Description
This Decadent German Chocolate Coconut Pecan Roll Cake features a light cocoa sponge rolled with a rich coconut-pecan filling and topped with a luscious chocolate ganache. Perfect for special occasions or a delightful dessert, this cake blends textures and flavors beautifully for a memorable treat.
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). Grease and line a 10×15-inch jelly roll pan to prevent sticking and ensure easy removal of the cake.
- Mix Dry and Egg Yolks: Sift together the all-purpose flour, cocoa powder, and salt. In a separate bowl, beat the egg yolks with 1/2 cup granulated sugar until smooth and thick. Gently fold the dry ingredients into the egg yolk mixture.
- Beat Egg Whites and Combine: Whip the egg whites to stiff peaks and carefully fold them into the batter to maintain airiness, creating a light sponge texture.
- Bake the Cake: Spread the batter evenly in the prepared jelly roll pan. Bake for 12 to 15 minutes until the cake springs back lightly and is set but still pliable. Immediately invert the cake onto a clean towel sprinkled with sugar, then roll it up gently with the towel to cool, which helps prevent cracking.
- Make the Filling: In a saucepan, combine evaporated milk, unsalted butter, granulated sugar, and egg yolk. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in shredded sweetened coconut, chopped pecans, and vanilla extract. Allow the filling to cool completely.
- Assemble the Cake: Carefully unroll the cooled cake and spread the coconut-pecan filling evenly over the surface. Roll the cake back tightly without the towel.
- Prepare the Ganache: Heat the heavy cream until just boiling then pour it over the semi-sweet chocolate chips in a bowl. Let sit for a minute and stir until smooth and glossy.
- Finish and Chill: Spread the chocolate ganache evenly over the rolled cake. Refrigerate the cake for at least 1 hour to set the ganache and develop flavors before slicing and serving.
Notes
- Ensure the egg whites are beaten to stiff peaks to achieve a light and airy cake texture.
- Rolling the cake while warm with a towel prevents cracks during assembly.
- Allow the filling to cool before spreading to avoid melting the cake.
- Chilling the cake after ganache application helps the chocolate to set properly.
- Store leftovers covered in the refrigerator for up to 3 days.
