German Chocolate Cake Roll (Print Version)

# Ingredients:

→ For the Chocolate Sponge Cake

01 - 3/4 cup all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 4 large eggs
06 - 3/4 cup granulated sugar
07 - 1 teaspoon vanilla extract
08 - 1/4 cup whole milk
09 - 2 tablespoons vegetable oil
10 - 1/4 teaspoon espresso powder
11 - Powdered sugar for rolling the cake

→ For the Coconut-Pecan Filling

12 - 1/2 cup evaporated milk
13 - 1/2 cup granulated sugar
14 - 1/4 cup unsalted butter
15 - 2 large egg yolks
16 - 1/2 teaspoon vanilla extract
17 - 3/4 cup sweetened shredded coconut
18 - 1/2 cup chopped pecans

→ For the Chocolate Ganache Topping

19 - 1/2 cup heavy cream
20 - 4 oz semi-sweet chocolate, chopped
21 - 1 teaspoon butter for shine

# Instructions:

01 - Preheat oven to 175°C. Line a 25×38 cm jelly roll pan with parchment paper and lightly grease it. In a bowl, whisk together flour, cocoa powder, baking powder, salt, and espresso powder. In a separate large bowl, beat eggs and sugar on high speed for 3-4 minutes until thick and pale. Mix in vanilla, milk, and vegetable oil. Gently fold the dry ingredients into the wet ingredients until just combined. Pour batter into the prepared pan, spreading evenly. Bake for 10-12 minutes until the cake springs back when touched.
02 - While still warm, turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and gently roll the cake up with the towel from the short side. Let it cool completely in the rolled shape.
03 - In a saucepan over medium heat, whisk together evaporated milk, sugar, butter, and egg yolks. Cook, stirring constantly, until thickened (about 5 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temperature.
04 - Carefully unroll the cooled cake and spread the coconut-pecan filling evenly over the surface. Gently roll the cake back up (without the towel) and place seam-side down on a serving platter.
05 - Heat heavy cream in a small saucepan until steaming but not boiling. Pour over chopped chocolate in a bowl and let sit for 1 minute. Stir until smooth, then mix in butter for a glossy finish. Pour or drizzle ganache over the rolled cake.
06 - Let the ganache set for 10-15 minutes, then slice and serve. Garnish with extra pecans or shredded coconut if desired.

# Notes:

01 - Make Ahead: The cake roll can be made a day ahead and stored in the fridge.
02 - Filling Shortcut: Use store-bought coconut-pecan frosting if in a hurry.
03 - Storage: Keep leftovers in an airtight container in the fridge for 3-4 days.

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