Unleash your inner baker with this twisted, dual-toned cake recipe that's a visual treat
If you've been reading my articles for some time, you're probably aware how much I treasure homemade baked goods and desserts. I simply adore this aspect of the culinary world, and developing a new recipe brings me sheer joy and excitement.
2:53 AM EST, January 14, 2024
Today, I invite you to join me on a journey into the world of delectable homemade pastries. Prepare yourself right off the bat—it's going to be thrilling. You wouldn't want to miss out on this delicious, intriguingly designed, and highly original cake. The end result is awe-inspiring, and you'll instantly ask yourself—how can I create such a marvel? I'm here to say, with our recipe, this task will be a piece of cake!
Our dual-toned, intricately twisted cake looks like a bona fide masterpiece. Just looking at it makes your mouth water!
Ingredients:
- 8.5 ounces of milk,
- 6.8 ounces of vegetable oil,
- 6.8 ounces of water,
- 0.25 ounces of dry yeast,
- 2 tablespoons of sugar,
- 26.5 ounces of wheat flour,
- 1 egg yolk,
- 2 tablespoons of cocoa,
- 2 tablespoons of wheat flour,
- A dash of milk for brushing.
Directions:
Step 1. I start the recipe by preparing the yeast dough. To do this, I blend milk, sugar, dry yeast, water, vegetable oil, wheat flour, and one egg yolk.
I then knead these ingredients into a uniform and smooth dough using a food processor.
Step 2. After the dough is ready, I divide it into two parts. To one half, I add an extra 2 tablespoons of flour. For the other, I add cocoa. I then place both doughs in a bowl, cover them with cling film, and leave them in a warm place to rise for 40 minutes.
Step 3. Once this time has passed, I divide each dough into 4 smaller parts. First, I roll out the light dough into a thin layer, followed by the dark dough.
Step 4. The job isn't done yet. I place the rolled-out cocoa dough directly atop the light dough. Then, using a pizza wheel, I make horizontal cuts nearly the full length, leaving a narrow vertical strip on the left untouched.
Step 5. Next, I twist the ends of the dough into spirals and starting from the left side, roll the dough tightly into a log.
Step 6. Afterward, I transfer it to a baking pan and repeat this process until the pan is completely filled. Lastly, I brush the twisted pieces of yeast dough with a little milk and let them rise again for 20 minutes.
Step 7. Only after this period, do I bake the dough in a preheated oven for 50 minutes at 356 degrees Fahrenheit. Once the cake is ready, I dust it with powdered sugar. Now, you're ready to enjoy your homemade masterpiece!
