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Cocoa and Nutella Yeast Cake

Cocoa and Nutella Yeast Cake: Indulge in a Soft Dreamy Treat

Cocoa and Nutella Yeast Cake is a soft, fluffy treat that combines rich chocolate and hazelnut flavors, making it a must-try dessert.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups all-purpose flour Provides structure and body for the dough. No substitutions recommended.
  • 1 cup granulated sugar Adds sweetness; can substitute with brown sugar.
  • 2 tablespoons fresh yeast Essential for leavening; can use instant dry yeast as alternative.
  • 1 large egg Acts as a binder; can substitute with a flax egg for vegan option.
  • 1 cup sour cream Contributes moisture; avoid low-fat yogurt.
  • 1 cup whole milk Hydrates the dough; no direct substitutes unless necessary.
  • 1/2 cup unsalted butter Adds richness; use margarine for dairy-free.
  • 1 teaspoon salt Enhances flavor; no substitutions.
For the Cocoa Filling
  • 4 oz bittersweet chocolate Adds deep chocolate flavor; dark chocolate can be used.
  • 1/4 cup unsalted butter Provides richness; use non-dairy butter if necessary.
  • 1/4 cup cocoa powder Contributes flavor; no substitutes.
  • 1/2 cup powdered sugar Sweetens the filling.
  • 2 tablespoons vegetable oil Helps achieve a smooth filling.
For the Assembly
  • 1 cup Nutella Adds creamy hazelnut flavor; can substitute with almond or pistachio cream.
For the Sugar Syrup
  • 1 cup granulated sugar Creates a glaze; no substitutes.
  • 1 cup water Used to dissolve the sugar.

Equipment

  • Stand Mixer
  • Saucepan
  • Baking pan
  • heatproof bowl

Method
 

Step-by-Step Instructions
  1. Prepare Sugar Syrup: In a saucepan, combine equal parts granulated sugar and water. Heat until dissolved, then cool and refrigerate.
  2. Mix Dough: In a stand mixer, combine warm milk, sour cream, sugar, and yeast. Add flour, salt, and butter; knead for about 10 minutes.
  3. First Rise: Place dough in a greased bowl covered with a cloth. Let it rise for about 1 hour or until doubled in size.
  4. Prepare Filling: Melt chocolate and butter in a heatproof bowl. Whisk in cocoa, powdered sugar, and oil until smooth.
  5. Assemble Cake: Roll the dough into a rectangle, spread filling, dollop Nutella, and roll into a log shape.
  6. Shape Cake: Slice rolled dough into strips, twist or tie, then place into a greased baking pan.
  7. Second Rise: Cover pan and let dough rise for about 35 minutes.
  8. Bake: Preheat oven to 170°C (340°F). Bake for about 45 minutes until golden brown.
  9. Glaze: Remove cake from the oven and brush with sugar syrup while warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

For best results, allow ample rising time and ensure the milk is warm, not hot, to activate the yeast properly.

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