One chocolate cake roll recipe is German chocolate cake roll. Other recipes include chocolate mousse cake roll, lighter-than-air chocolate roll and fast-and-easy chocolate cake roll.
To make a German chocolate cake roll, prepare a jelly-roll by greasing it, lining it with parchment paper, brushing the paper with oil and dusting it with flour. Mix together 1 1/4 cups of all-purpose flour, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt in one bowl and 1/4 cup of unsweetened cocoa, 1 ounce of finely chopped bittersweet chocolate, 1/3 cup of strong hot coffee, 1/3 cup of buttermilk and 2 teaspoons of vanilla in another. In a third bowl, cream together 1 1/2 sticks of softened butter and 1 1/4 cups of sugar, and add 3 eggs, one at a time. Alternate between adding the cocoa mixture and the flour mixture to the butter and sugar mixture, making sure to end with the flour. Spread the batter into the pan and bake at 350 degrees Fahrenheit for 16 minutes.
To make the filling, mix 1 cup of evaporated milk, 1 cup of sugar, 1 stick of cubed butter and 3 egg yolks in a saucepan. Cook at medium heat for 10 minutes until the mixture turns thick and creamy, then remove from heat. Stir in 1 teaspoon of vanilla, 1 2/3 cups of toasted sweetened coconut and 1 cup of chopped pecans. Allow the filling to cool before spreading it over the cake. Roll the cake into a cylinder and chill.