Chocolate Babka with Glaze - photo 1
← Recipes

Chocolate Babka with Glaze

Valentine's Day Desserts 90 min Medium 15 wyświetleń ~38.45 PLN - (0)
Rate:
(0)
Start Cooking

Description

A delicate, moist chocolate bundt cake with a glossy chocolate glaze — the perfect dessert for Valentine's Day. The cake combines the intense flavor of cocoa with the creamy texture of butter and eggs, while the dark chocolate glaze adds elegance. Served with fresh raspberries and decorative hearts, it takes on a romantic character. The bundt pairs wonderfully with a cup of coffee, espresso, or a glass of dessert wine; it looks stunning presented on a light platter with contrasting red fruits. Visually, the cake has a deep, almost black interior, and the smooth, shiny glaze creates appetizing cascades down the sides. The recipe includes precise, step-by-step instructions for beginners, along with times and technical tips.

Ingredients (13)

Servings:
10
  • Wheat flour 250 g
  • sugar 200 g
  • Cocoa 50 g
  • Butter 210 g
  • Egg 3 szt.
  • Milk 100 ml
  • Baking powder 10 g
  • Dark chocolate 150 g
  • 30% cream 150 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Vanilla extract 5 g
  • Sugar sprinkles - hearts 10 g
  • Fresh raspberries 150 g
💰 Szacowany koszt dania: ~38.45 PLN (3.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 175°C (top–bottom). Prepare a bundt cake pan (a loaf pan type 'babka' or a tube pan with a capacity of about 1.5–2 l). Grease the interior with butter (about 10 g) and lightly dust with flour or use baking spray. Take the butter and eggs out of the fridge to reach room temperature.

Ingredients: Butter
Use a bundt pan with a bottom diameter of about 22–24 cm or a pan with a chimney. If the pan is silicone, still lightly grease it so the glaze flows off nicely.
2

Sift the flour and cocoa together into a large bowl (through a sieve with holes about 3–4 mm). Add the baking powder and salt, and mix the dry ingredients thoroughly with a wooden spoon or whisk to avoid cocoa lumps.

Ingredients: Wheat flour, Cocoa, Baking powder, Salt
Use a large bowl (at least 3 l) and a metal sieve. Sifting aerates the flour and removes cocoa lumps — this is important for a light cake structure.

Cake

3

In a separate bowl, place the soft butter (180 g) and sugar. Beat with a hand mixer or stand mixer on medium speed for 3–5 minutes until the mixture becomes light and fluffy — it will be noticeably lighter, and the sugar should partially dissolve.

Ingredients: Butter, sugar
Use a mixer with a whisk or dough hook. If you don't have a mixer, vigorously beat with a wooden spoon for 6–8 minutes.
4

Add the eggs one by one (180 g = 3 pieces) to the whipped butter, mixing each one thoroughly until combined before adding the next. After adding all the eggs, add the vanilla extract (5 g) and briefly mix — the mixture should be smooth and slightly thinner.

Ingredients: Egg, Vanilla extract, Butter, sugar
Add the eggs one at a time to prevent the mixture from curdling. If the mixture curdles, add 1 tablespoon of flour from the dry ingredients and mix briefly.
5

Add the dry ingredients and milk to the mixture alternately: first add one third of the dry ingredients and mix with a spatula just until combined, then pour in half of the milk (50 g) and gently mix. Repeat with the next one third of the dry ingredients, the rest of the milk, and finally add the last part of the dry ingredients. Mix briefly, just until there are no visible dry spots of flour — the mixture should be thick but easy to transfer to the mold.

Ingredients: Wheat flour, Cocoa, Baking powder, Milk, Egg
Use a silicone spatula or a wooden spoon. Do not mix for too long — overmixing develops gluten and will result in a tougher dough.
6

Check the consistency: the batter should fall from the spoon in a thick, flowing stream. If it is too thick, add 1 tablespoon of milk; if too runny — add a tablespoon of flour. Transfer the batter to the prepared pan and smooth the top with a spatula.

Ingredients: Wheat flour, Milk
To fill the mold, use a ladle or a large spoon. Fill the mold to about 3/4 of its height so that the dough has room to rise.

Baking

7

Place the mold in the preheated oven and bake at 175°C for 45–55 minutes. Check the cake with a toothpick after 45 minutes: if the toothpick inserted in the center comes out clean or with a few moist crumbs, the cake is ready. If there is raw batter on it, bake for another 5–10 minutes.

Ingredients: Wheat flour, Cocoa, Egg, Butter, sugar, Baking powder
The middle rack of the oven provides the most even baking. If the top browns too quickly, loosely cover the cake with aluminum foil after 30–35 minutes of baking.

Cooling

8

After baking, remove the pan from the oven and let it cool on a rack for 10–15 minutes. After this time, carefully remove the cake from the pan: gently run a thin knife around the edges of the pan and turn it out onto the rack. Allow it to cool completely (about 60 minutes) before adding the glaze — cold cake absorbs the glaze better.

Use a cooling rack to allow air to circulate and prevent the bottom from getting soggy. Do not try to remove the hot cake — it may break.

Glaze

9

Prepare the ganache: in a small saucepan, heat 150 g of cream over low heat until it starts to gently steam and the first bubbles appear at the edges (do not bring to a boil) — this takes about 2–3 minutes. Meanwhile, chop the chocolate into small pieces and place it in a bowl.

Ingredients: 30% cream, Dark chocolate
Use a heavy-bottomed saucepan. Chop the chocolate with a sharp knife so that it melts faster and remains smooth.
10

Pour hot cream over the chopped chocolate and let it sit for 2 minutes to allow the chocolate to melt. Then, vigorously mix with a whisk or spatula until smooth and glossy. Finally, add 30 g of butter and stir until combined — the glaze will become shinier and more velvety.

Ingredients: Dark chocolate, 30% cream, Butter
If the glaze is lumpy, heat it for a moment (in a water bath) and stir. Do not allow the glaze to boil, otherwise it will lose its shine.

Decoration

11

Pour the slightly cooled (but still liquid) glaze in the center of the cold cake and spread it with a spatula or spoon so that it flows down the sides. Pour the glaze slowly, controlling how much flows down the sides to achieve an aesthetic cascade.

Ingredients: Dark chocolate, Butter
Place the cake on a plate or stand, over a bowl, so that the excess glaze can drip off. If you want a perfectly smooth surface, use a spatula dipped in hot water and well dried.
12

Decorate the glaze with fresh raspberries (150 g) and sprinkle a small amount of sugar sprinkles - hearts (10 g). Additionally, you can dust the cake with a little cocoa through a sieve for contrast (optional). Allow the glaze to set at room temperature for 30–60 minutes before cutting.

Ingredients: Fresh raspberries, Sugar sprinkles - hearts
Add the fruits just before serving if you want them to be firm. Sprinkle the toppings gently to avoid pressing them into the glaze.

Serving

13

Cut the cake into pieces using a sharp, serrated knife (wipe the knife with a damp cloth between cuts to prevent the glaze from smudging the edges of the pieces). Serve at room temperature (slightly chilled, but not cold) with coffee or creamy liqueur.

Cutting: first cut one even piece, then the remaining ones in a staggered manner so that the pieces are equal. Serve on a light plate for contrast with the topping.

Fun Fact

💡

Chocolate cakes with ganache have their origins in French patisserie; ganache is a combination of cream and chocolate that was originally used as a quick and elegant frosting.

Best for

Walentynki Romantyczna kolacja Urodziny

Tips

🍽️ Serving

Serve the cake slightly cooled, with a few fresh raspberries on the side and a cup of strong coffee. For an extra touch of luxury, serve a portion with a scoop of cold vanilla ice cream. It's best to cut the pieces into 10–12 portions so that everyone gets an elegant slice.

🥡 Storage

Store the cake in a cool place in an airtight container for up to 2 days. If it's warm, keep it in the fridge (max. 3 days) — before serving, take it out for 30 minutes to let the glaze soften. Reheating: microwaving the glaze is not recommended; rather serve at room temperature.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Chocolate Block "Sweet Blog" with Coffee and Orange 90 min

Chocolate Block "Sweet Blog" with Coffee a...

Desserts
Autumn Pumpkin Cheesecake on a Spiced Crust with Maple Glaze 120 min

Autumn Pumpkin Cheesecake on a Spiced Crus...

Cakes and Bakes
Fluffy Pudding Cake with Rhubarb Cloud and Crumble 120 min

Fluffy Pudding Cake with Rhubarb Cloud and...

Cakes and Bakes
Fluffy Vanilla Doughnuts from the Oven with Lemon Glaze 50 min

Fluffy Vanilla Doughnuts from the Oven wit...

Desserts
Lemon Easter Cake with Lavender Icing and Candied Peel 180 min

Lemon Easter Cake with Lavender Icing and ...

Cakes and Bakes
Chocolate truffles with liqueur 90 min

Chocolate truffles with liqueur

Valentine's Day

Recipe Categories

Valentine's Day
Valentine's Day

Valentine's Day is a special occasion when love and romance intertwine in culinary delights. It's a time when couples celebrate their feelings, often around a shared table. Traditionally, on this day, dishes are prepared that not only please the palate but also create a magical atmosphere. A red ...

See all recipes in this category
Desserts
Desserts in: Christmas Eve Dinner

Desserts are a sweet ending to a meal that brings joy to both children and adults. In this category, we present recipes for a variety of sweets - from simple creams and mousses, to elegant panna cottas, and exquisite fruit tarts. Our desserts include both classics of Polish cuisine - fruit jelly,...

See all recipes in this category
Reklama