Description
Sweet chocolate dreams unfold in this German chocolate cake roll, blending rich cocoa layers with coconut-pecan filling. Silky ganache and delicate swirls promise a dessert that whispers indulgence, inviting you to savor each luxurious bite.
Ingredients
Scale
Cake Base:
- 4 large eggs
- ¾ cup (177 ml) granulated sugar
- ¾ cup (94 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- ¼ cup (60 ml) whole milk
- 2 tablespoons (30 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon espresso powder (optional)
Filling:
- ½ cup (120 ml) evaporated milk
- ½ cup (100 g) granulated sugar
- ¼ cup (57 g) unsalted butter
- 2 large egg yolks
- ½ teaspoon vanilla extract
- ¾ cup (68 g) sweetened shredded coconut
- ½ cup (57 g) chopped pecans
Chocolate Ganache:
- ½ cup (120 ml) heavy cream
- 4 ounces (113 g) semi-sweet chocolate, chopped
- 1 teaspoon butter (for shine)
- Powdered sugar (for rolling the cake)
Instructions
- Prepare the baking workspace by heating the oven to 350F (175C) and lining a 10×15-inch jelly roll pan with parchment paper, lightly greasing the surface.
- Create the dry mixture by whisking flour, cocoa powder, baking powder, salt, and espresso powder together in a mixing bowl.
- In a separate large bowl, vigorously beat eggs and sugar at high speed for 3-4 minutes until the mixture becomes thick and pale in color.
- Incorporate vanilla, milk, and vegetable oil into the egg mixture, blending thoroughly.
- Gently fold the dry ingredients into the wet ingredients, mixing until just combined to maintain the batter’s lightness.
- Evenly pour the batter into the prepared pan, ensuring smooth distribution.
- Bake for 10-12 minutes, checking for doneness by lightly touching the surface – it should spring back immediately.
- While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar.
- Remove the parchment paper and delicately roll the cake with the towel from the short side, creating a preliminary shape.
- Allow the rolled cake to cool completely, maintaining its cylindrical form.
- Prepare the coconut-pecan filling by combining evaporated milk, sugar, butter, and egg yolks in a saucepan over medium heat.
- Continuously stir the mixture until it thickens, approximately 5 minutes, then remove from heat.
- Stir in vanilla, coconut, and pecans, then set aside to cool to room temperature.
- Gently unroll the cooled cake and spread the filling evenly across the surface.
- Carefully roll the cake again, this time without the towel, and position it seam-side down on a serving platter.
- Create the ganache by heating heavy cream in a small saucepan until steaming.
- Pour the hot cream over chopped chocolate in a bowl, letting it sit for one minute.
- Stir until the mixture becomes smooth, then incorporate butter for a glossy finish.
- Drizzle or pour the ganache over the rolled cake, allowing it to cascade down the sides.
- Let the ganache set for 10-15 minutes before slicing.
- Optional: Garnish with additional pecans or shredded coconut for extra visual appeal and texture.
Notes
- Choose high-quality cocoa powder for a rich, deep chocolate flavor that elevates the entire cake roll.
- Use room temperature eggs to ensure better volume and smoother batter mixing, creating a lighter cake texture.
- Measure ingredients precisely, especially flour and cocoa, to prevent a dry or dense cake roll.
- Dust the kitchen towel generously with powdered sugar to prevent the cake from sticking during the initial rolling process.
- Roll the cake while it’s still warm to help prevent cracking and make it more flexible for filling.
- Toast pecans beforehand to enhance their nutty flavor and add extra depth to the coconut-pecan filling.
- Work quickly when spreading the filling to avoid tearing the delicate cake surface.
- Create a smooth ganache by ensuring chocolate is finely chopped and cream is just steaming, not boiling.
- Store leftover cake roll in the refrigerator, wrapped tightly, for up to 3 days to maintain moisture and freshness.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 575
- Sugar: 2 g
- Sodium: 930 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 100 mg