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Vanilla Chocolate Cake (Bábovka)

Vanilla Chocolate Cake (Bábovka)

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A recipe for a quick and easy Czech-style vanilla-rich cake with a chocolate swirl tucked inside called bábovka, which is made in a kugelhopf or Bundt-shaped pan.

Serves: 10 servings

3/4 cup170 g unsalted butter, softened (can substitute with oil)
1 cup200 g granulated sugar
2 tablespoons2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
4 large eggs
1 Nielsen-Massey Madagascar Bourbon Vanilla Bean, scraped
2 1/2 cups310 g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup240 ml milk
3 tablespoons cocoa powder
2 tablespoons powdered sugar, for dusting

Preheat oven to 350 degrees F180 degrees C. Grease and flour an 820 or 9 inches23 cm kugelhopf or bundt-style cake pan.

In a large bowl, cream together the butter and sugars. Add in the eggs one at a time, beating after each one. Stir in the vanilla bean seeds.

Combine the flour, baking powder, and salt. Alternating between these dry ingredients and the milk, mix in until incorporated. Scoop out about 1 cup240 ml of batter and stir the cocoa powder into it.

Pour half the vanilla batter into the prepared pan. Top with the chocolate mixture, and then cover with the remaining vanilla batter.

Bake for 45-50 minutes, until a toothpick inserted into the center comes out clean.

Remove from the oven, unmold, and allow to cool slightly. Dust with powdered sugar.

Recipe by Shaina Olmanson | Food for My Family




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