Cleta's Chocolate King Cake

Cleta made this delicious Chocolate King Cake from the recipe below that she found in Louisiana Cookin' magazine.

Ingredients:

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

Directions:

For King Cake Dough:

1. 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.
2. 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 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.

Notes
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:

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 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 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 if desired. Let stand until glaze is set.