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Double Chocolate Babka
* Exported from MasterCook *
Double Chocolate Babka
Recipe By : Coffee Cakes.../ Author unknown
Serving Size : 16 Preparation Time :0:00
Categories : Coffeecakes
Amount Measure Ingredient -- Preparation Method
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CRUMBS:
1 cup chocolate chips
1 cup finely chopped pecans
1/4 cup sugar
1 teaspoon cinnamon
CAKE:
2 cups flour
1/3 cup cocoa
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup unsalted butter -- softened
1 1/4 cups sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
OVEN: 350
Butter a 10" tube pan and set aside.
CRUMBS:
Combine the chocolate, pecans, sugar and cinnamon in a small bowl and set
aside.
CAKE:
Sift together the flour, cocoa powder, baking powder, baking soda, cinnamon and
salt onto a sheet of waxed paper and set
aside.
In a medium bowl, beat the butter and sugar with an electric mixer on high
speed til light and fluffy. Change the mixer
speed to medium and beat in the vanilla , then the eggs, one at a time.
Change the mixer speed to low. Alternately, beat in the flour mixture and sour
cream, beginning and ending with the
flour mixture and beating only til blended.
Spread half of the batter in the bottom of the prepared pan. Sprinkle with half
of the crumb mixture. Top with the
remaining batter and crumb mixture, pressing the crumbs in lightly so they
adhere to the batter.
Quickly, but gently cut through the batter and crumbs in an up and down motion
with a knife. Lightly rap the pan once
against a hard surface, to settle the ingredients.
Bake for 40 minutes, then cover the top with aluminum foil. Continue baking til
a skewer inserted halfway between the
side of the pan and the tube comes out clean, about 20 minutes longer.
Cool the cake in the pan on a wire rack for 30 minutes. Carefully loosen the
cake from around the sides of the pan and
of the tube. Invert onto the rack, turn right side-up, and cool completely.
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