This Yeast Cake with Chocolate Filling is a favorite for many. Despite some apprehensions about baking with yeast, this cake is straightforward and rewarding. The key to this cake is its generous chocolate filling, ensuring every slice is rich and satisfying, contrasting beautifully with the light and fluffy yeast dough.
Why You’ll Love This: You’ll adore this cake for its perfect balance of textures: crispy on the outside, soft and moist on the inside, with ample chocolate in every bite. The recipe includes tips to ensure the dough is rolled thin, resulting in well-proportioned layers of dough and chocolate. Ideal for a luxurious treat, this cake elevates any occasion with its delicious taste and elegant presentation.
For the Dough:
- 30×70 cm rectangle of thin-rolled dough
For the Filling:
- Evenly spread chocolate filling (not too thick)
- Optionally, use Nutella for the second layer
Instructions:
- Spread half the rectangle with chocolate filling. Fold the dough in half, press the edges slightly, and re-roll to double size.
- Spread a second layer of chocolate or Nutella, then roll into a tight log.
- For symmetrical shaping, freeze the log for 20 minutes, then slice in the middle with a sharp knife in one swift motion.
- Arrange the halves in an ‘X’ shape, roll into a swirl, and place in a suitable baking pan.
- Allow the cake to rise in a slightly warm oven (30°C) for about 45 minutes until it doubles in size.
- Once baked and still hot, brush with sugar syrup for a cake that’s crispy outside and soft inside.
