German Chocolate Cake Roll – A Stunning, Decadent Classic Reimagined

Instructions

1. 1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper or a silicone baking mat to prevent sticking. This will help the cake maintain its shape when it’s rolled.
   2. Prepare the chocolate sponge cake: In a large mixing bowl, whisk together the eggs and granulated sugar. Using an electric mixer, beat the mixture on high speed for about 5-7 minutes, or until the mixture becomes thick and pale, and forms a ribbon when you lift the beaters. This step incorporates air into the eggs, which is essential for the cake’s light texture. Add the vanilla extract and mix until just combined.
   3. Combine dry ingredients: In a separate bowl, sift together the cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Add the warm water, stirring gently until the batter is smooth and fully combined.
   4. Bake the cake: Pour the batter into the prepared jelly roll pan, spreading it out evenly with a spatula. Bake for 12-15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Be careful not to overbake, as you want the cake to remain soft and moist. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. As soon as the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Gently peel off the parchment paper or silicone mat. Roll the cake up in the towel, starting from one short end. This will help the cake retain its shape and prevent cracking when you unroll it later. Allow the cake to cool completely while rolled up in the towel.
   5. Prepare the coconut-pecan filling: While the cake is cooling, prepare the coconut-pecan filling. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, whisking constantly, until the mixture thickens and starts to boil, about 5-7 minutes. Once thickened, remove the pan from the heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Set the filling aside to cool to room temperature.