Indulge in Decadence: Discover the Ultimate German Chocolate Roll Cake Delight
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Learn how to make delicious German Chocolate Roll Cake. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup confectioners’ sugar, for dusting
1 cup sweetened shredded coconut
1 cup chopped pecans
1 cup evaporated milk
1/2 cup granulated sugar for filling
1/2 cup unsalted butter
3 large egg yolks
1 teaspoon vanilla extract for filling
Instructions
Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, lightly greasing the paper.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a separate large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Stir in the vanilla extract.
Gently fold in the dry ingredients, being careful not to deflate the batter. Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 12-15 minutes, or until the cake springs back when lightly touched. While the cake bakes, lay a clean kitchen towel on a flat surface and dust with confectioners’ sugar.
Immediately after baking, invert the hot cake onto the prepared towel, carefully peeling away the parchment. Roll the cake up with the towel from a short side and let it cool completely.
For the filling, combine evaporated milk, sugar, butter, egg yolks, and vanilla in a saucepan over medium heat. Cook, stirring constantly, until thickened, about 10 minutes. Remove from heat and stir in coconut and pecans. Let it cool to room temperature.
Unroll the cooled cake and spread the coconut-pecan filling evenly over the surface. Roll the cake back up, discarding the towel.
Place the cake seam-side down on a serving platter. Dust with more confectioners’ sugar before serving.
