Description
This Decadent German Chocolate Coconut Pecan Roll Cake combines a rich cocoa sponge with a luscious coconut-pecan filling, all enveloped in a smooth chocolate ganache. Perfectly moist and flavorful, it’s a classic dessert that impresses with its beautiful rolled presentation and harmonious blend of textures and tastes.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 tsp vanilla extract
Filling
- 1/2 cup evaporated milk
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 1 large egg yolk
- 3/4 cup shredded sweetened coconut
- 1/2 cup chopped pecans
- 1 tsp vanilla extract
Ganache
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Line and grease a 10×15-inch jelly roll pan to prevent sticking. This pan size will help you create a thin, flexible sponge for rolling.
- Mix Dry Ingredients and Beat Eggs: Sift together the all-purpose flour, cocoa powder, and salt to remove lumps and evenly distribute ingredients. In a separate bowl, beat the egg yolks with 1/2 cup of the granulated sugar until thick and pale. Gently fold in the sifted dry ingredients, then carefully fold in the stiffly beaten egg whites to create a light, fluffy batter.
- Bake the Cake: Spread the batter evenly in the prepared jelly roll pan. Bake in the preheated oven for 12–15 minutes, or until the cake springs back when touched lightly. Immediately remove the cake and roll it up carefully in a clean kitchen towel while still warm to create the roll shape. Let it cool completely in the towel to set the shape.
- Make the Filling: In a saucepan, combine evaporated milk, unsalted butter, 1/2 cup sugar, and one egg yolk. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in shredded sweetened coconut, chopped pecans, and 1 teaspoon vanilla extract. Allow the filling to cool to room temperature for easy spreading.
- Assemble the Cake: Gently unroll the cooled cake, spreading the cooled coconut-pecan filling evenly over the surface. Roll the cake back up tightly but carefully to avoid cracking or breaking the sponge.
- Prepare the Ganache: Heat the heavy cream until just about to simmer. Pour it over the semi-sweet chocolate chips in a bowl and let sit for a minute, then stir gently until smooth and glossy. Spread the ganache evenly over the rolled cake, covering all sides for a luxurious finish.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour to set the ganache and enhance flavor melding. Slice into 8 servings and serve chilled or at room temperature.
Notes
- For best results, roll the cake while warm to prevent cracking.
- Use high-quality semi-sweet chocolate for a richer ganache.
- Allow the filling to cool completely before spreading to avoid melting the cake.
- Store leftovers refrigerated in an airtight container for up to 3 days.
- Bringing the cake to room temperature before serving enhances flavor and texture.
