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Cocoa and Nutella Yeast Cake

Decadent Cocoa and Nutella Yeast Cake for Chocolate Lovers

A must-try Cocoa and Nutella Yeast Cake loaded with rich layers that chocolate lovers will adore.
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Prep Time 30 minutes
Cook Time 45 minutes
Rising Time 1 hour 35 minutes
Total Time 2 hours 50 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Baking
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups all-purpose flour Use bread flour for a chewier texture.
  • 1/3 cup granulated sugar Feel free to reduce for less sweetness.
  • 1 large egg Ensure it's fresh for best results.
  • 1/2 cup sour cream Substituting with low-fat yogurt may alter texture.
  • 1 cup whole milk Warming activates the yeast.
  • 1/2 cup unsalted butter Avoid using margarine.
  • 2 teaspoons fresh yeast (or dry yeast) Instant yeast makes for quicker prep.
  • 1 teaspoon salt
For the Filling
  • 4 ounces bittersweet chocolate Using high-quality chocolate elevates taste.
  • 1/4 cup unsalted butter
  • 1/4 cup cocoa powder Dutch-processed can yield a smoother profile.
  • 1/2 cup powdered sugar
  • 2 tablespoons vegetable oil Steer clear of strong-flavored oils.
  • 1/2 cup Nutella Almond butter can be used for a different flavor.
For the Syrup
  • 1 cup granulated sugar Creates a glaze that keeps the crust soft.
  • 1/2 cup water

Equipment

  • Stand mixer
  • small saucepan
  • Medium saucepan
  • Baking Pan
  • kitchen towel

Method
 

Step-by-Step Instructions
  1. Combine 1 cup of granulated sugar with 1/2 cup of water in a small saucepan over medium heat and stir until completely dissolved. Bring to a gentle boil for about 2-3 minutes and let cool.
  2. In a stand mixer, combine 1 cup of warm whole milk, 1/2 cup of sour cream, 1/3 cup of granulated sugar, and 1 large egg. Sprinkle in 2 teaspoons of yeast, add 4 cups of all-purpose flour, and mix on low speed. Add 1 teaspoon of salt and 1/2 cup of softened unsalted butter, then knead for approximately 10 minutes.
  3. Shape the dough into a ball and place in a lightly greased bowl. Cover with a kitchen towel and let rise in a warm area for about 1 hour or until doubled in size.
  4. Prepare the filling by melting 4 ounces of bittersweet chocolate and 1/4 cup of unsalted butter in a medium saucepan. Whisk in 1/4 cup of cocoa powder, 1/2 cup of powdered sugar, and 2 tablespoons of vegetable oil until smooth.
  5. Punch down the risen dough, divide it into two portions, and roll each into a rectangle. Spread the cocoa filling and dollop 1/2 cup of Nutella, then fold and cut into strips.
  6. Place the twisted strips in a greased baking pan, cover with a towel, and let rise for another 35 minutes until puffy.
  7. Preheat oven to 170°C (340°F) and bake for about 45 minutes or until golden brown. A toothpick should come out clean.
  8. Brush the cake with cold sugar syrup immediately after baking for a glossy finish. Let rest before slicing.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 220mgFiber: 2gSugar: 20gVitamin A: 200IUCalcium: 40mgIron: 1mg

Notes

Right milk temperature is crucial for yeast activation. Don't rush the rising times for best texture.

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