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–+ servings
Cocoa and Nutella Yeast Cake

Cocoa and Nutella Yeast Cake

Cocoa and Nutella Yeast Cake is a rich brioche-style dessert that blends indulgent flavors and impressive textures, perfect for any gathering.
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Prep Time 40 minutes
Cook Time 45 minutes
Rising Time 1 hour 35 minutes
Total Time 3 hours
Servings: 12 slices
Course: Desserts
Cuisine: European
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups All-purpose flour Essential for dough formation and gluten development
  • 0.5 cups Granulated sugar Balances cocoa's bitterness
  • 2.25 teaspoons Fresh yeast or Instant dry yeast Necessary for leavening
  • 1 large Large egg Acts as a binding agent
  • 0.5 cups Sour cream Adds moisture and tenderness
  • 1 cup Whole milk Warmed to help activate the yeast
  • 0.5 cups Unsalted butter Softened for optimal mixing
  • 1 teaspoon Salt Enhances flavor
For the Cocoa Filling
  • 4 ounces Bittersweet chocolate Deepens the chocolate flavor
  • 0.5 cups Cocoa powder Provides a robust chocolate taste
  • 1 cup Powdered sugar Sweetens the filling
  • 2 tablespoons Vegetable oil Keeps filling moist
  • 0.5 cups Nutella Adds indulgent richness
For the Glaze
  • 0.5 cups Granulated sugar Adds shine and sweetness
  • 0.5 cups Water Acts as a solvent for syrup

Equipment

  • stand mixer
  • Saucepan
  • baking pan
  • Microwave

Method
 

Preparation
  1. Combine granulated sugar and water in a saucepan. Boil until sugar dissolves and cool.
  2. Mix warm milk, sour cream, sugar, beaten egg, and yeast in a stand mixer. Gradually add flour, then mix until combined.
  3. Add salt and butter, knead dough for 10 minutes until smooth.
  4. Transfer dough to a greased bowl. Cover and rise for 1 hour or until it doubles in size.
  5. Melt chocolate and butter in a microwave. Whisk in cocoa, powdered sugar, and vegetable oil.
  6. Divide risen dough, roll into rectangles, spread with filling and Nutella, roll into logs and slice.
  7. Twist each strip into shapes and place in greased pan, cut sides up. Cover and rise for 35 minutes.
  8. Preheat oven to 170°C (340°F). Bake for 45 minutes until golden and cooked through.
  9. Brush warm cake with syrup immediately after baking for a glossy finish.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 2gSugar: 15gVitamin A: 5IUCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 3 months.

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