Chocolate Yeast Cake

Ingredients

• 500 g flour
• 1 cube fresh yeast (42 g)
• 200 ml lukewarm milk
• 75 g sugar
• 125 g melted butter
• 1 egg
• flour (for working)
• 2 tbsp cocoa powder
• 1 tbsp cinnamon powder
• 50 g melted butter
• 2 tbsp whipped cream (for brushing)

Instructions

1. 1.

   Sift the flour into a bowl and form a well in the center. Crumble the yeast into it, add 3-4 tbsp milk, 2 tbsp sugar and a little flour from the rim to make a pre-ferment. Cover and let rise in a warm place. Then add all remaining ingredients to the bowl and knead into a smooth dough that releases from the bowl edges. Cover and let rise for about 45 minutes.

2. 2.

   Preheat the oven to 180°C (350°F) with both top and bottom heat.

3. 3.

   Knead the dough again, then roll it out on a floured surface to about 2 cm thickness. Mix cocoa, cinnamon and butter together and brush this over the dough. Roll up lengthwise and cover for another 30 minutes of proofing.

4. 4.

   Place the roll on a baking sheet lined with parchment paper and brush with whipped cream. Bake in the oven for about 45 minutes (test with a skewer).

5. 5.

   Remove from the oven, let cool briefly, then set on a cooling rack to finish cooling completely.