German Chocolate Cake Roll

Directions

1. 1
   Position a rack in the center of the oven and preheat to 350 degrees.
2. 2
   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.
3. 3
   Brush the paper with oil or melted butter and lightly dust with flour.
4. 4
   For the filling, whisk the evaporated milk, 1 cup sugar, 3 egg yolks and the cubed butter in a saucepan over medium heat.
5. 5
   Cook, stirring constantly, until thick and creamy, about 10 minutes.
6. 6
   Remove from the heat; stir in 1 teaspoon vanilla, the coconut and pecans.
7. 7
   Set aside to cool completely, stirring occasionally.
8. 8
   Meanwhile, whisk the flour, baking soda and salt in a medium bowl.
9. 9
   Whisk the cocoa and chocolate in another bowl.
10. 10
    Add the hot coffee to the cocoa mixture, stirring until smooth; stir in the buttermilk and the remaining 2 teaspoons vanilla.
11. 11
    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.
12. 12
    Reduce the speed to low; add the 3 whole eggs, 1 at a time, incorporating each before adding the next.
13. 13
    Add the flour mixture in 3 parts, alternating with the cocoa mixture in 2 parts, beginning and ending with the flour.
14. 14
    Beat until just blended; if necessary, fold the batter together with a rubber spatula.
15. 15
    Spread the batter evenly in the prepared pan.
16. 16
    Bake until the cake springs back when pressed lightly, about 16 minutes.
17. 17
    Cool slightly in the pan.
18. 18
    Run a knife around the edge and slide the cake with its paper onto a work surface.
19. 19
    Spread the coconut filling evenly over the cake.
20. 20
    Roll the cake from one of the short ends, pulling it away from the parchment into a tight cylinder; transfer to a platter.
21. 21
    Cool completely and dust with the confectioners' sugar or cocoa.
22. 22
    Photograph by Ellie Miller