Go Back
–+ servings
Cocoa and Nutella Yeast Cake

Cocoa and Nutella Yeast Cake: Your New Favorite Sweet Indulgence

This Cocoa and Nutella Yeast Cake is a delightful fusion of rich flavors and a brioche-style texture, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Rising Time 1 hour 35 minutes
Total Time 2 hours 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Baking
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups All-Purpose Flour Provides structure; essential for dough consistency.
  • 1 cup Granulated Sugar Sweetness and enhances browning; can substitute with coconut sugar.
  • 2 teaspoons Fresh Yeast or Dry Yeast Acts as a leavening agent; use instant or rapid rise.
  • 1 large Egg Binds ingredients and adds richness; can use a flax egg for vegan.
  • 1 cup Sour Cream Adds moisture; avoid low-fat yogurt.
  • 1 cup Whole Milk Hydrates dough; plant-based milk can be used.
  • 1/2 cup Unsalted Butter Enriches flavor; clarified butter is also suitable.
  • 1 teaspoon Salt Enhances flavor, essential for fermentation.
For the Cocoa Filling
  • 5 oz Bittersweet Chocolate Forms a rich filling; dark chocolate can be substituted.
  • 1/4 cup Cocoa Powder Adds deep chocolate flavor; opt for Dutch-processed.
  • 1 cup Powdered Sugar Sweetness for the filling; date powder is healthier.
  • 1/4 cup Vegetable Oil Provides moisture to filling; melted coconut oil can be alternative.
  • 1/2 cup Nutella Main flavor component; can substitute with almond or cashew butter.
For the Syrup
  • 1/2 cup Granulated Sugar (for syrup) Sweet glaze to finish the cake; maple syrup can substitute.
  • 1/2 cup Water (for syrup) Dissolves sugar to create glaze.

Equipment

  • Stand mixer
  • saucepan
  • heatproof bowl
  • baking pan

Method
 

Step-by-Step Instructions for Cocoa and Nutella Yeast Cake
  1. Prepare the Sugar Syrup: In a small saucepan, combine equal parts of granulated sugar and water. Bring to a gentle boil over medium heat, stirring until the sugar completely dissolves. Remove from heat and let the syrup cool.
  2. Make the Dough: In the stand mixer, warm milk to about 110°F. Combine with sour cream, sugar, and yeast, allowing to bloom for 5 minutes. Gradually add flour and mix on low speed. Add salt and butter, knead for 10 minutes until smooth.
  3. First Rise: Transfer the dough to a greased bowl, cover with a damp cloth and let rise for about 1 hour until doubled in size.
  4. Prepare Filling: Melt chocolate and butter in a heatproof bowl over simmering water. Whisk in cocoa powder, powdered sugar, and vegetable oil until smooth.
  5. Assemble Cake: Punch down dough, divide in half, roll each into a rectangle. Spread cocoa filling across each, then Nutella. Fold into thirds, roll out again, cut into strips and twist, place in greased baking pan.
  6. Second Rise: Cover twisted dough with a clean cloth and allow to rise for about 35 minutes.
  7. Bake: Preheat oven to 340°F. Bake cake for 45 minutes until golden brown and fragrant.
  8. Glaze: Brush the warm cake with sugar syrup immediately after removing from oven.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 38gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1.5mg

Notes

This Cocoa and Nutella Yeast Cake combines rich flavors and luxurious texture, perfect for any occasion or indulgent treat.

Tried this recipe?

Let us know how it was!