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German Chocolate Cake Roll

Irresistible German Chocolate Cake Roll: A Sweet Indulgence

This German Chocolate Cake Roll features a rich chocolate sponge, coconut-pecan filling, and silky ganache, making it an indulgent treat for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 8 slices
Course: Cakes & Cupcakes
Cuisine: German
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Gluten-free flour can be swapped but may alter the texture.
  • 1/3 cup Cocoa Powder Use Dutch-process cocoa for deeper color.
  • 1 tsp Baking Powder Helps the cake rise.
  • 1/4 tsp Salt Enhances flavor balance.
  • 4 large Eggs Use room temperature for best results.
  • 1 cup Granulated Sugar Sweetens the cake.
  • 1 tsp Vanilla Extract Infuses flavor into the batter.
  • 1/2 cup Milk Non-dairy alternative can be used.
For the Filling
  • 1 can Evaporated Milk Substitute with half and half and milk if desired.
  • 1/2 cup Unsalted Butter Adds richness.
  • 1 cup Sweetened Shredded Coconut Unsweetened can be used with extra sugar.
  • 1/2 cup Chopped Pecans Walnuts or almonds can be used.
For the Ganache
  • 1 cup Semisweet Chocolate Choose milk or dark chocolate as preferred.
  • 1/2 cup Heavy Cream Essential for smooth ganache.
For Garnishing
  • 1/4 cup Extra Coconut For topping.
  • 1/4 cup Pecans Chopped for garnish.

Equipment

  • Jelly roll pan
  • mixing bowls
  • hand mixer
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat oven to 180°C (350°F) and prepare a 25x38 cm jelly roll pan with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until combined.
  3. In a large bowl, beat eggs and sugar until thick and pale, about 5 minutes. Fold in milk and vanilla.
  4. Sift dry mixture into egg mixture, folding gently until just combined. Spread into prepared pan.
  5. Bake for 10–12 minutes or until the cake springs back when touched. Avoid overbaking.
  6. Remove cake onto a powdered sugar-dusted towel and roll tightly while warm. Allow it to cool completely.
  7. In a saucepan, combine evaporated milk, sugar, and egg yolks over medium heat, stirring until thickened.
  8. Remove from heat, stir in butter, vanilla, coconut, and pecans to create the filling.
  9. Unroll the cooled cake, spread filling, and reroll the cake seam-side down.
  10. Heat heavy cream until just simmering; pour over chocolate in a bowl and stir until smooth to make ganache.
  11. Pour ganache over the rolled cake, allowing it to drip. Garnish with extra coconut and pecans.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 2mg

Notes

Roll the cake while warm to prevent cracking. Use powdered sugar-dusted towel to avoid sticking.

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