Easter Cake with Chocolate

Preheat the oven to 350°F (175°C) and lightly grease a round cake pan or Easter mold.

Remove the sweet bread dough from its packaging and gently stretch or press it into the prepared pan, ensuring even distribution across the bottom and sides.

Create small pockets or indentations throughout the dough surface using your fingertips, which will help distribute the chocolate throughout the cake.

Sprinkle chocolate pieces or chunks evenly over the dough surface, pressing them gently into the indentations so they embed slightly into the dough.

Place the pan in the preheated oven and bake for 35-40 minutes, until the dough is golden brown and springs back lightly when touched.

Remove from the oven and let the cake cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Once cooled, dust the top lightly with powdered sugar or drizzle with a simple glaze if desired, and serve in slices.