The summer months are made for baking with fresh berries and stone fruit, but every once and a while you need a decadent chocolate break. This chocolate yeast cake had the same perfect fluffiness and softness as the fresh apple cake did.
Chocolate Yeast Cake with Brown Butter Frosting is an old fashioned cake recipe made with yeast, shortening, and melted chocolate bars. Totally decadent with a brown butter frosting. A little patience is all you need to wait for the yeast to do its magic. This lovely cake is surely one to bake to impress! I am pretty certain my Hungarian aunt used to make a very similar Hungarian cake when I was growing up.
What ingredients do you need to make this chocolate yeast cake with brown butter frosting?
Here is all you need to bake this delicious cake.
For the cake:
- all-purpose flour
- Active Dry Yeast
- brown sugar
- granulated sugar
- baking soda
- unsweetened chocolate
For the frosting
- butter or margarine
- powdered sugar
What is special about a yeast-leavened cake?
Gas forms bubbles from the yeast that is proofing your cake batter. With just a little patience to let the fermentation from the yeast take place, you’ll have a totally different sort of cake than one made with baking soda or baking powder. It could take an hour or more to rise (this particular cake took about 30 minutes).
Now don’t expect a crumbly cake that you get from using baking powder and soda. It is a more firm cake (but it’s not a bread!).
Types of yeast-leavened cakes
You may not know that there are various sorts of cakes made with yeast.
Panettone is what you will find all over Italy during the Christmas season. The super market shelves are jam packed with different brands and price points. My mother-in-law can’t believe how hard it is to find a really nice one here and how expensive even a cheap brand is. They are sweet yeast leavened cake (not like a bread at all, in my opinion)and one of our favorite yeast cakes.
Gugelhopf -Guglhopf -Kugelhopf
The origin of a gugelhopf is as varied as it’s original name. Some say it originated in Austria and there those that even say it originated in France. You probably have seen a kugelhopf baking pan (it sort of looks like a Bundt pan, but with its own unique and special design) .
There are even versions of the cake now using baking powder or soda, but if you want to make it as it was originally intended, use yeast!
The savarin originates in France and is similar to a brioche. It tends to be more on the dry side and so is usually soaked in syrup.
Can you use shortening in a cake?
Yes, you may be surprised to know that butter or shortening can be used interchangeably in baked goods and can it’s totally fine to do swap them out one-to-one.
Can you replace shortening with butter in a cake recipe?
Yes, as I was saying above, butter could be swapped out with shortening in equal amounts. The texture of what your baking may change a bit. Shortening yields higher, lighter-textured baked goods.
recipe used with permission from Red Star Yeast
Some other yeast recipe you may enjoy:
Chocolate Yeast Cake with Brown Butter Frosting
- 3 cups all-purpose flour
- 2 1/4 tsp Active Dry Yeast
- 1 cup brown sugar firmly packed
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups milk
- 1/4 cup water
- 1 cup shortening
- 2 squares unsweetened chocolate melted
- 1 tsp vanilla
- 3 eggs
- 1/4 cup butter or margarine
- 2 cups powdered sugar
- 3 to 4 tablespoons milk
- 1/2 tsp vanilla
- In large mixer bowl, combine flour, yeast, brown sugar, sugar, soda and salt; mix well. In saucepan, heat milk and water to 120-130°F; add to flour mixture.
- Add shortening, chocolate, vanilla and eggs. Blend at low speed until moistened; beat 2 minutes at medium speed.
- Pour into bundt pan (or 13 x 9-inch pan which has been greased on the bottom only). Cover; let rise in warm place 30 minutes.
- While cake is rising, preheat to 350 F. Bake at 350°F for 45 to 50 minutes until top springs back when touched lightly in center.
- Cool completely. Remove from bundt pan onto cake plate and frost with Brown Butter Frosting.
- BROWN BUTTER FROSTING
- Melt butter or margarine until golden brown. Add to powdered sugar, milk and vanilla. Mix until of spreading consistency. Adjust with more milk of it's too thick or more powdered sugar if it's too thin.