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Martha's yeasted chocolate coffee cake
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Scandinavian-inspired loaf oozing with cinnamon and rich bittersweet chocolate.
Ingredients:
  • 193.13 gm milk, warmed
  • 2 1/4 tsp (7g sachet) instant dry yeast
  • 70.95 gm caster sugar
  • 1 large egg
  • 1 large egg yolk
  • 750.00 ml plain flour
  • 125g butter, softened
  • Extra 1 large egg, lightly beaten
  • Extra 20.60 gm milk
  • 200g dark chocolate, finely chopped
  • 107.50 gm caster sugar
  • 5.00 gm ground cinnamon
  • 80g butter, softened
  • 49.50 gm icing sugar mixture
  • 62.50 ml plain flour
  • 60g butter, chilled, chopped
Instructions:
  • In a medium bowl, gently pour in the milk. Sprinkle with yeast and a pinch of sugar. Let it sit in a cozy spot for around 5 minutes until it turns foamy.
  • Combine the remaining sugar, egg, and egg yolk and whisk until smooth. Gently fold this mixture into the yeast mixture.
  • Place the dough hook on the electric mixer. Combine yeast mixture and flour until just mixed. Add butter and beat for 10 minutes until the mixture is smooth, soft, and slightly sticky.
  • Combine the dough by hand until it forms a cohesive ball. Transfer it to a large bowl coated with a thin layer of oil. Cover the bowl with plastic wrap also lightly oiled. Allow the dough to rise in a warm spot for 1 hour or until it doubles in size.
  • While you wait, blend chocolate, sugar, cinnamon and butter in a bowl to make the filling.
  • Gently press dough downwards, then move it to a floured surface and let it rest for 5 minutes. Roll out the dough to create a 3cm-thick, 45cm square. Mix extra egg and milk in a bowl. Brush the edges of the dough with the egg mixture. Sprinkle the filling over the dough, keeping a 2cm border free. Roll up the dough tightly from one side, sealing the seam. Fold in half to form a 'U' shape and twist it 2 to 3 times.
  • Prepare a loaf pan with baking paper, ensuring the paper extends 2cm above the edges. Fill the pan with the dough and brush the top with the egg mixture.
  • Create the Crumb topping by mixing icing sugar, flour, and butter until small clumps form. Sprinkle over the dough, then loosely cover with plastic wrap. Allow it to rise in a warm place for 20 to 30 minutes. Preheat the oven to 180°C/160°C fan-forced.
  • Peel off the plastic wrap and bake for 55 minutes until the top turns golden. Lower the temperature to 160°C/140°C fan-forced and continue baking for another 15 to 20 minutes until the top is browned (if needed, lightly cover with foil to prevent over-browning). Let it rest in the pan for 10 minutes, then transfer to a wire rack to cool completely with the top side facing up. Serve and enjoy!

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