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German Chocolate Cake Roll

German Chocolate Cake Roll

Description

The ultimate chocolate lover’s dream! This German Chocolate Cake Roll transforms the classic dessert into a swirled masterpiece that looks fancy but is surprisingly doable. Your guests will never believe you made it yourself.

Ingredients

Scale
  • 3/4 cup (95g) all-purpose flour, sifted
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (60ml) vegetable oil
  • 3/4 cup (180ml) evaporated milk
  • 3/4 cup (150g) granulated sugar
  • 3 large egg yolks, lightly beaten
  • 1/3 cup (75g) unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 1/3 cups (120g) sweetened shredded coconut
  • 1 cup (120g) chopped pecans, lightly toasted
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang. Spray with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
  3. Beat eggs in a large bowl for 2 minutes until frothy. Gradually add sugar and beat for 3 more minutes until thick and pale. Beat in vanilla and oil.
  4. Gently fold dry ingredients into egg mixture until just combined.
  5. Pour batter into prepared pan, spreading evenly. Bake for 10-12 minutes until cake springs back when touched.
  6. While cake bakes, lay a clean kitchen towel on counter and dust with powdered sugar. Immediately turn hot cake onto towel, remove parchment, and dust with more sugar.
  7. Roll cake with towel from short end. Cool completely on wire rack, about 1 hour.
  8. For filling, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened (10-12 minutes).
  9. Remove from heat, stir in vanilla, coconut, and pecans. Cool completely.
  10. Unroll cooled cake, remove towel. Spread filling evenly, leaving a 1/2-inch border.
  11. Re-roll cake without towel. Place seam-side down on serving platter and chill for at least 1 hour.
  12. Dust with powdered sugar before serving. Slice with a serrated knife.

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