Name: Decadent Cocoa and Nutella Yeast Cake for Cozy Moments
Prep time: 25 min
Cook time: 45 min
Total time: 165 min
Ingredients: 4 cups All-purpose flour (Provides structure and body to the dough.); 1/4 cups Granulated sugar (Sweetens the dough and enhances browning.); 2 teaspoons Fresh yeast (or dry yeast) (Leavens the dough for a rise; instant yeast can be a convenient option.); 1 large Egg (Binds the ingredients and contributes to richness.); 1 cups Sour cream (Adds moisture and tenderizes the crumb.); 1 cups Whole milk (warm) (Hydrates the dough and activates the yeast.); 1/2 cups Unsalted butter (Enriches the dough, providing flavor and tenderness.); 1 teaspoon Salt (Enhances flavor and controls yeast fermentation.); 4 oz Bittersweet chocolate (Forms the cocoa filling.); 1/4 cups Vegetable oil (Adds moisture to the cocoa filling.); 1/2 cups Cocoa powder (Provides the rich chocolate flavor for the filling.); 1/2 cups Powdered sugar (Sweetens the cocoa filling and adds a smooth texture.); 1 cups Nutella (The signature hazelnut cocoa spread.); 1/4 cups Granulated sugar (for syrup) (Creates a glaze that traps moisture.); 1/4 cups Water (Combines with sugar to form the syrup.)

The aroma wafting from the oven as I bake a Cocoa and Nutella Yeast Cake is like a warm hug on a chilly day. This brioche-style indulgence is not only a treat for the taste buds but also a surprisingly simple way to elevate your baking game at home. The dynamic duo of cocoa and Nutella works wonders, creating a rich filling that’s utterly comforting. With its soft, pillowy texture, this cake is perfect for festive gatherings or a delightful afternoon pick-me-up. Plus, it’s freezer-friendly, making it easy to save some for later! Ready to impress your friends and family with a bakery-style confection made right at home? Let’s dive into this delicious recipe together.

Why is This Cake a Must-Bake?

Decadent Flavor: Every bite of this Cocoa and Nutella Yeast Cake boasts a luscious blend of deep chocolate and creamy hazelnut, perfect for indulgent moments.
Easy to Make: With simple ingredients and straightforward instructions, you don’t need to be a pro baker to achieve impressive results.
Perfect for Sharing: This cake is ideal for gatherings, offering a delightful centerpiece that will wow your guests.
Versatile Options: Feel free to experiment with different fillings like almond butter or pistachio cream for a unique twist!
Freezer-Friendly: Make it ahead of time and store in the freezer – simply warm it for a cozy treat later on.
Soft, Pillowy Texture: The brioche-style crumb pulls apart effortlessly, giving you the comforting experience of a bakery-fresh cake at home.

Cocoa and Nutella Yeast Cake Ingredients

For the Dough

All-purpose flour – Provides structure and body to the dough.
Granulated sugar – Sweetens the dough and enhances browning.
Fresh yeast (or dry yeast) – Leavens the dough for a rise; instant yeast can be a convenient option.
Large egg – Binds the ingredients and contributes to richness.
Sour cream – Adds moisture and tenderizes the crumb; avoid low-fat yogurt for best results.
Whole milk (warm) – Hydrates the dough and activates the yeast, ensuring it’s not hotter than 115°F.
Unsalted butter – Enriches the dough, providing flavor and tenderness; soften it for easier incorporation.
Salt – Enhances flavor and controls yeast fermentation.

For the Cocoa Filling

Bittersweet chocolate – Forms the cocoa filling, deepening the chocolate flavor.
Vegetable oil – Adds moisture to the cocoa filling, creating a luscious texture.
Cocoa powder – Provides the rich chocolate flavor for the filling, essential for this Cocoa and Nutella Yeast Cake.
Powdered sugar – Sweetens the cocoa filling and adds a smooth texture.

For the Nutella Filling

Nutella – The signature hazelnut cocoa spread; ensure it’s at room temperature for easy spreading.

For the Glaze

Granulated sugar (for syrup) – Creates a glaze that traps moisture and adds shine.
Water – Combines with sugar to form the syrup, enhancing the final cake’s flavor and texture.

Step‑by‑Step Instructions for Cocoa and Nutella Yeast Cake

Step 1: Prepare Sugar Syrup
In a small saucepan, combine equal parts granulated sugar and water over medium heat. Stir until the sugar is fully dissolved, about 2-3 minutes. Once dissolved, remove from heat and allow the syrup to cool completely before refrigerating it; this will create a glossy glaze for the Cocoa and Nutella Yeast Cake when baked.

Step 2: Dough Preparation
In a stand mixer bowl, combine warmed whole milk, sour cream, sugar, yeast, and flour. Mix on low speed until combined, then add salt and softened unsalted butter. Increase speed to medium and knead the dough for about 10 minutes until it’s smooth and elastic; it should hold its shape without being too sticky.

Step 3: First Rise
After kneading, shape the dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap and set it in a warm, draft-free area. Allow the dough to rise for about 1 hour, or until it has doubled in size, signaling that the yeast is active and ready for shaping.

Step 4: Cocoa Filling
While the dough is rising, prepare the cocoa filling by melting bittersweet chocolate and unsalted butter in a microwave or double boiler. Once melted, whisk in cocoa powder, powdered sugar, and vegetable oil until the mixture is smooth and free of lumps. Set aside to cool slightly before using in the Cocoa and Nutella Yeast Cake.

Step 5: Assemble Cake
Once the dough is risen, punch it down and divide it into two equal pieces. Roll each piece into a rectangle about 1/4 inch thick. Spread a generous layer of cocoa filling on one piece and carefully fold it over. Roll it out gently again and then spread a layer of Nutella on top. Cut dough into strips, twist, or tie into knots and place them in a greased baking pan.

Step 6: Second Rise
Cover the assembled Cocoa and Nutella Yeast Cake loosely with a towel and let it rise again for 35 minutes or until puffy. This second rise allows for a beautiful texture and ensures the cake will be fluffy and tender once baked, perfect for enjoying with friends and family.

Step 7: Bake
Preheat your oven to 170°C (340°F) on turbo mode. Once preheated, place the cake in the oven and bake for approximately 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. The delicious aroma will fill your kitchen, making it hard to wait for the timer to go off!

Step 8: Glaze
As soon as you remove the warm Cocoa and Nutella Yeast Cake from the oven, brush it generously with the chilled sugar syrup. This glaze will soak into the cake, adding sweetness and keeping it moist. Let the cake cool slightly in the pan before transferring it to a wire rack to finish cooling completely.

Cocoa and Nutella Yeast Cake Variations

Feel free to let your creativity shine as you customize this delightful cake for an even more personal touch!

Nut-Free Option: Substitute nut spreads like Nutella with creamy sunflower seed butter to create a delicious, nut-free alternative.
Vegan Twist: Replace the egg with a flaxseed egg and use plant-based milk and butter for a vegan-friendly version.
Gluten-Free Delight: Swap all-purpose flour with a gluten-free flour blend to cater to gluten sensitivities without compromising taste.
Boozy Flavor: Add a splash of espresso or coffee liqueur to the cocoa filling for an extra depth of flavor that marries perfectly with chocolate.
Zesty Addition: Incorporate orange zest into the dough or cocoa filling to add a citrusy brightness that enhances the chocolate and hazelnut beautifully.
Spicy Kick: Mix in a pinch of cayenne pepper or chili powder to the cocoa filling for a surprising and delightful heat that pairs well with the sweetness.
Layered Surprise: Instead of swirling, create layers by stacking two dough portions with cocoa filling in between for a stunning presentation.
Stuffed with Surprises: Add fruit preserves (like raspberry or cherry) along with the Nutella for a fruity contrast that elevates your Cocoa and Nutella Yeast Cake even further.

For another indulgent experience, consider making a Pistachio Blackberry Cake or a light and airy Japanese Cotton Cheesecake. Whatever variations you choose, your baked delight is sure to impress!

What to Serve with Cocoa and Nutella Yeast Cake?

Serving the Cocoa and Nutella Yeast Cake can be as delightful as baking it! Complement this indulgent treat with sides that enhance its rich flavors.

Fresh Berries: Juicy strawberries or raspberries add a refreshing contrast to the rich cake, creating a balanced bite.
Whipped Cream: Light and airy, homemade whipped cream rounds out the dessert’s richness, inviting a creamy touch with every slice.
Coffee or Espresso: A warm cup complements the chocolate and hazelnut notes beautifully, making each bite feel even more indulgent and satisfying.
Vanilla Ice Cream: The cold creaminess of vanilla ice cream against the warm yeast cake creates a melt-in-your-mouth experience that’s hard to resist.
Chocolate Drizzle: For an extra-chocolatey treat, drizzle melted chocolate over each slice to intensify the dessert’s flavors.
Nutella Dipping Sauce: Serve warm Nutella on the side for a fun and interactive way to enjoy your cake, especially with kids at the table!

Experience the symphony of flavors by pairing your Cocoa and Nutella Yeast Cake with these delightful accompaniments!

How to Store and Freeze Cocoa and Nutella Yeast Cake

Room Temperature: Keep the cake at room temperature wrapped in plastic for up to 3 days to maintain its freshness and softness.

Fridge: While refrigerating is not necessary, if you prefer, you can store it in an airtight container for up to a week, but it may slightly alter the texture.

Freezer: For longer storage, freeze the Cocoa and Nutella Yeast Cake in individual slices wrapped tightly in plastic wrap and then foil for up to 3 months.

Reheating: To enjoy, simply thaw at room temperature or warm slices in the microwave for a few seconds until just heated through—perfect for a cozy snack!

Make Ahead Options

These Cocoa and Nutella Yeast Cakes are a fantastic choice for meal prep, allowing you to enjoy this decadent treat with minimal effort when you’re busy. You can prepare the dough up to 24 hours in advance; simply follow steps 1 through 3, then refrigerate the dough in a lightly greased bowl covered with plastic wrap. For the cocoa filling, you can make it up to 3 days ahead and store it in an airtight container in the fridge to keep it fresh. When you’re ready to bake, allow the dough to come to room temperature for about 30 minutes, shape it, let it rise a second time, and then bake as directed. This method ensures that your Cocoa and Nutella Yeast Cake remains just as delicious while saving you time in the kitchen!

Expert Tips for Cocoa and Nutella Yeast Cake

Kneading Necessity: Make sure to knead the dough properly; performing the “windowpane test” can ensure it’s developed correctly for a fluffy texture.
Syrup Timing: Prepare your cold sugar syrup in advance; it should be ready to brush on the Cocoa and Nutella Yeast Cake as soon as it’s out of the oven for a perfect glaze.
Nutella Consistency: If the Nutella feels too thick to spread, warm it in the microwave for just 10 seconds to make it more manageable.
Milk Temperature Check: Always check that your warm milk is around 110°F to 115°F. Any hotter can kill the yeast, preventing proper rising.
Creative Fillings: Don’t hesitate to mix things up! Swap Nutella for almond butter or replace bittersweet chocolate for a different flavor profile in your Cocoa and Nutella Yeast Cake.

Cocoa and Nutella Yeast Cake Recipe FAQs

How do I choose the right yeast for the Cocoa and Nutella Yeast Cake?
Absolutely! You can use either fresh yeast or dry yeast for this recipe. If you opt for dry yeast, instant yeast is a convenient choice as it doesn’t require proofing before use. Just remember that fresh yeast should be crumbled finely and added directly to the dry ingredients. Make sure to check the expiry date to ensure a good rise!

How should I store leftover Cocoa and Nutella Yeast Cake?
To keep your cake fresh, wrap it in plastic wrap and store it at room temperature for up to 3 days. This helps maintain its delightful softness and flavor. If you have leftovers beyond that, I recommend placing it in an airtight container in the fridge, though be mindful it can alter the texture slightly.

Can I freeze the Cocoa and Nutella Yeast Cake?
Yes, indeed! For freezing, cut the cake into individual slices and wrap each piece tightly in plastic wrap. For extra protection, follow with aluminum foil and freeze for up to 3 months. When you’re ready to enjoy, just thaw a slice at room temperature or warm it in the microwave for about 10-15 seconds.

What should I do if the dough doesn’t rise?
If your dough isn’t rising, it could be due to a few factors. First, check your yeast; it might be expired or not activated properly. For best results, ensure your warm milk is around 110°F to 115°F when mixing with yeast as hotter temperatures can kill the yeast. Also, give the dough ample time in a warm, draft-free area to rise—sometimes it just needs a little more love!

Are there any dietary considerations for the Cocoa and Nutella Yeast Cake?
Certainly! While this recipe contains gluten and dairy, making it suitable for many, be cautious if you have allergies. You can substitute the butter with a vegan alternative and try gluten-free flour blends if needed. Just be sure to check that your Nutella or its substitute aligns with any dietary requirements, especially if preparing for guests with food sensitivities.