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Indulge in the rich and comforting flavors of our Homemade Chocolate Yeast Cake, a dessert that beautifully combines the fluffy texture of yeast bread with the decadent taste of chocolate. Originating from European Jewish kitchens, this cake is a perfect treat for Shabbat and festive occasions. Its unique texture and deep flavor make it a standout dessert, often enjoyed while gathered with family and friends. The slight sweetness and rich chocolate make it a comforting choice, best served warm with a cup of tea or coffee.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 3 hours 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Jewish
Ingredients Method Notes

Ingredients
  

Yeast Dough
  • 1 cup warm water about 110°F
  • 2 1/4 teaspoons active dry yeast one packet
  • 1/4 cup sugar
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 2 large eggs
Chocolate Filling
  • 1 cup dark chocolate chips ensure they are kosher
  • 1/4 cup cocoa powder unsweetened
  • 1/4 cup sugar
  • 1/4 cup margarine non-dairy

Method
 

For the Dough
  1. In a small bowl, dissolve the yeast and 1 tablespoon of sugar in warm water. Let it sit until frothy, about 5-10 minutes.
  2. In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the oil, eggs, and yeast mixture.
  3. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
For the Filling and Baking
  1. In a small saucepan over low heat, melt the margarine. Add the chocolate chips, cocoa powder, and sugar, stirring until smooth. Let cool slightly.
  2. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  3. Punch down the dough and roll it out into a large rectangle. Spread the chocolate filling evenly over the dough.
  4. Roll the dough tightly into a log and place it seam-side down in the prepared baking pan.
  5. Cover and let rise for another 30 minutes.
  6. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the cake sounds hollow when tapped.
  7. Allow to cool slightly before slicing and serving warm.

Notes

For a twist, add chopped nuts like walnuts or pecans to the chocolate filling before rolling up the dough. Store leftovers in an airtight container for up to 3 days. Reheat in the oven for a freshly baked taste.