Barka cake is a super popular and famous Eastern European Jewish bread traditionally stuff with other cinnamon or chocolate. In this version, we are making the chocolate version. Add instant yeast to lukewarm water about 90 degrees Fahrenheit, give it a little stir then let it bloom for about eight minutes. In a stand mixer, add all-purpose flour then add granulated sugar, three grams of sea salt then give that a quick mix by hand to make sure everything is well incorporated. With the stand mixer on at low speed, add three whole eggs you are going to add your bloomed yeast mixture. Let your stand mixer run at medium-low speed until it begins to form a dough. Once it begins to form the dough, add about 150 grams of unsalted butter at room temperature so it needs to be completely softened then continue beating that at medium-low speed.
Once your dough is done, lightly oil a large bowl and gives it a good old swish around then add your wonderful brioche dough directly to that bowl. Simply cover your bowl with a plastic wrap and place it in the refrigerator overnight. This dough needs to be in the refrigerator for about 12 hours. Grease your baking pan with butter then dust the pan with a light coating of flour. To make our chocolate fillings, start with 120 grams of unsalted butter in a pot along with six and a half ounces of freshly chopped dark chocolate. Simply melt them down until melted completely melted adding cocoa powder in between the melting process and powdered sugar. Flour your baking surface then pop out your cold dough and divide it into two, one half of the dough wrapped in a plastic bag and back int the fridge to hold while you are working on the first one. Shape your dough into a disk then roll the dough into a square then simply spread half of your chocolate over the entire surface of the dough.
Once the chocolate has been spread, brush the top with a little bit of water so it adheres when you roll it up. Simple roll out from the bottom all the way up to then straight it out and push the edges in. Cut that dough into half lengthwise then take one end of the two rolls that you have pinched them together and then fold them together like a braid. Once you have done that, simply place it in the baking pan and let it proof for one and a half hours. Place them in a preheated oven at 375 degrees Fahrenheit for 25 to 30 minutes r until they are golden brown on the top. After they are baked, remove them from the oven, brush with syrup and cut your babka cake.
- 4 cups all-purpose flour
- 1/3 cup plus 2 tablespoons sugar
- 2 teaspoons fine sea salt
- 1 cup whole milk, warmed
- 1 packet dry active yeast
- 3 large egg plus
- 1 large egg yolk
- 1 stick plus 2 tablespoons unsalted butter, cut into tablespoons, at room temperature
- 9 ounces milk chocolate, finely chopped
- 3 ounces bittersweet chocolate, finely chopped
- 1 1/2 sticks unsalted butter, cubed
- 1 1/2 cups finely ground chocolate wafer cookies 3
- tablespoons honey
- In a medium bowl, whisk the flour with the sugar and salt.
- In a stand mixer fitted with the dough hook, combine the milk with the yeast and let stand until foamy, about 5 minutes.
- Add the egg and egg yolk and sprinkle the dry ingredients on top. Mix at low speed for 2 minutes.
- Scrape down the side of the bowl and mix at medium speed until all of the dry ingredients are incorporated and the dough is smooth about 5 minutes.
- Add all of the butter at once and mix at low speed until it is fully incorporated and a tacky dough forms, about 3 minutes; scrape down the side of the bowl as needed during mixing.
- Cover the bowl with plastic wrap and let the dough stand at room temperature for 1 hour.
- Line a large baking sheet with parchment paper and coat the paper generously with nonstick baking spray.
- Scrape the dough out onto the parchment paper and cut the dough in half.
- Pat each piece into a neat square. Cover with plastic wrap and refrigerate overnight.
Make the filling;
- In a large heatproof bowl set over a saucepan of simmering water, melt both chocolates with the butter, stirring occasionally, until smooth.
- Let cool to room temperature, then stir in the cookie crumbs and honey.
- Coat two 9-by-4-inch loaf pans with nonstick baking spray and line with parchment paper, allowing 2 inches of overhang on each of the long sides.
- Roll out each square of dough to a 16-inch square. Using an offset spatula, spread all but 1/2 cup of the filling in an even layer over the dough squares to within 1/2 inch of the edges.
- Starting at the long edge nearest you, tightly roll up each dough square jelly-roll–style into a tight log.
- Using a sharp knife, cut the logs in half crosswise. Using an offset spatula, spread 1/4 cup of the reserved filling on the top and sides of 2 of the halves.
- Set the other halves on top in the opposite direction to form a cross. Twist to form spirals and transfer to the prepared pans.
- Cover the loaves with a towel and let stand in a warm place until doubled in bulk, about 2 hours.
- Preheat the oven to 375°. Bake the loaves in the center of the oven for about 45 minutes, until puffed and well browned.
- Let cool slightly, then use the parchment paper to lift the babkas out of the pans and onto a rack set over a baking sheet. Discard the paper.
Make the glaze;
- In a heatproof bowl set over a saucepan of simmering water, melt both chocolates with the butter; stir until smooth.
- Stir in the corn syrup.
- Spread the glaze on top of the warm babkas and let stand until set, about 30 minutes.