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Cocoa and Nutella Yeast Cake

Decadent Cocoa and Nutella Yeast Cake for Sweet Moments

This Cocoa and Nutella Yeast Cake is a rich, nostalgic treat that brings joy and delicious flavors to any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Rising Time 1 hour 35 minutes
Total Time 2 hours 40 minutes
Servings: 12 slices
Course: Cakes
Cuisine: Baking
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups all-purpose flour Can substitute with bread flour for a chewier result.
  • ¼ cup granulated sugar Adds sweetness and aids in dough rise.
  • 2 tablespoons fresh yeast Essential for leavening; use 'Instant' or 'Rapid Rise' dry yeast if preferred.
  • 1 large egg Adds richness and structure.
  • ½ cup sour cream Contributes moisture; avoid low-fat yogurt.
  • 1 cup whole milk Warm to activate the yeast.
  • ½ cup unsalted butter Must be softened for easy incorporation.
  • 1 teaspoon salt Enhances flavor and controls yeast activity.
For the Cocoa Filling
  • 4 ounces bittersweet chocolate Can be replaced with semi-sweet chocolate.
  • 3 tablespoons cocoa powder Choose high-quality for best results.
  • ¼ cup powdered sugar Sweetens the cocoa filling.
  • 2 tablespoons vegetable oil Keeps the filling moist.
  • ½ cup Nutella Can be substituted with almond butter or cookie butter.
For Sugar Syrup
  • 1 cup granulated sugar Creates a glaze that enhances moisture.
  • ½ cup water Used to dissolve sugar for syrup.

Equipment

  • Stand Mixer
  • Saucepan
  • Baking Pan
  • Heatproof Bowl

Method
 

Step-by-Step Instructions
  1. Prepare Sugar Syrup: Combine 1 cup sugar and ½ cup water in a saucepan over medium heat. Stir until dissolved and boil gently. Cool and refrigerate.
  2. Make Dough: Mix 1 cup warm milk, ½ cup sour cream, ¼ cup sugar, 1 egg, and 2 tablespoons yeast in a bowl. Gradually add 4 cups flour, then 1 teaspoon salt and ½ cup softened butter. Knead for 10 minutes.
  3. First Rise: Place dough in a greased bowl and let rise covered for 1 hour until doubled.
  4. Prepare Cocoa Filling: Melt 4 ounces chocolate and 2 tablespoons butter in a bowl. Stir in 3 tablespoons cocoa powder, ¼ cup powdered sugar, and 2 tablespoons vegetable oil until smooth.
  5. Assembly: Punch down risen dough, divide, roll into rectangles, spread cocoa filling and layer with Nutella. Roll into a cylinder and slice into strips.
  6. Second Rise: Cover and let rise for another 35 minutes in a warm spot.
  7. Bake: Preheat oven to 340°F (170°C) and bake for 45 minutes until golden brown.
  8. Glaze: Brush warm cake with chilled sugar syrup to enhance moisture and create a glossy finish.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 400IUCalcium: 50mgIron: 2mg

Notes

Ensure thorough kneading and check milk temperature to avoid killing the yeast. Use fresh ingredients for best results.

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