בס"ד
Whenever you search for a parve cake after a meat meal, or just searching for a non-dairy dessert option, this cake will answer your cravings.
Of course, you can spread whichever filling you prefer. Even store-bought spreads like chocolate, halva, Nutella, etc. I still recommend trying this filling, since you can control the sweetness and calories.
You've probably heard the word "babka." When it comes to cakes, the most-known cake is the yeasted babka cake.
Babka in Polish means "Grandmother", so I believe that is why this cake is called Grandma's babka.
The babka cake is an instant yeast cake. Yeah, you still need to allow the dough to rise twice. However, it is not like a crunch cake where you need to make a puff pastry.
The babka cake is usually baked in a high Gugelhupf pan, so you can call my cake a regular yeast cake, and if you make it in a Gugelhupf pan, you got yourselves a babka cake :-)
Puff pastry is that dough you need for making croissants, for example. It is made by taking a basic yeast cake recipe, and after a thorough chill, cold butter is folded into the dough using the envelope and rolling method (but that's for a different lesson, so I hope you got the idea).
That folding and rolling create texture and taste that is just exquisite. So, after all this introduction, let us get started.
And if you made my recipes, I'd love it if you can tag me on my Instagram or Facebook. And you are more than welcome to also join my Facebook group.
A few things before we get started:
* Rolling a yeast dough thinly is essential for a few reasons:
1. A thick dough will make you lose that chocolate filling on each bite.
2. A thick dough will have more bread with chocolate kind of pastry, rather than a cake.
3. After spreading the filling on a thick dough, it might cause the filling to leak outside.
So, after all these reasons, try your best by rolling the dough thinly. Of course, not so thin that it will be transparent.
*The chocolate filling is very basic, and you can change it according to your liking. If, after tasting, you want extra sugar, then add. If you want a bit of cinnamon flavor, go ahead.
*You can upgrade the yeast cake by adding nuts or cookie crumbs on top of the filling we spread on the cake.
*As I mentioned above, this is a parve non-dairy cake. Want this cake to have a milky dairy taste? No problem! You can substitute the oil for butter. Instead of 1/4 cup oil in the dough, add 25 grams/0.9 oz. of melted butter, and instead of 3/4 cups of oil in the filling, use 75 grams/2.6 oz melted butter.
* You can knead this dough by hand.
Yeasted chocolate-filled babka cake/recipe: con delight
The measurements were made using universal cups and spoons
Ingredients for 2 cakes:
3 cups white flour
1 Tbsp. dry yeast
1/4 cup sugar
1/2 tsp. salt
1/4 cup water
1/4 cup oil
2 L eggs
Filling:
1 1/2 cups powdered sugar
3/4 cups cocoa powder
3//4 cup oil
3 tsp. vanilla extract
Brush before baking:
1 L egg yolk
Sugar syrup to brush after baking:
1/3 cup sugar
1/3 cup water
Preparation:
Start by making the dough:
Mix the flour and yeast in a mixer bowl. Add sugar and salt and mix well. Add in the water, oil, and eggs and knead for 10 minutes. I knead on speed level 2.
After 10 minutes, the dough is formed. Transfer it to a greased bowl and grease it from each side. Cover with cling film and let rise for 30-40 minutes. In wintertime, it might be longer.
After the dough has risen, transfer it to a floured surface and knead a bit.
Divide it into two equal parts and set the part that you're not using back in the greased bowl, covered so that it won't dry.
Take the first dough and roll it as thin as you can.
Prepare the filling and spread half of it on the dough. Leave the edges clean of filling.
Roll the dough into a roulade, as tight as you can, squeeze it in the sides to fit the pan, and transfer to an English cake pan.
With the second dough, I made two-strands braids. To make two strands French braids, you start by making the roll as before. Then, you cut the roulade in the middle, lengthwise.
You get two strands with exposed fillings. Make sure the filling turns upwards and start braiding. Once done, transfer to the pan and cover with nylon wrap. Let rise for 40-50 minutes.
Meanwhile, preheat the oven to 180C/356F, turbo (fan mode).
When the cakes are ready, brush with egg yolk and bake in the oven's middle rack for 30-35 minutes.
While the cakes are baking, make the sugar syrup by cooking the sugar and water in a pot until the sugar dissolves, and bubbles appear. It's a matter of minutes.
When the sugar syrup is ready, let it cool until the cakes are ready. Then, pour on top of the warm cakes and cool completely and allow the cakes to absorb the syrup.
When the cakes are chilled, serve, or keep in an airtight container or covered with cling film in the fridge.
I love yeast cakes. I made in the past no-eggs yeast cakes, and they came out very successful, however, they lacked a certain tendency.
This recipe of yeasted chocolate cake contains eggs and homemade chocolate filling without instant vanilla pudding. It is perfect and straightforward, and will surely vanish in no time.
Whenever you search for a parve cake after a meat meal, or just searching for a non-dairy dessert option, this cake will answer your cravings.
Of course, you can spread whichever filling you prefer. Even store-bought spreads like chocolate, halva, Nutella, etc. I still recommend trying this filling, since you can control the sweetness and calories.
You've probably heard the word "babka." When it comes to cakes, the most-known cake is the yeasted babka cake.
Babka in Polish means "Grandmother", so I believe that is why this cake is called Grandma's babka.
The babka cake is an instant yeast cake. Yeah, you still need to allow the dough to rise twice. However, it is not like a crunch cake where you need to make a puff pastry.
The babka cake is usually baked in a high Gugelhupf pan, so you can call my cake a regular yeast cake, and if you make it in a Gugelhupf pan, you got yourselves a babka cake :-)
Puff pastry is that dough you need for making croissants, for example. It is made by taking a basic yeast cake recipe, and after a thorough chill, cold butter is folded into the dough using the envelope and rolling method (but that's for a different lesson, so I hope you got the idea).
That folding and rolling create texture and taste that is just exquisite. So, after all this introduction, let us get started.
And if you made my recipes, I'd love it if you can tag me on my Instagram or Facebook. And you are more than welcome to also join my Facebook group.
A few things before we get started:
* Rolling a yeast dough thinly is essential for a few reasons:
1. A thick dough will make you lose that chocolate filling on each bite.
2. A thick dough will have more bread with chocolate kind of pastry, rather than a cake.
3. After spreading the filling on a thick dough, it might cause the filling to leak outside.
So, after all these reasons, try your best by rolling the dough thinly. Of course, not so thin that it will be transparent.
*The chocolate filling is very basic, and you can change it according to your liking. If, after tasting, you want extra sugar, then add. If you want a bit of cinnamon flavor, go ahead.
*You can upgrade the yeast cake by adding nuts or cookie crumbs on top of the filling we spread on the cake.
*As I mentioned above, this is a parve non-dairy cake. Want this cake to have a milky dairy taste? No problem! You can substitute the oil for butter. Instead of 1/4 cup oil in the dough, add 25 grams/0.9 oz. of melted butter, and instead of 3/4 cups of oil in the filling, use 75 grams/2.6 oz melted butter.
* You can knead this dough by hand.
Yeasted chocolate-filled babka cake/recipe: con delight
The measurements were made using universal cups and spoons
Ingredients for 2 cakes:
3 cups white flour
1 Tbsp. dry yeast
1/4 cup sugar
1/2 tsp. salt
1/4 cup water
1/4 cup oil
2 L eggs
Filling:
1 1/2 cups powdered sugar
3/4 cups cocoa powder
3//4 cup oil
3 tsp. vanilla extract
Brush before baking:
1 L egg yolk
Sugar syrup to brush after baking:
1/3 cup sugar
1/3 cup water
Preparation:
Start by making the dough:
Mix the flour and yeast in a mixer bowl. Add sugar and salt and mix well. Add in the water, oil, and eggs and knead for 10 minutes. I knead on speed level 2.
After 10 minutes, the dough is formed. Transfer it to a greased bowl and grease it from each side. Cover with cling film and let rise for 30-40 minutes. In wintertime, it might be longer.
After the dough has risen, transfer it to a floured surface and knead a bit.
Divide it into two equal parts and set the part that you're not using back in the greased bowl, covered so that it won't dry.
Take the first dough and roll it as thin as you can.
Prepare the filling and spread half of it on the dough. Leave the edges clean of filling.
Roll the dough into a roulade, as tight as you can, squeeze it in the sides to fit the pan, and transfer to an English cake pan.
With the second dough, I made two-strands braids. To make two strands French braids, you start by making the roll as before. Then, you cut the roulade in the middle, lengthwise.
You get two strands with exposed fillings. Make sure the filling turns upwards and start braiding. Once done, transfer to the pan and cover with nylon wrap. Let rise for 40-50 minutes.
Meanwhile, preheat the oven to 180C/356F, turbo (fan mode).
When the cakes are ready, brush with egg yolk and bake in the oven's middle rack for 30-35 minutes.
While the cakes are baking, make the sugar syrup by cooking the sugar and water in a pot until the sugar dissolves, and bubbles appear. It's a matter of minutes.
When the sugar syrup is ready, let it cool until the cakes are ready. Then, pour on top of the warm cakes and cool completely and allow the cakes to absorb the syrup.
When the cakes are chilled, serve, or keep in an airtight container or covered with cling film in the fridge.
אין תגובות:
הוסף רשומת תגובה
Thank you for commenting!
Really enjoy hearing from you!
תודה על שהגבתם! מאוד שמחה לשמוע מכם!