Description
This German Chocolate Cake Roll features a soft, flexible chocolate sponge cake wrapped around a rich coconut-pecan filling. With its elegant spiral design, indulgent flavor, and moist, tender texture, this dessert is perfect for celebrations, holidays, or any time you want a show-stopping treat. Though cake rolls may seem challenging, this recipe breaks it down into simple steps so anyone can create a bakery-worthy dessert at home.
Ingredients
Scale
For the Chocolate Sponge Cake
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
For the Coconut-Pecan Filling
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
For the Topping (Optional)
- Powdered sugar for dusting
- Extra shredded coconut or pecans for garnish
- Chocolate drizzle made with melted chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Mix dry ingredients: Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
- Beat eggs and sugar: In a large bowl, beat the eggs with granulated sugar until pale, thick, and doubled in volume.
- Add wet ingredients: Gently mix in the milk and vanilla extract until combined.
- Fold in dry ingredients: Sift the dry mixture into the wet mixture. Fold gently with a spatula to maintain air in the batter.
- Bake the sponge: Spread the batter evenly into the prepared pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
- Roll the cake: While warm, turn the cake out onto a powdered-sugar-dusted towel. Peel off the parchment and roll the cake with the towel inside. Let cool completely.
Make the Coconut-Pecan Filling
- Cook the custard base: In a saucepan, whisk together evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).
- Add mix-ins: Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow to cool completely.
Assemble the Cake Roll
- Fill: Carefully unroll the cooled cake. Spread the coconut-pecan filling evenly over the surface.
- Roll again: Gently roll the cake back up without the towel, creating a tight spiral.
- Finish: Dust with powdered sugar, drizzle with melted chocolate, and garnish with coconut or pecans if desired.
- Serve: Slice and enjoy!
Notes
- Roll the cake while warm to prevent cracking.
- Do not overbake—the sponge must stay soft and flexible.
- Use powdered sugar on the towel to prevent sticking.
- Let the filling cool completely before spreading to avoid melting.
- Store in the refrigerator for up to 4 days or freeze for up to 2 months.