Chocolate-Caramel Babka with Salty Nut Praline

Name: Chocolate-Caramel Babka with Salty Nut Praline
Prep time: 120 min
Total time: 120 min
Yield: 10 servings
Ingredients: 300 g Wheat flour; 350 g White sugar; 200 g Butter; 180 szt. Egg; 30 g Natural cocoa; 150 g Bitter chocolate 70%; 60 ml Milk; 12 g Baking powder; 3 szczypta Salt; 200 ml 30% heavy cream; 100 g Walnuts; 5 g Vanilla extract; 50 g Almond flakes; 30 g Powdered sugar (for dusting)

Cakes and Bakes Desserts 120 min Medium 19 wyświetleń ~41.43 PLN - (0)

Description

A delicate, moist bundt cake that combines the intense flavor of dark chocolate with a caramelized, slightly salty note – inspired by the classic chocolate bundt cake but transformed into a modern, sweet blog dessert. It consists of a light vanilla cake with a chocolate swirl, homemade caramel sauce, and crunchy walnut praline that adds a contrast of textures. The bundt cake is perfect as a dessert for coffee, at a home gathering, or an elegant afternoon tea; it looks stunning in a bundt pan and delights with the combination of dark and golden layers. The pronounced chocolate flavor is balanced by the salty caramel and crunchy nuts, creating a harmonious composition of flavors and a pleasant texture.

Składniki (14)

Servings:

Wheat flour 300 g
White sugar 350 g
Butter 200 g
Egg 3 szt.
Natural cocoa 30 g
Bitter chocolate 70% 150 g
Milk 60 ml
Baking powder 12 g
30% heavy cream 200 ml
Walnuts 100 g
Vanilla extract 5 g
🌿 Przyprawy
Salt 0.1 szczypt
✨ Opcjonalne
Almond flakes 50 g
Powdered sugar (for dusting) 30 g

💰 Szacowany koszt dania: ~41.43 PLN (4.14 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

Take the chilled ingredients (butter, eggs, cream) out at least 30 minutes before preparation to bring them to room temperature — this helps them combine evenly. Preheat the oven to 170°C (top-bottom) or 160°C with fan. Prepare a bundt pan (diameter about 22-24 cm): thoroughly grease with butter and lightly dust with flour or coat with a thin layer of butter and line with paper if the pan is not non-stick.

Use a bundt pan with a capacity of about 2 liters. If you don't have a bundt pan, use a loaf pan measuring 25×11 cm, but the baking time may be shorter or longer.

Nut Praline

In a medium skillet, heat 50 g of sugar (from a total of 350 g) over medium heat. When the sugar starts to melt at the edges, gently tilt the skillet or stir with a silicone spatula — the sugar will gradually dissolve and turn amber in color. Do not stir vigorously or leave the stove. When you achieve a golden-amber color (after about 5-7 minutes), quickly add 50 g of walnuts and stir vigorously to coat the nuts in caramel. Pour the mixture onto a sheet of parchment paper, spread it evenly, and let it harden completely (about 15-20 minutes), then break or chop into pieces.

Ingredients: White sugar, Walnuts

Use a heavy-bottomed pan and a wooden spoon or silicone spatula. The temperature of the caramel can rise quickly — do not let it burn (bitter aroma). If the caramel hardens too much, briefly heat it in a small pot over low heat, but do not let it melt again.

Caramel (sauce)

To prepare the caramel sauce, weigh out 100 g of sugar. In a wide pot with a thick bottom, melt the sugar over medium heat until it becomes liquid and golden brown (about 6-8 minutes). Meanwhile, heat 200 ml of cream in a small saucepan without bringing it to a boil. When the sugar reaches a nice amber color, remove the pot from the heat and slowly pour in the warmed cream in a thin stream, stirring constantly — be careful: it may splatter and release steam. After combining, add two tablespoons of cold butter (50 g) and 1 g of salt, and mix until smooth. Set aside to cool (about 15 minutes) — the sauce will thicken.

Ingredients: White sugar, Butter, Salt, 30% heavy cream

Use a wide pot to avoid splattering. If you don't have a candy thermometer, rely on the color: light amber = less caramel flavor, dark amber = more intense; do not let it smell burnt.

Dough - preparing the dry mixture

Sift 300 g of flour, 12 g of baking powder, and 3 g of salt into a large bowl. Add 30 g of cocoa (sifted together with the flour) and mix the dry ingredients with a silicone spatula to distribute them evenly. Sifting will eliminate lumps and aerate the flour, resulting in a lighter batter.

Ingredients: Wheat flour, Natural cocoa, Baking powder, Salt

Use a large bowl (at least 3 liters) and a sieve for sifting. If you don't have a sieve, vigorously mix the dry mixture with a whisk for about 30 seconds.

Cake - creaming (butter and sugar)

Place 150 g of butter in a large bowl and beat with a paddle mixer or by hand for 3-4 minutes on medium speed until it becomes light and creamy. Gradually add 200 g of sugar and continue to beat for another 4-5 minutes until the mixture is fluffy and significantly lighter (it should feel light and creamy to the touch).

Ingredients: White sugar, Butter

Use a stand mixer with a whisk attachment or a hand mixer. If you don't have a mixer, beat the butter with the sugar using a wooden spoon for 6-8 minutes as hard as you can.

Dough - adding eggs and vanilla

Add the eggs (180 g, or about 3 pieces) to the creamy mixture one at a time, preferably cracking them into a separate bowl and gradually pouring them in, mixing on low speed after each addition until the ingredients are combined. Then add 5 g of vanilla extract and mix briefly.

Ingredients: Egg, Vanilla extract

Add the eggs one at a time — if you pour them all in at once, the mixture may curdle. If the mixture starts to separate, add 1 tablespoon of the dry mix and blend to bring it back together.

Cake - combining dry ingredients

In the bowl with the mixture, alternately add the dry ingredients (flour with baking powder and salt) and the wet elements in two parts: first add ¾ of the dry ingredients, mixing on the lowest speed until almost combined, then pour in 60 ml of milk and gently mix, and finally add the rest of the dry ingredients. Mix only until there is no visible dry flour — the dough should be smooth but not overmixed.

Ingredients: Wheat flour, Milk, Baking powder, Salt

Use a spatula for the final mixing to avoid over-aerating the batter. Mixing too long will make the cake tough.

Cake - chocolate batter

Melt 150 g of dark chocolate in a water bath: place the broken chocolate in a metal bowl over a pot of gently simmering water, stirring until smooth. Set aside to cool for 2-3 minutes, then pour about 1/3 of the finished light batter into a separate bowl (about 300-350 g of the mixture) and mix in the melted chocolate and an additional 30 g of cocoa until you achieve a thick, uniform chocolate mixture. The remaining part will be the vanilla mixture.

Ingredients: Wheat flour, Natural cocoa, Bitter chocolate 70%

Do not overheat the chocolate (max up to about 50°C) — it should be liquid and smooth. If the chocolate thickens, gently reheat it over a water bath.

Assembly and shaping of the spirals

In the prepared bundt pan, layer the ingredients in the following order: 1) 1/3 of the light batter, 2) 1/3 of the chocolate batter, 3) 1/3 of the light batter, 4) the remaining chocolate batter, 5) the remaining light batter. After each layer, gently shake the pan (without pressing too hard) to level the surface. Then take a long knife or stick and draw vertically or spirally a few times through the batter to create a marbled/spiral effect — do not mix too much, just a few turns to achieve clear chocolate streaks.

Ingredients: Wheat flour, White sugar, Butter, Egg, Natural cocoa, Bitter chocolate 70%

Use a spoon and spatula to layer the mixture. If the mixture pours unevenly, gently tap the pan on the counter, but avoid over-beating the mixture.

Assembly and baking

Place the pan in the preheated oven and bake at 170°C for 50-60 minutes (during baking, after 35-40 minutes, cover the top with aluminum foil if it is browning too quickly). The cake is ready when a long stick or toothpick inserted in the center comes out with a few moist crumbs (not with raw, wet batter). If there is wet batter, bake for another 5-10 minutes and check again.

Use the middle of the oven; place the pan on the middle shelf. Every oven heats differently — watch the color and test with a toothpick.

Cooling and removing from the mold

After baking, remove the pan from the oven and let it cool on a rack for 15 minutes. After this time, gently run a thin knife along the edges of the pan, then invert the pan onto a rack or plate and carefully remove the cake. If the cake resists, gently shake the pan or tap its bottom with one hand to help release it.

Do not try to remove the cake immediately after baking — the hot cake may break. Give it 15 minutes to stabilize.

Decoration - caramel and praline

When the cake is still slightly warm (but not hot), drizzle it with 2-3 tablespoons of the previously prepared caramel sauce (set aside to cool), spreading it evenly over the top. Then sprinkle it with coarsely crushed nut praline (prepared in step 2). If using, sprinkle with almond flakes and lightly dust with powdered sugar.

Ingredients: White sugar, 30% heavy cream, Walnuts, Almond flakes, Powdered sugar (for dusting)

If the caramel has thickened, gently heat it in a water bath to make it liquid for drizzling. Additionally, you can add almond flakes for decoration and texture contrast.

Serving

Serve the cake slightly warm or at room temperature. Cut into thick slices (about 1.5–2 cm), serve with an extra portion of caramel sauce on the side and a cup of coffee or tea. The pralines add a nice crunch to every bite.

Ingredients: 30% heavy cream, Powdered sugar (for dusting)

When slicing the cake, use a sharp, long knife and clean the blade between cuts to achieve nice slices.

Fun Fact

💡

Babka as a form of cake has a long tradition in Central Europe. The marbled patterns were created to combine different flavors and provide a visual effect similar to marble drawing — here we combined it with homemade caramel and praline for contrast.

Best for

spotkanie przy kawie niedzielne popołudnie domowe przyjęcie

Tips

🍽️ Serving

Serve sliced into thick pieces, preferably with a cup of espresso or Earl Grey tea. You can serve additional caramel sauce separately in a small jug, so everyone can drizzle it as they wish. For a more distinct temperature contrast, serve some pieces slightly warmed (10-15 seconds in the microwave) — the chocolate and caramel will become more liquid.

🥡 Storage

Store in a closed container at room temperature for up to 2 days or in the refrigerator for up to 5 days (remove 30 minutes before serving to bring to room temperature). Keep the caramel sauce in a sealed jar in the refrigerator for up to 2 weeks; gently warm before use. Store the praline in an airtight container for up to 5 days, otherwise it will absorb moisture.

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Ingredients (14)

Servings:

Wheat flour 300 g ~1.20 zł
White sugar 350 g ~7.00 zł
Butter 200 g ~8.00 zł
Egg 3 szt. ~1.44 zł
Natural cocoa 30 g ~0.90 zł
Bitter chocolate 70% 150 g ~9.00 zł
Milk 60 ml ~0.30 zł
Baking powder 12 g ~0.18 zł
30% heavy cream 200 ml ~2.40 zł
Walnuts 100 g ~8.00 zł
Vanilla extract 5 g ~0.75 zł
🌿 Przyprawy
Salt 0.1 szczypt ~0.02 zł
✨ Opcjonalne
Almond flakes 50 g ~2.00 zł
Powdered sugar (for dusting) 30 g ~0.24 zł

💰 Szacowany koszt dania: ~41.43 PLN (4.14 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Wartości odżywcze

🔥

6747 kcal

Kalorie

Białko 90.0g

Węglowodany 748.1g

Tłuszcze 385.2g

🔥

404 kcal

Kalorie

Białko 5.4g

Węglowodany 44.8g

Tłuszcze 23.1g

Wartości przybliżone, obliczone na podstawie składników

Autor przepisu Pichcik

180 min

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