Chocolate Bundt Loaf
Equipment
- Stand mixer recommended
- 27cm/10.5" bundt tin
Ingredients
For the dough:
- 500 g strong white bread flour
- 100 g white granulated sugar
- 1/2 tsp salt
- 7 g instant yeast 10g active dry yeast or 25g fresh yeast (see notes on how to use)
- 2 tsp ground cinnamon
- 1/2 tbsp vanilla extract
- 300 ml whole milk
- 70 g unsalted butter melted
For the chocolate ganache filling:
- 100 g unsalted butter
- 100 g chocolate I recommend a 74% dark chocolate (personal favourite)
- 60 g icing sugar
- 25 g cocoa powder
- Pinch of salt
Instructions
For the dough:
- First melt the butter in a saucepan and then allow to cool completely
- Mix the flour, sugar, yeast, salt and cinnamon together, and then add the vanilla extract and milk. Mix together on a medium low speed in a stand mixer for 4-5 minutes. It will start to form a cohesive dough with no dry flour remaining
- Add the melted butter and continue to mix on a medium low speed for a further 5 minutes or until all the butter has been incorporated
- Then place the mixer on a high speed for a further 5 minutes. The dough will clean the bowl and will leave the base of the bowl when mixing
- Transfer the dough to a clean work surface and begin to lift the dough and fold it in on itself. Repeat this motion several times, you will feel the dough tightening up. If the dough is sticking, use some additional flour or lightly oiled hands
- Form a doughball and place this into a container covered with a lid or clingfilm. Place in the refrigerator and prove for 12-24 hours
Preparing the loaf:
- First prepare your filling by melting the chocolate and butter in a saucepan on low heat. Whisk to ensure they are fully incorporated
- Then remove the saucepan from the heat and add in the icing sugar, cocoa powder and the salt. Whisk to incorporate and allow this mixture to cool completely at room temperature (do not refrigerate)
- Once the dough has proved, transfer to a lightly floured surface and roll out with a rolling pin in to a 19x14cm rectangle that is around 0.5cm thick
- Spread the cooled chocolate filling over the dough leaving a 1cm border all around
- Start to roll the dough down starting from the long side until it forms a roll
- Lightly brush the seam with water and pinch to seal
- Cut into 16 even pieces with a sharp knife
- Layer 8 pieces into a generously buttered bundt tin. Then place the remaining 8 on top as a second layer
- Cover with cling film and allow to prove for a further 1.5-2hrs. On a warm day this may only require 1 hour
- Preheat your oven to 170'C fan or 190'C conventional
- Bake the loaf for 30 mins
- Allow to rest for 10 minutes before turning out onto a wire rack to cool completely
Notes
If using active dry yeast or fresh yeast, this will need to be activated in warm liquid. The best way to do this is to gently heat the milk along with 2-3tbsp of the sugar until lukewarm (slightly warm to the touch). Then remove from the heat and add in the yeast. Give it a gentle stir and allow to sit for 5-10 minutes or until frothy and bubbly. Add this straight to the flour along with the remaining sugar and the rest of the ingredients as per the normal steps.