Chocolate King Cake

As much as we love picking up king cakes from our favorite bakeries during Carnival Season, there’s really nothing better than freshly baked. We’ve developed a versatile Danish pastry-style king cake dough that allows for endless experimentation. This Chocolate King Cake is a decadent twist on the traditional Mardi Gras treat.

Chocolate King Cake
Serves 12
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Ingredients
  1. King Cake Dough (recipe follows)
  2. 12 ounces semisweet chocolate, chopped and divided (2½ cups)
  3. 3 tablespoons unsalted butter, divided
  4. 3 tablespoons warm whole milk
  5. 1 tablespoon unsweetened cocoa powder
  6. 8 tablespoons heavy whipping cream, divided
  7. ⅓ cup confectioners’ sugar
  8. ½ teaspoon vanilla extract
  9. Garnish: yellow sugar, purple sugar, green sugar
Instructions
  1. Line a large baking sheet with parchment paper.
  2. Punch King Cake Dough down. On a lightly floured surface, roll dough into a 17x16-inch rectangle.
  3. In a medium microwave-safe bowl, combine 1⅔ cups chopped chocolate and 2 tablespoons butter. Microwave on medium for 1 minute; stir. Continue microwaving in 30-second intervals, stirring between each, until chocolate is 
melted and smooth. Stir in warm milk and cocoa. Spread in a thin layer over dough.
  4. Starting with one short side, roll up dough, and pinch seams to seal. Gently place on prepared pan, seam side down. Form a ring, and pinch ends together to seal. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
  5. Preheat oven to 325°.
  6. Uncover cake. Using kitchen scissors, make 7 (¼-inch) deep cuts in top of dough. Bake until golden brown, about 30 minutes, lightly covering with foil during last 5 minutes of baking to prevent excess browning, if necessary. Let cool completely on a wire rack. Transfer to a serving platter.
  7. In a medium microwave-safe bowl, combine 6 tablespoons cream, remaining chopped chocolate, and remaining 1 tablespoon butter. Microwave on medium for 1 minute; stir. Continue microwaving in 30-second intervals, stirring between each, until chocolate is melted and smooth. Stir in confectioners’ sugar and vanilla. Add remaining 2 tablespoons cream if needed. Spread over cake. Sprinkle with colored sugars. Let stand until glaze is set.
Louisiana Cookin http://www.louisianacookin.com/
King Cake Dough
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Ingredients
  1. 1½ teaspoons active dry yeast
  2. ⅓  cup plus ½ teaspoon sugar, divided
  3. ⅓  cup warm water (105° to 110°)
  4. ½ cup plain sour cream
  5. 1  teaspoon vanilla extract
  6. 2  large eggs
  7. 1 large egg yolk
  8. 3¼ cups all-purpose flour
  9. ½ teaspoon kosher salt
  10. 6 tablespoons cold unsalted butter, cubed and softened
Instructions
  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine yeast, ½ teaspoon sugar, and ⅓ cup warm water. Let stand until mixture is foamy, about 7 minutes. In a small bowl, whisk together sour cream, vanilla, eggs, and egg yolk. Add to yeast mixture. Beat at low speed until combined, about 1 minute.
  2. With mixer off, add flour, salt, and remaining ⅓ cup sugar. Beat at medium- low speed until most of dry ingredients are moistened. Increase mixer speed to medium; beat for 2 minutes. Add butter; beat until combined, about 2 minutes. Scrape out dough onto a lightly floured surface (dough will be sticky), and gently knead 4 or 5 times.
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°) until doubled in size, about 1 hour and 15 minutes. Continue with king cake recipes that follow.
Notes
  1. Tip: To prevent dough from spreading inward, place a ball of foil coated with baking spray with flour in the center of the dough circle before baking.
Louisiana Cookin http://www.louisianacookin.com/

2017-01-06T12:14:45+00:00

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