Fantastic chocolate Easter cake

Ingredients

The dough

60 grams (2.1 ounces) cocoa powder
120 milliliters (0.5 cups) water
100 grams (3.5 ounces) sugar
1 teaspoon baking soda
40 grams (1.4 ounces or about 3 tablespoons) butter at room temperature
2 eggs
50 grams (1.8 ounces) chocolate callets
330 grams (11.6 ounces or 2.75 cups) flour

The leaven

200 milliliters (0.8 cups) milk
50 grams (1.8 ounces or 0.25 cup) sugar
10 grams (0.35 ounces or about 1 tablespoon) dry yeast
120 grams (4.2 ounces or 1 cup) flour

The glaze

100 grams (3.5 ounces) milk chocolate

Equipment

Mixing Bowl
Opt for a large, sturdy one that can handle vigorous mixing. Stainless steel is ideal as it doesn't retain odors.
Wooden Spoon
Perfect for combining ingredients smoothly and minimizing lumps. Make sure it's clean and dry before use.
Whisk
Use a whisk to beat the egg whites to stiff peaks; a handheld or electric should work fine.
Measuring Cups and Spoons
Accuracy is key! Use a level edge for dry ingredients and eye-level for liquids.
Saucepan
Choose one with a thick bottom to prevent scorching when you heat the cocoa mixture.
Cake Mold
A non-stick mold will make your life easier. Lightly butter it to ensure a smooth release.

Instructions

Step 1

1. In a saucepan, combine the cocoa powder, water, sugar, and baking soda. Stir until smooth. For a richer taste, you can use dark cocoa powder.

Step 2

2. Place the saucepan over medium heat and bring the mixture to the first signs of a boil, stirring constantly. Remove from the heat and allow it to cool.

Step 3

3. Warm the milk to 86°F (30°C). In a bowl, combine the milk, sugar, flour, and yeast, mixing until smooth. Cover with foil and place in a warm area for 25-30 minutes. Preheat your oven to the lowest setting and turn it off before placing the bowl inside to help it rise better.

Step 4

4. Separate the egg yolks from the whites. Add the butter and yolks to the cooled cocoa mixture and mix until smooth. Make sure the cocoa mixture is completely cool to avoid cooking the eggs.

Step 5

5. Combine the cocoa mixture with the leavened dough and the rest of the flour. Knead the mixture until smooth. Cover with a towel and let it rise in a warm place for 1 hour.

Step 6

6. After the dough has risen, beat the egg whites until stiff peaks form. Gently fold the egg whites into the dough, then add the chocolate callets and knead until evenly distributed.

Step 7

7. Transfer the dough into a mold and leave it for a final proofing for 30 minutes. Using a mold with sides will help support the dough as it rises.

Step 8

8. Preheat the oven to 356°F (180°C). Bake the cake for 30-35 minutes. Check doneness using a wooden skewer; it should come out clean.

Step 9

9. Remove the cake from the oven and let it cool completely before removing it from the mold.

Step 10

10. Melt the milk chocolate in a double boiler and pour it over the cooled cake to decorate. Add sprinkles or nuts for extra decoration.

Servings

Imagine this: you place your **beautifully glazed Easter cake** in the center of your table. It stands tall, the milk chocolate glaze gleaming under the light, inviting everyone to take a slice 🍰. **Serve with a hot cup of coffee or tea** for an afternoon delight or make it the **star at your dessert table** after a big family meal. The cake's rich taste also pairs wonderfully with fresh strawberries and a dollop of whipped cream. 🍓 Not just for Easter, this cake can be a delightful addition to any special occasion. **Set it amid a bouquet of spring flowers** or even **add some decorative Easter eggs** around it to give a festive touch to your dessert presentation. 🐰🌷

Variations

Are you looking to make this recipe fit your dietary needs? No worries, we’ve got variations for you! 😊 Gluten-Free Variation: Substitute the flour with a 1:1 gluten-free baking mix. **Make sure the mix contains xanthan gum** or another binding agent to ensure the right texture. 🍞 Vegan Variation: Use a plant-based milk like almond or soy for the leaven and replace the eggs with a flaxseed mix (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg). Swap out the butter for a high-quality vegan margarine. Your cake will be just as tasty! 🌿

Faq

How do I know when the dough has risen enough?
The dough should have roughly doubled in size. It should feel puffy and light when you gently press it.
What if I don't have chocolate callets?
Chopped chocolate pieces or chocolate chips work perfectly as substitutes.
Can I make this cake without a mixer?
Absolutely! Though it might take a bit more elbow grease, a wooden spoon and whisk will do the job well.
How can I prevent my cake from sticking to the mold?
Lightly butter the mold and consider using parchment paper for easy removal and a cleaner finish.
What's the best way to melt the chocolate for the glaze?
A water bath (double boiler) is ideal. Place a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water, and stir the chocolate until smooth.
How can I store the leftover cake?
Keep it in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze it for up to 2 months.