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German Chocolate Roll Cake: A Decadent Dessert Recipe

  • Total Time: 150 minutes
  • Yield: 10-12 servings 1x

Description

Moist chocolate cake rolled with coconut pecan filling, like German Chocolate Cake. Optional chocolate ganache for extra indulgence.

Ingredients

Scale
  • 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
  • 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
  • 4 ounces (115g) semi-sweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream
  • Powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line with parchment paper, leaving an overhang. Grease the parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate, larger bowl, whisk together the sugar, buttermilk, oil, egg, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  5. Slowly pour in the boiling water while mixing on low speed. The batter will be very thin.
  6. 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.
  7. 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.
  8. In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks. Whisk everything together until it’s well combined.
  9. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
  10. Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
  11. Let the filling cool slightly before spreading it on the cake.
  12. Generously dust a clean kitchen towel with powdered sugar.
  13. Carefully invert the cooled cake onto the prepared towel. Gently peel off the parchment paper.
  14. Spread the coconut pecan filling evenly over the cake, leaving about a 1/2-inch border along one of the long edges.
  15. Starting from the edge closest to you, carefully roll the cake up tightly, using the towel to help guide you.
  16. Wrap the rolled cake tightly in the towel and then wrap it again in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight.
  17. Place the finely chopped chocolate in a heatproof bowl.
  18. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  19. Pour the hot cream over the chopped chocolate and let it sit for about a minute to allow the chocolate to melt.
  20. Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
  21. Let the ganache cool slightly before pouring it over the roll cake.
  22. Remove the chilled roll cake from the refrigerator and unwrap it. Place it on a wire rack set over a baking sheet. Pour the ganache over the cake, spreading it evenly with a spatula.
  23. Refrigerate the ganache-covered cake for another 30 minutes to allow the ganache to set.
  24. Remove the cake from the refrigerator and slice it into 1-inch thick slices.
  25. If desired, dust the slices with a little extra powdered sugar before serving.
  26. Enjoy! This German Chocolate Roll Cake is best served chilled.

Notes

  • Make sure to grease and line the jelly roll pan very well to prevent sticking.
  • Don’t overmix the cake batter, as this can result in a tough cake.
  • The boiling water in the cake batter is essential for a moist cake.
  • Cool the cake completely before rolling to prevent it from cracking.
  • Chilling the rolled cake is crucial for it to set properly.
  • The chocolate ganache is optional but adds a delicious layer of richness.
  • For best results, chill the cake overnight.
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes

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Find it online: https://recipes2make.com/german-chocolate-roll-cake/