German Chocolate Sponge Roll (Print Version)
Soft cocoa sponge filled with coconut-pecan cream and topped with silky ganache and crunchy nuts.
# Ingredients:
→ Cake
01 -
2/3 cup all-purpose flour
02 -
1/4 cup unsweetened cocoa powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon baking powder
05 -
1/2 teaspoon salt
06 -
4 large eggs, at room temperature
07 -
1/3 cup packed light brown sugar
08 -
1/3 cup granulated sugar
09 -
1 teaspoon vanilla extract
10 -
1/4 cup vegetable oil
11 -
3 tablespoons sour cream, at room temperature
→ Coconut-Pecan Filling
12 -
2/3 cup evaporated milk
13 -
2/3 cup granulated sugar
14 -
2 large egg yolks
15 -
1/3 cup unsalted butter
16 -
3/4 cup sweetened shredded coconut
17 -
2/3 cup chopped pecans
→ Ganache
18 -
2 ounces semisweet chocolate
19 -
3 tablespoons heavy whipping cream
→ Topping
20 -
1/4 cup sweetened shredded coconut
21 -
1/4 cup chopped pecans
# Steps:
01 -
Preheat oven to 350 °F. Line a 10×15-inch jelly roll pan with parchment paper and coat with nonstick spray.
02 -
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until uniform.
03 -
In a large mixing bowl, beat eggs on high speed for 2 minutes until pale and foamy. Gradually add both sugars while continuing to whip for 2 additional minutes.
04 -
Gently mix in vanilla extract, vegetable oil, and sour cream. Fold dry ingredients into the batter until just combined.
05 -
Spread batter evenly in prepared pan. Bake for 13–17 minutes until the surface springs back when touched and a toothpick inserted in the center yields a few moist crumbs.
06 -
Immediately invert cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment, then roll the cake up tightly with the towel inside. Let cool completely at room temperature.
07 -
In a medium saucepan, gently heat evaporated milk, granulated sugar, egg yolks, and butter over medium-low, stirring constantly, until the mixture thickens, about 8–10 minutes. Remove from heat; fold in sweetened shredded coconut and chopped pecans. Cool to room temperature.
08 -
Once the sponge is cool, carefully unroll and remove the towel. Spread the cooled coconut-pecan filling evenly over the cake.
09 -
Re-roll the cake with filling and transfer to the refrigerator to chill until set.
10 -
Place chopped semisweet chocolate in a small bowl. Heat heavy cream in a saucepan until simmering, then pour over chocolate. Allow to stand for 1 minute before whisking smooth.
11 -
Position the cake roll on a wire rack over a baking sheet. Pour ganache over the roll, evenly distributing and collecting drips to spoon back on top. Immediately sprinkle with shredded coconut and chopped pecans.
12 -
Refrigerate uncovered for at least 30 minutes before slicing. Store covered in the refrigerator for up to 5 days.
# Notes:
01 -
Rolling the cake while warm ensures a flexible sponge and reduces cracking.
02 -
Use a kitchen towel dusted generously with powdered sugar to prevent the cake from sticking.