Chocolate babka

Chocolate babka


56 people made this

About this recipe: A chocolate babka recipe in the Eastern European tradition. The yummy chocolate cake is topped with a topping of chocolate chips, pecans and cinnamon.


Serves: 14 

  • 250g (9 oz) plain flour
  • 5 tablespoons cocoa
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 225g (8 oz) butter
  • 250g (9 oz) caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 225g (8 oz) soured cream
  • Topping
  • 175g (6 oz) plain chocolate chips
  • 125g (4 1/2 oz) chopped pecans
  • 4 tablespoons caster sugar
  • 1 teaspoon ground cinnamon

Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

  1. Preheat the oven to 180 degrees C (gas mark 4). Butter a 25cm tube cake tin. 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 250g 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 soured 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, 4 tablespoons 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 stick to the batter. Quickly, but gently cut through the batter and crumbs in an up and down motion with a knife. Lightly tap 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 tin foil. Continue baking until a skewer inserted halfway between the side of the tin and the tube tin comes out clean, about 20 minutes longer. Cool the cake in the tin on a wire rack for 30 minutes. Carefully loosen the cake from the sides of the tin. Turn out onto a cooling rack, and allow to cool completely.

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Reviews (6)


Altered ingredient amounts. This is a great recipe! I decided to add an extra 4 tbsp soured cream, and an additional 75g chocolate chips. I baked it 15 minutes longer (after covering w/foil) & it turned out moist, chocolaty & delicious. My husband loved it! I will certainly make it again & again! - 18 Jul 2008


Altered ingredient amounts. Just made this. Also added an extra 4 tbsp soured cream (was nervous of it being dry) and put some chocolate chips in the dough. I would suggest using icing sugar for the topping, that is what I have used in the past when I have made a real babka, and it's much easier to dust/stick along the top! Yum! - 18 Jul 2008

Ewa Lamb

Everyone liked the chocolate babka. mmm... - 18 Jul 2008

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