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German Chocolate Cake Roll

German Chocolate Cake Roll
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The German Chocolate Cake Roll is a moist and fluffy chocolate sponge cake rolled around a rich and creamy coconut pecan filling. This dessert perfectly balances deep chocolate flavor with a tropical twist, making it an elegant and versatile treat ideal for special occasions or casual indulgences.

Ingredients

Scale

For the Cake

  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 3/4 cup sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

For the Coconut Pecan Filling

  • 1 cup sweetened condensed milk
  • 3 large egg yolks
  • 1/4 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut flakes
  • 1/2 cup chopped pecans

Instructions

  1. Prepare Your Pan and Ingredients: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, greasing lightly to prevent sticking. Sift the flour, cocoa powder, baking powder, and baking soda together to avoid lumps and measure out all ingredients for smooth assembly.
  2. Mix the Cake Batter: Cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Alternately add the sifted dry ingredients and buttermilk, starting and ending with the dry ingredients. Stir in the vanilla extract for flavor.
  3. Bake the Cake: Pour the batter evenly into the prepared pan and gently spread for an even layer. Bake for 12 to 15 minutes, or until the cake springs back lightly when touched and a toothpick inserted comes out clean.
  4. Cool and Roll the Cake: While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up inside the towel from the short edge. Let it cool fully while rolled to set the shape.
  5. Prepare the Coconut Pecan Filling: In a saucepan, combine sweetened condensed milk, egg yolks, butter, vanilla extract, coconut flakes, and chopped pecans. Cook over medium heat, stirring constantly for about 10 minutes until the mixture thickens and turns golden. Remove from heat and cool before using.
  6. Assemble the German Chocolate Cake Roll: Unroll the cooled cake gently and spread the coconut pecan filling evenly over the surface. Reroll the cake without the towel and place it seam-side down on a serving platter.

Notes

  • Roll the cake while it is still warm to prevent cracks and make rolling easier.
  • Dust the towel with powdered sugar to prevent sticking and help shape the roll.
  • Cook the filling slowly over low heat to ensure a smooth texture and prevent the eggs from scrambling.
  • Chop pecans uniformly for consistent texture throughout the filling.
  • Let the cake cool completely before slicing to achieve cleaner cuts.

Nutrition

Keywords: German Chocolate Cake Roll, chocolate roll, coconut pecan filling, dessert roll, chocolate sponge cake

Find it online: https://marycorner.com/german-chocolate-cake-roll/