Grandma's Chocolate Cake
Description
Perfectly pairs with tea and coffee. Chocolate babka is a sweet yeast pastry shaped like a twisted braid. The filling consists of chocolate, and you can also add nuts, raisins, and dried apricots. It's impossible to resist—easier to give in and go brew some tea. The pastry is ready. Serve it at the table.
Instructions
- 1
Step 1
1. Place the yeast into a container and pour warm milk over it. Let the yeast sit for 7 minutes. Add half a cup of flour and 2 tablespoons of sugar to the same container. Mix well, cover with plastic wrap, and let the dough rise at room temperature for one hour until it increases in volume.
- 2
Step 2
2. In a bowl with yeast, beat 2 eggs, 3 tablespoons of melted butter, the remaining 2 tablespoons of sugar, salt, and vanilla sugar. Using a dough hook attachment on medium speed, gradually add the remaining 3 cups of flour (in half-cup portions). The dough should be slightly tacky to the touch but not sticky. Once all the flour is incorporated, continue kneading the dough at medium speed for 8–10 minutes. After achieving a perfect dough, cover it again with plastic wrap and let it rise for 1 to 1.5 hours until doubled in size.
- 3
Step 3
3. Over medium heat, combine the cream and 1/4 cup sugar in a saucepan, heating without bringing to a boil. Pour the hot cream over the chocolate chips. Stir the ganache quickly until the chocolate is completely melted.
- 4
Step 4
4. Divide the dough into two parts and roll them out on a floured surface. Spread the prepared chocolate on each part and roll them up into a "sausage".
- 5
Step 5
5. Cover the dough with plastic wrap and place it in the refrigerator for 15 minutes. Cut each "sausage" in half lengthwise (but not all the way through), then twist the two halves together, braiding them. Place the dough into a baking pan and let it rise again for 15 minutes.
- 6
Step 6
6. Brush the dough with melted butter. Bake the buns for 30 minutes in a preheated oven at 170-180 degrees.