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Home » Popular » American Recipes » Chocolate Yeast Cake with Brown Butter Frosting

Chocolate Yeast Cake with Brown Butter Frosting

July 26, 2012 by Savoring Italy

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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.

overhead image of chocolate yeast cake with brown butter frosting

I can’t tell you how relieved I was to bake something that wasn’t with mangoes. Maybe you also are feeling a little relief. I didn’t realize that mangoes are such a hit or miss fruit with people. Kind of like cilantro.
 
I really had no idea all these years until I started food blogging that people can really dislike cilantro. I happen to like cilantro. But I’ve heard some people have huge aversions to it and some even say it tastes like soap. And mangoes.
 
I can honestly tell you, I don’t like other mangoes. I only like my mangoes. I know. I’m sort of a mango snob. But I have yet to try a mango that is good as mine. So to all my friends that left me a comment telling me you don’t like mangoes, it’s because you haven’t tried ours yet. And if they weren’t so heavy, I would ship you some to try. 
 
image of slice of chocolate cake on a white plate
My neighbor Rose has a humongous mango tree. It actually looks like three trees…but it’s just one. She’s never offered me her mangoes and vice-versa. I guess why bother when we both have them.  But yesterday, I happened to catch her bringing some mangoes to our neighbor. She told me she had 1000’s of mangoes this year from her tree (thousands!).
 
I had to ask her for one; I was just curious if it was as good as ours. I asked her if we have the same type of mango. She said they were different and that some of hers weigh over 3 lbs. I’ve read that there are over 100 types of mangoes. And guess what, her mango just wasn’t as good as ours. The flavor was just odd. So I know how you mango haters feel. There are just some mangoes that aren’t as nice as others. 
 
Enough about mangoes. I got slightly off topic and really should be focusing on this amazing chocolate delight. It has been way too long since I’ve baked with chocolate. I couldn’t wait to try another Red Star Yeast recipe for our baking collaboration. My Fresh Apple Cake was a hit. It has consistently been one of my most visited posts since I wrote about it; I’m thrilled you all liked it as much as we did.

overhead image of chocolate yeast cake with brown butter frosting

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
  • salt
  • milk
  • water
  • shortening
  • unsweetened chocolate
  • vanilla
  • eggs

For the frosting

  • butter or margarine
  • powdered sugar
  •  milk
  • vanilla

 

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

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!

Savarin

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.

I don’t usually bake my cakes with shortening. I happen to always have some on hand for my pie crusts and didn’t think twice about using it for this recipe. I think the shortening adds a little more moisture to the cake.
 
I baked mine in my bundt pan. I love to see the frosting cascading down the sides of the cake. You can use a 13×9-inch pan if you prefer. It will still be wonderful. 

recipe used with permission from Red Star Yeast

Some other yeast recipe you may enjoy:

  • Chocolate Babka
  • Pecan Yeasted Coffee Cake
  • Strawberry Monkey Bread
  • Fresh Apple Coffee Cake
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Chocolate Yeast Cake with Brown Butter Frosting

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.
Prep Time40 mins
Cook Time50 mins
Course: Dessert
Cuisine: American
Keyword: cake, Chocolate, yeast
Servings: 1 large cake
Author: Lora

Ingredients

  • CAKE
  • 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
  • FROSTING
  • 1/4 cup butter or margarine
  • 2 cups powdered sugar
  • 3 to 4 tablespoons milk
  • 1/2 tsp vanilla

Instructions

  • CAKE
  • 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.
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
 
Disclosure – This post was sponsored by Red Star Yeast. All opinions are my own.
 
I have to know since I started the discussion: Cilantro- LOVE IT or Not so much?
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Comments

  1. Laura (Tutti Dolci) says

    July 26, 2012 at 3:03 am

    #1 I love cilantro. #2 Chocolate cake with brown butter frosting?! Hello amazing!

    Reply
  2. Savoring Italy says

    July 26, 2012 at 3:04 am

    lol! thanks, Laura. so far-one cilantro fan (besides ME:)

    Reply
  3. Jan says

    July 26, 2012 at 3:40 am

    I love brown butter, and I can't imagine anybody not loving it. Cilantro unfortunately has a huge crowd of haters. In fact, I think there's a website dedicated to people's hatred of cilantro! lol!
    The cake looks fantastic, but I'm wondering why use yeast and not chemical leaveners (like baking powder/soda)? Just curious!

    Reply
    • Savoring Italy says

      July 28, 2012 at 2:39 pm

      The yeast gives the cake a wonderful texture that is not like a chemically leavened cake. In my opinion, it has a richer flavor and a lovely chew. Is there a website to people that don't like cilantro…lol!!?

    • Jan says

      August 5, 2012 at 3:25 am

      Thanks for the info! And here's the "I hate cilantro" website I mentioned. It's real 😉 http://ihatecilantro.com/

  4. Angie's Recipes says

    July 26, 2012 at 4:10 am

    Lora, the cake looks marvelous with brown butter frosting!
    I am a fan of both mangoes and cilantro!

    Reply
    • Savoring Italy says

      July 28, 2012 at 2:39 pm

      so am I:)I even like them together…lol:)Thanks Angie:)

  5. Spencer says

    July 26, 2012 at 4:19 am

    Looks really good. I would so love to try some. I am sure it tastes great.

    Reply
  6. Una Semplice Passione says

    July 26, 2012 at 8:50 am

    This cake looks just amazing.
    I'm very curious about the mangoes on your tree. I wished I lived in a place with a climate where you can actually grow your own mangoes.

    Reply
    • Savoring Italy says

      July 28, 2012 at 2:40 pm

      This year was the perfect year for our tree:)grazie:)xx

  7. Paula @ Vintage Kitchen Notes says

    July 26, 2012 at 1:08 pm

    Amazing cake and with the brown butter frosting even better! Love yeast in a non-yeast looking cake or bread.

    Reply
  8. Monet says

    July 26, 2012 at 3:58 pm

    I'm-gasp-one of those people that doesn't like cilantro. Silly, I know. But this bread? Well I could take at least five slices of this. It looks like heaven! Thanks for stopping by my blog yesterday too. So so good to hear from you. Hugs and love.

    Reply
  9. Winnie says

    July 26, 2012 at 6:56 pm

    Another gorgeous and delicious cake !:)
    I can't wait to make it, and have no doubt – I'll make this cake soon(!)
    Thanks so much for sharing this recipe, and the fabulous photo

    Reply
    • Savoring Italy says

      July 28, 2012 at 2:41 pm

      Thanks Winnie:)I hope you try it:)

    • Winnie says

      September 29, 2012 at 10:51 pm

      So I finally did try the cake – on Friday, and it turned out wonderfully
      Really moist and delicious
      We loved it!:)
      Thanks

  10. Red Star Yeast says

    July 26, 2012 at 10:30 pm

    The cake looks gorgeous with the brown butter frosting dripping off the sides. I love that you used a bundt pan – great idea! -Linda@RSY

    Reply
  11. Ellen B Cookery says

    July 26, 2012 at 11:23 pm

    I love the look of this cake with the brown butter dripping down the side. It looks so moist and delicious on the inside. YUM! By the way, I love Mangoes and cilantro.

    Reply
  12. Maureen | Orgasmic Chef says

    July 27, 2012 at 4:57 am

    You sure there isn't any mango tucked in there somewhere?

    I've never made a yeast cake before but this looks delicious!

    Reply
  13. Ilke says

    July 27, 2012 at 12:56 pm

    I hated cilantro when I first moved to the US. But gradually I have started tolerating and now use it quite a lot and like it very much indeed. I am not in love or anything though. I just respect its taste in certain dishes:)
    This cake looks delish and is a nice break from all mangoes 🙂 I am not a huge fan of mango either unless it is in a smoothie 🙂

    Reply
    • Savoring Italy says

      July 28, 2012 at 2:42 pm

      That's great that you acquired a taste for it. I think in some dishes it goes wonderfully. Yes-a mango break. But I can't tell you how many more mango breads I've been baking. I should freeze some!:)

  14. Viviane Bauquet Farre says

    July 27, 2012 at 1:58 pm

    Beautiful cake! The frosting is drizzled expertly. Mango and cilantro is a provocative flavor combination, certainly.

    Reply
  15. Sandra M. says

    July 27, 2012 at 5:04 pm

    I actually like cilantro and mango:)) probably if I try yours that good every other would be just with a plain taste.
    This cake look fantastic, Lora! Very moist and delicious!
    Have a lovely weekend! 🙂

    Reply
    • Savoring Italy says

      July 28, 2012 at 2:43 pm

      Thanks Sandra:)

  16. Sue says

    July 27, 2012 at 6:37 pm

    Sounds amazing!

    Reply
  17. Paula says

    July 27, 2012 at 7:46 pm

    I wish I was your neighbour. I'd invite myself over to taste your delicious mangos and help myself to a slice of that gorgeous looking cake.

    Aren't you glad I live in Canada 😉

    Reply
  18. Amy says

    July 28, 2012 at 12:53 am

    This cake sounds delicious Lora! The yeast must make it increadibly light! So beautiful as well with the icing! Hope you have a wonderful weekend :)!

    Reply
  19. Lisa says

    July 28, 2012 at 3:40 am

    LOL..you mango snob! ;D I know exactly what you mean by the mango being somewhat of an acquired taste for some, like cilantro. I love cilantro, but HATED it for years thinking it tasted like soap. I kept trying and trying it..and soon I was hooked. This cake is a chocolate stunner, Lora – the brown butter glaze looks and sounds to die for! I've been seeing a lot of moist cakes made with yeast, lately. I'm going to have to give it a try!

    Reply
  20. michelle @amourbeurre says

    July 28, 2012 at 3:15 pm

    So delicious!

    Reply
  21. decocinasytacones says

    July 28, 2012 at 5:57 pm

    I´ve added this to my favourites.
    It looks great, I´m going to do it.
    Love from Spain
    Marialuisa

    Reply
  22. Reeni says

    July 29, 2012 at 12:49 am

    Your chocolate cake is gorgeous Lora! It is nice to take a break from fruit! I never knew that about mangoes. I don't use them enough in my cooking – I do love them.

    Reply
  23. Jeanne says

    July 29, 2012 at 4:22 am

    Cilantro is odd – the people who think it tastes like soap (I'm one) can't help it. 3% of people are genetically predisposed to that taste profile. Half my family has the gene – the other half don't. Mostly it's people who are northern european, from what I understand. All I know is I want NOTHING to do with it!
    However – the cake? Making that on my day off Monday.
    Jeanne in Toledo

    Reply
  24. Kim Bee says

    July 29, 2012 at 5:26 am

    I love mangoes but I would not say no if you shipped me a box any way. I'm sure they'd be fine by the time they reached Canada (lol). This looks so good. I'd have to have at least 2 slices cuz I'm sort of a piggie when it comes to cake.

    Reply
  25. Jamie says

    July 29, 2012 at 4:26 pm

    Great cake! I have only made one yeast cake before and loved it so I have to try this one! Oh, chocolate goes over so well no matter the season of the fruit on the market and this one would be loved here! Breakfast, snack and dessert!

    Reply
  26. Jean (Lemons and Anchovies) says

    July 29, 2012 at 10:41 pm

    I liked your mango posts but then again, I happen to like them. That said, there is always room for chocolate. It's been a long time since I've baked anything chocolate. Must remedy this soon! Love this bundt cake!

    Reply
  27. Baker Street says

    July 30, 2012 at 8:04 am

    Ah .. You know how much I love bundt cakes! heh. but i've never baked a yeast bundt, think I'll try your recipe over the weekend.. 🙂

    Reply
  28. John Parker says

    July 30, 2012 at 12:16 pm

    Looks fantastic,Great photos

    Reply
  29. Laura says

    July 31, 2012 at 3:23 pm

    Wow you made a yeast cake look delicious!

    Reply
  30. Lauren @ Part Time House Wife says

    July 31, 2012 at 9:56 pm

    Until recently I just thought my husband was just looking for a reason to be difficult with having any cilantro touch his food! LOL Now I guess I'll believe that he hates it with a passion. I love it, and I love mangos. The cake looks awesome!

    Reply
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Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. We work hard to create recipes that are inclusive of many sorts of diets, but do not follow one diet. Read More

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