Introduction to German Chocolate Cake Roll
Ah, the German Chocolate Cake Roll! It’s like a warm hug on a plate, isn’t it? This delightful dessert takes the classic German chocolate cake and transforms it into a beautiful roll that’s as impressive as it is delicious. Whether you’re looking to impress guests at a dinner party or simply want to treat yourself after a long day, this recipe is perfect. It’s quick to whip up and offers a delightful twist with its gooey coconut-pecan filling. Trust me, once you try this cake roll, it’ll become a go-to favorite in your kitchen!
Why You’ll Love This German Chocolate Cake Roll
This German Chocolate Cake Roll is a game-changer in the dessert world! It’s not only easy to make, but it also comes together in no time. The rich chocolate sponge paired with the sweet coconut-pecan filling creates a flavor explosion that will have everyone asking for seconds. Plus, it’s a stunning centerpiece for any gathering, making it a delightful way to show off your baking skills without the fuss!
Ingredients for German Chocolate Cake Roll
Gathering the right ingredients is the first step to creating your delicious German Chocolate Cake Roll. Here’s what you’ll need:
- All-purpose flour: This is the backbone of your cake, providing structure and stability.
- Unsweetened cocoa powder: It adds that rich chocolate flavor that makes this dessert irresistible.
- Baking powder: A leavening agent that helps the cake rise, giving it a light texture.
- Salt: Just a pinch enhances the sweetness and balances the flavors.
- Large eggs: They add moisture and richness, helping to bind everything together.
- Granulated sugar: Sweetens the cake and contributes to its tender crumb.
- Milk: Adds moisture and helps create a soft sponge.
- Vanilla extract: A splash of this brings warmth and depth to the flavor.
- Evaporated milk: This creamy ingredient is key for the luscious filling.
- Unsalted butter: It adds richness and flavor to both the cake and the filling.
- Sweetened shredded coconut: This gives the filling its signature chewy texture and tropical flair.
- Chopped pecans: They add a delightful crunch and nutty flavor to the filling.
- Semi-sweet chocolate chips: These are melted for the glossy drizzle that finishes off the cake.
- Heavy cream: Used to create a smooth chocolate drizzle that adds a touch of elegance.
- Extra pecans & shredded coconut: These are optional but make for a beautiful garnish.
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
Now that you have all your ingredients ready, let’s dive into the fun part—making your German Chocolate Cake Roll! Follow these simple steps, and you’ll be on your way to creating a dessert that’s sure to impress.
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grab a 15×10-inch jelly roll pan. Line it with parchment paper and give it a light grease. This will help your cake roll come out easily later on.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This step is crucial as it ensures that your dry ingredients are well combined, leading to a fluffy cake.
Step 3: Beat Eggs and Sugar
In another bowl, beat the large eggs and granulated sugar together until the mixture is thick and pale—about five minutes. It should look creamy and luscious! Then, stir in the milk and vanilla extract. This adds moisture and flavor to your cake.
Step 4: Combine Mixtures
Now, gently fold the dry ingredients into the egg mixture. Be careful not to overmix; you want to keep that airy texture. Once combined, spread the batter evenly in your prepared pan. It should look smooth and inviting!
Step 5: Bake the Cake
Pop the pan into the oven and bake for 10 to 12 minutes. You’ll know it’s done when the cake springs back when touched. Keep an eye on it; you don’t want to overbake!
Step 6: Roll the Cake
Once baked, take the cake out and immediately turn it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel from one short end to the other. This helps shape it while it cools.
Step 7: Prepare the Filling
While the cake cools, let’s make that delicious filling! In a saucepan, whisk together the evaporated milk, sugar, egg yolks, and unsalted butter. Cook over medium heat, stirring constantly until it thickens—about 10 minutes. It should be creamy and dreamy!
Step 8: Fill the Cake
Carefully unroll the cooled cake. Spread the coconut-pecan filling evenly over the surface. Make sure to cover every inch for that delightful flavor in every bite!
Step 9: Drizzle with Chocolate
Now for the finishing touch! Heat the heavy cream until it’s steaming, then pour it over the semi-sweet chocolate chips. Let it sit for two minutes, then stir until smooth. Drizzle this luscious chocolate over your rolled cake for that extra wow factor.
Step 10: Chill and Serve
Finally, refrigerate your cake roll for about 30 minutes before slicing. This helps the chocolate drizzle set and makes for cleaner cuts. When you’re ready to serve, slice it up and enjoy the delightful flavors of your German Chocolate Cake Roll!
Tips for Success
- Make sure your eggs are at room temperature for better mixing.
- Don’t skip the powdered sugar on the towel; it prevents sticking.
- Use a serrated knife for slicing to achieve clean, beautiful pieces.
- Let the filling cool completely before spreading to avoid melting the cake.
- Chill the cake roll before serving for a firmer texture and easier slicing.
Equipment Needed
- Jelly roll pan: A 15×10-inch pan is ideal, but a similar-sized baking sheet works too.
- Parchment paper: Essential for easy removal; aluminum foil can be a substitute.
- Mixing bowls: Use any size, but a large bowl is best for mixing.
- Whisk: A hand whisk or electric mixer will do the trick.
- Serrated knife: Perfect for slicing the cake roll cleanly.
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this German Chocolate Cake Roll suitable for gluten-sensitive friends.
- Nut-Free: Omit the pecans in the filling and use sunflower seeds for a similar crunch without the nuts.
- Vegan: Replace eggs with flaxseed meal mixed with water and use plant-based milk and butter for a vegan-friendly version.
- Chocolate Lovers: Add chocolate chips to the cake batter for an extra chocolatey experience!
- Fruit Twist: Incorporate fresh raspberries or strawberries into the filling for a fruity contrast to the rich chocolate.
Serving Suggestions
- Pair your German Chocolate Cake Roll with a scoop of vanilla ice cream for a delightful contrast.
- Serve with a dollop of whipped cream on top for added creaminess.
- Garnish with fresh berries for a pop of color and freshness.
- Enjoy with a cup of coffee or tea to balance the sweetness.
- Present on a beautiful platter, dusted with powdered sugar for an elegant touch.
FAQs about German Chocolate Cake Roll
As I’ve shared my love for the German Chocolate Cake Roll, I know you might have some questions. Here are a few common ones that pop up, along with my answers to help you out!
Can I make the German Chocolate Cake Roll ahead of time?
Absolutely! You can prepare the cake roll a day in advance. Just keep it wrapped in the refrigerator. This actually allows the flavors to meld beautifully!
What can I substitute for the pecans in the filling?
If you’re not a fan of pecans or have allergies, feel free to use walnuts or even sunflower seeds. They’ll add a nice crunch without compromising the flavor!
How do I store leftovers of the German Chocolate Cake Roll?
Store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to three days, but trust me, they won’t last that long!
Can I freeze the German Chocolate Cake Roll?
Yes, you can freeze it! Just wrap it tightly 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’s the best way to slice the cake roll?
Use a serrated knife for the cleanest cuts. This will help you achieve those beautiful, even slices without squishing the cake!
Final Thoughts
Making a German Chocolate Cake Roll is more than just baking; it’s about creating sweet memories in your kitchen. The joy of rolling that soft chocolate sponge, the aroma of the coconut-pecan filling, and the sight of that glossy drizzle come together to create a dessert that’s truly special. Each slice is a little piece of happiness, perfect for sharing with loved ones or savoring all by yourself. So, roll up your sleeves and dive into this delightful recipe. I promise, it’ll bring smiles and satisfaction to your table, one delicious bite at a time!
Print
German Chocolate Cake Roll: A Delicious Recipe to Try!
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious twist on the classic German chocolate cake, this roll features a soft chocolate sponge, gooey coconut-pecan filling, and a glossy chocolate drizzle.
Ingredients
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- Extra pecans & shredded coconut (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment and grease it.
- Whisk together flour, cocoa, baking powder, and salt.
- In another bowl, beat eggs and sugar until thick and pale (about 5 minutes). Stir in milk and vanilla.
- Gently fold in dry ingredients. Spread batter evenly in the pan.
- Bake for 10–12 minutes, until cake springs back when touched.
- While warm, turn cake onto a clean kitchen towel dusted with powdered sugar.
- Peel off parchment and roll cake with the towel from short end to short end. Let cool completely.
- In a saucepan, whisk evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring until thickened (about 10 minutes).
- Remove from heat, stir in vanilla, coconut, and pecans. Let cool.
- Carefully unroll the cooled cake. Spread filling evenly over the surface.
- Roll back up without the towel and place seam-side down on a serving plate.
- Heat cream until steaming, pour over chocolate chips, let sit 2 minutes, then stir until smooth.
- Drizzle over the cake roll. Garnish with pecans and coconut.
- Refrigerate for 30 minutes before slicing for cleaner cuts.
Notes
- Ensure the cake is completely cool before unrolling to prevent cracking.
- Use a serrated knife for slicing to achieve clean cuts.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
