I’m including a recipe for whole wheat kokosh cake along with its drippy chocolate filling. Why not make it a bit healthier while you’re at it?
Notice the special mixing method explained here. This ensures light and fluffy dough despite its being made with whole wheat flour.
Perfect Kokosh Cake
Ingredients for dough
6 cups whole wheat flour
2 tablespoons active dry yeast, or 1 cube fresh yeast
¾ cup sugar (or less)
1 cup canola oil
1 teaspoon salt
1½-2 cups lukewarm water
1 egg for egg wash
Ingredients for chocolate filling
½ cup cocoa
1 cup sugar
½ cup confectioner’s sugar
1 teaspoon rum extract
Preheat the oven to 350º F (175º C).
In an electric mixer with the beater attachment, combine 3 cups flour, salt, yeast, water, sugar, oil, and eggs for 3-4 minutes. Add the other 3 cups flour and change the attachment to the kneading hook. Mix for 5 minutes until a soft dough is formed.
Cover the dough and set in a warm place (or in the refrigerator as explained previously).
Divide the dough into 8 pieces and form into balls. Line your work surface with a piece of disposable tablecloth to enable a neat rolling experience. Slightly flour the plastic and roll out each ball to as thin a sheet as possible – it shouldn’t (and won’t!) tear.
To prepare the filling, in a medium bowl, combine the cocoa, sugar, and confectioners’ sugar. Sprinkle the cocoa and sugar mixture generously onto each piece of rolled-out dough, then drizzle drops of rum onto the cocoa mixture.
Roll up each “sheet” carefully, jelly-roll fashion, and place in a standard loaf pan. Let rise in a warm spot about half an hour.
Prepare egg wash and brush onto the dough. Bake until golden, for about 30 minutes.
TopTip: If you want your chocolate filling to be extra “runny,” spread the dough “sheet” with some oil before sprinkling the filling on top.
Next time: My whole wheat challah dough recipe plus tips for rising and rolling.