Experience the ultimate treat with this Double Chocolate Yeast Cake, a decadent dessert that combines rich chocolate with a soft, fluffy yeast dough. This version is a delightful variation from traditional recipes, boasting a filling that perfectly complements the dough and will impress even the most discerning palates. Ideal for those who appreciate the finer textures and flavors of expert baking, this cake remains delicious days after, whether served at room temperature or chilled.
Why You’ll Love This: This cake is a chocolate lover’s dream, featuring layers of deep chocolate and smooth, buttery richness that melt together in every bite. The preparation process itself is a labor of love, promising a rewarding taste experience. Its sophisticated flavor profile and velvety texture make it a standout recipe that’s worth the effort.
Perfect Occasion: This Double Chocolate Yeast Cake is perfect for special occasions that call for a show-stopping dessert. It’s ideal for festive gatherings, sophisticated dinner parties, or as a luxurious weekend treat. It also makes a beautiful gift that conveys thoughtfulness and good taste.
Decoration Tips: For an elegant presentation, dust the cooled cake with powdered sugar or drizzle with a glossy chocolate ganache. Garnish with fresh berries or chocolate curls for added flair. Serve each slice on a plate with a dollop of whipped cream or a side of espresso to complement the intense chocolate flavor.
Ingredients:
Dough (sufficient for two rolls):
- 500 grams of white flour
- 1 large egg
- 70 grams of white sugar
- 270 grams of cold milk
- 10 grams of dry yeast
- 100 grams of cold butter, cubed
- 4 grams of salt
Filling:
- 100 grams of dark or milk chocolate
- 100 grams of butter
- 100 grams of high-quality cocoa powder, sifted
- 150 grams of light brown sugar
Instructions:
- In a mixer bowl, combine all dough ingredients except butter and salt. Begin kneading and gradually integrate the butter cubes into the dough; finally, add the salt and continue kneading for 12-15 minutes until smooth.
- For best results, let the dough rise overnight in the refrigerator, although a shorter rise until doubled in size at room temperature is also fine.
- For the filling, melt chocolate with butter over a double boiler, then stir in cocoa powder and brown sugar until smooth. Allow to cool.
- Divide the dough into two balls, and roll out each thinly while cold. Spread a generous layer of the chocolate filling over each rolled dough.
- Fold, roll again, and spread a layer of chocolate hazelnut spread.
- Roll up the dough, wrap in parchment paper, and freeze for 10-15 minutes. Then, cut in half and twist into a spiral shape. Place in a loaf pan and let rise for 25-30 minutes.
- Preheat the oven to 160°C with fan and bake for 45-50 minutes. Allow to cool completely before serving.
Enjoy this sumptuously rich Double Chocolate Yeast Cake that is as pleasurable to make as it is to devour!
