Description
This German Chocolate Cake Roll features a rich, moist chocolate sponge rolled around a luscious coconut pecan filling, combining classic Southern flavors in a visually stunning spiral perfect for celebrations or sweet cravings. Easy to customize and delightful to share, this recipe brings indulgence and tradition straight to your kitchen.
Ingredients
Scale
For the Chocolate Sponge
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 large eggs
- 3/4 cup sugar
- 1/4 cup butter, softened
- 1/3 cup milk
- 1 teaspoon vanilla extract
For the Coconut Pecan Filling
- 1 cup evaporated milk
- 3/4 cup sugar
- 3 large egg yolks
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded coconut
- 3/4 cup chopped pecans
For Finishing
- Powdered sugar, for dusting (optional)
- Melted chocolate for drizzling (optional)
Instructions
- Prepare the Chocolate Sponge: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper. Whisk together flour, cocoa powder, baking powder, and baking soda. Cream butter and sugar until fluffy; beat in eggs one at a time, then add vanilla extract. Alternately fold in the dry ingredients with milk until smooth. Spread the batter evenly in the pan and bake for 12-15 minutes or until the cake springs back when lightly touched.
- Roll the Cake While Warm: Immediately after baking, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up with the towel inside to shape it. Allow it to cool completely rolled up to prevent cracking.
- Make the Coconut Filling: In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, butter, and vanilla extract. Stir constantly until the mixture thickens and becomes glossy, about 8-10 minutes. Remove from heat and fold in shredded coconut and chopped pecans. Let the filling cool until spreadable.
- Assemble the German Chocolate Cake Roll: Unroll the cooled cake gently and spread an even layer of the coconut pecan filling over the surface. Carefully roll the cake back up without the towel, handling gently to avoid cracks. Refrigerate the cake roll for at least one hour to set.
- Finish and Serve: Dust the top with powdered sugar or drizzle with melted chocolate, if desired. Slice with a serrated knife to reveal the classic spiral and serve chilled or at room temperature.
Notes
- Ensure even spreading of batter in the pan for uniform cake thickness.
- Roll the sponge while still warm to prevent cracking.
- Cool the cake fully while rolled to retain shape and moisture.
- Make the coconut filling ahead of time to meld flavors and save preparation time.
- Use parchment paper for easy removal of the sponge.
- Slice finished roll with a serrated knife to minimize tearing.
Nutrition
- Serving Size: 1 slice (1/12 of cake roll)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: German chocolate cake roll, chocolate sponge cake, coconut pecan filling, rolled cake, Southern dessert, festive dessert
