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German Chocolate Cake Roll

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This German Chocolate Cake Roll is a stunning twist on the classic, featuring moist chocolate sponge cake filled with a gooey coconut pecan mixture and finished with a glossy ganache topping.

Ingredients

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  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup whole milk
  • 2 tablespoons unsalted butter, melted
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate, melted

Instructions

  1. Preheat your oven to 350°F and line a 10×15 jelly roll pan with parchment paper. Lightly grease it.
  2. In a bowl, beat eggs and sugar until thick and pale. Sift in flour, cocoa, baking powder, and salt. Fold gently. Stir in milk and melted butter until smooth.
  3. Pour the batter into the prepared pan and spread it evenly.
  4. Bake for 10 to 12 minutes, then turn the cake out onto a parchment or towel dusted with cocoa. Roll it up gently and let it cool completely.
  5. In a saucepan, combine sweetened condensed milk, coconut, pecans, and butter. Cook over medium heat until thickened. Stir in vanilla and cool.
  6. Unroll the cake and spread the coconut pecan filling evenly. Re-roll the cake tightly.
  7. Pour melted chocolate over the top and let it set before slicing and serving.

Notes

  • Roll the cake while it’s warm to prevent cracking.
  • Chill the filled cake for cleaner slices.
  • Use parchment paper to ease the rolling process.

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