Chocolate King Cake
 
Ingredients
  • King Cake Dough (recipe follows)
  • 12 ounces semisweet chocolate, chopped and divided (2½ cups)
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons warm whole milk
  • 1 tablespoon unsweetened cocoa powder
  • 8 tablespoons heavy whipping cream, divided
  • ⅓ cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 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.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/chocolate-king-cake/