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Double Chocolate Kokosh Cake

Name: Double Chocolate Kokosh Cake
Ingredients: 1 cup warm water (110-115°F); 1 cup all-purpose flour; 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast; 1 teaspoon kosher salt; 1/2 cup granulated sugar; 1/2 cup extra virgin olive oil; 1 tablespoon vanilla extract; 3 large whole eggs; 2 large egg yolks; 4 cups all-purpose flour; Egg wash: 1 egg + 2 teaspoons water (whisked together); 1 cup chocolate hazelnut spread (such as Nutella); 2 cups granulated sugar; 1/2 cup cocoa powder; Pinch of kosher salt; 1 tablespoon instant espresso powder (optional)

Kokosh cake is best described as a flatter, richer version of babka. This recipe relies on chocolate hazelnut spread to add richness and depth of flavor. See video tutorial below.

Yield 3 cakes

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Ingredients

Sponge

1 cup warm water (110-115°F)
1 cup all-purpose flour
2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
1 teaspoon kosher salt

Dough

1/2 cup granulated sugar
1/2 cup extra virgin olive oil
1 tablespoon vanilla extract
3 large whole eggs
2 large egg yolks
4 cups all-purpose flour
Egg wash: 1 egg + 2 teaspoons water (whisked together)

Filling

1 cup chocolate hazelnut spread (such as Nutella)
2 cups granulated sugar
1/2 cup cocoa powder
Pinch of kosher salt
1 tablespoon instant espresso powder (optional)

Instructions

Make the sponge: In the bowl of a stand mixer, stir together water, flour, yeast, and salt. Cover; let mixture sit in a warm place for at least 30 minutes and up to 2 hours. The surface should look bubbly and like a sponge.
Fit stand mixer with a dough hook attachment. With mixer on low speed, add sugar, oil, vanilla extract, eggs and yolks.
Add remaining flour, 1/2 cup at a time and knead until the dough is smooth and tacky, but not too wet or sticky.
Cover and allow dough to rest for 1 hour in a warm place, or until it doubles in size.
Alternatively, you can cover and allow it to slowly rise in the refrigerator overnight.
Assemble Kokosh: Line 2 baking sheets with parchment paper. (You can fit two kokosh cakes lengthwise onto one tray, just keep them a few inches apart.)
Once dough doubles in size, punch down and divide into three equal pieces. (If refrigerated overnight, allow dough to come to room temperature before proceeding.)
Preheat oven to 350°F.
Roll each piece into approximately a 10×14-inch rectangle. Spread 1/3 cup of chocolate spread over each dough.
Make filling: Combine sugar, cocoa, salt and coffee (optional) in a small bowl. Sprinkle 1/2 to 2/3 cup over each dough.
Roll each piece into a log, starting from the shorter side and pinch edges to seal. Use a rolling pin to slightly flatten the kokosh cake. Place on prepared baking sheets.
Brush with egg wash and bake for 20-25 minutes, until light golden brown.

Notes

Recipe by Joy of Kosher.