What is a Krantz Cake you might ask? And how is it different than a Babka?
I googled this for about 5 minutes and couldn’t come up with a good answer so let’s have it be one of those things we just wonder about. Like the pre-internet days.
I see the major difference between a Krantz Cake and a Babka being that a Krantz has a syrup glaze that infuses into the cake. It’s like an extremely decadent Babka.
And you know I love a Babka.
The dough is similar to a challah in that there’s yeast and eggs involved. And it requires a long rise in the fridge.
This seems like a long complicated recipe but I promise it is achievable. Plan ahead and know you’re getting TWO AMAZING LOAVES.
You may even want to gift one to a friend. Or you may eat it straight out of the pan for breakfast.
You won’t receive any judgements from my end. Because Chocolate Krantz Cake is GD delicious and everyone should treat themselves every once in a while.
The dough is light and fluffy, yet caramelized where the syrup meets the hot pan. The chocolate is substantial and sweet and proves that this “bread” is definitely a cake.
Why are we even still talking about this GO MAKE THIS CAKE.
Of course, this Chocolate Krantz Cake is from the best cookbook: Jerusalem.
Chocolate Krantz Cake
(Start making 18 hours before you want Chocolate Krantz Cake)
*I made one loaf with cinnamon and one without because boyfriend doesn’t like cinnamon. I strongly prefer the cake with the cinnamon but know that both are damn good.
Start by making the dough the day before you want to eat Chocolate Krantz Cake. In the bowl of a standing mixer, add flour, sugar, yeast and lemon zest. Mix on low for 1 minute. Add eggs and water, mix on medium for 3 minutes until incorporated. Add salt and then add the butter, one cube at a time, mixing along the way. Once all the butter is in the bowl, continue mixing on medium for 10 minutes until the dough is smooth, elastic and shiny. You might need to scrape down the bowl a few times while it mixes.
Add the dough to a greased bowl, cover with plastic wrap and leave in the fridge overnight (at least 12 hours).
Grease two loaf pans or any similar sized dish that can go in the oven. Divide the dough in half. As you work with the first one, keep the other half in the fridge.
Make your filling by mixing all the ingredients together. You’ll get a delicious chocolate paste.
Flour your working surface and roll the dough out to about 15×11 inches. Spread half the chocolate filling over the dough, leaving a slight border around you’re dough. Roll the dough into a long log and end with the seam side down. Trim half an inch off on both ends. Then cut the log in half lengthwise, so you have two very long halves. You’ll be able to see layers of filling along the inside of each half.
USE A SERRATED KNIFE. It will save you.
With the cut sides facing up, pinch the ends of each log half together then lift one end over the other (kind of like a simple braid). Continue until you get them to cross over a few time then pinch the other ends together. Gently lift into one of your greased pans.
Do this again with the other half of the dough.
Carefully cover with a clean tea towel or wet paper towel and let rest for 1 – 1 1/2 hours.
Preheat the oven to 375f. Remove the tea towels and bake fro 30-35 minutes. It’s important you cook these all the way otherwise the raw dough will cause an unpleasant stomach ache (I’ve learned this the hard way before).
While the cakes are in the oven, make the syrup. Add sugar and water to a bowl and microwave until the sugar has dissolved (about 90 seconds). As soon as the cakes get out of the oven, brush the syrup over the cakes. Use all the syrup even though it seems like a ridiculous amount.
Let cool (haha) then dig in!