Chocolate Babka

    2 hours

    Although babkas are traditionally yeast-risen breads, this one is more similar to a sweet quick bread or cake.

    52 people made this

    Serves: 14 

    • 280g (2¼ cups) plain flour
    • 4 tablespoons cocoa
    • 1½ teaspoons baking powder
    • ¾ teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    • 250g butter
    • 250g (1¼ cups) caster sugar
    • 1 teaspoon vanilla essence
    • 3 eggs
    • 250ml (1 cup) sour cream
    • Topping
    • 250 plain chocolate chips
    • 125g (1 cup) chopped pecans
    • 3 tablespoons caster sugar
    • 1 teaspoon ground cinnamon

    Prep:30min  ›  Cook:1hr  ›  Extra time:30min  ›  Ready in:2hr 

    1. Preheat the oven to 180 C. Butter a 25cm tube cake pan.
    2. Sift together the flour, cocoa, baking powder, baking soda, cinnamon and salt; set aside.
    3. In a medium bowl, beat the butter and sugar with an electric mixer on high speed until light and fluffy. Change the mixer speed to medium and beat in the vanilla essence.
    4. Beat in the eggs one at a time. With the mixer on low speed, alternately beat the flour mixture and sour cream into the creamed mixture, beginning and ending with the flour mixture. Beat only until just blended.
    5. For the topping: In a small bowl combine the chocolate, pecans, sugar and cinnamon to make a crumb mixture.
    6. Spread half of the cake mixture in the bottom of the prepared pan. Sprinkle with half of the crumb mixture. Pour in the remaining mixture and sprinkle with the remaining crumb mixture. Press the crumbs in lightly so they stick to the mixture.
    7. Quickly, but gently cut through the mixture and crumbs in an up and down motion with a knife. Lightly tap the pan once against a hard surface to settle the mixture.
    8. Bake in the preheated oven for 40 minutes. Cover the top of the cake with foil. Continue baking until a skewer inserted halfway between the side of the pan and the pan comes out clean, about 20 minutes longer.
    9. Cool the cake in the tin on a wire rack for 30 minutes. Carefully loosen the cake from the sides of the pan. Turn out onto a cooling rack, and allow to cool completely.

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    Reviews and ratings
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    Reviews in English (41)


    This is no's only a chocolate coffeecake. A true babka is fashioned from a yeast-leavened dough, rich with eggs. After rushing to the recipe, eagerly anticipating a real babka that I might make and finding only a typical quick-bread type coffeecake, I'm a bit disappointed.  -  10 Dec 2003  (Review from Allrecipes US | Canada)


    I made this recipe and it was very tasty, but it takes soooo long to cool. I tried to get it out of the pan, but when I did the whole thing crumbled!! It was disappointing, but it still tasted good. I'd reccomend that you cool it for at least a few hours, before attempting to remove it.  -  27 Feb 2007  (Review from Allrecipes US | Canada)


    This is a great recipe! After reading other reviews, I decided to add an extra 1/4 cup sour cream, and an additional 1/2 cup of chocolate chips. I baked it 15 minutes longer (after covering w/foil) & it turned out moist, chocolatey & delicious. My husband loved it! I will certainly make it again & again!  -  07 Aug 2006  (Review from Allrecipes US | Canada)