Babka is my drug of choice. The rich, yeasted brioche bread is made insanely better with ribbons of chocolate, but the brioche dough needs time to rest, and some Saturday mornings call for a chocolate breakfast that’ll be hot and ready out of the oven in about 1 hour. To take care of this habit and make it work for a speedy fix, we took our favorite coffee cake base and turned it into a morning cake fit for the Gods.
Ingredients
Coffee Cake Base
3ozMelted butter84g
1/4cupVegetable oil56g
1cupSugar200g
2Eggs
1cupSour cream240g
2/3cupAll purpose flour80g
1 1/2cupWhole wheat flour195g
1TbspBaking powder
1/2tspBaking soda
1tspKosher salt
Babka filling
4ozMelted butter112g
1/3cupCocoa powder35g
2TbspAll purpose flour
1/2cupPowdered sugar62g
3ozChocolate of your choice, chopped84g
Crumble topping
1/3cupBrown sugar72g
1/2cupAll purpose flour60g
1/3cupWhole wheat flour45g
1TbspCocoa powder
1/2tspKosher salt
3ozCold butter84g
3ozHazelnuts, chopped84g
Instructions
Coffee Cake Base
Preheat your oven to 350F. Line am 8"x8" square baking pan with two strips of parchment paper, each the width of the pan. Criss cross them in the pan and start making your batter.
In a large bowl, whisk together your melted butter, oil, sugar, eggs and sour cream. Sift all of your dry ingredients over the wet and whisk until just combined. Set the batter aside.
Babka filling
Stir the melted butter, cocoa powder, flour and powdered sugar. Stir in the chocolate pieces and set aside.
Crumble topping
Mix all the dry ingredients together. Rub the cold butter in until even crumbles form.
Scoop 2/3 of the batter into your cake pan and spread to the edges. Scoop all of your babka filling over the batter and spread a bit.
Scoop the remainder of the batter over the filling. Sprinkle chocolate crumbles on top. Feel free to add more chocolate over the crumbles. Bake for about 50 minutes.