QiMeal
Babka Czekoladowa
Babka Czekoladowa · ready in 1 h 40 min · 10 servings · 473 kcal per serving · medium · 9 ingredients
A traditional Polish chocolate bundt cake with a moist, structured crumb and a glossy dark chocolate glaze, perfect with coffee or tea.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 h 40 min
- Serves
- 10
- kcal
- 473
- Difficulty
- medium
Ingredients · 10 servings
- 200 gDark chocolate, chopped and divided
- 220 gButter, softened and divided
- 180 gSugar
- 4Egg, room temperature
- 220 gWheat flour, sifted
- 10 gBaking powder, sifted
- 30 gCocoa powder, sifted
- 45 mlMilk
- 5 gSunflower oil, for greasing
Equipment
stovetop, oven, kitchen scale, bundt pan, mixing bowls, sieve, saucepan, hand mixer, spatula, cooling rack, pastry brush, skewer
Instructions
- Prepare Station
Gather all ingredients, weigh them accurately, and set out a bundt pan, bowls, sieve, saucepan, mixer, spatula, and cooling rack. · 5 min
What to look for: Ingredients are measured and tools are within reach.
- Melt Chocolate
Melt 120 g dark chocolate with the milk over low heat, stirring until smooth, then remove from heat and cool until just warm. · 8 min
What to look for: Chocolate is glossy, smooth, and no longer hot.
- Cream Butter
Beat 200 g softened butter with sugar in a bowl until pale, fluffy, and visibly lighter, scraping the bowl as needed. · 6 min
What to look for: Butter mixture looks pale and airy.
- Add Eggs
Beat in the eggs 1 at a time, mixing well after each addition, then blend in the cooled melted chocolate until even. · 7 min
What to look for: Batter is thick, chocolate-colored, and evenly mixed.
- Fold Dry Mix
Fold in the sifted wheat flour, baking powder, and cocoa powder gently with a spatula until no dry streaks remain. · 5 min
What to look for: Batter is smooth, thick, and evenly dark.
- Fill Pan
Grease the bundt pan with sunflower oil, spoon in the batter, and level the top so the cake bakes evenly. · 4 min
What to look for: Pan is evenly coated and batter sits level.
- Bake Babka
Bake the filled pan for 40-45 minutes until the cake rises, pulls slightly from the sides, and a skewer shows moist crumbs. · 45 min
What to look for: Cake is risen, set, and slightly separated from the pan.
- Cool Cake
Rest the babka in the pan for 10 minutes, then turn it onto a rack and cool completely before glazing. · 30 min
What to look for: Cake is firm, unmolded cleanly, and fully cool.
- Glaze Top
Melt the remaining 80 g dark chocolate with 20 g butter, stir until glossy, and spoon it over the cooled babka. · 7 min
What to look for: Glaze is shiny and flows slowly over the ridges.
- Serve Slices
Slice the glazed babka into 10 portions and serve once the chocolate coating has set lightly on the surface. · 5 min
What to look for: Slices hold their shape with a moist chocolate crumb.
Nutrition (per serving)
| kcal | 473 |
|---|---|
| Protein | 7 g |
| Carbohydrates | 46 g |
| of which sugars | 23 g |
| Fat | 30 g |
| of which saturated | 17 g |
| Fibre | 4 g |
| Sodium | 144 mg |
Nutri-ScoreE
Allergens
Contains: milk, eggs, gluten
Ingredient substitutions
Dark chocolate
- Cocoa powder and butter: Use only when necessary; the glaze will be less glossy than with dark chocolate.
Butter
- Sunflower oil: Use in the batter only; the crumb will be softer and less buttery.
Cocoa powder
- Dark chocolate: Use only as an emergency swap in the batter; reduce butter slightly to keep the texture balanced.
Milk
- Water: Use only if needed for melting the chocolate; the flavor will be less rich.
Sunflower oil
- Butter: Use softened butter to grease the bundt pan if preferred.
