Chocolate Hazelnut Brioche Cake
Chocolate Hazelnut Brioche Cake
Try this quick and easy chocolate hazelnut brioche cake recipe from Bake with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 1 day 1 hour 40 minutes
  • Cooking Time 60 minutes
  • Yield 16 servings
Ingredients
  • Chocolate Brioche:
  • ½ cup 2% Milk or chocolate milk, at just above body temperature (105 °F)
  • 1 tablespoon dry Instant Yeast
  • 1 tablespoonp + ½ cup Sugar
  • 4 Eggs, at room temperature
  • 3 cups all-purpose Flour
  • ⅓ cup Dutch process Cocoa powder
  • ½ teaspoon Salt
  • ½ cup unsalted Butter, at room temperature
  • 85 grams bittersweet Chocolate, melted
  • Hazelnut Filling:
  • 1 cup whole Hazelnuts, toasted and peeled
  • ½ cup packed light Brown sugar
  • 1 Egg
  • 1 teaspoon Vanilla extract
  • ¼ cup Milk chocolate chips (optional)
Method
  1. Stir the milk (or chocolate milk, if using), yeast and 1 tablespoonp of sugar and let sit 5 minutes. Add the eggs and stir to blend. Sift in the flour, the remaining sugar, cocoa powder and salt and mix (by hand or with a mixer fitted with the paddle attachment) until evenly combined. Add the butter and melted chocolate and mix until blended, then switch to a dough hook (or beat more vigorously by hand) and knead until the dough is soft and smooth, about 5 minutes. Place the dough (it will be very soft) in a lightly oiled bowl, cover, and let sit at room temperature for an hour before chilling for 8 to 24 hours
  2. For the hazelnut filling, pulse the hazelnuts with the brown sugar in a food processor until finely ground. Add the egg and vanilla and pulse to combine, then add the chocolate chips (if using) and pulse lightly
  3. On a floured work surface, turn out the dough and roll out to a large rectangle about 1⁄2-inch thick. Spread the hazelnut filling over the entire surface of the dough and then roll it up from the longer side. Cut the roll into rounds about 1-inch thick (just like making sticky buns). Lay half of the slices overlapping each other in a greased 8-cup angel food cake tin or bundt pan, overlapping the pieces, and then arrange the remaining slices over the first layer, overlapping. Cover the tin with a tea towel and let the brioche rise for 90 minutes
  4. Preheat the oven to 350 °F. Bake the brioche for about 40 minutes, until a tester inserted in the centre of it comes out clean. Allow the cake to cool for 20 minutes, then turn out on a cooling rack to cool completely

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