a whisk and a spoon

Tuesdays with Dorie BWD: Chocolate Babka

I don’t really have a baking bucket list, but if I did, I’d now be able tick babka off it. Any good New Yorker knows that Chocolate Babka is the superior babka, so I was pretty excited (but a little intimidated) to make this. Turns out, it’s not too hard; it just requires some time spread out over a couple of days. Dorie’s buttery brioche dough is the base for this sweet yeasted loaf, and we’ve made that dough a number of times now. Like making cinnamon buns, you roll out your well-chilled dough, smear it with a sweet cocoa paste and then spiral it into a log. Unlike cinnamon buns, you cut the log in half lengthwise to expose long ribbons of the chocolate filling, and then twist the two halves into a ropey thing and squeeze it into a loaf pan to proof. Before going into the oven, Dorie tops her babka with a crust of crisp, rubbly streusel, which not all babkas have and is kind of gilding the lily, but I’m here for it.

My loaf rose and baked tall, and I was so excited to cut into it and see what kind of pattern the chocolate took on. Some slices had stripes and others had swirls. All tasted equally delicious…buttery soft bread with chocolate pockets and crunchy topping. Elaine is right that it is dinner party-worthy.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!

Tuesdays with Dorie BWD: S’mores Ice Cream Cake

I live in a house with no central air, so I’m always looking for a way to keep cool in the summer. S’mores Ice Cream Cake is possibly the best way I’ve found yet to get my core temp down. Think: peanut-graham crust, layers of ice cream, fluffernutter goo, fudge sauce and a mountain of toastie marshies. I scaled it down to fit in my six-inch springform, and also only used two layers of ice cream (coffee was my flavor choice) separated by the peanut fluff instead of the original three. It still weighted a ton…this is a substantial treat. The cake takes a bit of time to put together, as it needs freezing after every step, but it is so good! Seriously, my childhood dreams all came true in one fabulous sugar high.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!

Tuesdays with Dorie BWD: Crumb-Topped Ricotta Coffee Cake

This Crumb-Topped Ricotta Coffee Cake is one of my recent baking standouts. With a heap of super-crispy (thanks to a secret ingredient…shhhh, it’s cornmeal) crumbs on top and a dense but tender cake (thanks to a not-so-secret ingredient…ricotta), it doesn’t get much better. Oh wait– what about adding a layer of fruit? Well, that would make it better, but not to worry, as this cake has that, too. I used sweet dark cherries in mine, but you could use any berry. Hiding just under the layer of crumbs, the fruit turns soft and jammy. It’s good for a breakfast, snack or dessert treat. Really, this cake hits all the notes.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!