How To Make CHOCOLATE Hazelnut BRIOCHE CAKE

Instructions

1. Stir the milk (or chocolate milk, if using), yeast, and 1 Tbsp (15 g) of sugar and let sit 5 minutes
   
2. Add the eggs and stir to blend.
   
3. Sift in the flour, the remaining sugar, cocoa powder, and salt and mix (by hand or with a mixer fitted with the paddle attachment) until evenly combined.
   
4. Add the butter and melted chocolate and mix until blended, then switch to a dough hook (or beat more vigorously by hand) and knead until the dough is soft and smooth about 5 minutes.
   
5. Place the dough (it will be very soft) in a lightly oiled bowl, cover, and let sit at room temperature for an hour before chilling for 8 to 24 hours.
   
6. For the hazelnut filling, pulse the hazelnuts with the brown sugar in a food processor until finely ground.
   
7. Add the egg and vanilla and pulse to combine, then add the chocolate chips (if using) and pulse lightly.
   
8. On a floured work surface, turn out the dough and roll out to a large rectangle about ½-inch thick.
   
9. Spread the hazelnut filling over the entire surface of the dough and then roll it up from the longer side.
   
10. Cut the roll into rounds about 1-inch thick (just like making sticky buns).
    
11. Lay half of the slices overlapping each other in a greased 8-cup angel food cake tin or bundt pan, overlapping the pieces, and then arrange the remaining slices over the first layer, overlapping.
    
12. Cover the tin with a tea towel and let the brioche rise for 90 minutes.
    
13. Preheat the oven to 350 F.
14. Bake the brioche for about 40 minutes, until a tester inserted in the center of it comes out clean.
    
15. Allow the cake to cool for 20 minutes, then turn it out on a cooling rack to cool completely.