German Chocolate Roll Cake: A Decadent Dessert Recipe

German Chocolate Roll Cake: just the name conjures up images of decadent chocolate, creamy coconut pecan frosting, and a dessert that’s sure to impress. But what if I told you that you could achieve all that in a stunning, surprisingly easy-to-make roll cake? Forget spending hours layering a traditional cake; this recipe delivers all the beloved flavors of German chocolate in a fraction of the time, and with a presentation that’s guaranteed to wow.

While often associated with Germany, the “German” in German Chocolate Cake actually refers to Samuel German, an American baker who developed a type of dark baking chocolate in 1852. This chocolate, aptly named “German’s Chocolate,” became the key ingredient in a recipe published in 1957, and the rest, as they say, is history! The combination of rich chocolate cake and the sweet, nutty coconut pecan frosting quickly became a classic, and for good reason.

People adore this dessert because it strikes the perfect balance of flavors and textures. The moist, tender chocolate cake provides a delightful contrast to the chewy, slightly crunchy frosting. Plus, the convenience of a roll cake makes it perfect for potlucks, parties, or even a special weeknight treat. This German Chocolate Roll Cake is a guaranteed crowd-pleaser, offering all the comforting flavors of the original in a new and exciting format. Get ready to experience a slice of chocolate heaven!

Ingredients:

• For the Chocolate Cake:
• 1 cup (120g) all-purpose flour
• 1/2 cup (50g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) buttermilk
• 1/4 cup (60ml) vegetable oil
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water
• For the Coconut Pecan Filling:
• 1 cup (240ml) evaporated milk
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, cut into pieces
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 1/3 cups (115g) shredded coconut
• 1 cup (100g) chopped pecans
• For the Chocolate Ganache (Optional):
• 4 ounces (115g) semi-sweet chocolate, finely chopped
• 1/2 cup (120ml) heavy cream
• For Dusting:
• Powdered sugar

Preparing the Chocolate Cake

1. Preheat and Prep: First things first, let’s get that oven preheated to 350°F (175°C). While it’s heating up, grease a 10×15 inch jelly roll pan really well. Then, line it with parchment paper, leaving an overhang on the sides. This overhang is going to be your best friend when it comes to lifting the cake out later, trust me! Grease the parchment paper too. We want to make absolutely sure this cake doesn’t stick.
2. Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk it all together until it’s nicely combined. This ensures that the baking soda and powder are evenly distributed, which is key for a good rise.
3. Wet Ingredients: In a separate, larger bowl, whisk together the sugar, buttermilk, oil, egg, and vanilla extract. Make sure everything is well combined and the sugar is mostly dissolved.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to a tough cake.
5. Add Boiling Water: Now, here’s the secret ingredient! Slowly pour in the boiling water while mixing on low speed. The batter will be very thin, don’t worry, that’s exactly what we want. The hot water helps to bloom the cocoa powder and creates a super moist cake.
6. Pour and Bake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on it, as it can overbake quickly.
7. Cool and Release: Once the cake is baked, immediately loosen the edges with a knife. Use the parchment paper overhang to lift the cake out of the pan and onto a wire rack. Gently peel off the parchment paper. Let the cake cool completely. This is important because trying to roll a warm cake is a recipe for disaster (literally!).

Making the Coconut Pecan Filling

1. Combine Ingredients: In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks. Whisk everything together until it’s well combined.
2. Cook and Thicken: Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This usually takes about 8-10 minutes. Be patient and keep stirring to prevent scorching. You’ll know it’s ready when you can run your finger across the back of the spoon and the line stays separated.
3. Remove from Heat: Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Mix well to ensure everything is evenly distributed.
4. Cool Slightly: Let the filling cool slightly before spreading it on the cake. It should be thick enough to spread easily but not so thick that it’s difficult to work with.

Assembling the Roll Cake

1. Dust with Powdered Sugar: Generously dust a clean kitchen towel with powdered sugar. This will prevent the cake from sticking to the towel when you roll it.
2. Invert and Roll: Carefully invert the cooled cake onto the prepared towel. Gently peel off the parchment paper (if you haven’t already).
3. Spread the Filling: Spread the coconut pecan filling evenly over the cake, leaving about a 1/2-inch border along one of the long edges. This will help prevent the filling from squeezing out when you roll it.
4. Roll it Up: Starting from the edge closest to you, carefully roll the cake up tightly, using the towel to help guide you. Roll it away from you, like you’re rolling up a sleeping bag.
5. Wrap and Chill: Wrap the rolled cake tightly in the towel and then wrap it again in plastic wrap. This will help it maintain its shape and prevent it from drying out. Refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for the cake to set properly.

Optional Chocolate Ganache

1. Prepare the Chocolate: Place the finely chopped chocolate in a heatproof bowl.
2. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil!
3. Pour and Melt: Pour the hot cream over the chopped chocolate and let it sit for about a minute to allow the chocolate to melt.
4. Stir Until Smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
5. Cool Slightly: Let the ganache cool slightly before pouring it over the roll cake. It should be thick enough to coat the cake evenly but still pourable.
6. Glaze the Cake: Remove the chilled roll cake from the refrigerator and unwrap it. Place it on a wire rack set over a baking sheet (to catch any drips). Pour the ganache over the cake, spreading it evenly with a spatula.
7. Chill Again: Refrigerate the ganache-covered cake for another 30 minutes to allow the ganache to set.

Serving the German Chocolate Roll Cake

1. Slice and Serve: Remove the cake from the refrigerator and slice it into 1-inch thick slices.
2. Dust with Powdered Sugar (Optional): If desired, dust the slices with a little extra powdered sugar before serving.
3. Enjoy! This German Chocolate Roll Cake is best served chilled. Enjoy every delicious bite!

Conclusion:

This German Chocolate Roll Cake isn’t just a dessert; it’s an experience. The moist, chocolatey cake, perfectly balanced by the rich coconut-pecan frosting, creates a symphony of flavors and textures that will leave you wanting more. I know, I know, roll cakes can seem intimidating, but trust me, this recipe is surprisingly straightforward, and the results are absolutely worth the effort. The combination of classic German chocolate cake elements in a visually stunning and easily shareable format makes it a guaranteed crowd-pleaser. Think of it: the deep, dark chocolate notes dancing with the sweet, nutty, and slightly chewy frosting. It’s a nostalgic flavor profile elevated to something truly special. This isn’t your average cake; it’s a statement piece, perfect for birthdays, holidays, or any occasion that calls for a little bit of indulgence. But the best part? It’s incredibly versatile! While I’ve shared my go-to recipe, feel free to get creative. For a richer, more intense chocolate flavor, try using dark chocolate cocoa powder in the cake batter. You could also add a tablespoon of instant espresso powder to the batter to enhance the chocolate notes even further. Serving suggestions? Oh, the possibilities! A simple dusting of cocoa powder or powdered sugar adds a touch of elegance. For a truly decadent experience, serve each slice with a scoop of vanilla bean ice cream or a dollop of whipped cream. A drizzle of chocolate sauce or caramel sauce would also be divine. And if you’re feeling adventurous, try adding a sprinkle of toasted coconut flakes or chopped pecans on top for extra texture and flavor. Looking for variations? Consider adding a layer of chocolate ganache between the cake and the frosting for an extra layer of richness. Or, for a lighter twist, try using a cream cheese frosting instead of the traditional coconut-pecan frosting. You could even experiment with different extracts, such as almond or peppermint, to create unique flavor combinations. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a labor of love, yes, but the reward is a truly unforgettable dessert that will impress your friends and family. The moist cake, the decadent frosting, the beautiful presentation – it all comes together to create a truly special treat. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I promise, this German Chocolate Roll Cake will be the star of your next gathering. Don’t be afraid to experiment and make it your own. Baking is all about having fun and creating something delicious. I can’t wait to hear about your experience! Please, please, please, try this recipe and share your photos and feedback with me. Let me know what variations you tried, what serving suggestions you loved, and how your cake turned out. Your feedback is invaluable, and it helps me continue to improve and share even more delicious recipes with you. Happy baking! I am sure that you will love this recipe as much as I do.

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