Decadent German Chocolate Cake Roll

This German Chocolate Cake Roll is the ultimate indulgence for chocolate lovers, combining a soft, spongy chocolate cake with a rich coconut-pecan filling. The roll’s creamy filling perfectly balances the lightly sweet chocolate cake, creating a dessert that’s both decadent and visually stunning. Perfect for birthdays, holidays, or special occasions, this dessert is easier to make than it looks and can be prepared ahead of time for stress-free entertaining. Its dramatic swirls and classic flavors make it a showstopper that will impress any guest.

Why You’ll Love This Recipe

• Soft, moist chocolate sponge paired with a creamy coconut-pecan filling
• Perfect for festive occasions, holidays, and celebrations
• Make-ahead friendly, saving time on the day of your event
• Easy to slice and serve with minimal mess
• A classic dessert with a modern twist for chocolate lovers
• Crowd-pleasing dessert that’s visually stunning on any table

Ingredients

Cake

• 4 large eggs
• ¾ cup granulated sugar
• ½ cup all-purpose flour
• ¼ cup cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup whole milk
• 1 teaspoon vanilla extract

Filling

• 1 cup evaporated milk
• ½ cup granulated sugar
• 3 large egg yolks
• ½ cup unsalted butter, cubed
• 1 ½ cups shredded coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract

Topping (optional)

• ¼ cup semisweet chocolate, melted

Step-by-Step Instructions

1. Preheat oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper.
2. Separate the eggs, placing whites and yolks in separate bowls.
3. Beat egg yolks with ½ cup sugar until thick and pale.
4. Stir in milk and vanilla extract.
5. Sift together flour, cocoa powder, baking powder, and salt; fold into yolk mixture.
6. In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff peaks form.
7. Gently fold egg whites into the chocolate batter until well combined.
8. Spread batter evenly in the prepared pan and bake for 12-15 minutes, until cake springs back when touched.
9. While the cake bakes, prepare the filling by combining evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat.
10. Stir constantly until thickened, about 7-8 minutes.
11. Remove from heat and stir in coconut, pecans, and vanilla extract. Allow to cool slightly.
12. Once the cake is done, immediately invert onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper.
13. Starting from the short edge, roll the cake gently with the towel inside. Let it cool completely.
14. Unroll the cooled cake, spread the coconut-pecan filling evenly, and roll it back up tightly.
15. Drizzle melted chocolate on top, if desired, and refrigerate for at least 1 hour before slicing.

Tips & Variations

• Use a mix of pecans and walnuts for added crunch.
• For a richer chocolate flavor, add 2 tablespoons of espresso powder to the cake batter.
• Substitute sweetened condensed milk for evaporated milk for a sweeter filling.
• Dust the cake with powdered sugar for a classic presentation instead of chocolate drizzle.
• Make mini cake rolls for individual servings.

Storage & Freezer Instructions

• Store covered in the refrigerator for up to 4 days.
• Slice just before serving for the freshest texture.
• Freeze fully rolled and wrapped cake for up to 2 months; thaw in the refrigerator before serving.
• Keep the chocolate drizzle separate if freezing to prevent it from cracking.

Serving & Pairing Ideas

• Pair with coffee, hot chocolate.
• Serve with a dollop of whipped cream or vanilla ice cream.
• Garnish with toasted coconut or chopped pecans for extra texture.
• Slice into 1-inch pieces for an elegant dessert platter presentation.

Frequently Asked Questions

Can I make this cake roll ahead of time?

Yes. You can bake the sponge, prepare the filling, assemble, and refrigerate it a day before serving. The flavors improve as it rests overnight.

Can I use a different nut in the filling?

Absolutely. Walnuts or almonds work well in place of pecans and provide a different, yet delicious, flavor profile.

How do I prevent the cake from cracking when rolling?

Roll the cake immediately after baking while it’s still warm. Using a kitchen towel sprinkled with powdered sugar prevents sticking and helps the cake roll smoothly.

Can I make this gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend. Make sure it’s light and airy to maintain the sponge texture.

Ready to Make It?

This German Chocolate Cake Roll is a classic dessert with a creamy, nutty twist that’s perfect for special occasions or holiday celebrations. Its chocolatey, coconut-pecan filling makes each slice a rich and indulgent treat that everyone will love.

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