* Exported from MasterCook * Double Chocolate Babka Recipe By : Coffee Cakes, author unknown Serving Size : 16 Preparation Time :0:00 Categories : Coffeecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crumbs: 1 c Chocolate chips 1 c Pecans -- finely chopped 1/4 c Sugar 1 ts Cinnamon Cake: 2 c Flour 1/3 c Cocoa 1 1/2 ts Baking powder 3/4 ts Baking soda 1 ts Cinnamon 1/2 ts Salt 1 c Unsalted butter -- softened 1 1/4 c Sugar 1 ts Vanilla extract 3 lg Eggs 1 c Sour cream Preheat oven to 350 F. Butter a 10" tube pan and set aside. Crumbs: Combine the chocolate, pecans, sugar, and cinnamon in a small bowl and set aside. Cake: Sift together the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt onto a sheet of waxed paper and set aside. In a medium bowl, beat the butter and sugar with an electric mixer on high speed until light and fluffy. Change the mixer speed to medium and beat in the vanilla, then the eggs, one at a time. Change the mixer speed to low. Alternately, beat in the flour mixture and sour cream, beginning and ending with the flour mixture and beating only until blended. Spread half of the batter in the bottom of the prepared pan. Sprinkle with half of the crumb mixture. Top with the remaining batter and crumb mixture, pressing the crumbs in lightly so they adhere to the batter. Quickly, but gently cut through the batter and crumbs in an up and down motion with a knife. Lightly rap the pan once against a hard surface, to settle the ingredients. Bake for 40 minutes, then cover the top with aluminum foil. Continue baking until a skewer inserted halfway between the side of the pan and the tube comes out clean, about 20 minutes longer. Cool the cake in the pan on a wire rack for 30 minutes. Carefully loosen the cake from around the sides of the pan and of the tube. Invert onto the rack, turn right side-up, and cool completely. - - - - - - - - - - - - - - - - - -