Chocolate Babka
Chocolate Babka is a traditional Ukrainian recipe for classic sweet bread that is traditionally made with yeast, but here is leavened with baking soda, flavoured with cinnamon and cocoa powder that's filled and topped with a mix of chocolate and nuts and which is traditionally served at Easter. The full recipe is presented here and I hope you enjoy this classic Ukrainian version of: Chocolate Babka.
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
10–12
Rating: 
Tags : Bread RecipesBaking RecipesCake RecipesUkraine Recipes
This is a chocolate version of the classic Ukrainian Easter bread,
Babka that uses baking powder rather than yeast as a leavening agent.
Ingredients:
300g plain flour
35g unsweetened cocoa powder
1 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp ground
cinnamon
1/2 tsp salt
200g unsalted butter
250g granulated sugar
1 tsp vanilla extract
3 eggs
240ml sour cream
For the Topping:
150g dark chocolate chips
140g chopped pecan nuts
50g granulated sugar
1 tsp ground cinnamon
Method:
Sift together the flour, cocoa powder, baking powder, baking soda, ground cinnamon and salt into a bowl.
In the meantime cream together the butter and sugar in a separate bowl until light and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition then beat in the vanilla extract. Add the four mix alternately with the sour cream and beat well to combine (begin and end with the flour mix).
Now form the topping. Combine the chocolate chips, pecans, sugar and cinnamon in a bowl and stir to combine.
Turn half of the cake batter into a 25cm round cake tin that's been well buttered. Sprinkle half the topping mix over this then add the remaining batter mix and top with the remaining topping mix. TRansfer to an oven pre-heated to 175°C and bake for 40 minutes. At this point cover the top of the cake with aluminium foil to prevent burning then continue baking for a further 20 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.
Cool the cake in the tin for 30 minutes then carefully turn out onto a wire rack to cool completely before serving.