration: Incorporate vanilla, milk, and vegetable oil into the egg mixture. Gently fold dry ingredients into wet ingredients until just combined.
- Initial Baking: Transfer batter to prepared pan, spreading evenly. Bake for 10-12 minutes until the cake surface springs back when touched.
- Initial Rolling: While warm, invert cake onto a powdered sugar-dusted kitchen towel. Remove parchment paper and roll cake with towel from the short side.
- Filling Preparation: Combine evaporated milk, sugar, butter, and egg yolks in a saucepan over medium heat. Continuously stir until thickened, approximately 5 minutes. Remove from heat and blend in vanilla, coconut, and pecans. Allow to cool to room temperature.
- Cake Assembly: Carefully unroll cooled cake and spread coconut-pecan filling evenly across the surface. Gently re-roll cake without the towel, positioning seam-side down on a serving platter.
- Ganache Creation: Heat heavy cream until steaming. Pour over chopped chocolate, allowing to sit for 1 minute. Stir until smooth, then incorporate butter for a glossy finish.
- Final Presentation: Drizzle ganache over rolled cake. Allow ganache to set for 10-15 minutes. Slice and serve, optionally garnishing with additional pecans or shredded coconut.
Notes
- Avoid over-baking the cake roll to prevent dryness; watch carefully and remove when cake springs back lightly to maintain soft, flexible texture.
- Use a powdered sugar-dusted kitchen towel to prevent sticking and help create smooth, even cake roll without cracking.
- Allow coconut-pecan filling to cool completely before spreading to prevent cake from becoming soggy and maintain structural integrity.
- Ensure chocolate is chopped finely and cream is just steaming (not boiling) to create smooth, glossy chocolate coating without burning or separating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 13
- Calories: 290
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg