CHOCOLATE BABKA CAKE

December 30, 2024

GENOISE CLASSIC / SPONGE CAKE / STRAWBERRY CAKE

Giới thiệu

December 30, 2024 3:04pm

A sweet brioche bread with a chocolate filling that's absolutely delightful. The bread is soft, smooth, and velvety, with an irresistible aroma of orange blossom, chocolate, and vanilla, generously packed with filling! :D
I got this recipe from the website Cavoletto di Bruxelles: http://www.cavolettodibruxelles.it/2015/02/babka-n2.
The author is a very famous food blogger in Italy, known for stunning photos and several published cookbooks! 😊

Chocolate Babka cake is a rich and decadent dessert with roots in Eastern European and Jewish culinary traditions. This braided cake is made from a soft, yeasted dough rolled with a luscious chocolate filling, often enhanced with cocoa, sugar, and sometimes chopped nuts or cinnamon. The dough is twisted into its iconic swirled pattern, creating beautiful layers of fluffy bread and gooey chocolate in every bite. Once baked, the cake is golden on the outside, with a moist, tender crumb and a heavenly aroma. Some versions are finished with a glossy sugar syrup or a sprinkle of powdered sugar to add sweetness and shine. Chocolate Babka is perfect as a dessert, a sweet breakfast treat, or a delightful snack alongside coffee or tea, showcasing the harmonious blend of chocolate and bread in an elegant presentation.

Did you know:
1. Lemon zest: Lemon zest is the outermost layer of the lemon peel, packed with aromatic oils that impart a fresh, tangy, and citrusy flavor. It contains a high concentration of vitamin C, antioxidants, and essential oils, which have potential anti-inflammatory and immune-boosting properties. Lemon zest is commonly used in both sweet and savory dishes, enhancing the flavor of baked goods, salads, dressings, and marinades. It adds a burst of brightness without the acidity of lemon juice, making it an ideal addition to desserts, drinks, and dishes that need a zesty lift.

2. Vanilla: Vanilla is a popular flavoring derived from the pods of the vanilla orchid. It is known for its sweet, warm, and aromatic flavor that complements a wide range of desserts and baked goods. Vanilla is rich in antioxidants and has a subtle calming effect, often used in aromatherapy and cooking to enhance other flavors. The most common form of vanilla used in cooking is vanilla extract, which is made by infusing alcohol with vanilla beans. Vanilla elevates everything from ice cream and cakes to cookies and beverages, adding a distinct, comforting fragrance and taste.

3. Honey: Honey is a natural sweetener produced by bees from the nectar of flowers. It is known for its rich, sweet flavor with varying notes depending on the type of flower from which the nectar is collected. Honey contains small amounts of vitamins, minerals, and antioxidants, which may have antibacterial and anti-inflammatory properties. It is commonly used to sweeten beverages, baked goods, and savory dishes, and serves as a healthier alternative to refined sugar due to its natural composition. Honey also has moisturizing properties, making it a key ingredient in skincare.

Weightwatchers (Opt for losing weight):
To make Chocolate Babka Cake more weight-loss-friendly, reduce the amount of butter in both the bread and filling, replacing it with applesauce or Greek yogurt for moisture without the extra fat. Use a smaller amount of sugar or substitute with natural sweeteners like stevia or monk fruit. Opt for dark chocolate with a higher cacao percentage (70% or more) to reduce sugar content while still achieving rich flavor. For the filling, choose crushed walnuts or almonds for healthy fats, but use them in moderation to keep calories in check. Skip or minimize the glaze to reduce added sugar, or substitute with a lighter glaze made from fruit juice and a small amount of honey.

Nguyên liệu

Bread:

530 g bread flour
150 g butter at room temperature
100 g sugar
3 eggs
7 g dry yeast
Zest of 1 lemon
A pinch of vanilla
120 g water

Filling:

130 g chocolate (50% cacao)
120 g butter
100 g crushed walnuts/almonds/chestnuts/peanuts
50 g powdered sugar
30 g unsweetened cocoa powder
2 tablespoons granulated sugar

Glaze:

40 g honey
2 tablespoons orange blossom water

Cách làm

Glaze:

Mix honey and orange blossom water, warm it up, and stir well before glazing the bread.

Filling:

Melt butter and chocolate together.
Combine the remaining ingredients into the mixture.

Bread Dough:

Mix all the bread dough ingredients together EXCEPT for the butter. Knead until smooth and elastic for 15 minutes. Add the butter, then continue kneading for another 15 minutes until the dough becomes very pliable. Shape into a ball, place it in a large bowl (leaving room for it to rise), cover, and refrigerate overnight or for at least 8 hours. The dough will rise slightly but won’t expand as much as at room temperature—this is normal.
Roll the dough into a rectangular shape. Spread the filling evenly over the surface. Optionally, sprinkle raisins on top.

Roll the dough up tightly.
Using a knife, cut the roll into two strips, leaving one end connected.
Twist the two strips into a braid, keeping the cut side with stripes facing up.
Place the braid into a lined baking mold, either round or rectangular, as preferred. This recipe yields two sandwich-sized molds.

Let the dough rest for 1–1.5 hours, depending on room temperature.

Bake at 190°C (375°F) for 30–40 minutes.
Remove from the oven and glaze the top with the honey mixture. Let the bread cool completely before slicing, as slicing while hot might cause the chocolate filling to spill.

Enjoy making and sharing this delicious bread! 😊