Huevo San Juan®

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Kings Chocolate Cake

30 mins
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Nothing better than preparing Kings Chocolate Cake with a delicious coffee filling. Enjoy this traditional holiday cake with the original touch of the creamy filling. The combination of bitter chocolate with bread and coffee makes this cake spectacular. For these days with such tradition, this Recipe of Kings Chocolate Cake is a great option and the best thing is that you can accompany it with a glass of warm milk or a cup of Café de Olla. The best thing about this bread recipe is that is home made. What kind of chocolate would you use?
Learn more about Huevo San Juan®


24 portions
  • 15 grams dry yeast, for the dough
  • 1/4 cups milk, warm, for the dough
  • 6 cups flour, for the dough
  • 3 tablespoons cocoa, for the dough
  • 1 1/4 cups sugar, for the dough
  • 2 San Juan® Eggs, for the dough
  • 1/2 cups milk, for the dough
  • 100 grams butter, at room temperature
  • 1 cup flour, for the crust
  • 1 cup powdered sugar, for the crust
  • 1 cup butter, for the crust
  • 2 tablespoons cocoa, for the crust
  • enough butter, melted, to varnish
  • enough sugar, to decorate
  • 3/4 cups caramelized orange, to decorate
  • 3/4 cups almond, filleted, to decorate
  • 2 cups whipping cream, for the dough
  • 2 tablespoons instant coffee, for the dough
  • 1 cup dark chocolate, for the filling
  • enough powdered sugar, to decorate
Learn more


Preheat the oven to 170 ° C. (390 °F)
Mix the yeast with the warm milk and rest for 10 minutes to hydrate.
Beat the flour with the cocoa, the sugar, the pieces of San Juan® egg in the blender and add the previously hydrated yeast, the milk and knead until obtaining a homogeneous dough.
Add the butter, beat until the dough is soft and elastic.
Place the dough in a bowl, previously greased, and cover with plastic wrap, rest for 1 hour or until it doubles its size.
For the crust, beat the flour with powdered sugar, butter and cocoa until incorporated and have a firm dough without working it too much. Set a side, and refrigerate.
On a floured surface, remove excess air from the fermented dough and divide it in two. With your hands, form a roll, approximately 5 cm (2 inch) thick. Place on a previously greased and floured tray and join the ends to form the thread.
Ferment for 15 minutes in a warm place.
Glaze the cake with butter and with your hands form ovals with the dough of the crust, place them on the thread, sprinkle with sugar, arrange the candied orange and almonds.
Bake for 30 minutes and let cool.
For the filling, heat the whipping cream, add coffee and chocolate, cook until all the ingredients are integrated. Remove and cool. Refrigerate until firm.
Beat the coffee cream with chocolate until it doubles its volume, place it in a pastry bag with a curly tip and reserve.
With the help of a serrated knife, cut the dough in half and fill with the chocolate cream. Decorate with powdered sugar and serve.


On a plate accompanied by a glass of cold milk.


When you do the crust, do not beat the ingredients to much so not to warm the butter, otherwise it will be difficult for you to handle it. The coffee and chocolate cream should be cold enough so that when you whip it, it will form smooth peaks.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
Total lipid (fat)
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Provided by USDA
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Ratings (4)
Letty Flores
06/01/2020 12:07:43
Muy delicioso...!
Rosa Perez
06/01/2020 05:40:54
Excelente trataré de prepararlo hoy si Dios quiere
Rosa Carmona
03/01/2020 19:56:47
Todo lo que lleva chocolate es bueno.
Sara Perez
13/05/2019 22:37:17
Excelentes postres !!!!muy ricas!!!

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