If you’re one of those people who can’t stand candied fruit, this chocolate and coffee panettone recipe is just the thing for you!
Making panettone is an art and it is certainly not one of the easiest cakes to make at home. But our method is one of the easiest and it will give you the opportunity to show off your baking talents, or at least put your skills to the test. To make the recipe, you’ll require a 1 kg panettone baking tin.
On the other hand, if, at first glance you find our panettone recipe too tricky, at the end of the article we suggest trying your hand at baking another typical Christmas holiday cake, which also features our favourite ingredient: coffee.
Ingredients for chocolate and coffee panettone
220 ml milk.
220 g chocolate drops.
100 g sugar.
90 g sunflower oil.
400 g type 0 Manitoba flour and 100 g durum wheat flour.
1 tsp thousand flower honey.
12 g dry brewer’s yeast.
2 small cups espresso coffee.
3 fresh egg yolks at room temperature.
2 sachets vanillin.
1 tsp salt.
For this recipe we recommend using the Arabica 100% Bio blend – available in capsules, pods or as ground coffee – for its sweet taste and balanced aroma.
Let’s make our chocolate and coffee panettone
- Heat the milk with the sugar and the teaspoon of salt until the sugar and salt have completely dissolved.
- Let the coffee cool and add in the coffee.
- Now pour the liquid into a bowl and add three egg yolks and the oil, mixing vigorously with a whisk, a food processor, or – even better – a planetary mixer.
- When the mixture becomes smooth, add the sifted Manitoba flour a little at a time, along with the vanillin, the yeast and the spoonful of honey.
- The resulting mixture – once mixed in the planetary mixer or food processor for 5 minutes or for 15 minutes if mixing by hand – should feel thick and slightly sticky.
- With a generous spoonful of chocolate drops, prepare the icing you’ll use for the freshly baked panettone: pour some milk into a small pot and melt the chocolate drops in it. Leave to rest.
- Dust the worktop with flour and transfer all the mixture onto it with the aid of a rubber spatula.
- Knead the mixture a little more until you obtain a very smooth, even dough.
- Transfer the dough into a new clean, dry bowl and, having covered it with clingfilm, leave to leaven in the oven. If the room temperature is lower than 23°C, we recommend wrapping the bowl in a wool blanket and leaving it to leaven until the dough has doubled in volume.
- At this point gently knead the dough again on the worktop and add the chocolate drops very carefully. Try to ensure that they are spread evenly throughout the dough.
- Finally, place the dough in the panettone baking tray and set aside to rest for 4 to 5 hours in a fairly warm atmosphere.
- Once the time is up, place the baking tray into a pre-heated oven for ten minutes and bake at 140°C on the ventilated setting for at least 50 minutes, checking every so often that the mixture is not turning too dark.
- When you think the panettone is ready, test it by inserting a piece of spaghetti. If it comes out clean, this means that your panettone is ready.
- Once baked, turn the oven off, open the oven door slightly and leave to rest.
- In the meantime, heat up the chocolate icing prepared earlier.
- Remove the panettone from the oven and pour the chocolate icing over the top.
- Finally, decorate by dusting with icing sugar, and adding a few coffee beans and some chocolate drops.
Now you can get ready to offer your guests a delicious slice of this new take on a favourite Christmas tradition!
If you want to make a typical Christmas cake at home but would prefer an easier recipe, take a look at the Christmas Coffee Yule Log, one of the many recipes containing coffee we’ve prepared.