Chocolate Yeast Cake (Babka) Recipe
“This Chocolate Bread will make you smile from ear to ear,
both while eating it and waiting for it to cook”
Tammy Gabai Bitton
Recipe Author
This non-dairy chocolate babka will be a regular visitor to your house every weekend, if not every day. The high versatility of this gorgeous yeast cake makes it a fan favorite among lactose-intolerant people and dairy lovers alike.
I tried so many recipes until I found this one, but after taking the first bite, I calmed down knowing that I won’t have to search again.
Why this Chocolate Yeast Cake is A MUST-try:
Frequently Asked Questions:
Chocolate Yeast Cake
It looks amazing. The dough has to be divided into 6, so does it come out 6 rolls in total, or do we make one roll from every 2 parts?
Divide the dough into 6 balls, and each ball gets turned into a roll.
Isn’t one cup of oil in the filling too much?
It’s not a lot, it becomes chocolate cream.
Where can I get the dough conditioner, and can I skip it?
You can find it in baking stores or online. If you don’t have it, put baking powder instead.
Featured Review
“Ever since I tried this recipe, I don’t replace it with any other. Smooth and soft dough that is easy to work with (and with no margarine!), and can be filled with anything we’d like!”
Etti
Chocolate Yeast Cake (Babka) Recipe
Ingredients
Dough:
- 2 lbs. sifted flour (1 kg)
- ¾ cup sugar (5⅓ oz. / 150 g)
- 1 cup oil
- 2 cups lukewarm water
- 2 tablespoons vanilla instant pudding mix (¾ oz. / 25 g)
- 1½ tablespoons vanilla sugar (⅗ oz. / 20 g)
- 2 tablespoons dry yeast (¾ oz. / 25 g)
- 1 heaping teaspoon of dough conditioner (If you don’t have it,put baking powder instead. 10 g)
- 3 eggs
Filling:
- ¾ cup cocoa powder (3 oz. / 90 g)
- ¾ cup sugar (5⅓ oz. / 150 g)
- 1 cup oil
- 1 tablespoon cinnamon (optional)
- 1 teaspoon rum extract
- 4 tablespoons chocolate instant pudding mix (1½ oz. / 50 g)
Glaze:
- 1 cup water
- ½ cup sugar (3 oz. / 90 g)
- 1 heaping tablespoon of honey
- 1½ tablespoons vanilla sugar (1 oz. /20g)
Instructions
Dough:
- Use a kneading hook to knead all the ingredients in a mixture for about 7 minutes or until you have a consistent dough.
- Cover your dough, and then allow it to rest for 2 hours. It should rise, and its size will increase.
- Divide your large dough into 6 balls. Cover them and allow them to rise for 15 more minutes.
- Take each ball and roll it into a thin rectangular sheet. At this point, you’ll have to spread the filling over each sheet (check the filling below).
- Tightly roll up your filled-up sheets, cut each of them into 4 long strips, then braid them.
- Take each braided cake and allow it to rise for 40 minutes inside a loaf pan.
- After those 40 minutes, brush your cakes with a mixture of beaten egg and a tablespoon of sugar.
- Preheat your oven to 400°F (200°C) and bake your cakes for 25 minutes until you get that beautiful, golden coating
- Take out your cakes from the oven and brush them with the glazing (check the glazing below).
Filling:
- Mix all the filling ingredients until you get a homogenous mixture.
- Spread the filling on the rolled-out dough. You may add some chocolate chips or sprinkles for extra flavor.
Glaze:
- Cook all the glazing ingredients together. Keep stirring to ensure proper mixing, and avoid allowing the mixture to boil to prevent the escape of flavor.
- Set the mixture aside until you coat the hot cakes with them after baking.
your time to shine:
Want a chance to feature on our site? comment down below or send us your pictures @sharethecook
Oh, and we almost forgot!
This Chocolate Yeast Cake is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!
Leave a Reply