CHOCOLATE BABKE BY LEAH STERN
This trans-fat free dough is a most versatile kokosh cake dough that adapts easily for any yeast cake recipe. Honestly, I make 6 pounds at a time, but present this 3-lb. version so as not to overwhelm the novice baker. Feel free to double, and don’t forget to take challah if you do.
DOUGH 3 lbs. (10 cups) flour 4 eggs ¾ cup sugar 1 T. vanilla sugar ½ tsp. kosher salt 1 ½ cups oil 2 cups warm water 3 T. dry yeast HOMEMADE LIQUID MARBLE 1 cup Dutch cocoa 1 cup sugar ½ cup oil ½ cup warm water Mix all ingredients until it has no lumps and spreadable consistency is reached.
COCOA MIX 1 cup Dutch cocoa 2 cups sugar 1 cup brown sugar 1 cup confectioners sugar 2 T. cornstarch ½ tsp. cinnamon 2 T. vanilla sugar
Dissolve yeast in 1 cup warm water with 3 T. sugar. Allow to proof.
2. In a large bowl, combine all ingredients. Add proofed yeast and knead until a soft dough is formed. 3. Allow to rise 15 minutes. Divide into 5 balls. 1 4. Roll out each bowl into a 19-by-14 rectangle. Smear liquid marble over dough. Then sprinkle with 1 cup of cocoa mix. 2 3 5. Roll up lengthwise. 4 6. Form into horseshoe shape. 5 7. Twist one side over the other. 6 8. Take underside and twist over the top. 7 8 9. Stretch top of dough over the ends, concealing filling as much as possible. 10. Place into a 1-lb loaf pan.
In a large bowl, mix until well combined.
11. Beat one egg with a fork. Brush over prepared loaf.
STREUSEL
13. Bake at 350° for 1 hour.
1/3 cup flour 1/3 cup brown sugar 3 T. oil Mix until a crumby texture is obtained.
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12. Sprinkle with streusel. 9 14. Allow to cool 10 to 15 minutes and remove from pan. 15. Optional: Drizzle melted baking chocolate or chocolate glaze when cooled. 16. Prepare yourself a mug of coffee and enjoy a slice!