Chocolate Yeast Cake — Israeli Babka

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm milk and eggs and Knead on low speed 5 minutes. Add the butter in several additions and knead another 8 minutes, until the dough is smooth, soft and slightly sticky and pulls away from the sides of the bowl.

   ⚙ KneadingBowlStand mixerStand mixerDough hook

   💡Butter added only after the gluten has developed doesn't stop it from stretching: the rich dough comes out smooth and soft, not sticky.

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise 1½ hours in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

For the Pastry Filling

1. 4
   Melt the chocolate with the butter over low heat, stirring, until the mixture is smooth, and remove from the heat.

   StoveSmall saucepan
2. 5
   Add the powdered sugar and cocoa powder and mix into an even spread.
3. 6
   Let cool until the filling is easy to spread.

   💡Spread the filling at room temperature: too warm, it runs off the dough as you roll; too cold, it's hard and tears the dough.

For the Sugar Syrup

1. 7
   Bring the sugar and water to a boil. Turn down the heat and simmer 5 minutes, until the sugar melts and the syrup thickens slightly.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 8
   Roll out the dough into a 40 ×30 cm rectangle and spread the filling over it.

   ⚙ Rolling Out DoughRolling pin

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
3. 9
   Roll into a log, cut it in half lengthwise and twist the two strips together, cut side up.

   Knife

   💡Twist with the cut side up: the layers of filling stay exposed, and they give the cake its marbled pattern.
4. 10
   Roll into a tight log.

   ⚙ ProofingPlastic wraporKitchen towelBaking pan
5. 11
   Beat the egg and brush the cake with it.

   ⚙ BakingOvenLoaf pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 12
   Brush the cake with the syrup as soon as it comes out of the oven.

   Pastry brush