Chocolate Brioche, A Birthday Cake with a Twist
Chocolate brioche is a spongy sponge cake that can work perfectly as a birthday cake for the little ones in your home. In addition, it’s easy to prepare at home, with few ingredients, and in a short amount of time. With the following recipe, you’ll get excellent results to share that special moment with your children and we’re sure that everyone at the table will love it.
Before we start, we must emphasize that the consumption of sweets and products with added sugars must be occasional. As a general rule, it’s always best to prioritize the intake of fresh foods and those with a high nutritional density.
Now, let’s see the recipe. Do you have a pencil and paper handy? Let’s get started!
Recipe to prepare the chocolate brioche
If you want to prepare an exquisite chocolate brioche, you’re going to need the following ingredients:
- 1 1/2 cups of flour
- 1 1/2 Tbsp. of fresh yeast
- 2 2/3 Tbsp. of sugar
- 1/4 cup of milk
- 4 1/4 tablespoons of butter at room temperature
- 1 egg
- 1 beaten egg yolk
- Cocoa cream
- Half teaspoon salt
- Half a teaspoon of vanilla extract
- To begin, dissolve the fresh yeast in the warm milk.
- Then add the flour, salt, and sugar to a bowl. Mix everything well and when you see that the ingredients are well integrated, dig a hole in the middle to place the two eggs, the vanilla extract, and the milk.
- At this point, mix everything until you have a dough that can be poured onto the counter to continue working.
- Fold the brioche over and over again until it’s elastic and homogeneous. This step is very important!
- From here, add the butter and work the dough again until the new ingredient is fully incorporated.
- Once it’s ready, shape the dough into a ball and let it rest in a bowl to double in size.
- Once it has doubled in size, stretch the dough out on the table to give it a rectangle shape, but make sure it’s relatively thin.
- Then, spread the cocoa cream on it and roll it up. Cut the roll itself in half lengthwise, but without reaching the edges. Then, intertwine the two strips and join the two ends to give it the shape of a circle.
- Finally, place the brioche on a baking sheet lined with parchment paper and let it rest until the volume doubles again.
- After that time, paint with egg yolk and bake the preparation for 25 minutes at 180 degrees. When it turns golden brown on the surface, remove it and let it cool before eating.
The particularities of chocolate brioche
This chocolate brioche recipe has a particularity that makes it relatively healthy, as it doesn’t contain an excessive amount of added sugars. This is very positive, as these products have been shown to increase the risk of developing complex diseases, such as type 2 diabetes. For this reason, it’s key to reduce their presence in the diet and always opt for complex carbohydrates.
It’s also crucial to note that this preparation doesn’t use poor-quality fats that can be transformed into trans acids during baking. It’s true that butter will undergo a certain degradation process due to high temperatures, but it’s always more stable than refined vegetable fats, such as those in margarine. The consumption of trans lipids in the diet can increase inflammation levels, as stated in a study published in Biological & Pharmaceutical Bulletin.
Prepare chocolate brioche at home!
As you’ve seen, it’s easy to prepare an exquisite chocolate brioche cake at home that can work perfectly as a birthday cake. For this dessert, you don’t need many ingredients, and the concentration of added sugars isn’t very high. For this reason, including it occasionally in your family’s diet won’t be a problem.
However, don’t forget that the best alternatives for daily desserts are yogurts and fruit. They contain probiotics and fiber that are especially important for the intestinal microbiota. This will ensure efficient digestion.It might interest you...
All cited sources were thoroughly reviewed by our team to ensure their quality, reliability, currency, and validity. The bibliography of this article was considered reliable and of academic or scientific accuracy.
- Yoshida, Y., & Simoes, E. J. (2018). Sugar-Sweetened Beverage, Obesity, and Type 2 Diabetes in Children and Adolescents: Policies, Taxation, and Programs. Current diabetes reports, 18(6), 31. https://doi.org/10.1007/s11892-018-1004-6
- Hirata Y. (2021). Trans-Fatty Acids as an Enhancer of Inflammation and Cell Death: Molecular Basis for Their Pathological Actions. Biological & pharmaceutical bulletin, 44(10), 1349–1356. https://doi.org/10.1248/bpb.b21-00449