I somehow feel like a competent balbabusta when there is a kokosh cake in the freezer…….even if it’s the only thing in the freezer! When I asked around for the best kokosh cake in town, I was directed to Roizy's house. What especially struck me about this dough was its amazing elasticity. It was very easy to roll a very thin layer. Roll the dough as thin as possible and be very generous with the filling to create that real chocolaty effect.
5 lb flour
4 (4 oz) sticks margarine
½ cup oil
1 cup sugar
3 oz yeast
2 Tbsp vanilla sugar
1 cup orange juice
3 cup warm water
¾ tsp salt
2 cup cocoa
5 cup sugar
1 Tbsp coffee
½ cup flour
1 Tbsp vanilla sugar
1 tsp cinnamon, optional
- EGG WASH:
2 tsp sugar
1 tsp water
In the bowl of electric mixer, place the yeast, sugar and 1 cup water. Let it sit until the yeast starts bubbling (yeast proofs).
Add the remaining ingredients, alternating wet and dry. Add salt last. Mix for a full seven minutes.
Mix ingredients for the filling in a large mixing bowl.
Separate challah, reciting the bracha, and cut dough into as many pieces as desired (one quarter of the dough makes the cake in the photo). There is no need to let this dough rise.
Roll the dough very thin, the thinner the better, and smear with a small amount of oil, cover generously with filling. Roll up to create a long log.
Cut the log into even sized pieces, about 1½ inches thick.
Place them upright around the perimeter of a 9 inch foil pan. Once the perimeter has been covered, create another row toward the centre and continue until you have only space in the centre for one piece. Place 2 pieces flat on their side, one on top of the other, to create the center of the design.
Brush with egg wash and bake for 35 – 40 minutes at 350F degrees.
Tip: while the dough may seem a bit wet at first, once you start working with it, it becomes much easier. Sprinkle a bit of flour if desired
Tip 2: Roizy said she sometimes sprinkles Bacardi, or rum onto the filling before she rolls it up. I tried it, and it was delicious. It created a slightly more sophisticated twist to a good ol’ homemade kokosh cake.
Tip 3: Always use more filling then you think initially necessary. It tends to lessen as the cake bakes.
Tip 4: This dough freezes really well. Roizy makes the dough and freezes it in 8 Ziploc bags. Every Friday morning she takes one out of the freezer, waits till it reaches room temperature and rolls, fills and bakes. Fresh homemade chocolately kokosh cake every week!