Old World Chocolate Babka Cake Recipe - Vintage Kosher Cake Recipe

A rich, old-fashioned babka-style cake with swirls of deep chocolate filling and a tender buttery crumb inspired by traditional Jewish bakery recipes.

Prep Time

35 minutes
(plus 1 1/2 hours rising time)

Bake Time

40–45 minutes

Servings

10–12 servings

Ingredients

For the Dough

4 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1/2 cup warm milk or non-dairy milk
1/2 cup granulated sugar
1/2 teaspoon salt
3 large eggs
1/2 cup unsalted butter or pareve margarine, softened
1 teaspoon vanilla extract

For the Chocolate Filling

1/2 cup unsalted butter or pareve margarine, melted
3/4 cup semisweet chocolate chips or chopped chocolate
1/4 cup unsweetened cocoa powder
1/2 cup brown sugar
1 teaspoon cinnamon

Optional Crumb Topping

1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 teaspoon cinnamon
3 tablespoons cold butter

Optional Syrup Glaze

1/4 cup honey or sugar
1/4 cup water

Instructions

In a small bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour, remaining sugar, and salt.
Add the yeast mixture, eggs, butter, and vanilla extract. Mix until a soft dough forms.
Knead the dough for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1–1 1/2 hours, or until doubled in size.
Meanwhile, prepare the chocolate filling. Melt the butter and chocolate together, then stir in cocoa powder, brown sugar, and cinnamon until thick and spreadable.
Grease a loaf pan or Bundt pan.
Roll the dough into a large rectangle on a lightly floured surface.
Spread the chocolate filling evenly over the dough.
Roll the dough tightly into a log. Twist gently for a babka-style swirl and place into the prepared pan.
If using the crumb topping, combine flour, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the dough.
Cover loosely and let rise again for 30 minutes.
Preheat the oven to 350°F (175°C).
Bake for 40–45 minutes, or until golden brown and cooked through.
If using the syrup glaze, simmer honey (or sugar) with water for 2 minutes and brush over the warm cake immediately after baking.
Allow the babka cake to cool for at least 20 minutes before slicing.