Description
This Decadent German Chocolate Coconut Pecan Roll Cake combines a rich cocoa sponge rolled with a luscious coconut-pecan filling, then topped with smooth chocolate ganache. Perfect for special occasions, it offers a delightful contrast of textures and traditional southern flavors in an elegant rolled cake form.
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). Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly to prevent sticking.
- Mix Dry Ingredients and Eggs: Sift together the flour, cocoa powder, and salt. In a separate bowl, beat the egg yolks with 1/2 cup of granulated sugar until smooth. Fold in the sifted dry ingredients gently. In another bowl, beat the egg whites until stiff peaks form and then fold them carefully into the batter without deflating.
- Bake and Roll the Cake: Spread the batter evenly in the prepared pan and bake for 12 to 15 minutes until the cake springs back when touched lightly. Once baked, immediately roll the cake with a clean, damp kitchen towel to form the roll shape and let it cool completely while rolled to maintain the shape.
- Make the Filling: In a saucepan, combine evaporated milk, butter, 1/2 cup sugar, and one egg yolk. Heat 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 and spread the coconut-pecan filling evenly over the surface. Roll the cake tightly again without the towel, ensuring the filling stays inside.
- Prepare the Ganache: Heat the heavy cream until it just starts to simmer. Pour over the semi-sweet chocolate chips in a bowl and let sit for a minute, then 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 allow flavors to meld. Slice and serve chilled.
Notes
- For best results, roll the cake immediately after baking with a towel to prevent cracking.
- You can toast the pecans lightly to enhance their flavor before adding to the filling.
- If you prefer a more intense chocolate flavor, use Dutch-processed cocoa powder in the sponge.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving to soften the ganache slightly.
