Introduction to German Chocolate Cake Roll
Welcome to the delightful world of the German Chocolate Cake Roll! If you’re like me, you love a dessert that not only tastes heavenly but also looks impressive. This cake roll is a perfect solution for those busy days when you want to whip up something special without spending hours in the kitchen. With its rich coconut-pecan filling and smooth chocolate ganache, it’s sure to impress your loved ones. Trust me, once you serve this beauty, you’ll be the star of the dessert table!
Why You’ll Love This German Chocolate Cake Roll
This German Chocolate Cake Roll is a dream come true for any home cook. It’s not just delicious; it’s also quick and easy to make! In about 50 minutes, you can create a stunning dessert that tastes like it came from a fancy bakery. The combination of rich chocolate, sweet coconut, and crunchy pecans will have everyone asking for seconds. Plus, it’s a fun twist on a classic that’s sure to delight!
Ingredients for German Chocolate Cake Roll
Gathering the right ingredients is the first step to creating your German Chocolate Cake Roll masterpiece. Here’s what you’ll need:
- All-purpose flour: This is the backbone of your cake, providing structure and stability.
- Cocoa powder: For that rich chocolate flavor, cocoa powder is essential. It adds depth and color to the cake.
- Baking powder: This leavening agent helps the cake rise, giving it a light and airy texture.
- Salt: Just a pinch enhances the flavors and balances the sweetness.
- Large eggs: Eggs are crucial for binding the ingredients and adding moisture. Make sure they’re at room temperature for the best results.
- Granulated sugar: This sweetener not only adds sweetness but also helps with the cake’s texture.
- Vanilla extract: A splash of vanilla brings warmth and enhances the overall flavor profile.
- Milk: This adds moisture to the batter, making it rich and delicious.
- Evaporated milk: Used in the filling, it gives a creamy texture and rich flavor.
- Unsalted butter: Butter adds richness and helps create a tender cake. Cubed for easy melting.
- Sweetened shredded coconut: This is the star of the filling, providing a chewy texture and tropical flavor.
- Chopped pecans: These nuts add crunch and a nutty flavor that complements the coconut beautifully.
- Semisweet chocolate: For the ganache, this chocolate creates a luscious topping that’s hard to resist.
- Heavy cream: This is used to make the ganache smooth and creamy.
- Butter (optional): Adding a bit of butter to the ganache gives it a lovely shine.
- Extra shredded coconut and pecans: These are for garnishing, adding a beautiful finish to your cake roll.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make German Chocolate Cake Roll
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (180°C). While it warms up, grab a 10×15-inch jelly roll pan and line it with parchment paper. This will help your cake roll come out easily and keep it from sticking. Trust me, this step is crucial!
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This dry mix is the foundation of your German Chocolate Cake Roll. Make sure there are no lumps; a smooth batter is key to a perfect roll!
Step 3: Beat Eggs and Sugar
In another bowl, beat the large eggs and granulated sugar together until the mixture is thick, pale, and has tripled in volume. This usually takes about five minutes. The air you whip in here will give your cake that lovely light texture!
Step 4: Combine Ingredients
Now, fold in the vanilla extract and milk gently. Then, sift in your dry ingredients from the first step. Be careful not to overmix; you want to keep that airy texture. This is where the magic starts to happen!
Step 5: Bake the Cake
Spread the batter evenly into your prepared pan. Bake it in the preheated oven for about 10 to 12 minutes. You’ll know it’s done when it springs back to the touch. Keep an eye on it; you don’t want to overbake!
Step 6: Roll the Cake
Once baked, turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up gently, starting from one short end to the other. This helps shape it while it cools!
Step 7: Prepare the Coconut-Pecan Filling
In a saucepan, whisk together the evaporated milk, sugar, and egg yolks. Cook this mixture over medium heat, stirring constantly until it thickens, which should take about 8 to 10 minutes. This filling is what makes your cake roll truly special!
Step 8: Fill and Roll Again
Unroll your cooled cake carefully. Spread the coconut-pecan filling evenly over the surface. Then, roll the cake back up tightly, seam-side down. This will keep all that delicious filling inside where it belongs!
Step 9: Make the Ganache
To make the ganache, heat the heavy cream until it’s just simmering. Pour it over the chopped semisweet chocolate and let it sit for about two minutes. Stir until smooth. This glossy topping is the cherry on top of your cake roll!
Step 10: Finish and Garnish
Pour the ganache over your rolled cake, letting it drip down the sides. For a beautiful finish, garnish with extra shredded coconut and whole or halved pecans. Your German Chocolate Cake Roll is now ready to impress!
Tips for Success
- Always use room temperature eggs for better volume and texture.
- Dust your kitchen towel with powdered sugar to prevent sticking when rolling the cake.
- Let the ganache cool slightly before pouring for a thicker, more luxurious layer.
- Keep an eye on the baking time; every oven is different!
- Don’t rush the cooling process; it helps maintain the cake’s shape.
Equipment Needed
- Jelly roll pan: A 10×15-inch pan is ideal, but a similar-sized baking sheet works too.
- Parchment paper: Essential for easy removal; wax paper can be a substitute in a pinch.
- Mixing bowls: Use any size, but a large bowl is best for beating eggs.
- Whisk: A hand whisk is great, but an electric mixer saves time.
- Kitchen towel: A clean towel helps with rolling; a silicone mat can also work.
Variations
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make this German Chocolate Cake Roll gluten-free. Just ensure your baking powder is also gluten-free!
- Nut-Free Version: If you have nut allergies, simply omit the pecans from the filling and garnish. You can replace them with sunflower seeds for a similar crunch.
- Vegan Twist: Use flax eggs instead of regular eggs and coconut cream in place of heavy cream for the ganache. This will keep the cake deliciously moist and rich!
- Flavor Infusion: Add a splash of almond extract to the batter for a delightful twist on flavor. It pairs beautifully with the chocolate and coconut.
- Fruit Filling: For a fruity variation, consider adding a layer of fresh raspberries or strawberries along with the coconut-pecan filling. The tartness will balance the sweetness perfectly!
Serving Suggestions
- Pair with Coffee: A warm cup of coffee or espresso complements the rich flavors of the German Chocolate Cake Roll beautifully.
- Fresh Berries: Serve with a side of fresh berries for a pop of color and a refreshing contrast to the sweetness.
- Presentation: Dust with powdered sugar before serving for an elegant touch, and arrange on a decorative platter.
- Ice Cream: A scoop of vanilla or coconut ice cream makes for a delightful pairing with each slice.
- Whipped Cream: Top with a dollop of whipped cream for added creaminess and a beautiful finish.
FAQs about German Chocolate Cake Roll
What is a German Chocolate Cake Roll?
A German Chocolate Cake Roll is a delightful dessert that features a chocolate sponge cake rolled up with a rich coconut-pecan filling. Topped with a smooth chocolate ganache, it’s a fun twist on the classic German chocolate cake!
Can I make this German Chocolate Cake Roll ahead of time?
Absolutely! You can prepare the cake roll a day in advance. Just store it in the refrigerator after it’s assembled and covered with ganache. This allows the flavors to meld beautifully!
How do I store leftovers of the German Chocolate Cake Roll?
To keep your cake roll fresh, wrap it tightly in plastic wrap or store it in an airtight container. It can last in the fridge for up to three days, but I doubt it will last that long!
Can I freeze the German Chocolate Cake Roll?
Yes, you can freeze the cake roll! Just make sure it’s well-wrapped in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the fridge before serving.
What can I substitute for pecans in the filling?
If you’re looking for a nut-free option, sunflower seeds work well as a substitute. They provide a similar crunch without the allergens. You can also skip the nuts entirely if you prefer!
Final Thoughts
Creating a German Chocolate Cake Roll is more than just baking; it’s about sharing joy and deliciousness with those you love. The moment you slice into that soft, chocolatey exterior and reveal the luscious coconut-pecan filling, you’ll see smiles all around. This recipe is a delightful way to celebrate special occasions or simply brighten a regular day. Plus, it’s a fun project that invites creativity in the kitchen. So, roll up your sleeves, gather your ingredients, and let the magic happen. Trust me, this cake roll will become a cherished favorite in your home!
Print
German Chocolate Cake Roll: Discover This Decadent Recipe!
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious German Chocolate Cake Roll filled with a rich coconut-pecan filling and topped with a smooth chocolate ganache.
Ingredients
- ¾ cup all-purpose flour (90 g)
- ¼ cup cocoa powder (25 g)
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs (room temp)
- ¾ cup granulated sugar (150 g)
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup evaporated milk (240 ml)
- ¾ cup granulated sugar (150 g)
- 3 large egg yolks
- ½ cup unsalted butter (115 g), cubed
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- ¾ cup chopped pecans
- 120 g (4 oz) semisweet chocolate, chopped
- ½ cup heavy cream (120 ml)
- 1 tbsp butter (optional, for shine)
- Extra shredded coconut (for garnish)
- Whole or halved pecans (for garnish)
Instructions
- Preheat oven to 180°C (350°F). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.
- Whisk flour, cocoa, baking powder, and salt.
- In another bowl, beat eggs and sugar until thick, pale, and tripled in volume (about 5 minutes).
- Fold in vanilla and milk, then sift in dry ingredients gently.
- Spread batter evenly into prepared pan.
- Bake 10–12 minutes, until springy to the touch.
- While warm, turn cake onto a clean kitchen towel dusted with powdered sugar.
- Peel off parchment. Roll cake up gently with the towel (short end to short end).
- Let cool completely in the rolled shape.
- In a saucepan, whisk evaporated milk, sugar, and egg yolks.
- Cook over medium heat, stirring constantly until thickened (8–10 minutes).
- Remove from heat, stir in butter, vanilla, coconut, and pecans. Cool until spreadable.
- Unroll cooled cake. Spread coconut-pecan filling evenly.
- Roll cake back up tightly. Place seam-side down on a platter.
- Heat cream until just simmering. Pour over chopped chocolate. Let sit 2 minutes.
- Stir until smooth. Add butter for shine if desired.
- Pour ganache over cake roll. Garnish with extra coconut and pecans.
Notes
- Ensure eggs are at room temperature for better volume.
- Use a clean kitchen towel to prevent sticking when rolling the cake.
- Let the ganache cool slightly before pouring for a thicker layer.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg
