Imagine sinking your teeth into a slice of rich, chocolatey heaven that's unlike any cake you've ever tasted before! This Large Chocolate Yeast Cake is not your ordinary dessert - it's a magical fusion of soft, pillowy texture and intense chocolate flavor that will make your taste buds dance with joy. Perfect for chocolate lovers who crave something extraordinary, this recipe transforms traditional cake-making into an exciting culinary adventure that's sure to impress family and friends.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 2 teaspoons salt
- 2 teaspoons active dry yeast
- 1 1/2 cups warm milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the warm milk (around 110°F) with active dry yeast. Let the mixture sit for 5-10 minutes until it becomes frothy and activated.
- In a separate large bowl, whisk together the all-purpose flour, sugar, cocoa powder, and salt until well blended.
- Add melted butter, eggs, and vanilla extract to the yeast mixture. Whisk thoroughly to combine all wet ingredients.
- Gradually pour the wet ingredients into the dry ingredient mixture, stirring continuously to create a smooth, slightly sticky dough.
- Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes elastic and smooth. The dough should spring back when gently pressed.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 1 hour or until the dough has doubled in size.
- Punch down the risen dough and transfer it to a greased 9x13 inch baking pan, spreading it evenly.
- Cover the pan and let the dough rise again for an additional 30-45 minutes until it becomes puffy.
- Preheat the oven to 350°F (175°C) during the final rising period.
- Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes before transferring to a wire rack.
- Optional: Dust with powdered sugar or drizzle with chocolate glaze before serving.
Tips
- Temperature is Key: Ensure your milk is precisely warm (around 110°F) when activating the yeast - too hot will kill the yeast, too cold won't activate it properly.
- Kneading Technique: When kneading the dough, be patient and consistent. The 8-10 minute kneading time is crucial for developing the right gluten structure and achieving that perfect, tender crumb.
- Rising Environment: Choose a warm, draft-free spot for your dough to rise. A turned-off oven with the light on or a warm kitchen counter works perfectly.
- Don't Rush the Rise: Allow the full rising time for both initial and second rise - this develops flavor and ensures a light, airy texture.
- Check for Doneness: Use the toothpick test to ensure the cake is fully baked, but be careful not to overbake, which can dry out the cake.
- Cooling is Crucial: Let the cake cool in the pan for 10-15 minutes before removing to help it set and prevent breaking.Pro Tip: For an extra indulgent touch, serve warm with a scoop of vanilla ice cream or a drizzle of chocolate ganache!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 8g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
