Description
Chocolate lovers rejoice with this German Chocolate Roll Cake that brings Germany’s rich dessert tradition right to your kitchen table. Rolled with creamy coconut-pecan filling and rich chocolate sponge, this cake delivers pure delight in every delectable slice.
Ingredients
Scale
Cake Base:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 large egg
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 cup boiling water
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Filling and Topping:
- 1 cup evaporated milk
- 1 cup granulated sugar
- ½ cup unsalted butter
- 3 large egg yolks
- 1 ⅓ cups shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Chocolate Ganache:
- 4 ounces semi-sweet chocolate
- ½ cup heavy cream
- Powdered sugar
Instructions
- Warm your oven to 350F (175C). Coat a 10×15 inch jelly roll pan with cooking spray, line with parchment paper, and spray the parchment.
- Whisk 1 cup flour, ½ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt together in a medium bowl.
- In a separate large bowl, combine 1 cup sugar, ½ cup buttermilk, ¼ cup vegetable oil, 1 egg, and 2 teaspoons vanilla extract.
- Mix dry ingredients into wet ingredients on low speed until just combined.
- Pour 1 cup boiling water into the batter slowly while mixing on low. The mixture will appear very thin.
- Spread batter evenly in prepared pan. Bake for 12-15 minutes until a toothpick comes out clean.
- Run a knife around pan edges. Lift cake out using parchment overhang and transfer to a wire rack.
- In a saucepan, whisk together 1 cup evaporated milk, 1 cup sugar, ½ cup butter, and 3 egg yolks until smooth.
- Cook the mixture over medium heat for 8-10 minutes, stirring constantly until it thickens and coats a spoon.
- Remove from heat and stir in 1 teaspoon vanilla, 1 ⅓ cups coconut, and 1 cup pecans.
- Dust a clean kitchen towel generously with powdered sugar.
- Carefully flip cooled cake onto the sugared towel and remove parchment paper.
- Spread coconut pecan filling across cake, leaving a ½-inch border on one long edge.
- Roll the cake tightly from the nearest edge, using the towel to guide you.
- Wrap the rolled cake in the towel, then in plastic wrap. Refrigerate for 2 hours or overnight.
- Chop 4 ounces of semi-sweet chocolate finely and place in a heatproof bowl.
- Heat ½ cup heavy cream until it just starts to simmer.
- Pour hot cream over chocolate and let sit for one minute.
- Stir until chocolate melts completely and ganache looks smooth and glossy.
- Remove cake from refrigerator and unwrap. Place on a wire rack over a baking sheet.
- Pour ganache over cake, spreading evenly with a spatula.
- Refrigerate for 30 minutes to set the ganache.
- Slice cake into 1-inch thick pieces and dust with extra powdered sugar if desired.
Notes
- Always use room temperature eggs for the cake batter to ensure even mixing and a smoother texture.
- When rolling the cake, use a clean kitchen towel dusted with powdered sugar to prevent sticking and help create a tight, even roll.
- Let the coconut pecan filling cool slightly before spreading to prevent the cake from becoming soggy and to maintain the filling’s consistency.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend, making sure to use one that contains xanthan gum for better texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 402 kcal
- Sugar: 34 g
- Sodium: 170 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 95 mg