Description
Indulgent chocolate coconut pecan cake roll delivers a symphony of rich flavors and delicate textures. Silky chocolate sponge wrapped around creamy coconut filling creates an irresistible dessert that promises pure delight for passionate bakers and dessert enthusiasts.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 4 large egg yolks
- ½ cup granulated or caster sugar
- ¾ cup brown sugar
- 8 oz dark chocolate (70%), finely chopped
- ½ cup toasted and chopped pecans
Flour and Dry Ingredients:
- ⅔ cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
Liquid and Additional Ingredients:
- 8 oz evaporated milk
- 8 oz heavy cream
- 6 tablespoons unsalted butter, softened
- 1 tablespoon softened butter
- 1 ½ cups toasted shredded coconut
- ½ cup toasted shredded coconut, for decoration
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
Instructions
- Meticulously prepare your baking workspace by warming the oven to 350°F, ensuring precise temperature calibration.
- Carefully line a 10×15 inch jelly roll pan with parchment paper, generously coating the surface with grease to prevent sticking.
- Dust a clean tea towel with cocoa powder, creating a textured landing surface for the delicate cake.
- Whip eggs, sugar, and vanilla extract into a luxurious, pale cream-like mixture, incorporating air for optimal texture.
- Gently sift flour, cocoa, baking powder, and salt together, then delicately fold into the whipped egg mixture to maintain volume.
- Spread the silky batter evenly across the prepared pan, creating a uniform layer for consistent baking.
- Bake for 7-9 minutes until the cake springs back when lightly touched, indicating perfect doneness.
- Immediately invert the hot cake onto the cocoa-dusted towel, carefully peeling away the parchment paper.
- Skillfully roll the cake from the short end while still warm, allowing it to cool in a cylindrical shape.
- For the decadent filling, combine brown sugar, egg yolks, evaporated milk, and butter in a saucepan over medium heat.
- Continuously stir the mixture until it thickens to a luxurious, custard-like consistency.
- Remove from heat and fold in vanilla, chopped pecans, and shredded coconut, creating a rich, textured filling.
- Chill the filling to enhance its spreadability and flavor melding.
- Prepare the ganache by placing chocolate and butter in a heat-resistant bowl.
- Heat cream until it reaches a gentle simmer, then carefully pour over the chocolate mixture.
- Cover the bowl and whisk until the ganache transforms into a smooth, glossy finish.
- Unroll the cooled cake and generously spread the chilled filling across its surface.
- Carefully re-roll the cake, encasing the filling completely.
- Drizzle the luxurious ganache over the cake, allowing it to cascade down the sides.
- Sprinkle toasted coconut over the top for a final touch of texture and flavor.
Notes
- Master this cake roll technique by ensuring your batter is light and airy, which creates a tender and flexible cake that rolls without cracking.
- Toast pecans and coconut beforehand to enhance their nutty flavor and add delightful crunch to the filling and topping.
- Use a tea towel dusted with cocoa powder to help roll the cake smoothly and prevent sticking during the crucial rolling process.
- Chill the filling completely before spreading to maintain the cake’s delicate structure and prevent potential sogginess.
- Work quickly when inverting and rolling the cake while it’s still warm to prevent cracking and ensure a perfect spiral shape.
- Let the ganache cool slightly before drizzling to achieve a beautiful, glossy finish that cascades elegantly over the cake roll.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 400
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 120 mg