Chocolate Yeasted Cake Recipes

CHOCOLATE YEASTED CAKE

Steps:

• Sprinkle the yeast over the water in a medium-large bowl. Stir to blend, and then let sit until foamy, about 5 minutes. Mix in the milk and 1 1/2 cups of the flour; whisk until smooth. Cover with plastic wrap and let rise until light and spongy, about 45 minutes.
• Using an electric mixer, preferably stand, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until totally incorporated. Add the yeast mixture and vanilla and beat until blended.
• In another bowl, whisk together the remaining flour, the baking soda, and the salt until fluffy and blended. Add this flour mixture to the batter in 3 additions, alternating with the melted chocolate and beginning and ending with the flour. With the last flour addition, add the mini chocolate chips and mix until completely blended. Finish by hand, scraping down the sides and bottom of the bowl.
• Generously butter a 10 inch tube pan and scrape the dough into the pan. Cover the pan with plastic wrap and set aside to rise until light and foamy, but not quite doubled. After 40-60 minutes (depending on how fast it seems to be rising), preheat your oven to 350°F Bake until the sides pull away from the edges and a tester inserted in the middle comes out clean, about 50 minutes. Let the cake cool in the pan on a rack for at least 20 minutes. Use a thin knife to gently loosen the edges before inverting and removing. After it cools, wrap it securely with plastic wrap or store in a cake keeper.

CHOCOLATE YEAST BREAD

Steps:

• Chocolate Bread Starter: Dissolve yeast in water for 10 minutes; stir in flour until completely mixed; cover loosely and leave to proof at room temperature 6 hours.
• Chocolate Yeast Bread: Stir and thoroughly mix flour, cocoa, 1/3 cup sugar, yeast, water and 1/4 cup Chocolate Bread Starter (save the remainder for another use); let rest 15 minutes.
• Scrape dough onto floured work surface and knead in salt and butter; knead until smooth and elastic, about 10 minutes; knead in chopped chocolate thoroughly.
• Place dough in lightly oiled bowl and cover with plastic wrap; let rise until doubled, about 1 1/2 hours; leaving dough in bowl, fold dough into thirds as if folding a letter for an envelope, recover with plastic wrap; let rest 30 minutes.
• Butter two 7"x3"x2" loaf pans and coat with remaining 2 T granulated sugar; divide dough in half and then divide each half into 4 even pieces; roll and form each piece of dough into a tight ball; place four pieces, smooth side up, side-by-side in each loaf pan; cover tightly with plastic wrap and let rise at room temperature until doubled, about 2 hours.
• Preheat oven to 375°; combine egg yolk and cream and brush on loaves; sprinkle with turbinado sugar; place in oven, reduce temperature to 350° and bake for 40-45 minutes or until loaves have a slightly hollow sound when tapped on the bottom.
• Let rest in loaf pans for 5 minutes before removing to wire rack.

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

YEASTED CHOCOLATE COFFEE CAKE

Steps:

• Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.
• Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.
• Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.
• Butter a large bowl. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
• Make the filling: Combine chocolate, granulated sugar, and cinnamon. Cut in butter with a pastry cutter or rub in with your fingers until combined.
• Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread filling over dough, reserving 1/2 cup and leaving a 1-inch border. Tightly roll dough like a jelly roll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist 2 or 3 times to "braid." Butter a 5-by-10-inch loaf pan, and line with parchment, leaving 1-inch overhangs; butter parchment. Transfer dough to pan. Brush top with egg wash.
• Make the crumb topping: Combine confectioners' sugar, flour, and butter. Sprinkle topping and reserved 1/2 cup filling over cake.
• Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.
• Remove plastic wrap, and bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.

CHOCOLATE YEAST BREAD

Steps:

• In a bowl, combine 1-1/4 cups flour, cocoa, sugar, yeast, salt and baking soda. In a saucepan, heat the water, milk, chocolate chips and butter; stir until chocolate is melted. Cool to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add 1/2 cup flour and egg; beat on high for 2 minutes. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour., Bake at 375° until browned, 25-30 minutes. Remove from pans to cool on wire racks. Dust with baking cocoa and/or confectioners' sugar if desired.