German Chocolate Cake Roll

Submitted by JackieOhNo!

"A yule log, often called a buche de noel, is one of the all-time great holiday desserts - and it's much easier than it looks. With its German Chocolate filling, this one is irresistible."

 

• Ready In: 1hr 16mins
• Ingredients: 19
• Serves: 8-12

ingredients

• Filling

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, at room temperature
• 1⁄2 cup unsalted butter, cubed
• 1 teaspoon vanilla extract
• 1 2⁄3 cups sweetened flaked coconut, toasted
• 1 cup chopped pecans

• Cake

• 1 1⁄4 cups all-purpose flour
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 cup unsweetened cocoa powder, plus more for dusting
• 1 ounce bittersweet chocolate, finely chopped
• 1⁄2 cup strong hot coffee
• 1⁄3 cup buttermilk
• 2 teaspoons vanilla extract
• 3⁄4 cup unsalted butter, softened
• 1 1⁄4 cups granulated sugar
• 3 large eggs, at room temperature
• confectioners' sugar, for dusting

directions

1. Position a rack in the center of the oven and preheat to 350 degrees. Lightly greased a 13x18-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.
2. For the filling, whisk the evaporated milk, 1 cup sugar, egg yolks and 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 t. vanilla, the coconut and pecans. Set aside to cool completely, stirring occasionally.
3. 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 t. vanilla.
4. Using a mixer, beat the softened butter and the 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 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.
5. 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.
6. 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 and/or cocoa.