T&T Chocolate Babka Recipe?
7 years ago
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- 7 years ago
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Need (T&T) inspiration - chocolate and hot peppers
Comments (6)This one is good and easy to make -- not sure if you want something this casual Chill Chasers 1 20 oz box devil's food or dark chocolate cake mix (tested with Duncan Hines) 1 tsp ground cinnamon 1 tsp ancho chili powder 1/4 to 1/2 tsp cayenne (I used 3/8 tsp) 1 egg 1/4 c water 1 cup mini semisweet chocolate chips 1/2 cup sliced almonds, very finely chopped Stir spices into cake mix in mixing bowl. Add egg and water, then stir in chocolate chips. Divide dough (a bit sticky) into half and shape each into a roll about 1-1/2 inches in diameter. Roll each roll in the finely chopped almonds, then wrap in waxed paper and chill or freeze several hours. Slice chilled dough about 1/4" thick and place on greased cookie sheet. Bake at 350 degrees about 12 min. Makes about 3 dozen. I was thinking that a Texas Sheet Cake would also be good made with a similar amount of chili and cayenne in the cake batter. I want to try that. Here's the classic recipe -- Texas Sheet Cake 2 cups flour 2 cups sugar 1 tsp. cinnamon 1 cup butter or margarine 4 Tbsp. cocoa 1 cup water 2 eggs ý cup buttermilk 1 tsp baking soda 1 tsp vanilla Prepare a 9x13 pan or a sheet pan (11x15 �" cake will be thinner) by greasing and flouring or spraying with nonstick spray. Measure flour, sugar and cinnamon into a mixing bowl. Place butter, cocoa and water in small saucepan and bring to a boil, stirring frequently. Turn off heat and pour hot mixture over flour mixture and stire to blend. Add eggs. Dissolve baking soda in buttermilk and add to mixture with vanilla. Blend together. Bake at 350 until cake tests done in center (about 25-30 min for sheet pan and about 35 min for 9x13). Make frosting while cake is still hot and pour over warm cake. Spread just enough to cover cake and let cool without disturbing. If you want to use buttermilk powder, add the powder (2T) to the flour and sugar and mix well. Dissolve the baking soda in ý c water and add with vanilla. Chocolate Fudge Icing 1 cup sugar or 1 lb powdered sugar (1 box or ý large bag) ý cup (1 stick) butter or margarine 4 T cocoa ü cup milk 2 tsp vanilla 1 cup pecans (optional) Mix all ingredients in a medium saucepan and bring to a boil over medium heat. Mix well from beginning to avoid lumps. Stir constantly and boil for 1 minute. Remove from heat and beat until thick enough to spread on cake. Spread over warm cake, spreading just to move into corners. Icing will cool and form a skin that will crack and crinkle if you continue to spread, but it will usually settle over the warm cake on its own....See MoreWanted: T&T German Chocolate Cake Recipe
Comments (7)Trisha Yearwood was on Rachael Ray on Tuesday and here is her recipe and Garth's favorite cake. It will be in her; Trisha's new cook book Trisha Yearwood's German Chocolate Cake with Coconut Frosting Ingredients 4 ounces sweet dark chocolate (see Shopping Hint below) 1 cup (2 sticks) butter, at room temperature 1/4 cup warm milk 2 1/2 cups sifted cake flour 1 teaspoon baking soda 1/2 teaspoon salt 5 medium egg whites 2 cups sugar 5 medium egg yolks, at room temperature 1 teaspoon vanilla extract 3/4 cup buttermilk, well shaken For the coconut frosting: 1 cup sugar 4 medium egg yolks 1 cup evaporated milk 1/2 cup (1 stick) butter 1 teaspoon vanilla extract 10 ounces fresh or frozen and thawed grated coconut 1 1/2 cups finely ground pecans, walnuts, or almonds Yields: 12 servings Preparation Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add 1/4 cup of warm milk and stir until smooth. Set the chocolate aside to cool. Preheat the oven to 350F. Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the sifted and measured flour, baking soda, and salt. Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside. In the mixer bowl, cream the remaining 1 1/2 sticks of butter and sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well. With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites. Divide the batter evenly between the prepared pans and bake for 30-40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool layers in the pans for about 8 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool layers completely before frosting. To make the frosting, combine the sugar, egg yolks, and evaporated milk in the top of a double boiler. Stir with a wire whisk until the yolks are fully incorporated. Add the butter. Place over simmering water and bring to a boil (see Note below). Simmer for 12-15 minutes longer, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. Cool. To assemble the cake, place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake. Note: You can also make the frosting in a regular saucepan, but be sure to stir it constantly, as it scorches quite easily. Also, you must use the finely grated fresh or frozen coconut, not canned or shredded, to be able to spread the frosting on the sides of the cake easily. Shopping Hint: For those cooks who use a lot of sweet baking chocolate, the chocolate used in this recipe can be purchased in bulk online at www.cocoasupply.com. Choose La Equatoriale  Dark Chocolate Coverture. The cost, including postage, is half what you would probably pay in grocery stores. Share the large bar with your friends who bake....See MoreChocolate Babka Recipe for Compumom -- Author Please Take Credit!
Comments (4)I have a Chocolate Babka Recipe that I'm pretty sure I copied from a member of the CF but did not note who posted the recipe. It is from Gourmet Magazine. Laden with chocolate, butter, and old-world charm, this babka is luscious served as dessert, with coffee, or as breakfast. While baking, the rich dough becomes incredibly tender, so it pulls apart in buttery pieces that melt in your mouth. For dough 3/4 cup warm milk (105115°F) 1/2 cup plus 2 teaspoons sugar 3 teaspoons active dry yeast (from two 1/4-oz packages) 3 1/4 cups all-purpose flour plus additional for dusting 2 whole large eggs 1 large egg yolk 1 teaspoon pure vanilla extract 3/4 teaspoon salt 1 1/4 sticks (10 tablespoons) unsalted butter, cut into pieces and softened For egg wash 1 large egg yolk 1 tablespoon heavy cream or whole milk For chocolate filling 5 tablespoons unsalted butter, well softened 2 (3 1/2- to 4-oz) bars fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped 1/4 cup sugar Special equipment: a stand mixer fitted with paddle attachment; 2 (8 3/4- by 4 1/2- by 2 3/4-inch) loaf pans; parchment paper Make dough: Stir together warm milk and 2 teaspoons sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.) Add 1/2 cup flour to yeast mixture and beat at medium speed until combined. Add whole eggs, yolk, vanilla, salt, and remaining 1/2 cup sugar and beat until combined. Reduce speed to low, then mix in remaining 2 3/4 cups flour, about 1/2 cup at a time. Increase speed to medium, then beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, about 4 minutes. (Dough will be very soft and sticky.) Scrape dough into a lightly oiled bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. Assemble babkas with filling: Line each loaf pan with 2 pieces of parchment paper (1 lengthwise and 1 crosswise). Punch down dough with a lightly oiled rubber spatula, then halve dough. Roll out 1 piece of dough on a well-floured surface with a lightly floured rolling pin into an 18- by 10-inch rectangle and arrange with a long side nearest you. Beat together yolk and cream. Spread 2 1/2 tablespoons softened butter on dough, leaving a 1/2-inch border all around. Brush some of egg wash on long border nearest you. Sprinkle half of chocolate evenly over buttered dough, then sprinkle with half of sugar (2 tablespoons). Starting with long side farthest from you, roll dough into a snug log, pinching firmly along egg-washed seam to seal. Bring ends of log together to form a ring, pinching to seal. Twist entire ring twice to form a double figure 8 and fit into one of lined loaf pans. Make another babka with remaining dough, some of egg wash, and remaining butter and chocolate in same manner. Chill remaining egg wash, covered, to use later. Loosely cover pans with buttered plastic wrap (buttered side down) and let babkas rise in a draft-free place at warm room temperature until dough reaches top of pans, 1 to 2 hours. (Alternatively, let dough rise in pans in refrigerator 8 to 12 hours; bring to room temperature, 3 to 4 hours, before baking.) Put oven rack in middle position and preheat oven to 350°F. Brush tops of dough with remaining egg wash. Bake until tops are deep golden brown and bottoms sound hollow when tapped (when loaves are removed from pans), about 40 minutes. Transfer loaves to a rack and cool to room temperature. Cooks' note: Babkas keep, wrapped in plastic wrap and then foil, frozen 3 weeks. Makes 2 loaves. Gourmet December 2006 Epicurious.com © CondéNet, Inc. All rights reserved....See MoreBuche de Noel T&T recipe?
Comments (5)Buche De Noel 3/4 cup cake flour 1/2 tsp baking powder 1/2 tsp salt 5 eggs, separated 1 cup granulated sugar, divided 1 tsp vanilla 1/2 cup powdered sugar 1 cup semisweet chocolate chips 3/4 cup heavy cream 1 tbsp rum Cocoa Frosting (recipe follows) White Chocolate Curls 2 tsp unsweetened cocoa powder Preheat oven to 375oF. Grease 15/1/2 x 10 1/2 jelly-roll pan; lined with parchment paper greased again. Mix flour, baking powder and salt in small bowl and combine. Beat egg yolks and 2/3 cup granulated sugar in separate small bowl with mixer on high speed until thick and lemon in color; beat in vanilla and set aside. Beat egg whites in clean large bowl using clean beaters with mixer on high speed until foamy. Gradually beat n remaining 1/3 cup granulated sugar, 1 tbsp at a time, until stiff peaks form. Fold flour into egg yolk mixture. Fold flour/egg yolk mixture into egg white mixture until evenly incorporated. Spread mixture into prepared pan. Bake 12 to 15 minutes or until cake springs back when lightly touched with finger. Meanwhile, lightly sift powdered sugar over clean dish towel. Loosen warm cake from edges of pan with spatula; invert onto prepared towel. Remove pan; carefully peel off parchment paper. Gently roll cake in towel from short end, jelly-roll style. Let rolled cake cool completely on wire rack. For chocolate filling, place chocolate chips and cream in heavy, 1 qt saucepan. Heat over low heat until chocolate is melted, stirring frequently. Pour into small bowl; site in rum. Cover and refrigerate about 1 1/2 hours or until filling is of spreading consistency, stirring occasionally. Prepare cocoa frosting and white chocolate curls; refrigerate until ready to use. Unroll cake; remove towel. Spread cake with chilled chocolate filling to within 1/2 inch of edge;reroll cake. Spread Cocoa Frosting on cake roll. Garnish with white chocolate curls. Sprinkle with cocoa. Makes 12 slices. Cocoa Frosting 1 cup heavy cream 2 Tbsp unsweetened dutch processed cocoa powder, sifted 1/2 cup powdered sugar, sifted 1 tsp vanilla Beat cream, cocoa, sugar and vanilla with mixer at medium speed until soft peaks form. Do not over beat. Refrigerate until ready to use. From: "Holiday Celebrations Cookbook" I've made this several times and got raves. Linda...See More- 7 years ago
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