Non-Dairy Chocolate Yeast Cake - A Delightful Treat

This non-dairy chocolate yeast cake is a delightfully tasty alternative to its dairy counterpart, achieving great success in flavor and texture. It features a rich, timeless chocolate filling that remains prominent and delicious even after baking, setting it apart from other similar cakes.

Why You'll Love This: You'll love this cake for its perfect harmony of a soft, airy yeast dough and a generous, rich chocolate filling. The cake maintains a wonderful balance where the chocolate is noticeable but not overpowering. Its non-dairy nature makes it more inclusive, ensuring everyone can enjoy this delightful treat.

Ingredients for Yeast Dough:

  • 500 grams flour
  • 20 grams fresh yeast or 1 tablespoon dry yeast
  • 1 cup warm water
  • ½ cup sugar
  • 1 egg
  • 80 grams non-dairy margarine
  • ½ teaspoon salt

Chocolate Filling:

  • 100 grams dark chocolate
  • 100 grams margarine
  • 4 tablespoons (120 grams) non-dairy chocolate spread
  • ½ cup cocoa powder
  • ½ cup powdered sugar
  • ¼ cup oil

Sugar Syrup:

  • 1 cup sugar
  • 1 cup water
  • 2 teaspoons lemon juice

Instructions:

  1. Prepare the Dough: Mix flour, yeast, sugar, water, and egg in a mixer with a dough hook. Add margarine and salt, mix for 7 more minutes until smooth. Cover and let it rise until doubled, about 1 hour.
  2. Chocolate Filling: Melt dark chocolate and margarine in the microwave. Mix in chocolate spread until combined. Sift in cocoa powder and powdered sugar, mix well, then add oil to form a smooth paste.
  3. Assemble the Cake: Divide the risen dough into two equal parts. Roll each part into a thin, symmetrical rectangle. Spread a uniform layer of chocolate filling. Roll up the narrow side of the rectangle into a log. Freeze for 20 minutes for easy shaping.
  4. Shape the Cake: Cut the log in the middle and twist into a swirl shape. Place in a loaf pan and let rise for 45 minutes.
  5. Bake: Brush with beaten egg. Bake in a preheated oven at 170°C (top and bottom heat) for about 45 minutes.
  6. Sugar Syrup: Boil sugar, water, and lemon juice. Brush the hot cake with hot syrup for added sweetness and moisture.
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