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You are here: Home / blog events / Babka with Bittersweet Chocolate Chunks: #BundtBakers

Babka with Bittersweet Chocolate Chunks: #BundtBakers

April 17, 2014 By Laura 19 Comments

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Babka with Bittersweet Chocolate Chunks is a delicious and chocolatey twist on a traditional Polish Easter yeast cake.

Babka (Polish Yeast Cake) with bittersweet Chocolate Chunks

As I sit here and type, I am on vacation in Asheville, where we have had record lows and torrential downpours the past few days, my daughters have both been diagnosed with strep throat and HostGator has been crashing all day which means that people have been unable to access my site. And I am posting with Bundt Bakers today, supposedly by 8 AM EST. Which may or may not happen. So hopefully nothing else will go too wrong while I am typing—KNOCK ON WOOD.

Babka (Polish Yeast Cake) with bittersweet Chocolate Chunks

But about things going right! First of all, the Bundt Bakers have a fabulous theme for you guys today (hopefully you are able to read this today!). Easter/springtime! Be sure to check out all the links down below to see everyone’s cakes! The second I heard the theme I knew exactly what I was making. Because I have always wanted to re-make babka for my blog. Because, uh, my pictures suck from the first time, not to put too fine a term on it. And I have a great babka recipe!

Babka (Polish Yeast Cake) with bittersweet Chocolate Chunks

For those of you who do not remember, were not reading back then, or just plain are not familiar, babka is a very old fashioned yeast cake. The same term is used for a similar Jewish cake (bread). But our theme is Easter, so I definitely had in mind a Polish Easter babka when I made this.

Traditionally babka is flavored in a very old fashioned manner, with nuts, raisins or other dried fruit and citrus peel. I wanted to update it a bit, so I used bittersweet (70+% cacao) chocolate chunks and vanilla paste and extract. I really liked it. I saved serving it for a day when my dad would be visiting (I learned to make babka for him—seems a shame to not make sure he can have some if I am going to make it!) and he and my mom, both yeast cake afficianados, gave it rave reviews.

Babka (Polish Yeast Cake) with bittersweet Chocolate Chunks

5 from 1 vote
Babka (Polish Yeast Cake) with bittersweet Chocolate Chunks
Print
Babka with Bittersweet Chocolate Chunks
Adapted from Nick Malgieri
Course: Dessert
Cuisine: cake
Author: TheSpicedLife
Ingredients
For Sponge:
  • 1 1/4 cups milk preferably whole
  • 4 t active dry yeast
  • 2 cups AP flour
For Dough:
  • 8 T unsalted butter softened
  • 3/4 cup sugar
  • 1 t salt
  • 2 t vanilla paste
  • 2 t vanilla extract
  • 12 large egg yolks
  • 2 cups AP flour
  • 2 cups bittersweet chocolate (at least 70% cacao) chunks (I used Scharffen Berger)
Instructions
For the sponge:
  1.  In a medium saucepan, warm the milk over low heat until it is just lukewarm, about 110 F. Place the milk into a medium bowl and add yeast – whisk the two together. Stir in the flour; cover with plastic wrap and let rise until doubled, about 30 minutes.
For the dough:
  1. In a large mixing bowl, beat together the butter, sugar and salt until soft, about 2 to 3 minutes. Beat in vanilla paste and extract. Add 6 egg yolks, one at a time, beating until smooth after each one.
  2. Mix in about 1/3 of the flour, then 2 more egg yolks. Scrape down the bowl and beater. Add another 1/3 of the flour and 2 more yolks and scrape down again. Mix in the remaining flour and egg yolks.
  3. Add the sponge mixture into the mixing bowl. Mix on low for 2 minutes. Let the dough rest for 10 minutes.
  4. Beat the dough on medium until it is smooth and elastic, about 2 minutes; the dough should be very soft. Add chocolate chunks and mix until combined.
  5. Scoop the dough into a buttered 12 cup bundt pan. Cover and let the dough rise until it doubles, about 60 minutes.
  6. Preheat the oven to 350 degrees, with the rack in the center of the oven, 15 minutes before the dough has completely risen.
  7. Bake until well risen and very golden, about 40 to 45 minutes. I used a cake tester in the center of the bread to be certain it was done.
  8. Remove and cool in the pan on a rack for about 10 minutes. Then invert the babka onto a rack and cool completely.

 

BundtBakers

 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  You can see all our of lovely Bundts by following our Pinterest board right here.
We take turns hosting each month and choosing the theme/ingredient.
  • Babka with Bittersweet Chocolate Chunks from Laura at The Spiced Life
  • Bunny Nest Carrot Mini Bundts from Stacy at Food Lust People Love
  • Bursting-With-Berries Lemon Curd Bundt Cake from Felice at All That’s Left Are Crumbs
  • Carrot Tea Cake from Vonnie at My Catholic Kitchen
  • Colorful Spring Bundt Cake from Varada at Varada’s Kitchen
  • Easter Bunny Bundt from Jane at Jane’s Adventures in Dinner
  • Easter Egg Cake from Margaret at Tea and Scones
  • Easter Pound Cake from Lauren at Sew You Think You Can Cook
  • Hot Cross Mini Bundt from Kelly at Passion Kneaded
  • Lemon & Elderflower Bundt Cake from Maria at Box of Stolen Socks
  • Lemon Coconut Bundt Cake from Kathia at Basic N Delicious
  • Mini Lemon Spring Bundts from Tara at Noshing With The Nolands
  • Pineapple Pale Ale Bundt Cake with Brown Sugar Glaze from Melanie at Melanie Makes
  • Strawberry Lemon Bundt Cake from Lauren at From Gate to Plate
  • Strawberry Poppy Seed Cake from Renee at Magnolia Days

Filed Under: blog events, bundt cakes, cakes, chocolate, eggs, Polish cuisine Tagged With: #BundtBakers, babka, bittersweet chocolate, bundt, cake, chocolate, chocolate chunks, Eastern European, Polish, vanilla, yeast cake

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Comments

  1. Joanne says

    April 17, 2014 at 6:43 am

    I heard HostGator got bought by BlueHost and that is why it is acting up so much. Boo on them! I can relate, having had site technical woes two days ago. Hopefully it gets sorted out soon!!

    I’ve never made a yeasted bundt cake before! But it looks so tasty, especially with those chocolate chunks. And great texture!

    Reply
  2. everythingofcooking says

    April 17, 2014 at 9:57 am

    Looks amazing! Will try that for Easter!

    Reply
  3. Tara says

    April 17, 2014 at 12:23 pm

    5 stars
    That looks so good, amazing bundt this month!!

    Reply
  4. Stacy says

    April 17, 2014 at 12:34 pm

    Gorgeous Bundt, Laura! I have never tried a yeast cake before but now I know I NEED to! Hope your daughters feel better. Perhaps the blog being up and at ’em is a good omen.

    Reply
  5. Kelster says

    April 17, 2014 at 3:12 pm

    I’ve been meaning to make a yeast cake for a while. I’ll have to try this soon.

    Reply
  6. Maria says

    April 17, 2014 at 4:23 pm

    5 stars
    Oh Laura it was one of those days! But I am happy for your perseverance and determination to post this lovely babka! It looks amazing and I am sure it tastes even better! I love that you put chocolate in it!
    Happy Easter

    Reply
  7. Varada says

    April 17, 2014 at 5:31 pm

    The problems with the site seem to have sorted themselves out. Love the texture on the yeast cake.

    Reply
  8. Lauren Everson says

    April 17, 2014 at 7:21 pm

    Yeast frightens me but the fact that this is Polish in origin really makes me want to give it a try. I find a lot of traditional Polish recipes come out of the wood-works this time of year, thanks for opening my eyes to a new one!

    Reply
  9. Kathia Rodriguez says

    April 18, 2014 at 8:15 pm

    Beautiful bundt and great flavors.

    Reply
  10. Melanie | Melanie Makes says

    April 19, 2014 at 6:41 pm

    So thrilled to be joining Bundt Bakers this month! When I saw the title of your cake, I couldn’t wait to see your recipe. This looks delicious – can’t wait to try it!

    Also, I use MDD hosting and really love them. I’ve yet to experience a problem with them. You can check them out here if you’re interested: http://www.mddhosting.com/support/aff.php?aff=661

    Reply
  11. veronica gantley says

    April 20, 2014 at 1:04 pm

    Your Bundt sounds delicious and easy! I cant wait to make it for my family.

    Reply
  12. grace says

    April 21, 2014 at 3:39 pm

    i’ve never seen babka made in a bundt pan–very clever!

    Reply
  13. Renee says

    April 21, 2014 at 7:10 pm

    And so thanks to you another thing is added to my to-do list… and that is making an yeast cake. What a lovely bundt for the Easter/spring theme and I’m so down with the chocolate chips too.

    Reply
  14. Felice/All That's Left Are The Crumbs says

    April 26, 2014 at 6:10 pm

    Laura the photos of your babka are just beautiful, and I am definitely going to have to try this soon. I think this would be perfect for Mother’s Day.

    Reply
  15. pam (Sidewalk Shoes) says

    February 24, 2015 at 9:54 am

    What a beautiful bundt cake! I just sent in an email to join this group! I would love to start making bundt cakes!

    Reply
  16. Ashley @ Big Flavors from a Tiny Kitchen says

    February 27, 2015 at 10:21 am

    I love the chocolate chunks in here – yum! Hope everyone is feeling better now!

    Reply
  17. Kirsten says

    February 27, 2015 at 11:59 am

    Laura,
    This looks wonderful! My bundt cakes never look so pretty out of the pan! I’ll have to try buttering–spray doesn’t seem to cut it.

    Reply
  18. Beth (OMG! Yummy) says

    March 7, 2016 at 12:53 am

    So interesting – a bundt version of babka! We just finished a month of babka on Tasting Jerusalem – my co-leader Sarene made a version from Serious Eats that was no-rise that had a similar look. I made a more traditional rolled/double-rise/layered one. This looks so good!

    Reply
    • Laura says

      March 8, 2016 at 6:01 pm

      I THINK (not positive) that shape also depends on which cultural tradition it belongs to. I actually never even knew, for example, that babka was a traditional Jewish bread/cake. My dad grew up eating them as part of a traditional Polish Easter and I believe they were usually baked in a tube/bundt pan. I love the rolled ones but am way too lazy lol….

      Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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