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This German Chocolate Cake Roll wraps all the best parts of traditional German chocolate cake into a visually striking spiral dessert. The chocolate sponge is light and flexible enough to roll without worry, while the coconut pecan filling is deeply rich and packed with sweet texture. Finished with an easy ganache and extra toppings, this is the kind of showstopper cake that guests always remember.
I got hooked on cake rolls after discovering my grandmother’s handwritten version tucked in an old cookbook. The first time I made this for a big family birthday, everyone was convinced I spent all day in the kitchen while in truth it took hardly any time at all. Now it is my secret for pulling off a holiday dessert that looks fancy but feels easy.
Ingredients
- All purpose flour: helps the cake stay light and keeps the sponge from becoming dense. Choose unbleached for better flavor.
- Cocoa powder: infuses deep chocolate flavor throughout the roll. Dutch process gives a smoother taste.
- Baking powder: allows the cake to rise and stay feather soft.
- Salt: boosts the chocolate notes and balances out the sweetness.
- Eggs: add structure and lift. Using room temperature eggs gets the fluffiest result.
- Granulated sugar: sweetens the batter and helps stabilize the sponge for rolling.
- Vanilla extract: rounds out flavors especially in the filling. Pure extract is worth it for the aroma.
- Milk: softens and moistens the cake. Whole milk is best for richness.
- Evaporated milk: is the secret to a rich coconut pecan filling.
- Egg yolks: make the filling thick and luscious.
- Unsalted butter: contributes texture both in the filling and the ganache. European style has the best flavor.
- Sweetened shredded coconut: brings moisture and the classic chewy bite to the filling.
- Pecans: are the signature nutty element. Toasted pecans add an even deeper flavor.
- Semisweet chocolate: gives you a ganache that is rich but not overly sweet. Use chocolate with at least 50 percent cocoa for best results.
- Heavy cream: creates a silky ganache that spreads easily.
- Butter in the ganache: adds extra shine if you want that bakery look.
- Extra shredded coconut and pecans: bring color and texture to the finished roll. Always use fresh pecans for the best crunch.
Step-by-Step Instructions
- Prepare the Cake Batter:
- Whisk flour cocoa powder baking powder and salt thoroughly in a bowl so the cake bakes evenly and without lumps.
- Beat the Eggs and Sugar:
- Take an electric mixer and whip eggs and granulated sugar for about five minutes until the mixture looks pale and thick. This step is what gives your cake a light texture and helps it hold the classic spiral shape.
- Combine and Bake:
- Gently fold milk and vanilla into the egg mixture then sift in the dry ingredients in three additions. Carefully fold by hand each time just until combined. Spread in a lined jelly roll pan and smooth the surface. Bake at 180C for 10 to 12 minutes until the cake springs back to a light touch.
- Roll the Cake:
- Sprinkle a clean kitchen towel generously with powdered sugar. Turn the just-baked cake out onto this towel and gently peel off the parchment paper. Roll up the cake starting from the short side with the towel inside. Leave rolled up until completely cooled to set the spiral.
- Make the Coconut Pecan Filling:
- Combine evaporated milk granulated sugar and egg yolks in a saucepan. Cook on medium heat stirring all the time until it thickens about eight to ten minutes. Take off the heat and stir in butter vanilla coconut and pecans. Let it cool just until spreadable to keep the roll neat.
- Assemble the Cake Roll:
- Unroll the cooled cake very carefully. Evenly spread the coconut pecan filling all the way to the edges. Reroll the cake using the towel to help guide it and place it seam side down on a platter.
- Make and Apply the Ganache:
- Warm heavy cream until just bubbling. Pour over chopped chocolate and let sit two minutes. Stir gently to melt into smooth ganache then blend in butter for extra shine. Pour ganache over cake and spread using a palette knife or offset spatula letting it drip beautifully down the sides.
- Garnish and Serve:
- Sprinkle with extra coconut or arrange whole pecans along the top. Let the ganache firm up slightly before slicing for clean spiral pieces that show off the filling.
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The best part for me has always been the toasted pecans. From a young age I helped shell pecans with my mom for her holiday baking and the scent of them toasting brings back every bit of those cozy kitchen memories. When I sprinkle them on top of this cake the nostalgia is almost as delicious as the cake itself.
Storage Tips
Keep leftovers wrapped tightly in the fridge to prevent drying out. The cake roll stays fresh up to four days and is actually easier to slice when slightly chilled. If you want to make it ahead for a party wrap the filled and rolled cake in plastic wrap and foil and freeze without the ganache. Thaw overnight in the fridge then apply the ganache just before serving for perfect shine.
Ingredient Substitutions
No pecans on hand Use walnuts or toasted almonds for a different but equally tasty crunch. Unsweetened coconut works in a pinch but taste and adjust with a touch extra sugar. If you run out of evaporated milk try mixing half whole milk and half half and half to mimic the thickness. Gluten free flour blends can be swapped one for one but the texture will be slightly different.
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Serving Suggestions
Slice thick spirals and arrange on a serving platter with a shower of extra coconut or a few whole pecans for drama. For parties I love adding edible flowers or a little dusting of cocoa powder. This cake really shines at Easter birthdays and any occasion where you want a treat that looks and tastes special. Serve with a cup of bold coffee or even a scoop of coconut or vanilla ice cream.
Cultural Context
German chocolate cake gets its name from the baker Samuel German not the country. The combination of rich chocolate coconut and pecan took off in America in the mid twentieth century and has been beloved ever since. Making it as a cake roll is my favorite update because it keeps all the classic flavors but adds a modern look for the dessert table.
Recipe FAQs
- → How do I prevent the cake from cracking when rolling?
Roll the cake while it is still warm and pliable, using a powdered sugar-dusted kitchen towel to avoid sticking. This keeps the sponge flexible and prevents breaks.
- → What type of chocolate works best for ganache?
Semisweet chocolate with around 50% cocoa provides a balanced richness perfect for smooth ganache, but milk or dark chocolate can be used depending on preference.
- → Can the coconut-pecan filling be made ahead of time?
Yes, the filling can be prepared in advance and chilled. Bring it to room temperature before spreading to maintain spreadability and texture.
- → Is it possible to freeze this cake roll?
Yes, freeze the rolled cake without ganache tightly wrapped in plastic and foil. Thaw overnight in the fridge and apply ganache just before serving for best results.
- → Are substitutions available for pecans in the filling?
Walnuts or toasted almonds can replace pecans, and unsweetened coconut can be used but may require a bit more sugar to balance sweetness.