Indulge in the rich, iconic flavors of a German Chocolate Cake, elegantly reimagined as a stunning cake roll! This sophisticated dessert combines a light and tender chocolate sponge cake with the star of the show: a luscious, homemade coconut-pecan filling that’s cooked to perfection with condensed milk, egg yolks, and butter. Finished with a smooth, glossy chocolate ganache glaze, this cake roll is a showstopper that delivers on both visual appeal and decadent taste. Each slice offers a harmonious blend of moist chocolate, creamy, nutty coconut, and intense chocolate, creating a truly unforgettable experience. Perfect for holidays, celebrations, or simply to impress your guests, it’s a dessert that speaks of classic charm and careful craftsmanship.
Detailed Ingredients
For the Chocolate Sponge Cake:
- 4 large eggs, at room temperature
- 150 g (¾ cup) granulated sugar
- 1 teaspoon vanilla extract
- 65 g (½ cup) all-purpose flour
- 30 g (¼ cup) unsweetened cocoa powder (Dutch-processed for a darker color)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons milk (any kind)
- Powdered sugar, for dusting the kitchen towel
For the Coconut Pecan Filling:
- 240 ml (1 cup) sweetened condensed milk
- 3 large egg yolks
- 115 g (½ cup or 1 stick) unsalted butter
- 95 g (1 cup) sweetened shredded coconut
- 120 g (1 cup) chopped pecans
- 1 teaspoon vanilla extract
For the Chocolate Ganache Glaze:
- 170 g (1 cup) semisweet or milk chocolate chips
- 120 ml (½ cup) heavy cream, heated until just simmering
- 1 tablespoon unsalted butter (optional, for extra shine and richness)
Step-by-Step Instructions
Part 1: Making and Rolling the Chocolate Sponge Cake
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a 15×10-inch (38×25 cm) jelly roll pan with parchment paper, ensuring it overhangs on the long sides for easy lifting. Lightly grease the parchment paper.
- Whip Eggs and Sugar: In a large bowl of an electric mixer (stand mixer or handheld), beat the room temperature eggs and granulated sugar on high speed for 5-7 minutes. The mixture should become very thick, pale yellow, and almost triple in volume. Beat in the vanilla extract.
- Sift Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Sifting prevents lumps and helps aerate the mixture.
- Fold in Dry Ingredients: Gradually fold the sifted dry ingredients into the egg mixture in 2-3 additions, using a rubber spatula. Fold gently to avoid deflating the aerated eggs.
- Add Milk: Gently stir in the milk until just combined and the batter is smooth.
- Bake Cake: Pour the batter evenly into the prepared jelly roll pan. Spread it smoothly with an offset spatula to ensure even thickness.
- Bake: Bake for 12-15 minutes, or until the cake springs back when lightly touched in the center and the edges are slightly pulling away from the sides of the pan. Do not overbake, or the cake will be dry and crack when rolled.
- Prepare for Rolling: While the cake is baking, lay a clean, lint-free kitchen towel (or tea towel) on a flat surface and dust it generously with powdered sugar. This prevents sticking.
- Roll Cake: As soon as the cake is done, immediately invert it onto the prepared sugared towel. Carefully peel off the parchment paper. Starting from one of the short edges, carefully roll the warm cake up with the towel inside it.
- Cool Cake: Place the rolled cake (still in the towel) seam-side down on a wire rack and let it cool completely to room temperature (about 1-2 hours). This “trains” the cake to hold its rolled shape and prevents cracking later.
Part 2: Making the Coconut Pecan Filling
- Cook Base: In a medium saucepan, whisk together the sweetened condensed milk, egg yolks, and unsalted butter.
- Thicken Filling: Cook over medium heat, stirring constantly with a whisk or rubber spatula, for 8-10 minutes, or until the mixture thickens significantly and turns a golden color. It should be thick enough to coat the back of a spoon. Be careful not to scorch the bottom.
- Add Coconut, Pecans & Vanilla: Remove the saucepan from the heat. Stir in the sweetened shredded coconut, chopped pecans, and vanilla extract until well combined.
- Cool Filling: Transfer the filling to a bowl and let it cool completely to room temperature. It will thicken further as it cools.
Part 3: Making the Chocolate Ganache Glaze
- Prepare Chocolate: Place the semisweet or milk chocolate chips in a heatproof bowl.
- Heat Cream: In a small saucepan or microwave, heat the heavy cream until it just begins to simmer around the edges (do not boil).
- Pour & Stir: Pour the hot cream over the chocolate chips. Let it sit for 5 minutes without stirring, allowing the chocolate to melt.
- Whisk Ganache: After 5 minutes, gently whisk the mixture from the center outwards until smooth and glossy. If using, whisk in the 1 tablespoon of butter for extra shine.
- Cool Slightly: Let the ganache cool slightly at room temperature until it reaches a thick but pourable consistency, suitable for dripping (about 15-20 minutes). If it gets too thick, gently warm it over a double boiler or in short bursts in the microwave.
Part 4: Assembling the Cake Roll
- Unroll Cake: Once the cake is completely cool, gently unroll it from the kitchen towel. It should retain its rolled shape.
- Spread Filling: Evenly spread the cooled coconut pecan filling over the entire surface of the cake, leaving a small border (about ½ inch) along the short edge where you will end the roll.
- Roll Cake with Filling: Starting from the short edge where you began unrolling, carefully and tightly roll the cake back up, now with the filling inside.
- Chill Cake: Place the cake roll seam-side down on a serving platter or a piece of parchment paper. Refrigerate for at least 30 minutes to allow the filling to set and the cake to firm up, making it easier to glaze.
- Glaze Cake: Pour the slightly cooled ganache glaze over the chilled cake roll, allowing it to drip down the sides. You can spread it gently with an offset spatula if needed.
- Chill to Set: Refrigerate the cake roll again for at least 30 minutes, or until the ganache is set.
Part 5: Serving and Garnish
- Garnish (Optional): Once the ganache is set, you can decorate the cake roll with additional chopped pecans, toasted coconut flakes, or piped chocolate designs.
- Slice and Serve: Slice the German Chocolate Cake Roll into individual servings using a sharp, warm knife (run under hot water and wipe dry between slices for clean cuts). Serve chilled or at room temperature.
Tips, Variations, and Storage
- Even Thickness: Spreading the cake batter evenly in the pan is crucial for uniform baking and easier rolling.
- Don’t Overbake: An overbaked cake will be dry and crack easily. Watch it closely.
- Coconut Type: Ensure you use sweetened shredded coconut for the authentic flavor of German Chocolate Cake filling.
- Nut-Free Option: For a nut-free version, omit the pecans from the filling and add extra shredded coconut or replace with toasted sunflower seeds.
- Make Ahead: The coconut pecan filling can be made 1-2 days in advance and stored in the refrigerator. The entire cake roll can be assembled a day in advance.
- Storage: Store the German Chocolate Cake Roll in an airtight container in the refrigerator for up to 3-4 days. Allow it to sit at room temperature for 15-20 minutes before serving for optimal flavor and texture.
Pairings
- Beverages: This rich cake pairs well with strong coffee, espresso, a glass of cold milk, or a dessert wine like a Port or Cabernet Sauvignon.
- Sides: Serve simply on its own, or with a scoop of vanilla bean ice cream or a dollop of unsweetened whipped cream to cut through the richness.
Quick Info
- Prep Time: 45 minutes
- Cook Time: 20-25 minutes (12-15 min cake bake + 8-10 min filling cook)
- Cooling & Chilling Time: 1-2 hours (cake cool) + 30 min (filling cool) + 30 min (cake roll chill) + 30 min (glaze set)
- Total Time: Approximately 3 hours 30 minutes
- Servings: 8-10 slices
- Cuisine: American / Dessert
