Chocolate Hazelnut Brioche Cake

1.1 stars from 30 rating   
Chocolate Hazelnut Brioche Cake

In episode Brioche of TV show Bake with Anna Olson prepares Anna Olson recipe for Chocolate Hazelnut Brioche Cake.

Ingredients for recipe: Chocolate Hazelnut Brioche Cake

Chocolate Brioche

  • 1/2 cup 2% milk or chocolate milk, at just above body temperature (105 F)
  • 1 tablespoon dry instant yeast
  • 1 Tbsp sugar
  • 4 eggs, at roomer temperature
  • 3 cups all-purpose flour
  • 1/3 cup Dutch process cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 3 ounces bittersweet chocolate, melted

Hazelnut Filling

  • 1 cup whole hazelnuts, toasted and peeled
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk chocolate chips (optional)


Directions for recipe: Chocolate Hazelnut Brioche Cake

Assembly - Stir the milk (or chocolate milk, if using), yeast and 1 Tbsp of sugar and let sit 5 minutes. Add the eggs and stir to blend. Sift in the flour, the remaining sugar, cocoa powder and salt and mix (by hand or with a mixer fitted with the paddle attachment) until evenly combined. Add the butter and melted chocolate and mix until blended, then switch to a dough hook (or beat more vigorously by hand) and knead until the dough is soft and smooth, about 5 minutes. Place the dough (it will be very soft) in a lightly oiled bowl, cover, and let sit at room temperature for an hour before chilling for 8 to 24 hours.

For the hazelnut filling, pulse the hazelnuts with the brown sugar in a food processor until finely ground. Add the egg and vanilla and pulse to combine, then add the chocolate chips (if using) and pulse lightly.

On a floured work surface, turn out the dough and roll out to a large rectangle about 1-inch thick. Spread the hazelnut filling over the entire surface of the dough and then roll it up from the longer side. Cut the roll into rounds about 1-inch thick (just like making sticky buns). Lay half of the slices overlapping each other in a greased 8-cup angel food cake tin or bundt pan, overlapping the pieces, and then arrange the remaining slices over the first layer, overlapping. Cover the tin with a tea towel and let the brioche rise for 90 minutes.

Preheat the oven to 350 F. Bake the brioche for about 40 minutes, until a tester inserted in the centre of it comes out clean. Allow the cake to cool for 20 minutes, then turn out on a cooling rack to cool completely.

Tags for recipe: Chocolate Hazelnut Brioche Cake

Baking Chocolate Brioche Hazelnut

Discussion for recipe: Chocolate Hazelnut Brioche Cake

More recipes

Classic Dark Chocolate Mousse Classic Parker House Rolls Minted Milk Chocolate Semifreddo Lemon Berry Saucing Cakes White Chocolate Cranberry Mousse Tart Anna Olson's Boston Cream Pie Savoury Spiral Scones Berry Tarts with Honey Biscuit French Macarons Classic Fruitcake