I love how soft and airy the dough becomes after rising, while the chocolate layers create a beautiful swirl inside every slice. The Nutella adds a creamy hazelnut flavor that pairs perfectly with the bittersweet cocoa filling. I also enjoy that this cake stays moist for days thanks to the sugar syrup brushed on after baking.
Another reason I enjoy making this recipe is how impressive it looks once shaped and baked. Even though the process takes a little time, the steps are straightforward and rewarding. It’s perfect for family gatherings, holidays, or whenever I want a special homemade dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Dough
500 g all-purpose flour 100 g granulated sugar 25 g fresh yeast (or 8 g dry yeast) 1 large egg 100 ml sour cream 160 g whole milk, warmed 100 g unsalted butter, softened 7 g 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 Nutella Layer
350 g Nutella
For the Sugar Syrup
1 cup granulated sugar 1 cup water
Directions
I start by preparing the sugar syrup. I boil the sugar and water together until the sugar fully dissolves. Then I let the syrup cool completely and refrigerate it until needed.
For the dough, I combine the warm milk, sour cream, sugar, egg, yeast, and flour in the bowl of a stand mixer. I mix everything on low speed until combined.
I add the salt and softened butter, then knead the dough on medium speed for about 10 minutes until smooth and elastic.
I cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
To make the filling, I melt the chopped chocolate and butter together. I whisk in the cocoa powder, powdered sugar, and vegetable oil until the mixture becomes smooth and spreadable.
I divide the dough into two portions and roll one portion into a rectangle. I spread the cocoa filling evenly over the dough, fold it, and gently roll it out again.
I spread the Nutella layer over the dough, fold it into thirds, and roll it once more to create beautiful layers.
I cut the dough into strips about 4 cm wide and twist or tie them into shapes before placing them into a prepared baking pan.
I let the shaped dough rise again for about 35 minutes.
I preheat the oven to 170°C (340°F) using the turbo setting and bake the cake for about 45 minutes, until golden brown and fully baked.
As soon as the cake comes out of the oven, I brush the warm surface generously with the cold sugar syrup.
Servings and Timing
This recipe makes about 12 servings.
Prep Time: 35 minutes
Rise Time: 1 hour 35 minutes
Bake Time: 45 minutes
Total Time: About 3 hours
Variations
I sometimes add chopped toasted hazelnuts between the layers for extra crunch and flavor. When I want a darker chocolate taste, I use dark cocoa powder instead of regular cocoa.
For a sweeter finish, I drizzle melted chocolate or a simple vanilla glaze over the cooled cake. I also like adding a little cinnamon or espresso powder to the cocoa filling for a deeper flavor profile.
If I want individual pastries instead of one large cake, I shape the strips into small buns and bake them separately.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 2 days. For longer storage, I keep it refrigerated for up to 5 days.
To reheat, I warm individual slices in the microwave for about 10–15 seconds. I can also place slices in a low oven for a few minutes to refresh the texture.
This cake also freezes well. I wrap slices tightly and freeze them for up to 2 months. Before serving, I thaw them at room temperature and warm slightly.
FAQs
Can I use dry yeast instead of fresh yeast?
Yes, I can substitute the fresh yeast with about 8 g of dry yeast. Both work well in this recipe.
Why is my dough sticky?
The dough may feel slightly sticky at first because it is enriched with butter and sour cream. I keep kneading until it becomes smooth and elastic.
Can I make the dough ahead of time?
Yes, I can refrigerate the dough overnight after the first kneading. The slow rise actually improves the flavor.
Do I have to use Nutella?
No, I can replace Nutella with any chocolate hazelnut spread or even a thick chocolate ganache.
Why do I brush the cake with sugar syrup?
The syrup keeps the cake soft and moist while adding a beautiful glossy finish after baking.
Conclusion
This layered cocoa and Nutella yeast cake is one of those desserts that feels both cozy and impressive at the same time. I love the tender layers, rich chocolate filling, and soft texture that stays delicious for days. Whether I serve it with coffee, tea, or as a special dessert, it always feels like a homemade treat worth sharing.
Soft and fluffy Layered Cocoa and Nutella Yeast Cake with rich chocolate filling and creamy Nutella layers. Perfect homemade sweet bread for brunch, dessert, or special occasions.
Author:Emma
Prep Time:2 hours 15 minutes
Cook Time:45 minutes
Total Time:3 hours
Yield:12 servings
Category:Dessert, Sweet Bread
Method:Baking
Cuisine:European
Diet:Vegetarian
Ingredients
500 g all-purpose flour
100 g granulated sugar
25 g fresh yeast or 8 g dry yeast
1 large egg
100 ml sour cream
160 g whole milk, warmed
100 g unsalted butter, softened
7 g salt
100 g bittersweet chocolate, chopped
100 g unsalted butter
3/4 cup cocoa powder
3/4 cup powdered sugar
1/4 cup vegetable oil
350 g Nutella
For the Sugar Syrup: 1 cup granulated sugar
1 cup water
Instructions
Make the syrup by boiling sugar and water until dissolved. Let cool, then refrigerate.
In a stand mixer, combine warm milk, sour cream, sugar, egg, yeast, and flour. Mix on low speed.
Add salt and softened butter. Knead on medium speed for about 10 minutes, until smooth and elastic.
Cover the dough and let rise in a warm place for 1 hour, or until doubled.
For the filling, melt chocolate and butter together. Whisk in cocoa powder, powdered sugar, and oil until smooth.
Divide the dough into two portions. Roll each portion into a rectangle.
Spread with cocoa filling, fold, and roll out again.
Spread Nutella over the dough, fold into thirds, and roll again.
Cut into 4 cm strips, then twist or tie into shapes. Place in a baking pan.
Cover and let rise for 35 minutes.
Preheat oven to 170°C / 340°F on turbo or convection setting.
Bake for 45 minutes, or until golden brown and baked through.
Brush the hot cake immediately with cold sugar syrup. Let cool slightly before serving.
Notes
Use cold syrup on hot cake for the best glossy finish.
The dough should be soft but not sticky after kneading.
Nutella can be slightly warmed to make spreading easier.
