German Chocolate Cake Roll

Short Description

The German Chocolate Cake Roll is a decadent twist on the classic German chocolate cake, featuring a soft chocolate sponge cake rolled with a rich coconut-pecan filling and topped with a smooth chocolate ganache. This stunning dessert is perfect for holidays, special occasions, or when you want to impress with a homemade treat!

Why You’ll Love This Recipe

• A unique twist on the classic German chocolate cake
• Moist, soft chocolate sponge that rolls easily without cracking
• Rich coconut-pecan filling that adds amazing texture and flavor
• Perfect for special occasions and a show-stopping dessert
• Make-ahead friendly – tastes even better the next day!

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Sponge Cake:

• Eggs
• Granulated sugar
• Vanilla extract
• All-purpose flour
• Cocoa powder
• Baking powder
• Salt
• Whole milk
• Melted butter
• Powdered sugar (for dusting)

For the Coconut-Pecan Filling:

• Sweetened shredded coconut
• Chopped pecans
• Sweetened condensed milk
• Butter
• Brown sugar
• Egg yolks
• Vanilla extract

For the Chocolate Ganache Topping:

• Semi-sweet chocolate chips
• Heavy cream
• Butter

Directions

Make the Chocolate Sponge Cake:

1. Preheat Oven: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease lightly.
2. Beat Eggs & Sugar: In a large bowl, beat eggs and sugar until light and fluffy. Add vanilla extract.
3. Mix Dry Ingredients: In a separate bowl, whisk flour, cocoa powder, baking powder, and salt. Gradually fold into the egg mixture.
4. Add Milk & Butter: Stir in warm milk and melted butter until just combined.
5. Bake: Spread batter evenly in the prepared pan and bake for 10-12 minutes, until the cake springs back when lightly touched.
6. Roll the Cake: Immediately after baking, dust a clean kitchen towel with powdered sugar. Flip the warm cake onto the towel, peel off parchment paper, and roll it tightly from the short end. Let it cool completely while rolled.

Make the Coconut-Pecan Filling:

7. Cook Filling: In a saucepan over medium heat, combine butter, brown sugar, sweetened condensed milk, and egg yolks. Cook until thickened, about 5 minutes, stirring constantly.
8. Add Coconut & Pecans: Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract. Let cool.

Assemble the Cake Roll:

9. Unroll Cake: Carefully unroll the cooled cake and spread the coconut-pecan filling evenly over it.
10. Roll Again: Gently roll the cake back up without the towel. Place seam side down on a serving platter.

Make the Chocolate Ganache:

11. Heat Cream: In a small saucepan, heat heavy cream until just simmering. Pour over chocolate chips and butter. Let sit for 2 minutes, then whisk until smooth.
12. Drizzle Over Cake: Pour ganache over the cake roll, allowing it to drip down the sides. Let set before slicing.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Cooling & Assembly: 1 hour
• Total Time: 1 hour 45 minutes

Variations

• Nut-Free: Skip the pecans or substitute with toasted oats.
• Extra Chocolatey: Add a layer of chocolate ganache inside the roll.
• Dairy-Free: Use coconut milk and dairy-free butter substitutes.
• Coffee-Infused: Add a teaspoon of espresso powder to the sponge batter for a deeper chocolate flavor.

Storage/Reheating

• Storage: Keep the cake roll in an airtight container in the fridge for up to 4 days.
• Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight before serving.
• Serving Tip: Let the cake sit at room temperature for 10-15 minutes before slicing for the best texture.

FAQs

How do I prevent my cake from cracking when rolling?

Roll the cake in a towel while it’s still warm to help it hold its shape.

Can I make the filling ahead of time?

Yes! Store it in the fridge for up to 3 days and let it come to room temperature before spreading.

What’s the best way to slice the cake roll?

Use a sharp, serrated knife and wipe it clean between slices for neat cuts.

Can I use store-bought frosting instead of ganache?

Yes! A chocolate or vanilla frosting would work well.

How do I keep my cake roll moist?

Don’t overbake, and be sure to store it wrapped tightly in plastic wrap.

Can I use a different pan size?

A 9×13-inch pan can work, but the cake will be slightly thicker and may need a minute or two more baking time.

How do I make this gluten-free?

Use a gluten-free all-purpose flour blend for a gluten-free version.

Can I add extra layers inside the roll?

Yes! Try spreading a thin layer of chocolate frosting before adding the coconut-pecan filling.

Do I have to use a towel to roll the cake?

A sheet of parchment paper can work as an alternative.

What’s the best way to serve this cake?

Serve chilled or at room temperature with a dusting of powdered sugar or extra pecans on top.

Conclusion

The German Chocolate Cake Roll is a beautiful and indulgent dessert with layers of rich chocolate sponge, gooey coconut-pecan filling, and silky ganache. It’s perfect for holidays, birthdays, or any time you want to impress your guests. Try this recipe today and enjoy a slice of chocolatey perfection!

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