Vintage Israeli Chocolate Babka

My childhood was scented with chocolate and yeast aromas filling our home, as my siblings and I gazed drooling at the cake slowly rising to a golden perfection in the oven. I’ve been attempting to recreate that fragrant crown for years without much success, until I came across Keren Agam’s glorious cake. I have been following her for years and only recently chanced upon this recipe - and it did deliver - like all of her recipes that I have used before.

Her blog, unfortunately, is only available in Hebrew. Check it out for fun if you are curious HERE.

I did get several requests for the recipe - so here it is! It might look long, but it is NOT difficult.

Good Luck!!

Vintage Israeli Chocolate Babka

Recipe By: Keren Agam

Serving Size: 12

Yield: 10" round cake

Ingredients:

For Dough:

4 cups bread flour , (560 gr) or all purpose

12 grams active dry yeast, (heaping tablespoon)

1/2 cup granulated sugar, (100 grams)

100 grams softened butter, (or parve substitute)

1 cup milk, (or water for parve) NOT skim!

3 large eggs, (Keren's recipe calls for 2, Israeli eggs are larger)

1 teaspoon fine salt

For Filling:

200 grams very soft butter, (or parve substitute)

3/4 cup granulated sugar, +1T (180 gr)

3/4 cup cocoa powder, (100gr)

For Brushing Before Baking:

1 large egg

1 pinch salt

1 tablespoon water

For Coating After Baking:

1/4 cup water

1/4 cup granulated sugar

Directions:

1. Prepare the Dough:

In the bowl of a stand mixer, combine flour, sugar, yeast & salt. Turn the mixer on low and add the softened butter, eggs and milk, gradually adding all the ingredients. Mix until a uniform dough is created, which separated from the bowl, but still adheres to the bottom.

(add 1/2 cup of milk first and add gradually as needed to create a smooth dough).

Knead the dough 10-12 minutes on low speed and then transfer to a greased bowl and cover tightly.

Let dough rise at room temperature for about 1.5 hours or overnight in the fridge.

2. Prepare the Chocolate Filling:

În a medium bowl, combine softened butter with the cocoa and sugar to a smooth and spreadable consistency.

3. Assemble:

Once the dough has risen, grease an angel food pan or a tube pan (10”).

Divid the dough into two equal portions. Cover one half while you work with the other.

Roll out one half of the dough into a large and thin rectangle. Spread half of the chocolate filling all over the dough covering it all. Roll the dough into a tight log and set aside.

Repeat with the second half of the dough.

Twist both logs together like a screw, place in the prepared pan and connect their ends.

Cover the pan and let the dough rise again for 45-60 minutes, until the dough looks plump and risen.

4. Bake:

Heat oven to 350F and set grate in lower third of oven.

Whisk the egg with the water and salt and gently brush over the cake.

Place cake in the oven and bake for 40-45 minutes, until golden brown.

5. Syrup:

While cake is baking prepare the syrup.

Bring sugar and water to a boil in a small pan over medium high heat, reduce heat and cook for 5-6 minutes longer. remove from heat.

6. Finish:

Once the cake is out of the oven, still hot, brush it generously with the warm syrup.

Cake is at its best on the day it is baked but will keep well on the counter if wrapped tightly or store in an airtight container.