German Chocolate Cake Roll (Print Version)
Chocolate roll with coconut-pecan filling, topped with ganache—rich, decadent, and perfect for special occasions.
# Ingredients:
→ Chocolate Sponge Cake
01 -
90 g all-purpose flour
02 -
25 g cocoa powder
03 -
1 teaspoon baking powder
04 -
0.25 teaspoon salt
05 -
4 large eggs, room temperature
06 -
150 g granulated sugar
07 -
1 teaspoon vanilla extract
08 -
2 tablespoons milk
→ Coconut-Pecan Filling
09 -
240 ml evaporated milk
10 -
150 g granulated sugar
11 -
3 large egg yolks
12 -
115 g unsalted butter, cubed
13 -
1 teaspoon vanilla extract
14 -
1 cup sweetened shredded coconut
15 -
0.75 cup chopped pecans
→ Chocolate Ganache
16 -
120 g semisweet chocolate, chopped
17 -
120 ml heavy cream
18 -
1 tablespoon butter, optional
→ Finishing Touches
19 -
Extra shredded coconut, for garnish
20 -
Whole or halved pecans, for garnish
# Instructions:
01 -
Preheat oven to 180°C. Line a 25 x 38 cm jelly roll pan with parchment paper.
02 -
Combine flour, cocoa powder, baking powder, and salt in a bowl; whisk thoroughly.
03 -
In a separate bowl, beat eggs and sugar together until thick, pale, and tripled in volume, about 5 minutes.
04 -
Gently fold in vanilla and milk, then sift in dry mixture and fold until just incorporated.
05 -
Spread batter evenly in prepared pan. Bake for 10–12 minutes until cake springs back when touched.
06 -
Turn warm cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll cake from short end, keeping towel inside. Let cool completely rolled.
07 -
In a saucepan, whisk evaporated milk, sugar, and egg yolks. Cook over medium heat, stirring constantly, until thickened, 8–10 minutes. Remove from heat and stir in butter, vanilla, coconut, and pecans. Cool until spreadable.
08 -
Unroll cooled cake and spread evenly with coconut-pecan filling. Reroll tightly and place seam-side down on serving platter.
09 -
Heat heavy cream until just simmering; pour over chopped chocolate. Wait 2 minutes, then stir until smooth. Mix in butter for extra shine if desired.
10 -
Pour ganache over rolled cake. Garnish with shredded coconut and whole or halved pecans before serving.
# Notes:
01 -
Roll cake while warm in a towel to prevent cracking and ensure a smooth final texture.