Polish Chocolate Babka {Babka Czekoladowa}

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Babka czekoladowa [bah-bkah cheh-cola-dovah] is a traditional Polish cake that is really one of a kind. Its soft but crumbly and most often made in three different flavors, vanilla, marble and chocolate. This type of babka is called ‘sand’ babka {babka piaskowa}, because of it’s crumbly consistency. It is frequently made around Easter but also because of their simplicity, all year round.

This is my grandma’s recipe. She’d make it without looking in her recipe notes and it always turned out great. Thick chocolate glaze finishes this not overly sweet dessert for a rich punch of chocolate flavor.

Polish Chocolate Babka {Babka Czekoladowa}

  • Yields: 1 bunt cake
  • Prep Time: 15 min
  • Cook Time: 40-50 min

Ingredients

  • 2.5 sticks / 280 g of butter
  • 1 cup of sugar
  • 1/3 cup of cocoa powder
  • 1/4 cup / 60 ml of water
  • 2 cups of all purpose flour
  • 2 tbs of baking powder
  • Pinch of salt
  • 4 eggs (yolks and whites separated)
  • 2 tbs of breadcrumbs
  • Chocolate glaze:
  • 1/3 cup / 80 ml of milk
  • 2 tbs of butter
  • 1 cup / 180 g of semi-sweet chocolate chips

Instructions

  1. In a medium pan melt butter on low heat. Add sugar, cocoa powder and water. Turn heat off and stir until sugar dissolved. Set aside to cool.

  2. Preheat oven to 180°C / 350°F.

  3. In a large mixing bowl combine flour, baking powder and salt. Once butter/sugar/cocoa mixture cools, add to flour mixture and stir. Add egg yolks one by one and beat on medium-high until fluffy.

  4. In a separate bowl whisk egg whites until stiff. Fold into batter. Grease a bunt cake with butter, sprinkle with breadcrumbs and turn bunt cake pan around to distribute breadcrumbs evenly. Discard access breadcrumbs.

  5. Transfer batter into bunt cake pan. Bake for 50-55 minutes, or until a toothpick comes out clean.

  6. To make the glaze, in a small saucepan combine butter with milk and heat until bubbly. Remove off heat and add chocolate chips. Whisk until chocolate is melted and glaze is smooth and shiny. Pour over cake.

Smacznego!

Anna

Tools used:

KitchenAid Mixer

Fluted bundt cake pan

Measuring cups

Measuring spoons

Silicone spatulas

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2 Comments

  1. Adziu, podoba mi sie Twoja strona internetowa . Jak bys miala troche czasu dla mnie to prosze o liste
    produktow zbijajacych cukier z ktorym walcze moze masz adres ciekawej strony na ten temat. Nie chodzi mi o receptury czy jadlospis bo tego jest duzo I moge je znalesci ale o poszczegulne skadniki ktore pomagaja obnizac cukier we krwi . Ja sobie reszte zmieszam . Pozdrawiem Ciebie I zycze dalszych
    sukcesow zawodowych Rysio

    1. Rysio, cynamon utrzymuje pozno cukru we krwii na tym samym poziomie. Uzywaj syropu klonowego, prawdziwego miodu niepasteryzowanego, stewii w plynie lub proszku (mozesz hodowac w doniczce) oraz ksylitolu. Xylitol to jest cukier z brzozy. Unikaj przetwarzanych slodzikow, rowniez syropu z agawy ktory moze zawierac dodana melase.

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