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German Chocolate Cake Roll

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This German Chocolate Cake Roll is a moist, fluffy chocolate sponge cake filled with a luscious coconut-pecan cream. Rolled into a beautiful spiral, it balances rich chocolate flavor and a nutty, sweet filling, perfect for any occasion or celebration.

Ingredients

Scale

Cake Ingredients

  • 1 cup cake flour
  • 1/4 cup cocoa powder
  • 4 large eggs, separated
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting the towel

Filling Ingredients

  • 1 cup evaporated milk
  • 1 cup brown sugar
  • 1/2 cup butter
  • 3 large egg yolks
  • 1 cup shredded coconut
  • 1 cup chopped pecans

Instructions

  1. Prepare the Cake Batter: Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Whisk the egg yolks with granulated sugar and vanilla extract until creamy and pale. Sift in cake flour and cocoa powder, folding gently. Beat egg whites until stiff peaks form and carefully fold into the batter to maintain airiness.
  2. Bake the Sponge: Pour the batter evenly into the prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly touched. Do not overbake to keep cake flexible.
  3. Roll the Cake Warm: While the cake is still warm, invert it onto a clean kitchen towel generously dusted with powdered sugar. Peel off the parchment paper and gently roll the cake up with the towel from one short end. Allow to cool completely in this rolled shape to set and prevent cracking.
  4. Prepare the Coconut-Pecan Filling: In a medium saucepan over medium heat, combine evaporated milk, brown sugar, butter, egg yolks, shredded coconut, and chopped pecans. Cook, stirring constantly, until thick and bubbly. Remove from heat and let cool to room temperature.
  5. Unroll, Fill, and Re-Roll: Carefully unroll the cooled cake and spread the coconut-pecan filling evenly over the surface. Firmly re-roll the cake without the towel, creating the classic spiral of cake and filling.
  6. Chill and Serve: Wrap the roll in plastic wrap and chill in the refrigerator for at least one hour to set. Slice and serve chilled or at room temperature.

Notes

  • Roll the cake while warm to prevent cracking and maintain shape.
  • Use fresh eggs for a lighter, fluffier sponge.
  • Dust the towel liberally with powdered sugar to avoid sticking and tearing.
  • Ensure the filling is cool before spreading to avoid soggy cake.
  • Use a sharp serrated knife to slice cleanly without compressing the roll.

Nutrition

Keywords: German chocolate cake roll, chocolate sponge cake, coconut pecan filling, rolled cake, dessert roll

Find it online: https://linacorner.com/german-chocolate-cake-roll/