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Double Chocolate Kokosh Cake

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
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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.

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