Layered Cocoa and Nutella Yeast Cake
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.
- 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.
Find it online: https://allcookedup.com/layered-cocoa-and-nutella-yeast-cake/
