Cleta's Chocolate King Cake
Cleta made this delicious Chocolate King Cake from the recipe below that
she found in Louisiana Cookin' magazine.
King Cake Dough
- 1½ teaspoons active dry yeast
- 1/3 cup plus ½ teaspoon sugar, divided
- 1/3 cup warm water (105° to 110°)
- ½ cup plain sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 large egg yolk
- 3¼ cups all-purpose flour
- ½ teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cubed and softened
King Cake Filling Topping
- 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
- 1/3 cup confectioners’ sugar
- ½ teaspoon vanilla extract
- Garnish: yellow sugar, purple sugar, green sugar
For King Cake Dough:
- In the bowl of a stand mixer fitted with the dough hook attachment,
combine yeast, ½ teaspoon sugar, and 1/3 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.
- With mixer off, add flour, salt, and
remaining 1/3 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
- 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.
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.
For King Cake Filling and Topping:
- Line a large baking sheet with parchment paper.
- Punch King Cake Dough
down. On a lightly floured surface, roll dough into a 17x16-inch rectangle.
In a medium microwave-safe bowl, combine 1 2/3 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
- 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.
- Preheat oven to 325°.
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.
- 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 if desired. Let stand until glaze is set.
Photo courtesy of Cleta Lovekamp. Recipe courtesy of Louisiana Cookin'
Cajun Recipes-Cajun and Creole Recipes