Chocolate Yeast Cake
Prep. Time
1 hour
Cook Time
35 minutes
Servings
2 loafs
Difficulty
Expert
Soy-Free, Nut-Free, dairy-free, egg-free
There's no other way to put it but call this a decadent indulgent treat! This cake is a combination of a soft buttery dough with layers of hazelnut chocolate, and no one I've met was able to resist it... The dough comes together easily in a mixer, and the chocolate filling creates beautiful layers that swirl together as you roll it up. Once baked, the bread forms a golden, slightly crispy crust with a melt-in-your-mouth chocolate center. So its a rare combination of beauty and deliciousness!
Ingredients
26 oz (730g) all-purpose flour
10 tbsps granulated sugar
0.3 oz (10g) dry yeast
13.5 oz (400mL) plant-based milk (for a nut- and soy-free recipe, use milk that is free of these allergens)
5 oz (140g) unsalted butter (follow my recipe here, or use a store-bought option; for a soy-free recipe, use butter that is free of this allergen)
Chocolate spread of your choice
Instructions
In a mixer boal, combine the flour, yeast and sugar, and mix on low speed.
Gradually add the butter and milk and let the mixer kneed the dough for 10 minutes.
If the dough is all adhered to the blender stick, stop the mixer, untangle the dough, place it back on the bottom of the bowl, and trun the mixer on again.
Once done, pick up the dough and roughly shape it like a pillow. Place it back in the bowl, and cover the bowl with a damp towel. Let it elevate for 1.5 hours.
On a clean surface or using a large/long parchment paper, Divide the dough into 2 even parts.
Set one part aside, and flatten the other part using a rolling pin to a 1/2 inch thin layer, which would ideally be a long rectangle, so it'll eventually form a long stuffed cylinder.
Generously spread the chocolate evenly on the entire dough.
Then, start rolling the dough from one end, until it becomes a cylinder filled with chocolate.
Using a large sharp knife, carefully cut the dough longitudinally in the middle, to get two strands (it'll look like multiple layers of dough and chocolate inside).
Swirl those two strands so that they'll coil onto one another.
Line a loaf pan (rectangular cake pan/ English cake pan) with parchment paper, and place the cake in it. If it doesn't fit the pan exactly, feel free to play with the shape, so long as it fills the pan, it'll look beautiful at the end, once it's baked.
Repeat the same with the second dough you set aside earlier, or you can make another version that is not 'inside out' - for that you would divide the second chunk of dough into 2 even chunks.
Flatten each in its turn, spread chocolate and roll as described earlier. But this time, you won't cut the dough in the middle. Instead, you would swirl those two cylindres to make a coil, which will go in another lined loaf pan.
Preheat the oven to 360F/180C.
Meanwhile, let the cakes elevate once more for 20-30 minutes. Place the cake in the oven and bake for 40 minutes, or until dark golden crust is formed on top.
Let it cool for an hour and serve, or you could wrap it with aluminum foil and freeze it. When it's time to thaw the cake, simply set the oven to 'warm' or on 210F/100C for about 20 minutes. Just make sure the middle of the cake is properly warmed up before serving. Enjoy the compliments!!!!
Notes
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!