Chocolate Babka RecipeOrigin: Ukraine Period: Traditional |
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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
Chocolate Babka Preparation: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 alternatly 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. |
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