Notes from the Test Kitchen:
I can't remember ever seeing a recipe for a cake that has yeast in it - I loved this! It was a light, fluffy and full of chocolate. I can't wait to try this cake again and mix up the flavors. What a treat!
Sift the flour and add salt, yeast, sugar, eggs, butter and warm milk. Mix in the mixer with the special attachment for yeast dough (the hook). At this point, the dough will be sticky.
Cover the dough filled bowl with a kitchen towel and leave it in a warm place for about an 1 hour or until double in size. Take out the dough on the flour sprinkled counter and work on it for a bit (maybe for 2 minutes). Sprinkle flour if necessary.
Roll out the dough into a rectangular shape that is 12 x 16 inches. Spread the cooled chocolate on it, leaving 1 inch from the edge.
Roll the dough, like a jelly roll, starting from the longer side. Pinch the ends together and make sure the sewn side is on the bottom of the pan.
Grease a 10 inch (about 2.5 to 3 quarts) bundt cake pan and sprinkle with flour.
Put the dough to a greased bundt cake pan. Cover with a towel for 30 minutes. Bake in a 400 degree preheated oven for 30 to 35 minutes. On middle rack.
For the frosting, warm up all ingredients in a small pan or double boiler until chocolate is melted. Let it cool a little and frost the cake. Enjoy! It is so good.