Beautiful Chocolate Bundt Cake

Beautiful Chocolate Bundt Cake

Hi dear friend, welcome to this video! 🍫🥐 Today we’re making a heavenly, fluffy, buttery chocolate brioche! 🥐🍫

Perfect with tea, coffee, or even for breakfast! This brioche is soft, fluffy, and buttery, with a chocolate filling that gives it a divine taste. It’s simple and enjoyable to make, and I highly recommend it even for beginner bakers.

✨ In this video, you’ll learn:

How to roll the dough from the center outward so it’s easy to handle.

How to roll the dough toward the corners if you want the dough to be nice and square.

What and how much to use when rolling so that the dough stays soft, elastic, and fluffy.

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Beautiful Chocolate Bundt Cake

Ingredients

For the dough:

150 ml lukewarm water

150 ml lukewarm milk

3 tbsp sugar (60 g)

1 egg white

8 g instant dry yeast

60 ml oil

520 g wheat flour (approx. 4 ⅘ cups)

1 tsp salt

10 g cocoa powder

30 g butter (15 g for each dough portion)

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For the filling:

20 g quality cocoa powder

a few drops of water

20 g granulated sugar

dark chocolate chips or chopped chocolate

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For brushing:

1 tbsp milk + 1 egg yolk

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Instructions

In a bowl, combine lukewarm water, milk, and sugar.

Add the yeast and mix well.

Add the oil, vanilla extract, salt, and optionally some dried vanilla seeds.

Add the egg white and sift in the flour in portions, mixing each time.

Knead the dough by hand until smooth, then divide it into two equal parts.

Incorporate half of the butter (15 g) into one portion, place it in a clean bowl, cover with plastic wrap, and set aside.

Mix the remaining butter into the other dough portion, then add the cocoa powder. Place it in a clean bowl, cover with plastic wrap, and let both doughs rise until doubled (about 1 hour at room temperature).

For the filling, mix the granulated sugar into the cocoa powder, then gradually add water drop by drop until it reaches a thick, sour-cream-like consistency.

Once the dough has risen, roll out the chocolate dough first to about 40x40 cm. Sprinkle with flour and fold into quarters. Set aside.

Roll out the plain dough to the same size, spray lightly with water (this helps the two doughs stick together).

Place the chocolate dough on top of the plain dough, align carefully, and gently smooth with a rolling pin.

Spread the cocoa filling over about 1/3 of the dough and sprinkle with chocolate chips.

Roll the dough up to 2/3 of its length, then cut the remaining 1/3 into strips about 2-3 cm wide.

Twist each strip and then roll the dough completely so that the twisted strips are covered.

Carefully shape the dough into a ring and place it in a greased or non-stick sprayed bundt pan.

Cover and let rise at room temperature for 30-40 minutes.

Mix 1 egg yolk with 1 tbsp milk and brush the top of the dough.

Bake in a preheated oven at 175°C (347°F) for about 30-35 minutes, until golden brown on top.

Remove from the pan and cool on a wire rack.

Dust with powdered sugar before serving.

Enjoy!

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🌟 See you in the next video! Happy baking! 🌟