German Chocolate Cake Roll
You can never have too many side dish recipes, so give German Chocolate Cake Roll a try. For 90 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 540 calories, 6g of protein, and 33g of fat. 3349 people have made this recipe and would make it again. If you have sweetened coconut, vanillan extract, strong coffee, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 26 minutes. This recipe is typical of American cuisine. It is brought to you by Foodnetwork. Overall, this recipe earns a rather bad spoonacular score of 31%. If you like this recipe, you might also like recipes such as Chocolate Cake Roll (Swiss Roll), German Chocolate Cake, and German Chocolate Cake.
Servings: 12
Preparation duration: 35 minutes
Cooking duration: 51 minutes
Ingredients:
1/2 teaspoon baking soda
1 ounce bittersweet chocolate, finely chopped
1 1/4 cups (2 1/2 sticks) unsalted butter; 1 stick cubed, 1 1/2 sticks softened
1/3 cup buttermilk
3 large egg yolks plus 3 large eggs, at room temperature
1 cup evaporated milk
1 1/4 cups all-purpose flour
2 1/4 cups granulated sugar
1 cup chopped pecans
1/2 teaspoon salt
1/3 cup strong hot coffee
1 2/3 cups sweetened coconut, toasted
1/4 cup unsweetened cocoa powder, plus more for dusting
3 teaspoons vanilla extract
Equipment:
baking paper
oven
frying pan
sauce pan
whisk
bowl
spatula
knife
Cooking instruction summary:
Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease a 13-by-18-inch jelly-roll pan; line with parchment paper, letting it come up the short sides by about 2 inches. Brush the paper with oil or melted butter and lightly dust with flour. For the filling, whisk the evaporated milk, 1 cup sugar, 3 egg yolks and the cubed butter in a saucepan over medium heat. Cook, stirring constantly, until thick and creamy, about 10 minutes. Remove from the heat; stir in 1 teaspoon vanilla, the coconut and pecans. Set aside to cool completely, stirring occasionally. Meanwhile, whisk the flour, baking soda and salt in a medium bowl. Whisk the cocoa and chocolate in another bowl. Add the hot coffee to the cocoa mixture, stirring until smooth; stir in the buttermilk and the remaining 2 teaspoons vanilla. Using a mixer, beat the softened butter and the remaining 1 1/4 cups sugar in a large bowl on high speed until fluffy, about 4 minutes. Reduce the speed to low; add the 3 whole eggs, 1 at a time, incorporating each before adding the next. Add the flour mixture in 3 parts, alternating with the cocoa mixture in 2 parts, beginning and ending with the flour. Beat until just blended; if necessary, fold the batter together with a rubber spatula. Spread the batter evenly in the prepared pan. Bake until the cake springs back when pressed lightly, about 16 minutes. Cool slightly in the pan. Run a knife around the edge and slide the cake with its paper onto a work surface. Spread the coconut filling evenly over the cake. Roll the cake from one of the short ends, pulling it away from the parchment into a tight cylinder; transfer to a platter. Cool completely and dust with the confectioners' sugar or cocoa.
Step by step:
1. Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease a 13-by-18-inch jelly-roll pan; line with parchment paper, letting it come up the short sides by about 2 inches.
2. Brush the paper with oil or melted butter and lightly dust with flour.
3. For the filling, whisk the evaporated milk, 1 cup sugar, 3 egg yolks and the cubed butter in a saucepan over medium heat. Cook, stirring constantly, until thick and creamy, about 10 minutes.
4. Remove from the heat; stir in 1 teaspoon vanilla, the coconut and pecans. Set aside to cool completely, stirring occasionally.
5. Meanwhile, whisk the flour, baking soda and salt in a medium bowl.
6. Whisk the cocoa and chocolate in another bowl.
7. Add the hot coffee to the cocoa mixture, stirring until smooth; stir in the buttermilk and the remaining 2 teaspoons vanilla.
8. Using a mixer, beat the softened butter and the remaining 1 1/4 cups sugar in a large bowl on high speed until fluffy, about 4 minutes. Reduce the speed to low; add the 3 whole eggs, 1 at a time, incorporating each before adding the next.
9. Add the flour mixture in 3 parts, alternating with the cocoa mixture in 2 parts, beginning and ending with the flour. Beat until just blended; if necessary, fold the batter together with a rubber spatula.
10. Spread the batter evenly in the prepared pan.
11. Bake until the cake springs back when pressed lightly, about 16 minutes. Cool slightly in the pan.
12. Run a knife around the edge and slide the cake with its paper onto a work surface.
13. Spread the coconut filling evenly over the cake.
14. Roll the cake from one of the short ends, pulling it away from the parchment into a tight cylinder; transfer to a platter. Cool completely and dust with the confectioners' sugar or cocoa.
Nutrition Information:
covered percent of daily need
