German Chocolate Cake Roll

German Chocolate Cake Roll wraps a soft chocolate sponge around a rich coconut‑pecan filling, then finishes with glossy chocolate ganache, shredded coconut, and pecans. It delivers all the classic German chocolate cake flavors in an eye‑catching rolled dessert that slices into beautiful spirals.​

The cake itself is a light, flexible cocoa sponge that bakes quickly in a jelly‑roll pan. While it cools rolled up in a towel to “remember” its shape, a stovetop filling of evaporated milk, sugar, egg yolks, butter, coconut, and pecans thickens into a custardy spread. Once assembled and glazed, the roll keeps well and tastes even better the next day.​

Ingredients

Chocolate sponge cake

• 3/4 cup all‑purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, room temperature
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup melted butter, cooled slightly​​

Coconut‑pecan filling

• 1 cup evaporated milk
• 1 cup granulated or brown sugar
• 3–4 large egg yolks, lightly beaten
• 1/2 cup unsalted butter
• 1–1 1/2 cups sweetened shredded coconut
• 1/2 cup chopped pecans, toasted if possible
• 1 teaspoon vanilla extract​

Ganache and topping

• 120 g (about 4 oz) semisweet chocolate, chopped
• 1/2 cup heavy cream
• 1 tablespoon butter
• Extra shredded coconut and pecan halves/pieces for garnish​

Step‑by‑Step Instructions

1. Bake the chocolate sponge

1. Heat oven to 350°F (175°C). Line a 10×15‑inch jelly‑roll pan with parchment and lightly grease it.
2. In a bowl, whisk flour, cocoa powder, baking powder, and salt.
3. In a separate large bowl, beat eggs and sugar with a mixer on high speed 3–4 minutes until thick, pale, and voluminous. Beat in vanilla.
4. Sift dry ingredients over the egg mixture and gently fold in just until combined.
5. Drizzle in melted butter and fold again, taking care not to deflate the batter.
6. Spread batter evenly in the prepared pan and bake 10–13 minutes, until the top springs back when lightly touched. Overbaking will make rolling harder.​

2. Roll while warm

1. Lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
2. Immediately loosen the hot cake from the pan edges, invert it onto the sugared towel, and peel off the parchment.
3. Starting from a short side, roll the warm cake and towel together into a log.
4. Let the rolled cake cool completely on a rack; this trains it to hold its shape.​

3. Make the coconut‑pecan filling

1. In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
2. Cook over medium to medium‑low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10–15 minutes).
3. Remove from heat and stir in vanilla, shredded coconut, and pecans.
4. Let the filling cool to room temperature; it will thicken further as it cools.​

4. Fill and reroll

1. Carefully unroll the cooled cake; it may crack slightly but will be covered by filling and ganache.
2. Spread the coconut‑pecan filling evenly over the surface, leaving a small border at the edges.
3. Re‑roll the cake (without the towel) into a tight log. Place seam‑side down on a serving platter or rack. Chill 30–60 minutes to firm up.​

5. Ganache and decoration

1. Place chopped semisweet chocolate in a heat‑safe bowl.
2. Heat cream in a small saucepan until just simmering, then pour over the chocolate. Let stand 1–2 minutes, then whisk until smooth; stir in 1 tablespoon butter for extra shine.
3. Pour or spoon ganache over the chilled cake roll, letting it drip down the sides.
4. While the ganache is still soft, sprinkle with extra shredded coconut and garnish with pecan halves or pieces. Chill again until set.​

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