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If you enjoy the allure, taste and easiness of cinnamon rolls subsequently transformed into the giant cinnamon roll cake; then, this giant chococlate bread roll cake is a similar twist to chocolate bread rolls.

The recipe is easy. Think chocolate rolled between soft bread dough, twisted and baked in a big circular cake pan. Later on, the bread is bathed with sugar syrup; which gives the chocolate bread roll a beautiful shine.

For an even richer chocolate experience, you might want to add small dollops of ganache as a garnish. Additionally, roasted almonds can enhance the appeal of this giant chocolate roll by adding a delightful nutty flavour.

HOW TO MAKE THIS GIANT CHOCOLATE BREAD ROLL

STEP ONE; MAKE THE DOUGH

Mix all-purpose flour, instant yeast, room temperature milk, egg, butter granulated sugar and knead for 5 minutes. Add room temperature butter and continue kneading to a soft dough. If hand kneading( 15 minutes total, with a stand mixer, knead for 10 total) or until the dough is smooth and springs back when lightly poked.

Transfer the dough to a bowl greased with oil. Cover and set it aside for a minimum of 1 hour at room temperature or until it doubles in size.

STEP TWO; MAKE THE CHOCOLATE FILLING

Mix butter, cocoa powder, salt, and powdered sugar until smooth.

STEP THREE; ROLL AND BAKE.

• Start by rolling out your pastry dough into a rectangular shape on a lightly floured surface. Ensure the dough is of even thickness.

• Take one of the shorter sides of the rectangle and fold it over towards the centre, covering about one-third of the dough length. Then, fold the opposite shorter side over the first fold, so the dough is now folded into thirds like a letter. Use a rolling pin to gently roll over the folded dough to flatten it slightly and even out the layers.

• Cut the rolled dough from end to end, then twist each piece. Place the twisted dough pieces in a pan, starting from the center and spiralling outward. Continue adding more twisted rolls until the pan is filled.

• Cover with a kitchen towel and let it rest for at least 30 minutes, it should puff up.

• Bake in a preheated oven for 30 minutes until browned. Set it aside to cool. While the chocolate roll is cooling make the sugar syrup and the ganache.

STEP FOUR MAKE THE SUGAR SYRUP AND GANACHE

• Add water, sugar and vanilla paste to a small pan. Bring the mixture to a gentle boil, then remove it from the heat and pour it over the chocolate roll bread. It’s recommended to soak the sugar syrup while it’s still warm to allow it to permeate the pastry more effectively the chocolate bread roll should also be warm.

• The addition of simple syrup as a finishing touch serves two purposes: it helps maintain the bread’s moisture and enhances its texture. This results in a soft, cinnamon roll cake-like consistency, making it easier to cut through.

• To make the ganache, start by finely chopping the dark chocolate into uniform pieces. Heat the heavy cream until warm, then pour it over the chopped chocolate. Stir gently and consistently to ensure the chocolate melts completely and mixes well with the cream. Allow the ganache to cool down after it’s thoroughly combined.

STEP FOUR; ASSEMBLY

Use a pastry brush to gently apply the simple syrup onto the chocolate bread roll. Alternatively, you can carefully pour the syrup over the roll from the pan, ensuring not to pour too much at once

Fit a piping tip in a piping bag and fill it with the ganache. Pipe dollops on the chocolate cake for a clean look you can alternatively just spread it it with a spoon like in cinnamon rolls. Serve and enjoy!

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