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German Chocolate Cake Roll Recipe

German Chocolate Cake Roll Recipe
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★★★★★

5.3 from 6 reviews

Indulge in the rich and decadent flavors of this delightful German Chocolate Cake Roll. A light and airy chocolate sponge cake rolled with a luscious vanilla whipped cream filling, topped with a glossy chocolate ganache. Perfect for any special occasion or just a sweet treat!

Ingredients

Scale

Cake:

  • 3/4 cup (95g) cake flour or all-purpose flour (spooned and leveled)
  • 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder, plus more for rolling
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, separated, at room temperature
  • 3/4 cup (150g) granulated sugar, divided
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (60ml) buttermilk or whole milk
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon espresso powder (optional)

Vanilla Whipped Cream Filling:

  • 1 cup (240ml) cold heavy cream or heavy whipping cream
  • 3 tablespoons (38g) granulated sugar or confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • Optional: 2 tablespoons marshmallow creme (“Fluff”)

Chocolate Topping:

  • 1/2 cup (120ml) heavy cream or heavy whipping cream
  • One 4-ounce bar (113g) semi-sweet chocolate, finely chopped
  • Optional: 1 teaspoon light corn syrup (for glossy shine)

Instructions

  1. Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease. Dust parchment with cocoa powder.
  2. Mix dry ingredients: In a bowl, sift together cake flour, cocoa powder, baking powder, and salt. Set aside.
  3. Beat egg yolks and oil: In a large bowl, whisk egg yolks with half the sugar (3/8 cup) until pale and thick. Gradually add vegetable oil, buttermilk, vanilla extract, and espresso powder (if using).
  4. Combine wet and dry: Gently fold the dry ingredients into the yolk mixture until just combined.
  5. Whip egg whites: In a separate clean bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
  6. Fold egg whites: Carefully fold whipped egg whites into the batter in three additions, keeping as much air as possible.
  7. Bake: Pour batter into prepared pan, spreading evenly. Bake 12-15 minutes, or until the cake springs back when lightly touched.
  8. Roll cake: While warm, invert cake onto a clean kitchen towel dusted with cocoa powder. Carefully peel off parchment paper. Starting from the short edge, roll cake and towel together. Let cool completely.
  9. Prepare whipped cream filling: Beat cold heavy cream, sugar, and vanilla extract until stiff peaks form. Fold in marshmallow creme if using.
  10. Unroll and fill: Gently unroll the cooled cake, spread whipped cream filling evenly, then roll back up without the towel.
  11. Make chocolate topping: Heat heavy cream until just simmering. Pour over chopped chocolate and let sit 2 minutes. Stir until smooth and glossy. Stir in corn syrup if desired.
  12. Finish: Pour or spread chocolate topping over the cake roll. Chill until set before slicing.

Notes

  • For a richer flavor, you can add a splash of rum or coconut liqueur to the whipped cream filling.
  • Ensure the cake is completely cooled before spreading the whipped cream to prevent melting.

Nutrition

Keywords: German Chocolate Cake Roll, Cake Roll Recipe, Chocolate Swiss Roll, Dessert Recipe

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