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This chocolate cake roll combines all the beloved flavors of traditional German chocolate cake into an elegant spiral dessert that slices beautifully every time. The combination of tender chocolate sponge cake with that signature coconut-pecan filling creates a dessert worthy of your most special occasions.
I created this recipe after a disastrous attempt at a traditional three-layer German chocolate cake that collapsed spectacularly. The cake roll format delivers all the same delicious flavors with significantly less structural drama in my experience.
Ingredients
For the Chocolate Sponge Cake
- All-purpose flour: Provides structure while keeping the cake light enough to roll
- Unsweetened cocoa powder: Delivers rich chocolate flavor without excessive sweetness
- Baking powder: Ensures the perfect rise for a sponge that rolls without cracking
- Large eggs: Create the airy structure crucial for a flexible cake
- Granulated sugar: Balances the cocoa bitterness perfectly
- Vanilla extract: Enhances the chocolate flavor profile
- Whole milk: Adds moisture and richness to the sponge
- Vegetable oil: Creates a more flexible cake than butter would
- Espresso powder: Amplifies the chocolate flavor without adding coffee taste
For the Coconut-Pecan Filling
- Evaporated milk: Creates the perfect custard base texture
- Granulated sugar: Sweetens while helping the filling set properly
- Unsalted butter: Adds richness and helps carry the flavors
- Egg yolks: Thicken the filling naturally for that authentic German chocolate texture
- Shredded coconut: Provides the signature chew and tropical flavor
- Chopped pecans: Add necessary textural contrast and nutty depth
For the Chocolate Ganache
- Heavy cream: Creates a silky smooth ganache texture
- Semi-sweet chocolate: Balances sweetness and bitterness perfectly
- Butter: Adds a gorgeous glossy shine to the finished cake
Step-by-Step Instructions
Prepare the Chocolate Sponge
- Step 1:
- Beat eggs and sugar for a full 3-4 minutes until the mixture becomes noticeably lighter in color and nearly triples in volume. This creates the air pockets that make your cake light enough to roll. The batter should fall in thick ribbons from the beater when properly whipped. Fold the dry ingredients with a gentle hand using a wide spatula rather than a mixer to preserve those air bubbles.
Perfect the Rolling Technique
- Step 1:
- Work quickly while the cake is still warm from the oven. Dust your kitchen towel generously with powdered sugar to prevent sticking. When turning the cake onto the towel, do it with confidence in one smooth motion. Roll firmly but not too tightly, starting from the short edge for the most attractive spiral pattern. The cooling process in this rolled position trains the cake to hold its shape.
Create the Signature Filling
- Step 1:
- Cook the filling mixture with patience over medium heat, stirring constantly. The transformation happens gradually, first becoming foamy, then thickening to a pudding-like consistency that coats the back of a spoon. This process typically takes 5-7 minutes. When adding the coconut and pecans, toast them lightly beforehand for enhanced flavor if time permits.
Master the Assembly
- Step 1:
- Unroll the cooled cake gently, pressing flat any areas that resist. Spread filling evenly but leave a half-inch border on all sides as it will spread when rolled. Use the towel to help guide the rolling process, lifting and pulling it away as you go. Once rolled, let it rest seam-side down for 15 minutes before adding ganache.
Apply the Ganache Finish
- Step 1:
- Pour ganache at the center of the roll and use an offset spatula to guide it down the sides. For a more dramatic presentation, allow some ganache to drip attractively down the sides. Chill for 10 minutes to set the ganache to the perfect sliceable consistency.
The coconut-pecan filling is truly the heart of this recipe. My grandmother always insisted on using fresh pecans she toasted herself, claiming they made all the difference. The aroma of this filling cooking on the stove instantly transports me to childhood holidays where German chocolate cake was always the centerpiece dessert.
Perfect Make-Ahead Strategy
The beauty of this cake roll lies in its time-management flexibility. You can prepare components separately when convenient. The sponge cake can be baked and pre-rolled up to two days ahead and stored wrapped in plastic at room temperature. The filling can be made a day ahead and refrigerated separately. Just bring it to room temperature before spreading for easier application. Assemble and add ganache within 24 hours of serving for optimal texture and flavor.
Troubleshooting Tips
If your cake cracks during rolling, don't panic. Small cracks are normal and will be hidden by the filling and ganache. For larger cracks, try patching with small amounts of the filling as "glue." The most common cause of major cracking is overbaking, which makes the cake too dry and brittle. Always err on the side of slightly underbaking the sponge for maximum flexibility.
Serving Suggestions
Serve this cake roll slightly chilled but not cold for the perfect texture contrast between the moist cake and creamy filling. A light dusting of extra toasted coconut or finely chopped pecans along the top adds visual appeal and texture. For an elevated presentation, accompany each slice with a small scoop of high-quality vanilla ice cream or a dollop of lightly sweetened whipped cream. Coffee or a dessert wine like Porto makes the perfect beverage pairing.
Cultural Context
Despite its name, German chocolate cake is actually an American creation. It was named after Samuel German, who developed a type of baking chocolate for Baker's Chocolate Company in 1852. The original cake recipe using this chocolate was created in 1957 by Mrs. George Clay of Dallas, Texas. This roll version modernizes the classic while preserving all its beloved flavor components.
Frequently Asked Questions
- → How do I keep the cake from cracking when rolling?
Roll the cake while it's still warm using a clean, powdered sugar-dusted kitchen towel. This helps the cake maintain a flexible texture and prevents cracking.
- → Can I substitute the coconut-pecan filling?
Yes! You can use a pre-made coconut-pecan frosting or opt for a buttercream or fruit filling for a different flavor profile.
- → What should I do if my ganache is too thick?
If your ganache is too thick, thin it by adding small amounts of warm heavy cream until it reaches your desired consistency.
- → How should the cake be stored?
Store the cake roll in an airtight container in the refrigerator for 3-4 days. Allow it to reach room temperature before serving for the best texture and flavor.
- → Can this cake be made ahead of time?
Yes, you can prepare the cake roll a day in advance. Keep it refrigerated and add the ganache topping just before serving for the freshest presentation.