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Chocolate Babka with a Hint of Orange and Cardamom - photo 1
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Chocolate Babka with a Hint of Orange and Cardamom

Cakes and Bakes Desserts Dishes for Special Occasions 180 min Medium 4 wyświetleń ~28.92 PLN - (0)
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Description

This babka is the essence of luxury and home warmth, inspired by traditional pastries with a modern twist. It is a rich, buttery yeast dough reminiscent of French brioche, intricately braided with an intense, velvety filling of dark chocolate, ground hazelnuts, and aromatic cocoa. The secret to its exceptional flavor lies in the subtle additions: freshly grated orange zest in the dough adds citrus freshness, while a pinch of cardamom in the filling introduces a spicy, slightly oriental note. After baking, the still warm babka is soaked in a light orange syrup, which gives it incredible moisture and an appetizing shine. Visually, it delights with its characteristic marbled cross-section, where light strands of dough intertwine with dark layers of chocolate. Perfect for special occasions, the holiday table, or as an exquisite dessert for afternoon coffee.

Składniki (16)

Servings:
12
  • Mąka pszenna typ 500 lub 550 500 g
  • Fresh yeast 25 g
  • Cukier drobny 70 g
  • Milk 3.2% 120 ml
  • Eggs size L 2 szt.
  • Żółtka jaj 2 szt.
  • Masło 82% 170 g
  • Dark chocolate min. 70% 150 g
  • Powdered sugar 50 g
  • Ground hazelnuts 80 g
  • Water 100 ml
  • Orange juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Kakao ciemne 30 g
  • ✨ Opcjonalne
  • Grated orange zest 2 szt.
  • Ground cardamom 2 g
💰 Szacowany koszt dania: ~28.92 PLN (2.41 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Yeast dough

1

Start by preparing the yeast starter. In a small saucepan, heat 120 ml of milk. It should be slightly warm, like bath water for a baby (about 37°C). If you put your finger in it, it should feel pleasantly warm but not hot. Crumble 25 g of fresh yeast into a small bowl, add one tablespoon of sugar (from the measured 70 g), and pour in the warm milk. Gently mix with a fork until the yeast dissolves. Cover the bowl with a cloth and set it in a warm, draft-free place for about 10-15 minutes. The starter is ready when a thick, high foam appears on its surface – this is a sign that the yeast is active and working.

Ingredients: Fresh yeast, Milk 3.2%, Cukier drobny
This is a crucial moment! If the milk is too hot (above 45°C), it will 'kill' the yeast and the dough won't rise. If no foam appears after 15 minutes, the yeast is likely inactive and you should start over with a fresh cube.
2

In a large bowl of a stand mixer (or a regular large bowl), add 500 g of sifted flour, the remaining sugar (60 g), and 5 g of salt. Mix the dry ingredients with a spoon. In a separate, smaller bowl, beat 2 whole eggs and 2 yolks with a fork. Add the risen yeast starter, the beaten eggs, and, if using, 10 g of freshly grated orange zest to the bowl with the flour.

Ingredients: Mąka pszenna typ 500 lub 550, Cukier drobny, Salt, Eggs size L, Żółtka jaj, Grated orange zest
Use a mixer with a dough hook for yeast dough – it will significantly ease and shorten the kneading process. If you are kneading by hand, be prepared for a longer effort. Remember that all ingredients (especially eggs and butter) should be at room temperature.
3

Start kneading the dough on low speed in the mixer for about 2 minutes, until the ingredients are combined. Then increase the speed to medium and knead the dough for another 5 minutes. Now, without stopping the mixer, start adding the softened butter one tablespoon at a time (a total of 100 g), waiting for each portion to be absorbed into the dough before adding the next. Once all the butter has been added, knead the dough for another 8-10 minutes. The finished dough should be very smooth, elastic, shiny, and pull away from the sides of the bowl. When pressed with a finger, it should slowly return to its shape.

Ingredients: Masło 82%
This dough is quite loose and sticky at first – that's normal. Don't add more flour! Kneading it with butter for a long time will build a gluten network that will make the dough elastic. To check if it's ready, perform the 'windowpane test': take a piece of dough and stretch it with your fingers – it should form a thin, translucent membrane that doesn't tear immediately.
4

Form the kneaded dough into a ball, place it in a large, lightly oiled bowl, turning it so that it is coated with a thin layer of fat (this will prevent it from drying out). Cover the bowl with plastic wrap or a damp cloth and set it in a warm place for about 1.5 hours, or until it doubles in size.

The ideal place for rising is a slightly warmed (up to 30°C) and turned-off oven with the light on. To check if the dough is ready, press your finger into it to a depth of 1 cm - if the indentation remains, the dough is ready for further work.

Chocolate filling

5

While the dough is rising, prepare the filling. In a small saucepan, place 150 g of broken dark chocolate and 70 g of butter. Heat over very low heat, stirring constantly, until the ingredients melt and combine into a smooth, glossy mixture. You can also do this in a water bath (placing a bowl over a pot of boiling water). Remove from heat, add 50 g of powdered sugar, 30 g of sifted cocoa powder, 80 g of ground hazelnuts, and, if using, 2 g of ground cardamom. Mix everything thoroughly with a spatula until you achieve a thick, uniform paste. Set aside to cool slightly.

Ingredients: Dark chocolate min. 70%, Masło 82%, Powdered sugar, Kakao ciemne, Ground hazelnuts, Ground cardamom
Be careful not to burn the chocolate – heat it very gently. The filling should have the consistency of thick spreadable cream. If it is too runny, place it in the refrigerator for a few minutes.

Shaping the cake

6

Remove the risen dough onto a lightly floured surface and gently deflate it by punching it a few times with your fist. Then roll it out into a large rectangle measuring about 40x50 cm and about 0.5 cm thick. Try to keep the edges even.

Use a rolling pin. Work gently but firmly. If the dough shrinks, let it 'rest' for 2-3 minutes and try again.
7

Evenly spread the prepared and cooled chocolate filling on the rolled-out dough. Use a spatula or the back of a spoon for this, leaving about a 2 cm free margin along one of the longer sides. This margin will help seal the roll.

The filling must be cooled down but still spreadable. Hot filling would melt the butter in the dough and make shaping difficult.
8

Start tightly rolling the dough into a log, beginning from the longer side that is completely covered with filling. Roll slowly and carefully, ensuring that the log is compact along its entire length. Finish rolling on the empty edge, which you should press lightly to seal everything.

The tighter you roll the cake, the more layers and a nicer pattern you will achieve in the cross-section of the cake. After rolling, gently 'roll' the cake on the countertop to even out its shape.
9

Now the most difficult, but also the most important part. Transfer the roll to a cutting board. Using a very sharp knife, cut the roll lengthwise into two equal halves. You will have two long strips showing the layers of dough and filling. Place them side by side, cut side up. Then braid them together like a braid, placing one strip over the other. Try to keep the cut side with the visible filling facing up at all times.

Use a long, sharp knife for a clean cut. Don't worry if some filling spills out - that's normal. Braiding can be a bit messy, but the final result is worth it. Work quickly and confidently.
10

Prepare a loaf pan measuring about 30x12 cm. Grease it thoroughly with butter and line it with baking paper so that the paper extends over the edges of the pan – this will make it easier to remove the baked cake. Gently lift the braided dough and transfer it to the prepared pan, trying not to stretch it.

The mold must be well-prepared, otherwise the cake will stick. The protruding paper acts as 'handles' for pulling out the hot cake.

Baking

11

Cover the bundt pan with a cloth and set aside for the second rising for about 30-45 minutes. The dough should noticeably rise and fill the pan. In the meantime, preheat the oven to 180°C (fan) or 190°C (top-bottom).

The second rising is shorter, but just as important. Do not let the dough overproof, as it will collapse during baking. It should reach almost to the edges of the pan.
12

Place the risen cake in the preheated oven. Bake for about 35-45 minutes. After 20 minutes of baking, if the top of the cake starts to brown too much, loosely cover it with a piece of aluminum foil. To check if the cake is done, insert a wooden stick (e.g., a skewer) into the center - it should come out dry, without any traces of raw batter.

Every oven bakes differently, so keep an eye on the time. The toothpick test is the most reliable method to check the doneness of yeast dough.

Syrup and finishing

13

At the end of baking the cake, prepare the syrup. In a small saucepan, place 100 g of sugar and 100 ml of water. Heat over medium heat, stirring, until the sugar is completely dissolved. Bring to a boil and cook for 1 minute. Remove from heat and pour in 30 ml of freshly squeezed orange juice. Mix well.

Ingredients: Water, Cukier drobny, Orange juice
The syrup does not need to be thick. Its purpose is to moisten the cake and give it a shine.
14

As soon as you take the cake out of the oven, while it is still hot and in the pan, generously brush it with the prepared syrup. Use a kitchen brush for this. Don't be afraid to use all the syrup – the cake will absorb it, becoming wonderfully moist. Leave the cake in the pan for 15 minutes, then carefully remove it using the protruding paper and transfer it to a wire rack to cool completely.

Soaking the hot cake is key – that's when it absorbs the syrup best. Cooling on a rack ensures air circulation from the bottom, preventing the cake from becoming soggy.

Fun Fact

💡

Babka, as we know it, has its roots in the Jewish culinary tradition of Eastern Europe, particularly Poland and Ukraine. Traditionally, it was baked for Shabbat using leftover challah dough, which was layered with cinnamon or fruits. The chocolate version became popular thanks to Jewish immigrants in the United States.

Best for

Wielkanoc Boże Narodzenie Elegancki podwieczorek Weekendowy brunch

Tips

🍽️ Serving

Babka tastes best on the day it is baked, sliced into thick pieces. It is excellent on its own, but can be served with a cup of strong coffee, tea, or a glass of milk. A slightly warmed slice of babka with a bit of butter is a true delicacy. It can also be dusted with powdered sugar before serving for an extra touch of decoration.

🥡 Storage

Store the cake at room temperature, tightly wrapped in plastic wrap or in a cake container, for up to 3 days. Thanks to the syrup, it stays fresh for a long time. It can also be frozen - either whole or in slices. To thaw, simply leave it at room temperature for a few hours.

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