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Cocoa and Nutella Yeast Cake

Irresistible Cocoa and Nutella Yeast Cake to Delight Your Senses

This Cocoa and Nutella Yeast Cake offers a delightful blend of flavors and textures that will leave you craving more.
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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: 8 slices
Course: Desserts
Cuisine: Dessert
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups all-purpose flour Essential for forming the dough base and giving structure.
  • 1/2 cup granulated sugar Enhances flavor and aids in browning.
  • 2 teaspoons fresh yeast Acts as the leavening agent; fresh yeast gives a robust flavor.
  • 1 large egg Provides binding and moisture for a tender crumb.
  • 1/2 cup sour cream Adds richness and tenderness.
  • 1 cup whole milk Must be warmed to activate the yeast.
  • 1/2 cup unsalted butter Enriches flavor and contributes to a soft, rich texture.
  • 1 teaspoon salt Balances sweetness and enhances overall flavor.
For the Cocoa Filling
  • 4 ounces bittersweet chocolate Deepens the chocolate flavor.
  • 1/2 cup cocoa powder Imparts chocolate intensity in the filling.
  • 1/4 cup powdered sugar Adds sweetness and a smooth finish.
  • 2 tablespoons vegetable oil Helps the filling stay soft.
  • 1/2 cup Nutella The star of the filling.
For the Glaze
  • 1/4 cup granulated sugar Creates a shiny syrup for the cake.
  • 1/4 cup water Used to dissolve sugar for the syrup.

Equipment

  • stand mixer
  • Saucepan
  • Heatproof bowl
  • baking pan

Method
 

Preparation
  1. In a small saucepan, combine equal parts granulated sugar and water. Bring to a boil over medium heat until the sugar dissolves. Allow to cool.
  2. In a stand mixer, combine warmed whole milk, sour cream, sugar, and fresh yeast until smooth. Gradually add all-purpose flour.
  3. Add salt and softened unsalted butter. Knead on medium speed for about 10 minutes until smooth and elastic.
  4. Transfer the kneaded dough to a greased bowl, cover with a towel, and allow to rise for about 1 hour until doubled in size.
  5. While the dough rises, melt bittersweet chocolate and unsalted butter in a heatproof bowl, then mix in cocoa powder, powdered sugar, and vegetable oil.
  6. Punch down the dough, divide into two portions, and roll one into a rectangle. Spread cocoa filling before folding and rolling again.
  7. Twist the strips of dough into shapes and place in a greased baking pan. Cover and let rise for about 35 minutes.
  8. Preheat oven to 170°C (340°F) and bake for approximately 45 minutes until golden and sounds hollow when tapped.
  9. Brush the warm cake with the cold sugar syrup to create a glossy finish. Allow to cool slightly before slicing and serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 2mg

Notes

Ensure dough passes the 'windowpane test' for best results and keep an eye on baking time.

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