Description
This Decadent German Chocolate Coconut Pecan Roll Cake features a light cocoa sponge rolled with a rich, buttery coconut-pecan filling, all topped with a silky semi-sweet chocolate ganache. A perfect dessert combining tender cake, crunchy nuts, and creamy chocolate for an indulgent treat.
Ingredients
Scale
Cake Batter
- 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 (1/2 cup for yolks, 1/4 cup for whites)
- 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 a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Sift Dry Ingredients: Combine the flour, cocoa powder, and salt by sifting them together to ensure a smooth batter without lumps.
- Mix Egg Yolks and Sugar: In a separate bowl, beat the egg yolks with 1/2 cup of granulated sugar until the mixture is pale and thick. Gently fold in the sifted dry ingredients, mixing until just combined.
- Beat Egg Whites: In another clean bowl, beat the egg whites until stiff peaks form, gradually incorporating the remaining 1/4 cup granulated sugar. Carefully fold the egg whites into the yolk and flour mixture to maintain the lightness of the 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 lightly touched.
- Roll Cake to Cool: Remove the cake from the oven. While still warm, invert the cake onto a clean kitchen towel lightly dusted with powdered sugar. Peel off the parchment paper and roll the cake gently in the towel to form a log. Allow it to cool completely while rolled.
- Make the Filling: In a saucepan, combine evaporated milk, butter, 1/2 cup sugar, and 1 egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat, then stir in the shredded coconut, chopped pecans, and vanilla extract. Allow the filling to cool to room temperature.
- Assemble the Cake: Carefully unroll the cooled cake. Spread the coconut-pecan filling evenly over the surface. Roll the cake back up tightly without the towel.
- Prepare the Ganache: Heat the heavy cream in a small saucepan just until it begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for a minute, then stir gently until the chocolate melts completely and the ganache is smooth.
- Finish and Chill: Spread the chocolate ganache evenly over the top and sides of the rolled cake. Refrigerate for at least 1 hour to set the ganache and flavors to meld before slicing and serving.
Notes
- Rolling the cake while warm prevents cracking and helps it hold shape.
- Use freshly shredded sweetened coconut for best texture and flavor.
- Chill the cake well before slicing for clean, neat pieces.
- Storage: Keep refrigerated and consume within 3 days for freshness.
- To toast the pecans lightly before adding to the filling enhances their flavor.
