Everyday chocolate Babka

The Babka that Seinfeld waited hours in line for...and missed out.

Everyday chocolate babka, it's perfect for picnics or tea with friends. Simple but delicious.

Use a fluted ring cake tin of 25cm (10 inch) 

Method

Preheat the oven to 180ºC. Butter and flour your tin.

Stir the cocoa powder with boiling water till well mixed. Set aside 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 you 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 cocoa powder 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 180ºC for around 45 min or till nice and golden. Let it cool before serving.

Ingredients
 

• 300g unsalted butter at room temperature, plus extra for greasing the tin
• 300g caster sugar
• 300g self-rising flour
• 6 eggs
• zest from one orange
• 2 tablespoons of good quality dark cocoa powder
• 6 tablespoons of boiling water