Ingredients

260 g all-purpose flour
11 g instant yeast
96 g buttermilk ( scant 1/2 cup )
48 g butter ( unsalted - 1/4 cup )
48 g sugar ( scant 1/4 cup )
4 g vanilla extract
4 g salt ( table salt , 2/3 teaspoon )
48 g egg yolks ( from 2 large or jumbo eggs )
145 g semi-sweet chocolate chips ( scant cup , frozen )
4 g cinnamon ( ground - 1/2 teaspoon )
32 g butter
This Cinnamon Chocolate Coffee Cake, also known as Babka, is a delicious treat that combines warm cinnamon, rich chocolate, and a hint of coffee for a heavenly flavor. It’s perfect for indulging in as a special breakfast treat or dessert. The dough is rolled jelly-roll style with a sprinkling of chocolate chips and cinnamon, then baked until golden brown and delicious. Enjoy this sweet and satisfying treat any time of day!

Instructions

1.Combine flour and yeast in a mixing bowl.
2.Heat buttermilk, butter, sugar, vanilla, and salt in a saucepan until melted and mixed thoroughly, then set aside to cool.
3.Add egg yolks to flour mixture, followed by the buttermilk mixture, stirring until dough is formed.
4.Knead dough on a floured surface for about 5 minutes until smooth, then set aside to rise for 45 minutes.
5.Roll out dough into a rectangular shape, then sprinkle with chocolate chips and cinnamon.
6.Roll dough jelly-roll style and place in a greased baking pan.
7.Bake in a preheated oven at 350°F (180°C) for 35-40 minutes until golden brown and firm to the touch.
8.Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

PROS

Perfect for breakfast or an indulgent dessert, the combination of cinnamon, chocolate, and coffee is guaranteed to satisfy your sweet tooth.
This recipe yields a large cake that can be enjoyed for days or shared with friends and family.

CONS

This recipe requires a bit of preparation and time, as the dough needs to rise twice before baking.

HEALTH & BENEFITS

While not the most health-conscious treat, this coffee cake does include buttermilk, which contains probiotics that can help promote gut health.

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