Chocolate Cake With Yeast

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Servings: 6 Difficulty: Advanced
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A uniquely airy and tender chocolate cake leavened with yeast for a soft, bread-like crumb.
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This unconventional chocolate cake swaps traditional chemical leavening for yeast, resulting in an incredibly soft, airy crumb that resembles a rich chocolate bread. The combination of melted butter, unsweetened chocolate, and whipped egg whites creates a dessert that is both indulgent and surprisingly light. It has a deep, robust cocoa flavor balanced by the subtle tang of fermentation. Perfect for afternoon tea or as a comforting treat after dinner, this cake offers a nostalgic taste of old-fashioned baking. It’s an excellent choice for bakers looking to experiment with texture, delivering a moist and satisfying experience that stands out from standard butter cakes.

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Chocolate Cake With Yeast

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1304.1

Description

This unconventional chocolate cake swaps traditional chemical leavening for yeast, resulting in an incredibly soft, airy crumb that resembles a rich chocolate bread. The combination of melted butter, unsweetened chocolate, and whipped egg whites creates a dessert that is both indulgent and surprisingly light. It has a deep, robust cocoa flavor balanced by the subtle tang of fermentation. Perfect for afternoon tea or as a comforting treat after dinner, this cake offers a nostalgic taste of old-fashioned baking. It&# 226;ÂÂs an excellent choice for bakers looking to experiment with texture, delivering a moist and satisfying experience that stands out from standard butter cakes.

Ingredients

Directions

  1. Dissolve yeast with 1 teaspoon sugar in 1/4 cup lukewarm water and let stand until foamy, about 5-10 minutes.
  2. Preheat oven to 350ðF (175ðC). Grease and flour two 9-inch round cake pans.
  3. In a small bowl, combine 3 tablespoons hot water with baking soda and stir until dissolved.
  4. Melt the butter and unsweetened chocolate together in a double boiler or microwave, stirring until smooth. Let cool slightly.
  5. In a large bowl, cream the remaining sugar with the egg yolks until pale and fluffy.
  6. Stir the melted chocolate mixture, yeast mixture, and vanilla into the yolk mixture until well combined.
  7. In a separate bowl, whisk together the sifted cake flour, salt, and baking powder.
  8. Add the flour mixture alternately with the milk to the chocolate mixture, beginning and ending with the flour. Mix until just combined.
  9. Fold in the baking soda mixture gently to avoid deflating the batter.
  10. In a clean bowl, beat the egg whites until stiff peaks form.
  11. Gently fold the beaten egg whites into the chocolate batter in three additions, being careful not to overmix.
  12. Pour the batter evenly into the prepared pans.
  13. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
  14. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1304.1kcal
% Daily Value *
Total Fat 71.1g110%
Saturated Fat 44.1g221%
Cholesterol 129.0mg43%
Sodium 405.0mg17%
Total Carbohydrate 164.3g55%
Dietary Fiber 8.2g33%
Sugars 154.6g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, cake, yeast, dessert, baking, airy, tender, cocoa, homemade, traditional, comfort food, indulgent, moist, fluffy, classic, chocolate lover, afternoon tea, special occasion
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