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Rich chocolatey cake rolled up with gooey coconut pecan filling and draped in glossy ganache this German Chocolate Sponge Roll is my answer to every special occasion or rainy day craving. It captures everything you love about classic German chocolate cake in a format that slices up into perfect swirls and never fails to wow.
When I first made this roll for my dad’s birthday it disappeared before I could grab a second piece. Now it is the most requested dessert in my family circle.
Ingredients
- All purpose flour: Gives the roll its structure look for flour that feels fine to the touch and never clumpy
- Cocoa powder: Infuses deep chocolate notes Dutch process makes it richer but any unsweetened variety works
- Baking powder and baking soda: Together ensure a fluffy lift check dates for freshness
- Fine salt: Balances sweetness choose a pure granulated salt if possible
- Large eggs: At room temperature create that classic sponge lift crack into a bowl to make sure they are fresh
- Light brown sugar and granulated sugar: Add moisture and tenderness use soft un-clumped brown sugar
- Vegetable oil: Keeps the crumb soft go for any neutral variety like canola
- Sour cream: Helps the cake stay moist opt for full fat and bring to room temp for the best blend
- Vanilla extract: Rounds out the flavors real vanilla paste gives even richer aroma
- Evaporated milk: Forms the base of the traditional filling shake the can before opening
- Unsalted butter: For a creamy custard base splurge on good European style for fullest flavor
- Egg yolks only: Thicken the filling look for deep-golden yolks
- Sweetened shredded coconut: Creates the signature chewy bites choose unsulfured for best taste
- Chopped pecans: Toast before using for the best aroma and texture
- Semisweet chocolate: For ganache higher cocoa content is ideal break up any large blocks for easy melting
- Heavy cream: In the ganache makes it ultra smooth avoid ultra-pasteurized for the best whip
- Extra coconut and pecans: Supply that irresistible crunchy topping
Instructions
- Make the Sponge:
- Begin by beating room temperature eggs until very pale and fluffy about two minutes. Gradually add both the brown and granulated sugars and continue whipping until the mix has grown by half in size and looks almost mousse like. Drizzle in the oil and dollop in the sour cream whisking just to combine. Gently sift the flour cocoa powder baking soda baking powder and salt right over the bowl then fold using a wide spatula. Pour the batter gently into a parchment lined jelly roll pan making sure you reach all corners. Bake at 350 degrees F until the center springs back lightly and a toothpick shows just a few moist crumbs. Over baking will dry the sponge so keep an eye from the 13 minute mark. Invert right away onto a sugared kitchen towel and carefully roll from a short edge letting it cool rolled up.
- Cook the filling:
- In a saucepan melt the butter with sugar evaporated milk and yolks over medium low. Stir non stop until you see thick glossy bubbles and the mixture no longer looks runny. Fold in coconut and pecans off heat. Cool to room temp for easier spreading.
- Assemble and fill:
- Unroll the cooled cake. Spread the coconut pecan goodness to every edge stopping just a half inch from the sides. Roll back up as tightly as possible. It may crack but the ganache covers any flaws. Place seam side down and chill to set the shape.
- Make the chocolate ganache:
- Chop your chocolate and place in a small bowl. Heat the heavy cream just until simmering then pour over the chocolate. Let rest and then stir gently from the center out until glossy and smooth.
- Glaze and finish:
- Place the cake roll on a rack set over a tray. Pour ganache down the center and nudge with a spoon to help it flow over the sides. Quickly top with more coconut and pecans before it sets. Chill uncovered until the glaze looks firm then slice and serve.
I have always loved how the sweet toasted coconut and crunchy pecans in the filling hit all the textures at once. The scent alone reminds me of childhood birthday parties with laughter echoing and the promise of another slice.
Storage Tips
Wrap slices or the whole log snugly and keep in the fridge for up to five days. Bring the roll to room temperature before serving so the ganache softens and the flavors shine. If you must freeze use double wrapping in plastic and then foil for up to one month to preserve that cloud like crumb.
Ingredient Substitutions
No sour cream Greek yogurt is a great swap. If you are short on pecans simply use toasted walnuts. Choose a gluten free flour blend to replace all purpose to make this friendly for wheat sensitivities but sift well before adding.
Serving Suggestions
A slice of this roll can shine by itself but it is also amazing topped with a little unsweetened whipped cream or even a scoop of vanilla ice cream. Fresh berries bring bright contrast. Garnish with a mint sprig for a festive look at parties.
Cultural and Historical Notes
Despite the name German chocolate cake is an American invention inspired by Sam German whose baking chocolate became legendary in the nineteenth century. The classic combo of mild chocolate with coconut pecan filling is now a beloved staple in US celebrations especially in the South.
Seasonal Adaptations
Bake in spring for Easter brunch the cake’s light texture pairs beautifully with fresh flowers. Feature in winter holidays for rich flavor when it is chilly outside. In summer swap half the coconut for toasted chopped hazelnuts to make it feel lighter.
Success Stories
Over the years I have shared this recipe at potlucks and always left with a clean plate and multiple requests for a copy. Friends marvel at the swirl and how the filling stays put. Once my neighbor told me it was better than the bakery version she orders every year.
Freezer Meal Conversion
Once chilled and wrapped the full roll freezes easily. Just thaw overnight in the fridge before serving. For perfect presentation, wait to glaze with ganache after thawing for the freshest look.
This roll is always a showstopper and delivers the perfect mix of texture and flavor. It is sure to become your most requested dessert as well.
Recipe FAQs
- → What gives the filling its signature texture?
The combination of evaporated milk, sugar, egg yolks, butter, sweetened coconut, and chopped pecans creates a creamy, nutty filling with chewiness from the coconut and crunch from the pecans.
- → How do I prevent the cake from cracking when rolling?
Roll the cake while it's still warm in a towel dusted with powdered sugar, allowing flexibility and minimizing cracks. If it cracks slightly, it's still delicious and the ganache topping hides small imperfections.
- → Can the cake be made ahead of time?
Yes, the filled and assembled roll can be stored covered in the fridge for up to 5 days, making it convenient for advance preparation.
- → Is it necessary to use both brown and granulated sugar?
Both sugars add depth of flavor and contribute to the cake’s moisture and tenderness. The blend is recommended for the best texture and taste.
- → What type of chocolate works best for the ganache?
Semisweet chocolate is ideal, as it balances sweetness and richness, pairing well with the coconut-pecan filling.
- → Can I add extra toppings?
Absolutely! Additional coconut, pecans, or even a dusting of cocoa powder can enhance texture and presentation.