German Chocolate Cake Roll: 12 Steps to Dessert Perfection

Decadent German Chocolate Cake Roll Recipe for Chocolate Lovers

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Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
In a large bowl, beat the eggs with granulated sugar until pale, thick, and doubled in volume.
Gently mix in the milk and vanilla extract until combined.
Sift the dry mixture into the wet mixture. Fold gently with a spatula to maintain air in the batter.
Spread the batter evenly into the prepared pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
While warm, turn the cake out onto a powdered-sugar-dusted towel. Peel off the parchment and roll the cake with the towel inside. Let cool completely.
In a saucepan, whisk together evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).
Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow to cool completely.
Carefully unroll the cooled cake. Spread the coconut-pecan filling evenly over the surface.
Gently roll the cake back up without the towel, creating a tight spiral.
Dust with powdered sugar, drizzle with melted chocolate, and garnish with coconut or pecans if desired.
Slice and enjoy!