Recipes > Double Chocolate Kokosh Cake Find A Store Double Chocolate Kokosh Cake 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 Print Recipe Pin Recipe 0 Reviews IngredientsSponge1 cup warm water (110-115°F)1 cup all-purpose flour2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast 1 teaspoon kosher saltDough1/2 cup granulated sugar1/2 cup extra virgin olive oil1 tablespoon vanilla extract3 large whole eggs2 large egg yolks4 cups all-purpose flourEgg wash: 1 egg + 2 teaspoons water (whisked together)Filling1 cup chocolate hazelnut spread (such as Nutella)2 cups granulated sugar1/2 cup cocoa powderPinch of kosher salt1 tablespoon instant espresso powder (optional) InstructionsMake 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. NotesRecipe by Joy of Kosher. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
