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This showstopping German Chocolate Cake Roll brings together the classic coconut pecan filling and silky ganache in a beautiful spiral slice. It is one of those bakes that looks impressive yet is surprisingly easy for a special birthday or holiday spread. The deeply chocolatey sponge stays soft enough to roll without cracking and every bite delivers the nostalgic flavors of the original cake in a new form.
I got hooked on cake rolls after finding my grandmother’s handwritten version of this recipe tucked in an old cookbook. Every time I serve this at family gatherings everyone is surprised by how simple it is to make and how elegant it looks on a dessert platter.
Ingredients
- All purpose flour: gives structure and keeps the cake fluffy. Look for unbleached flour for best flavor.
- Cocoa powder: for deep chocolate taste. Use Dutch process for a smoother result.
- Baking powder: helps the cake rise evenly.
- Salt: balances sweetness and boosts the chocolate notes.
- Eggs: provide lift and richness. Room temperature eggs will whip higher.
- Granulated sugar: sweetens and helps stabilize the batter.
- Vanilla extract: brings out flavor in both the cake and filling. Pure extract intensifies the aroma.
- Milk: adds tenderness to the sponge.
- Evaporated milk: creates a rich creamy coconut pecan filling.
- Egg yolks: thicken and enrich the filling.
- Unsalted butter: adds luxurious texture. High fat European butter works beautifully.
- Sweetened shredded coconut: infuses moisture and chewiness in the filling.
- Pecans: bring that signature nutty crunch. Toast for extra flavor.
- Semisweet chocolate: forms the base of the ganache. Choose a chocolate with at least 50 percent cocoa.
- Heavy cream: makes the ganache extra smooth and shiny.
- Butter in the ganache: adds gloss if you want that bakery finish.
- Extra shredded coconut and pecans: gild the top for a pretty presentation. Always taste a pecan before using to ensure freshness.
Instructions
- Prepare the Cake Batter:
- Whisk flour cocoa powder baking powder and salt together until evenly combined. This helps prevent lumps in your sponge.
- Beat the Eggs and Sugar:
- Use an electric mixer to whip eggs and granulated sugar for about 5 minutes. Watch for the batter to become thick pale and fluffy. This creates the cake’s airy texture.
- Combine and Bake:
- Gently fold vanilla and milk into egg mixture. Sift in the dry ingredients in batches folding gently until just combined. Spread the batter in the lined jelly roll pan making sure the surface is even. Bake at 180C for 10 to 12 minutes. The cake should spring back when gently touched.
- Roll the Cake:
- Dust a clean kitchen towel with powdered sugar. While the cake is warm flip it onto the towel and carefully peel away the parchment. Starting from the short side roll the cake with the towel inside. Let it cool fully in this rolled shape which trains the cake to hold the spiral.
- Make the Coconut Pecan Filling:
- In a saucepan whisk together evaporated milk granulated sugar and egg yolks. Cook over medium heat stirring constantly for 8 to 10 minutes until thickened. Once off the heat stir in butter vanilla shredded coconut and pecans. Cool until just spreadable this prevents melt out.
- Assemble the Cake Roll:
- Unroll the cooled cake gently. Spread the coconut pecan filling evenly over the surface right to the edges. Roll the cake back up firmly but gently and place it seam side down on a serving platter.
- Make and Apply the Ganache:
- Heat heavy cream in a small pan until just simmering. Pour it over chopped chocolate and let it sit for 2 minutes. Stir to melt into a smooth ganache then add butter if using for shimmer. Pour and spread the ganache over the cake roll letting it drip down the sides.
- Garnish and Serve:
- Top with extra coconut or beautiful whole pecans for that final flourish. Let the ganache set slightly before slicing into thick spirals.
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For me the toasted pecans are pure magic in this dessert. My favorite childhood memory is helping to shell them for my mom’s holiday baking sessions and sneaking a few caramelized bits warm from the oven. Every time I use pecans in a cake roll the aroma brings me right back.
Storage Tips
Store leftover cake roll in the fridge wrapped tightly in plastic wrap. It keeps well up to four days and slices most easily when slightly chilled. To freeze wrap the filled and rolled cake tightly in two layers of plastic and then foil. Thaw overnight in the refrigerator for perfect texture. Always apply the ganache after thawing for the glossiest finish.
Ingredient Substitutions
You can swap walnuts or toasted almonds for pecans if needed. Unsweetened coconut works too just taste and add a touch more sugar. If you do not have evaporated milk use a combination of half and half and milk for similar richness. Gluten free flour blends can usually be substituted cup for cup though the texture may differ slightly.
Serving Suggestions
This cake roll is a gorgeous centerpiece for birthdays Easter or any special brunch. Serve with hot coffee or even a scoop of vanilla or coconut ice cream alongside thick slices. For something extra festive add a dusting of cocoa powder or small edible flowers to the serving platter.
Cultural Context
Despite the name German chocolate cake is actually named for Samuel German a nineteenth century baker and not the country. The signature filling of coconut and pecans became popular in the United States mid twentieth century. Transforming the classic into a roll adds a modern touch while keeping the nostalgic flavors that so many love.
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This cake roll is a blend of nostalgia and celebration in every slice. Enjoy sharing it with those you love most.
Frequently Asked Questions
- → How do I prevent the cake from cracking when rolling?
Roll the cake while it's still warm and flexible. Rolling with a powdered sugar-dusted towel helps keep it from sticking and breaking.
- → What kind of chocolate works best for ganache?
Semisweet chocolate is ideal for a balanced, rich ganache. You can substitute milk or dark chocolate to suit your preference.
- → Can I make the filling in advance?
Yes, the coconut-pecan filling can be prepared ahead and refrigerated. Allow it to come to room temperature before spreading.
- → Is it possible to freeze the cake roll?
The cake roll (without ganache) freezes well. Wrap tightly, and thaw overnight in the fridge before finishing and serving.
- → Can I use different nuts in the filling?
Pecans are traditional, but walnuts or almonds can also be used for a twist on the classic flavor.