German chocolate cake roll (Printer-Friendly)
Decadent chocolate roll with coconut-pecan filling and smooth ganache topping, ideal for celebrations.
# The Ingredients You'll Need:
→ Chocolate Sponge Cake
01 -
3.2 oz all-purpose flour
02 -
0.9 oz cocoa powder
03 -
1 teaspoon baking powder
04 -
0.25 teaspoon salt
05 -
4 large eggs, room temperature
06 -
3/4 cup granulated sugar
07 -
1 teaspoon vanilla extract
08 -
2 tablespoons milk
→ Coconut-Pecan Filling
09 -
1 cup evaporated milk
10 -
3/4 cup granulated sugar
11 -
3 large egg yolks
12 -
8 tablespoons unsalted butter, cubed
13 -
1 teaspoon vanilla extract
14 -
1 cup sweetened shredded coconut
15 -
3/4 cup chopped pecans
→ Chocolate Ganache
16 -
4.2 oz semisweet chocolate, chopped
17 -
1/2 cup heavy cream
18 -
1 tablespoon butter (optional)
→ Finishing Touches
19 -
Extra shredded coconut, for garnish
20 -
Whole or halved pecans, for garnish
# Step-by-Step Instructions:
01 -
Preheat the oven to 350°F (180°C). Line a 10 x 15 inch jelly roll pan with parchment paper.
02 -
Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl until well combined.
03 -
Using an electric mixer, beat eggs and granulated sugar until the mixture is thick, pale, and has tripled in volume, approximately 5 minutes.
04 -
Gently fold in vanilla extract and milk. Sift the dry mixture over the egg mixture and fold until just incorporated without deflating.
05 -
Spread the batter evenly in the prepared pan and bake for 10 to 12 minutes, until the cake springs back when lightly touched.
06 -
Invert the warm sponge onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake from the short side with the towel inside. Allow to cool completely while rolled.
07 -
Whisk evaporated milk, granulated sugar, and egg yolks in a saucepan over medium heat. Stir constantly until thickened, about 8 to 10 minutes. Remove from heat and stir in butter, vanilla, shredded coconut, and chopped pecans. Cool until spreadable.
08 -
Unroll the cooled sponge carefully and spread the coconut-pecan filling evenly. Re-roll tightly and position seam-side down on a serving platter.
09 -
Heat heavy cream until just simmering, then pour over chopped semisweet chocolate. Let stand for 2 minutes, then stir until smooth. Add butter if desired for added shine.
10 -
Pour ganache over the rolled cake. Garnish with extra shredded coconut and whole or halved pecans before serving.
# Extra Tips:
01 -
Roll the cake while warm inside the towel to prevent cracking and achieve a smooth texture.