Layered Cocoa and Nutella Yeast Cake
A rich, brioche-style yeast cake featuring laminated layers of bittersweet cocoa paste and creamy Nutella, finished with a high-shine sugar syrup.
Ingredients
For the Dough:
- 500 g All-purpose flour
- 100 g 1/2 cup Granulated sugar
- 25 g Fresh yeast or 8g/1 tbsp dry yeast
- 1 Large egg
- 100 ml Sour cream
- 160 g 3/4 cup Whole milk, warmed
- 100 g Unsalted butter softened
- 7 g 2/3 tbsp Salt
For the Cocoa Filling:
- 100 g Bittersweet chocolate chopped
- 100 g Unsalted butter
- 3/4 cup Cocoa powder
- 3/4 cup Powdered sugar
- 1/4 cup Vegetable oil
For the Assembly:
- 350 g Nutella hazelnut cocoa spread
- For the Sugar Syrup:
- 1 cup Granulated sugar
- 1 cup Water
Instructions
- Syrup: Boil sugar and water until dissolved. Cool and refrigerate.
- Dough: In a stand mixer, combine milk, sour cream, sugar, egg, yeast, and flour. Mix on low. Add salt and softened butter. Increase to medium and knead for 10 minutes until smooth.
- First Rise: Cover and let rise in a warm spot for 1 hour until doubled.
- Filling: Melt chocolate and butter together. Whisk in cocoa, powdered sugar, and oil until smooth.
- Assemble: Divide dough into two. Roll into a rectangle, spread with cocoa filling, fold, and roll out. Spread Nutella over the top, fold into thirds, and roll again.
- Shape: Cut into 4cm strips and twist or tie into shapes. Place in a baking pan.
- Second Rise: Let rise for 35 minutes.
- Bake: Preheat oven to 170°C (340°F) on turbo setting. Bake for 45 minutes until golden brown.
- Glaze: Immediately brush the warm cake with the cold sugar syrup.
Notes
- Cold Syrup/Hot Cake: This contrast is what creates the perfect professional shine.
- Nutella Handling: If your Nutella is too stiff, microwave it for 10 seconds to make it spreadable.
- Sour Cream: Do not substitute with low-fat yogurt; the fat in the sour cream is necessary for the cake's tender crumb.