This is very soft, delicate chocolate babka, the ganache and dark chocolate in the cake makes it more rich and luxurious. Not only for specials occasions, perfect for picnics or tea with friends.
Use a fluted ring cake tin of 25cm (10 inch)
Method
Preheat the oven to 180ºC. Butter and flour your tin.
Break the chocolate in to smaller pieces and put these in a heat proof dish. Put that dish above a pan with boiling water. Let the chocolate melt. Set a side to cool.
Using a standing mixer with a flat beater attachment cream the butter together with sugar till the butter would be creamy and fluffy, it should take about 10 minutes. In a separate bowl beat the eggs slightly.
Next add the eggs and the flour to the butter mix, alternating, a little at the time. Eggs...flour...eggs...flour.
Add the orange zest and mix for another minute.
Divide the mixture, use half of it on the bottom of the tin. Add the chocolate to the other half of the mix and stir it well. Now using tablespoon arange it on top of the first layer.
To create swirrls, mix the bottom layer with the top layer by using a spoon and touching the bottom of the tin, scoop some of the first layer and lift it to the top.
Bake in the over at 180ºC for around 45 min or till nice and golden.
Let it cool off before putting the ganache on top. Create a smooth layer of ganache on top using the back of a spoon .
Ingredients
- 300g unsalted butter at room temperature, plus extra for greasing the tin
- 300g caster sugar
- 300g self-rising flour
- 6 eggs
- zest from 2 oranges
- 100g good quality dark chocolate
