Chocolate Krantz Cake
Ultimate Chocolate Krantz (Babka)
Creating the layers
The idea behind this is simple. By creating separation between the layers, hot air gets inside the dough in the oven, lifting each and every layer. This gives the cake a light, tender texture — as opposed to a pound cake, where the body rises as one unit and ends up more dense. Making the dough takes time, so make sure you make a big batch and freeze it. Afterwards, just thaw the amount you need and pick your filling. If you're about to entertain guests and need a cake that's simple and impressive, just pull a pound of this dough out of the freezer, choose your filling, and there you go — an award-winning cake in no time... if we don't count the hours of making the dough...Method
- 1
making the starter dough· 30 minutes to 1 hour
combine the flour and the instant dry yeast, add the water and mix. cover with the extra flour, wrap with a plastic wrap and rest for 30 minutes to 1 hour until there are cracks in the dough.
- 2
Prepare the dough· 3 hours
In a stand mixer fitted with the paddle attachment add flour, sugar eggs, water, butter, Vanilla extract , lemon zest and starter dough. mix for 3 minutes on low speed add salt and mix on medium speed for 5 more minutes. The dough is very sticky so it's important to stop the mixer a few times and scrape the bottom of the bowl. take the dough to a floured work surface, work the dough for 1 more minute, cover and let it rest for 30 minutes. remove cover, work the dough for another minute, place in a floured bowl and put in the fridge for 2 hours.
- 3
Preparing the butter for the dough folding· 3 minutes
In a stand mixer fitter with the paddle attachment add the butter and flour for the layered dough and mix for 2-3 minutes until combined into a big lump. place in a bowl and refrigerate.
- 4
Folding the butter into the dough· 2 hours and 20 minutes
Take out the dough from the fridge and open it to a 25×60 cm (10×24 inch) rectangle shape. soften the butter in the microwave for 20 seconds until its still firm but we can spread it over the dough. spread half of the butter on 2/3 of the dough and fold the 1/3 empty dough on 1/3 of the buttered dough and fold the last 1/3 on it. with the rolling pin layer the dough into a smaller rectangle shape of 20×50 cm (8×20 inch) and fold the dough as the earlier stage only without the butter. cover with a plastic warp and put in the fridge for 2 hours
- 5
repeat dough folding· 2 hours and 20 minutes
repeat the earlier stage in full with the other half of the butter, create a rectangle, cover 2/3 with butter, fold 1/3 of the dough and then the other 1/3, flattening the dough again with the rolling pin and folding again into an envelope shape without the butter. Cover the dough with a plastic wrap and refrigerate for minimum of 2 hours, best if kept in the fridge overnight. The dough is now layered with butter and ready for work. At this point it can be frozen for up to 30 days.
- 6
Making Chocolate Ganache· 10 minutes
For the Krantz cake we will make a heavy <a href="https://cookincity.com/recipe/chocolate-ganache-cake-filling/">chocolate ganache filling</a> . Place a medium saucepan filled with water half way on medium heat and place a small heat proof bowl on top (Bain-marie), put all the chocolate, cream, cocoa powder in the bowl and stir until in all combines. remove from heat, add the butter and mix until shiny and smooth. cover with a plastic wrap refrigerate if using the Ganache the next day, if used same day it can be stored at room temperature up to 6 hours.
- 7
Assembling the Krantz· 10 minutes
Butter two 8 x 4 x 2 1/2 inches (20 x 10 x 6 cm) loaf pan. We will use 450 grams (1 pound) per each Krantz, I recommend preparing 2 cakes, they will disappear very fast! . sprinkle flour on the counter and open the dough to a rectangle shape of 25x25cm (10x10 inch), it is important to work fast and that the dough will be cold else it will get too sticky, if this happens, place it in the freezer for 10 minutes. Spread the chocolate ganache over the dough and roll into a thick sausage shape. Cut the dough in the middle lengthwise, pinch the ends of each part and twist each section on top of the other, this step is messy, part of the fun. immediately place the Krantz in the loaf pans, cover with a wet towel and let rest for 1½ hours at room temperature, the cake will not double its size, we are looking for a 30-50% rise.
- 8
coating and baking· 27minutes
Preheat oven to 170°c/ 340°F Mix the egg with water and brush the Krantz cake with the egg . Place both cakes together in the oven and bake for 27 minutes rotating the cakes position after 15 minutes in order for the cakes to bake evenly. Take the cakes out of the loaf pans and cool down for 30 minutes before serving.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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