Decadent German Chocolate Roll Cake
Highlighted under: Baking & Desserts
Experience the rich, chocolatey goodness of this Decadent German Chocolate Roll Cake. With its moist, luscious chocolate sponge and creamy coconut-pecan filling, this dessert is a stunning centerpiece for any occasion. Perfectly rolled and elegantly presented, it combines flavorful layers that will impress your guests and satisfy your sweet tooth for chocolate desserts.
This cake is not just a dessert; it's a celebration of flavors and textures.
A Symphony of Flavors
The Decadent German Chocolate Roll Cake is a delightful fusion of rich chocolate and creamy coconut. Each bite offers a harmonious balance of textures and flavors, from the moist, airy sponge cake to the luscious coconut-pecan filling. What sets this cake apart is not just its exquisite taste but also its elegant presentation, making it a showstopper at any gathering.
The combination of sweetened shredded coconut and toasted pecans in the filling adds a delightful crunch and a hint of nutty aroma, perfectly complementing the chocolate sponge. This cake is ideal for those who appreciate intricate desserts that provide a symphony of flavors and a satisfying mouthfeel.
Perfect for All Occasions
Whether you're celebrating a birthday, anniversary, or simply craving a rich dessert, this cake fits the bill. Its stunning appearance makes it suitable for formal events, while its delightful taste ensures that it's a hit at casual get-togethers. Guests will be impressed not only by the look of this cake but also by how flavorful and moist it is.
This Decadent German Chocolate Roll Cake is also a great option for holiday gatherings, offering a festive feel that is sure to enhance your celebrations. Baking and serving this cake becomes a cherished tradition, as it brings loved ones together to enjoy a delicious, home-cooked dessert.
Ingredients
Gather all your ingredients before starting the recipe.
Chocolate Sponge
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1/2 cup water
Coconut-Pecan Filling
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
Frosting
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Ensure all ingredients are fresh for the best results.
Instructions
Follow these steps carefully for the best outcome.
Prepare the Chocolate Sponge
Preheat your oven to 350°F (175°C). Grease and line a 15x10-inch jelly roll pan with parchment paper.
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat the egg yolks with the sugar until thick and pale. Stir in the vanilla, oil, and water.
Gradually add the dry ingredients to the wet mixture until combined. In a separate bowl, beat the egg whites until stiff peaks form and gently fold them into the batter.
Pour the batter into the prepared pan and spread evenly. Bake for about 25 minutes until the cake springs back when touched.
Make the Coconut-Pecan Filling
In a saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in the coconut, pecans, and vanilla.
Assemble the Cake
Once the sponge has cooled slightly, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Spread the coconut-pecan filling over the cake, then roll it up tightly, starting from one short end.
Prepare the Frosting
In a bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla, continuing to whip until stiff peaks form.
Frost the Cake
Once the cake is fully rolled, place it seam side down on a serving platter. Frost the outside with the whipped cream. Optionally, you can top with additional coconut and pecans for decoration.
Slice and serve chilled or at room temperature.
Tips for a Successful Bake
To achieve the perfect chocolate sponge, ensure that your ingredients are at room temperature before starting. This helps the eggs and sugar to emulsify better, resulting in a lighter cake with a tender crumb. Additionally, be careful not to over-mix the batter after adding the egg whites; gently folding them in maintains the airiness.
When you prepare the jelly roll pan, proper greasing and lining with parchment paper is essential. This prevents the cake from sticking and allows for an effortless release after baking. Dusting the kitchen towel with powdered sugar also helps when rolling the cake, preventing it from tearing.
Storing Your Cake
If you find yourself with leftover Decadent German Chocolate Roll Cake, store it in an airtight container in the refrigerator. This cake can typically last for up to three days while maintaining its delicious flavor and texture. However, be cautious about adding the whipped frosting too early in advance, as it may affect the integrity of the sponge if stored for long periods.
For longer storage, consider freezing the unfilled and unfrosted sponge cake. Wrap it tightly in plastic wrap and place it in an airtight container. It can last in the freezer for about a month, allowing you the flexibility to prepare it ahead of time for an event or special occasion.
Questions About Recipes
→ Can I make this cake ahead of time?
Yes, you can prepare the sponge and filling a day in advance, just assemble before serving.
→ How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Decadent German Chocolate Roll Cake
Experience the rich, chocolatey goodness of this Decadent German Chocolate Roll Cake. With its moist, luscious chocolate sponge and creamy coconut-pecan filling, this dessert is a stunning centerpiece for any occasion. Perfectly rolled and elegantly presented, it combines flavorful layers that will impress your guests and satisfy your sweet tooth for chocolate desserts.
Created by: Emily
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
Chocolate Sponge
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1/2 cup water
Coconut-Pecan Filling
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
Frosting
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
How-To Steps
Preheat your oven to 350°F (175°C). Grease and line a 15x10-inch jelly roll pan with parchment paper.
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat the egg yolks with the sugar until thick and pale. Stir in the vanilla, oil, and water.
Gradually add the dry ingredients to the wet mixture until combined. In a separate bowl, beat the egg whites until stiff peaks form and gently fold them into the batter.
Pour the batter into the prepared pan and spread evenly. Bake for about 25 minutes until the cake springs back when touched.
In a saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in the coconut, pecans, and vanilla. Allow the mixture to cool.
Once the sponge has cooled slightly, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Spread the coconut-pecan filling over the cake, then roll it up tightly, starting from one short end.
In a bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla, continuing to whip until stiff peaks form.
Once the cake is fully rolled, place it seam side down on a serving platter. Frost the outside with the whipped cream. Optionally, you can top with additional coconut and pecans for decoration.
Nutritional Breakdown (Per Serving)
- Total Fat: 20g
- Saturated Fat: 10g
- Sugars: 25g
- Protein: 6g