Welcome to this delicious journey with our German Chocolate Roll Cake, also known as the German Chocolate Coconut Pecan Roll Cake. Today, we’re diving into a recipe that brings the rich, gooey textures of coconut and pecan together with the decadent flavors of chocolate. This recipe promises a blend of classic flavors wrapped up in a roll cake that will be the showstopper of any dessert spread. Get ready for an indulgent treat!
This German Chocolate Coconut Pecan Roll Cake offers layers of warmth and sweetness that appeal to the senses. The moist cake, paired with a luscious filling and topped with creamy chocolate ganache, guarantees a mouthwatering experience in every bite. Whether you are serving this cake at a special event or simply enjoying it at home, it will surely impress your family and friends. The unbeatable combination of creaminess from the coconut, nuttiness from the pecans, and the chocolatey goodness creates a dessert that’s truly hard to resist.
Why You’ll Love This German Chocolate Coconut Pecan Roll Cake
- Rich Flavors: The deep chocolate flavor combined with coconut and pecans creates a luxurious treat that satisfies sweet cravings.
- Easy to Make: Although it seems fancy, this roll cake is relatively easy to prepare, making it perfect for both novice and experienced bakers.
- Perfect for Celebrations: This cake makes an ideal centerpiece for parties, birthdays, and holidays, ensuring everyone leaves with a smile.
- Irresistible Texture: The combination of fluffy cake, creamy filling, and a rich topping results in an incredible mouthfeel that’s oh-so-satisfying.
Preparation Phase & Tools to Use
Before you dive into making this scrumptious German Chocolate Coconut Pecan Roll Cake, it’s essential to set up your kitchen for success! Start by preheating your oven to 350°F (175°C). Make sure you have a 15×10-inch jelly roll pan, which is crucial for the roll cake’s structure. Line it with parchment paper to prevent sticking and ease the removal of the cake once baked.
Gather your tools: you’ll need mixing bowls, a handheld mixer or stand mixer for whipping the egg whites and yolks, spatulas for folding ingredients, and a clean kitchen towel sprinkled with powdered sugar to help with rolling the cake. Having everything at hand will ensure a smooth baking process.
Ingredients
- 4 large eggs, separated
- 1/2 cup sugar, divided
- 1/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 1 cup sweetened shredded coconut, toasted
- 1/2 cup chopped pecans
- 1/2 cup sweetened condensed milk
- 1/2 cup chocolate ganache
- Extra pecans and shredded coconut for garnish
Instructions
Step 1: Preheat and Prepare
To get started, preheat your oven to 350°F (175°C). You’ll want to line your jelly roll pan (15×10 inches) with parchment paper, extending it slightly beyond the edges to simplify the removal of the cake after baking. This step is vital to ensure your cake rolls smoothly without breaking apart.
Step 2: Prepare the Batter
In a large mixing bowl, combine the egg yolks with half of the sugar (1/4 cup). Beat them together until the mixture turns a thick and pale consistency. This step helps to incorporate air into the mix, making the cake light and fluffy. Once combined, add in the milk and vanilla extract, stirring until smooth and fully incorporated.
Step 3: Incorporate Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Once the dry ingredients are mixed, gradually fold them into the egg yolk mixture, being careful to maintain the airiness of the batter. This gentle folding helps keep the batter light, ensuring a soft and tender cake.
Step 4: Beat Egg Whites
Using a clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining sugar (1/4 cup) and continue to beat until you achieve stiff peaks. This step is crucial as the egg whites contribute to the light texture of the cake.
Step 5: Combine and Bake
Now gently fold the beaten egg whites into the chocolate batter in three additions. This process helps to maximize the aeration introduced by the whipped egg whites. Carefully pour the combined batter into your prepared pan, spreading it evenly. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Rolling the Cake
After baking, it’s important to roll the cake while it’s still warm. Dust a clean kitchen towel with powdered sugar, then carefully invert the cake onto the towel. Roll the cake up tightly inside the towel, starting from one short end, and allow it to cool completely in that position. This helps set the shape of the roll.
Step 7: Prepare the Filling and Assemble
Once the cake has cooled, carefully unroll it. Spread the sweetened condensed milk evenly over the surface, followed by the toasted coconut and chopped pecans. Once spread out, gently roll the cake back up, this time without the towel.
Step 8: Decorate with Ganache
To finish your masterpiece, drizzle the chocolate ganache generously over the top of the rolled cake. For added elegance, sprinkle extra toasted coconut and pecans on top. This creates a beautiful presentation that enhances the flavor using familiar textures.
Variations
- Protein: Add in a layer of cream cheese or a chocolate mousse filling between the roll for an extra creamy texture.
- Vegetables: Incorporate some finely grated zucchini into the batter to add moisture without changing the flavor significantly.
- Spices: Experiment with spices like cinnamon or nutmeg to elevate the flavor profile beyond the classic chocolate.
Cooking Notes
- Ensure your eggs are at room temperature before whipping for best results.
- Do not skip toasting the coconut; it enhances the flavor significantly.
- If your cake cracks when rolling, don’t worry! Simply cover it with ganache and garnish.
- Refrigerate any leftovers, and this cake will continue to taste delicious for a few days!
Serving Suggestions
- Pair the roll cake with a scoop of vanilla ice cream for a delightful contrast in temperature.
- Serve warm with a drizzle of extra ganache and a sprinkle of coconut for a stunning presentation.
Tips
- Consider using parchment paper for easier cleanup and slicing.
- Make the cake a day ahead and refrigerate for better flavor melding.
- Top with whipped cream for additional richness if desired.
- For a nut-free version, simply leave out the pecans or substitute with sunflower seeds.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
Nutritional Information
- Calories: Approximately 350 per slice
- Protein: 5 grams
- Sodium: 150 mg
FAQs
Can I make this cake ahead of time?
Absolutely! You can make this cake a day in advance and store it in the refrigerator. This allows the flavors to meld beautifully.
What can I use instead of pecans?
If you have nut allergies or simply dislike pecans, you can substitute them with sunflower seeds or omit them entirely.
Can I freeze the cake?
Yes, you can freeze the unfilled, rolled cake for up to a month. Just make sure to wrap it tightly in plastic wrap and foil.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Make sure to consume it quickly for the best taste!
Conclusion
This German Chocolate Coconut Pecan Roll Cake is not just visually stunning; it’s a tremendous treat that is equally satisfying to prepare and share! With its delightful layers of flavor and easy assembly, it’s a wonderful addition to any dessert menu. We hope you are inspired to try this recipe out for yourself and enjoy making it as much as we did! Don’t hesitate to share your results or any variations you’ve tried, and happy baking!
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German Chocolate Coconut Pecan Roll Cake
- Total Time: 42 minutes
- Yield: 8 servings 1x
Description
This German Chocolate Coconut Pecan Roll Cake is a delightful dessert that brings rich flavors of chocolate, coconut, and pecans together in a beautiful roll.
Ingredients
- 4 large eggs, separated
- 1/2 cup sugar, divided
- 1/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 1 cup sweetened shredded coconut, toasted
- 1/2 cup chopped pecans
- 1/2 cup sweetened condensed milk
- 1/2 cup chocolate ganache
- Extra pecans and shredded coconut for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a jelly roll pan (15×10 inches) with parchment paper.
- In a large bowl, combine egg yolks and half of the sugar (1/4 cup), beating until thick and pale. Add milk and vanilla extract, stirring until smooth.
- In a separate bowl, sift flour, cocoa powder, baking powder, and salt. Slowly fold these dry ingredients into the egg yolk mixture.
- In a clean bowl, whip egg whites until soft peaks form, then gradually add remaining sugar and continue beating until stiff peaks are formed.
- Gently fold the whipped egg whites into the chocolate batter in three additions. Pour the batter into the prepared pan and bake for 10-12 minutes.
- After baking, roll the cake while warm using a towel dusted with powdered sugar. Allow to cool.
- Unroll the cooled cake, spread with sweetened condensed milk, toasted coconut, and chopped pecans, then roll back up.
- Top with chocolate ganache and garnish with more toasted coconut and pecans.
Notes
Refrigerate leftovers for freshness. If cracks occur when rolling, cover with ganache to conceal.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 150 mg
- Protein: 5 g