In my previous post, I made a Vegan Chocolate Babka and there were two pieces of dough to work with. Since, I did not want to make two different babkas, I decided to make this chocolate syrup bread cake instead. The taste between the two are slightly different. I didn’t want to use the same chocolate filling for this chocolate syrup bread cake, so I used my organic chocolate syrup instead. I was in shock that it came out so well.
Initially, I had planned to make a star bread, but unfortunately I screwed it up. I had made the bread all pretty, but then I lifted it up and the bread just unraveled due to it being so soft. So, I had decided to just twist pieces of the bread together. Basically, the easiest way for me to explain it is that I had used my bench scraper to cut pieces. And then, I twisted them around each other. Eventually, I will make this again and post a step by step picture post recipe for it!
If you’re a little confused on how to make this bread cake, I recommend you to just roll the dough into a circle and then use a biscuit cutter and place it into the middle of the dough. And then, while using the biscuit cutter as a guide, cut lines on the dough, and then twist them together.
How To Make A Chocolate Syrup Bread Cake:
To make this bread cake, you’re going to want to make a soft bread dough. You can use the recipe included here for this or my cinnamon roll recipe!
Don’t have any chocolate syrup? That’s okay, just use some Nutella or even melt some chocolate chips yourself. Although, I want to let you know that the chocolate syrup here creates a different type of taste here that’s not replaceable. So, if you use another chocolate base for the filling, it’s not going to taste the same.
Want More Desserts?
- Easy Vegan Chocolate Babka
- White Chocolate Chip Cookies
- Easy Egg-less Chocolate Cheesecake
- Easy Banana Pecan Bread
I really love this bread and I hope you guys try it! My favorite thing about this chocolate syrup bread cake is the color! I didn’t do anything to this chocolate syrup bread cake before baking it other than lightly spraying it with avocado oil.
Lastly, I know you’re probably wondering why I am calling this a chocolate syrup bread cake. That is due to the fact that this bread doesn’t exactly taste like bread! I think it tastes similar to coffee cake or like bread pudding. It doesn’t taste exactly like the babka even though it has similar ingredients.
Different filling ideas for bread cake:
I want to recommend a couple of ways to upgrade this bread cake. Are you a fan of nuts? Feel free to chop up some pistachios, cashews, or walnuts. That would take this bread cake to an entire new level.
Not a fan of nuts? Then, fill the bread up with fruit. However, be careful with what fruit that you choose to fill this bread with. You don’t want to deal with messy fruit that will make it hard to fold over. In other words, don’t use a runny fruit.
Another thing I want to try for this bread cake is to add some maple butter with cinnamon. Who doesn’t love cinnamon sugar? Imagine some warm maple butter melting all over some soft bread. God, that sounds like heaven.
This bread cake tastes a little similar to a coffee cake. However, this bread cake does not have any coffee. If you want to add some coffee, feel free to add some espresso to the filling with the chocolate syrup.
In conclusion, have some fun with this bread cake! On the other hand, don’t have too much fun! You don’t want to end up eating the whole bread cake. Trust me, this bread cake is so damn good that I froze it and ran out of my kitchen!
Chocolate Syrup Bread Cake
- 1/2 Babka Dough
- 4 tbsp Chocolate Syrup
- Confectioners’ Sugar, for dusting
- Avocado Oil, for spraying
- All Purpose Flour, for kneading & dusting
- Make the babka dough! This will take 24 hours to make. If you don’t want to wait 24 hours, just let the dough sit in the fridge for 8-12 hours.
- The next day, preheat your oven to 375 degrees F. Grease a round pan with avocado oil and 1 tbsp of all purpose flour. Wipe the excess flour with a paper towel and spread it all over the pan.
- After allowing the dough to sit in the fridge, flour a surface and knead the dough. The dough should be put into a circular shape. Fill the dough with chocolate syrup (lightly, do not add too much, leave the center completely opened!) After filling with chocolate syrup, carefully wrap one side over the other. After kneading the dough, place a biscuit cutter into the center of the dough. Using the biscuit cutter as a guide, cut the dough into strips. Cut each strip into halfs. Proceed to twist each strip over the other. Then after doing that, remove the biscuit cutter and twist the entire dough around each other. The shape should be circular. Spray the bread with avocado oil.
- Bake in the oven for 25 minutes. When done, remove from oven and spray with avocado oil. Top with confectioners’ sugar.
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