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Chocolate Babka

SUBMITTED BY: Nina

"This recipe is the next best thing to a bakery babka!"
PREP TIME  30 Min
COOK TIME  1 Hr
READY IN  1 Hr 30 Min
SERVINGS & SCALING
Original recipe yield: 1 - 10 inch tube cake
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 1 1/4 cups white sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup sour cream
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Sift together the flour, cocoa, baking powder, baking soda, 1 teaspoon cinnamon, and salt; set aside.
  2. In a medium bowl, beat the butter and 1 1/4 cup sugar with an electric mixer on high speed until light and fluffy. Change the mixer speed to medium, and beat in the vanilla. Beat in the eggs, one at a time. With the mixer on low speed, alternately beat the flour mixture and sour cream into the creamed mixture, beginning and ending with the flour mixture. Beat only until just blended.
  3. For the topping: In a small bowl combine the chocolate, pecans, 1/4 cup sugar, and 1 teaspoon cinnamon to make a crumb mixture. Spread half of the batter in the bottom of the prepared pan. Sprinkle with half of the crumb mixture. Pour in the remaining batter, and sprinkle with the remaining crumb mixture; press the crumbs in lightly so they adhere to the batter. Quickly, but gently cut through the batter and crumbs in an up and down motion with a knife. Lightly rap the pan once against a hard surface, to settle the batter.
  4. Bake in the preheated oven for 40 minutes. Cover the top of the cake with aluminum foil. Continue baking until a skewer inserted halfway between the side of the pan and the tube comes out clean, about 20 minutes longer. Cool the cake in the pan on a wire rack for 30 minutes. Carefully loosen the cake from the sides of the pan. Invert cake onto rack, and cool completely.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2007 by Matt F.
I made this recipe and it was very tasty, but it takes soooo long to cool. I tried to get it out of the pan, but when I did the whole thing crumbled!! It was disappointing, but it still tasted good. I'd reccomend that you cool it for at least a few hours, before attempting to remove it.

10 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2004 by Ewa Lamb
Everyone liked the chocolate babka. We all associated it with the Jerry Seinfeld episode on TV. We all had a good laugh reminicing and then ate some more babka. mmm...

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2006 by LReynolds99
This is a great recipe! After reading other reviews, I decided to add an extra 1/4 cup sour cream, and an additional 1/2 cup of chocolate chips. I baked it 15 minutes longer (after covering w/foil) & it turned out moist, chocolatey & delicious. My husband loved it! I will certainly make it again & again!

5 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 14

Amount Per Serving

Calories: 438

  • Total Fat: 27.9g
  • Cholesterol: 88mg
  • Sodium: 216mg
  • Total Carbs: 46.2g
  •     Dietary Fiber: 2.9g
  • Protein: 5.5g

VIEW DETAILED NUTRITION

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