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German Chocolate Cake Roll

German Chocolate Cake Roll

This German Chocolate Cake Roll transforms the classic favorite into a stunning, swirl-filled dessert layered with rich chocolate sponge, luscious coconut-pecan filling, and silky ganache. Elegant yet surprisingly simple, it’s a showstopping treat for any celebration.
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Prep Time 35 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings: 10 slices
Course: Dessert
Cuisine: German-American
Ingredients Method Notes

Ingredients
  

Chocolate Sponge Cake
  • 3/4 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk
Coconut-Pecan Filling
  • 1 cup evaporated milk
  • 3/4 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter, cubed
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 3/4 cup chopped pecans
Chocolate Ganache
  • 120 g semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tbsp butter (optional, for shine)
Garnish
  • extra shredded coconut for garnish
  • whole or halved pecans for garnish

Method
 

  1. Preheat oven to 350°F (180°C). Line a 10×15-inch jelly roll pan with parchment paper.
  2. Whisk together flour, cocoa, baking powder, and salt.
  3. Beat eggs and sugar for about 5 minutes until thick, pale, and tripled in volume.
  4. Fold in vanilla and milk, then sift in dry ingredients and fold gently.
  5. Spread batter evenly into the prepared pan and bake for 10–12 minutes until springy.
  6. Turn warm cake onto a towel dusted with powdered sugar. Peel parchment, roll cake with towel, and cool completely.
  7. For the filling: Cook evaporated milk, sugar, and egg yolks over medium heat, stirring until thickened (8–10 minutes).
  8. Remove from heat; stir in butter, vanilla, coconut, and pecans. Cool until spreadable.
  9. Unroll cake, spread filling evenly, and roll back up tightly. Place seam-side down.
  10. Heat cream to a simmer, pour over chopped chocolate, rest 2 minutes, then stir smooth. Add butter if desired.
  11. Pour ganache over cake roll and garnish with coconut and pecans.

Notes

For the cleanest slices, refrigerate the cake for 30 minutes before cutting. Toasting the pecans enhances the rich, nutty flavor.