German chocolate cake roll

This German chocolate cake roll delivers a luscious chocolate sponge layered with a creamy coconut-pecan filling and finished with a glossy chocolate ganache. It’s a show-stopping dessert perfect for celebrations or anytime you want to impress with something rich and indulgent. The delicate textures and classic flavors come together in a way that feels both nostalgic and special.

I first tried this recipe for a family dinner and was amazed how it became the centerpiece everyone raved about. Now it’s my go-to for holidays and birthdays because it looks as good as it tastes.

Ingredients

• All-purpose flour: for a tender but sturdy sponge that supports rolling without cracking
• Cocoa powder: to give the cake its rich chocolate flavor opt for unsweetened, good quality powder for best taste
• Baking powder and salt: for rise and balance so the cake spongy but not dense or bitter
• Eggs: bring structure and volume room temperature eggs beat better to a light, fluffy batter
• Granulated sugar: sweetens the cake and filling measure carefully for balance
• Vanilla extract: enhances all the chocolate and nut flavors
• Milk: adds moisture helping the cake stay soft in the oven
• Evaporated milk: contributes richness and creaminess in the coconut-pecan filling
• Unsalted butter: in the filling and ganache ensures you control the salt level while adding smoothness
• Shredded coconut: brings a chewy texture and classic tropical sweetness
• Chopped pecans: add crunch and a toasty nutty note that pairs perfectly with coconut
• Semisweet chocolate: for ganache gives a bittersweet contrast to the sweet filling
• Heavy cream: makes a smooth, elegant ganache when combined with chocolate
• Extra shredded coconut and whole or halved pecans: for garnish provide a pretty finish and hint at what’s inside

Step-by-Step Instructions

Sift the Dry Ingredients:

Combine the flour, cocoa powder, baking powder, and salt in a bowl. Whisk them thoroughly so the leaveners and cocoa are evenly distributed for consistent rise and flavor.

Beat Eggs and Sugar:

In another bowl, beat the eggs with sugar using an electric mixer on high until the mixture becomes thick, pale, and at least tripled in volume. This step is critical for a light and airy sponge.

Fold in Wet Flavors:

Gently mix in vanilla extract and milk to the egg mixture to add moisture and flavor without knocking out the air you just incorporated.

Add Dry Ingredients:

Sift the dry mix over the wet ingredients. Fold carefully until just combined so you keep the batter light and fluffy.

Bake Cake:

Pour the batter evenly into a lined jelly roll pan, then bake at 180 degrees Celsius (350 degrees Fahrenheit) for 10 to 12 minutes. The cake should spring back when lightly pressed.

Roll While Warm:

Immediately turn the warm cake out onto a powdered-sugar-dusted kitchen towel. Peel off the parchment and roll the cake from a short end with the towel inside. Let it cool completely rolled to prevent cracking.

Make Filling:

In a saucepan whisk evaporated milk, sugar, and egg yolks. Cook over medium heat, stirring constantly for 8 to 10 minutes until the mixture thickens. Remove from heat, then stir in butter, vanilla, shredded coconut, and pecans. Cool until spreadable.

Assemble the Roll:

Unroll the cooled cake gently and spread the coconut-pecan filling evenly over the surface. Reroll the cake tightly and place it seam-side down on your serving platter.

Prepare the Ganache:

Heat the heavy cream until just simmering and pour over the chopped semisweet chocolate. Let sit for 2 minutes then stir until smooth and glossy. Stir in butter if you want an extra shine.

Finish:

Pour the ganache over the rolled cake and garnish with extra shredded coconut and pecans before serving.

Pin it

The coconut-pecan filling is the star of this dessert for me. Its creamy sweetness with toasted nuts reminds me of holidays spent baking with my family. Rolling the cake while warm was a game changer to avoid cracks—trust me, it’s worth the extra care.

Storage Tips

Store the cake covered in the refrigerator to keep the ganache firm but soft enough to slice. Wrapped well, leftover slices freeze fine for up to a month. Let thaw in the fridge overnight before serving for best texture.

Ingredient Substitutions

You can swap pecans with walnuts if preferred or to suit allergies. Coconut can be unsweetened but expect a less sweet filling. Milk can be replaced with almond or oat milk for a dairy-free version but cream for ganache should be substituted carefully if needed.

Serving Suggestions

Serve with a dollop of lightly whipped cream or a scoop of vanilla ice cream to balance the richness. Pair with fresh berries or a simple berry coulis for a pop of bright acidity. This cake is perfect with a strong cup of coffee or a dessert wine for special occasions.

Cultural Context

Pin it

German Chocolate Cake is an American creation named after an English-American named Sam German who developed a type of baking chocolate. The coconut-pecan frosting is the hallmark of this style, making it distinct from other chocolate cakes. The roll variation adds an elegant twist, making it practical for parties and holidays when you want something both traditional and unique.

Frequently Asked Questions

→ How do I prevent the cake from cracking when rolling?

Roll the warm sponge cake gently in a clean kitchen towel dusted with powdered sugar immediately after baking. This helps the cake set its shape and reduces cracking during filling.

→ Can I prepare the coconut-pecan filling ahead of time?

Yes, the filling can be made in advance and chilled until firm but spreadable. Bring it to room temperature before spreading to ensure smooth application.

→ What is the best way to achieve a shiny ganache topping?

Warm the cream just to simmering before pouring over chopped chocolate. Let stand briefly to melt, then stir until smooth. Adding a small amount of butter can enhance shine.

→ Is it necessary to use evaporated milk in the filling?

Evaporated milk adds richness and helps thicken the filling when cooked with egg yolks. Substitute options may alter texture and flavor.

→ How should leftover cake be stored?

Cover the roll loosely with plastic wrap and refrigerate. Consume within 2-3 days for best freshness and flavor retention.