Description
This German Chocolate Cake Roll is a modern twist on a classic dessert, featuring a light, moist chocolate sponge filled with creamy coconut-pecan goodness or fluffy whipped cream, and finished with a silky ganache. Elegant yet approachable, this dessert delivers rich flavor and stunning presentation with minimal fuss.
Ingredients
For the Cake:
¾ cup all-purpose flour
¼ cup Dutch-process cocoa powder
½ tsp baking soda
¼ tsp salt
4 large eggs, separated
⅔ cup granulated sugar
¼ cup vegetable oil
2 tbsp water or brewed coffee
1 tsp vanilla extract
¼ tsp cream of tartar
Cocoa powder (for dusting towel)
Filling Options:
Coconut-Pecan Filling:
1 cup evaporated milk
1 cup granulated sugar
3 egg yolks
½ cup unsalted butter
1 tsp vanilla extract
1 cup shredded sweetened coconut
1 cup chopped pecans
Whipped Cream Filling (alternative):
1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
(Optional) ¼ cup marshmallow fluff
Chocolate Ganache Topping (optional):
½ cup heavy cream
4 oz dark chocolate, chopped
1 tbsp unsalted butter
Instructions
Preheat Oven: Preheat to 350°F (175°C). Line a 12×17-inch jelly roll pan with parchment paper.
Prepare Dry Ingredients: Sift flour, cocoa, baking soda, and salt twice.
Make Cake Batter:
In one bowl, beat egg yolks, ⅓ cup sugar, oil, water, and vanilla until pale.
In another bowl, whip egg whites and cream of tartar to soft peaks, gradually adding the remaining ⅓ cup sugar.
Gently fold dry ingredients into yolk mixture, then fold in whipped whites in three parts.
Bake: Spread batter evenly in the pan. Bake 12–14 minutes, until edges pull away and center springs back.
Roll Cake: Immediately invert warm cake onto a cocoa-dusted towel. Peel off parchment. Starting from the short side, roll the cake with the towel. Cool rolled for 25 minutes.
Prepare Filling:
Coconut-Pecan: Simmer milk, sugar, yolks, and butter until thickened. Stir in vanilla, coconut, and pecans. Cool.
Whipped Cream: Beat cream, sugar, and vanilla to stiff peaks. Fold in fluff if using. Chill before use.
Assemble: Carefully unroll the cake. Spread filling evenly, leaving a ½-inch border. Re-roll tightly.
Ganache Topping (optional): Warm cream, pour over chocolate, let sit 1 min. Stir until smooth. Add butter. Pour over chilled cake.
Chill: Refrigerate 1 hour before slicing for clean cuts.
Notes
Roll the sponge immediately after baking to prevent cracks.
Let the ganache cool slightly before pouring for better control.
Use espresso or coffee instead of water to deepen chocolate flavor.
Wrap in plastic wrap for up to 2 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert / Cake Roll
- Method: Baking / Rolled
- Cuisine: American
Keywords: chocolate cake roll, German chocolate cake, coconut pecan filling, ganache topping, holiday dessert, chocolate sponge roll, elegant cake, cocoa dessert