Chocolate King Cake
Ingredients
- 1 batch brioche dough through the first rise
- 3/4 cup chocolate hazelnut spread
- 1/2 cup mini chocolate chips
- 2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 3 to 4 tablespoons milk
- 2 tablespoons each purple green and gold sanding sugar
Instructions
- Make and first-rise the brioche dough exactly as for the Classic Braided King Cake.
- Punch down the dough and roll into a 24 by 10-inch rectangle.
- Spread the chocolate hazelnut spread down the center third, leaving a 1-inch border.
- Scatter the mini chocolate chips evenly over the spread.
- Fold the long edges over the filling and pinch the seam closed.
- Transfer seam side down to a parchment-lined pan, curve into a ring, and chill 15 minutes so the filling firms up.
- Pinch the ring ends together, cover, and let rise 40 to 45 minutes, until puffy.
- Bake at 350°F for 24 to 28 minutes, until deep golden brown.
- Cool on the pan at least 1 hour before icing.
- Whisk powdered sugar, cocoa powder and milk to a pourable chocolate icing.
- Drizzle over the cooled ring and band with purple, green and gold sugar while wet.
Good to Know
Swap the chocolate hazelnut spread for peanut butter and a handful of chopped peanut butter cups if that is what is already in the pantry.