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DOUBLE CHOCOLATE BABKA




List of Ingredients



• 2 CUPS FLOUR
  
• 1/3 CUP UNSWEETENED COCOA POWDER
  
• 1 1/2 TEASPOONS BAKING POWDER
  
• 3/4 TEASPOONS BAKING SODA
  
• 1 TEASPOON CINNAMON
  
• 1/2 TEASPOON SALT
  
• 1 CUP SWEET BUTTER
  
• 1 1/4 CUPS SUGAR
  
• 1 TEASPOON VANILLA
  
• 3 EGGS
  
• 1 CUP SOUR CREAM
  
• *********TOPPING********
  
• 1 CUP SEMISWEET CHOCOLATE CHIPS
  
• 1 CUP CHOPPED PECANS
  
• 1/4 CUP SUGAR
  
• 1 TEASPOON CINNAMON
  
• *************************************************************************
  
• IN A SMALL BOWL, COMBINE CHOCOLATE CHIPS, PECANS, SUGAR AND CINNAMON TO MAKE A CRUMB MIXTURE.
  






Instructions



1. PREHEAT OVEN TO 350°. BUTTER A 10" TUBE PAN.
   
2. SIFT TOGETHER FLOUR, COCOA, BAKING POWDER, BAKING SODA, CINNAMON AND SALT, SET ASIDE.
   
3. IN A MEDIUM BOWL, BEAT THE BUTTER AND SUGAR WITH MIXER ON HIGH SPEED UNTIL LIGHT AND FLUFFY. LOWER SPEED TO MEDIUM AND BEAT IN VANILLA. BEAT IN THE EGGS, ONE AT A TIME.
   
4. WITH MIXER ON LOW SPEED, ALTERNATELY BEAT IN THE FLOUR MIXTURE AND SOUR CREAM, BEGINNING AND ENDING WITH THE FLOUR MIXTURE. BEAT ONLY UNTIL JUST BLENDED.
   
5. POUR HALF OF THE BATTER IN THE BOTTOM OF THE PREPARED PAN. SPRINKLE WITH HALF OF THE CRUMB MIXTURE. POUR IN REMAINING BATTER AND SPRINKLE WITH REMAINING CRUMB MIXTURE, PRESSING THE CRUMBS LIGHTLY TO ADHERE TO THE BATTER. GENTLY BUT QUICKLY CUT THROUGH THE BATTER AND CRUMBS IN AN UP AND DOWN MOTION WITH A KNIFE. LIGHTLY RAP THE PAN ONCE AGAINST A HARD SURFACR TO SETTLE THE BATTER. BAKE FOR 40 MINUTES. COVER THE TOP OF THE CAKE WITH FOIL AND CONTINUE BAKINE UNTIL A CAKE TESTER INSERTED HALFWAY BETWEEN THE SIDE OF THE PAN AND THE TUBE COMES OUT CLEAN, ABOUT 20 MINUTES.
   
6. COOL THE CAKE IN THE PAN ON A WIRE RACK FOR 30 MINUTES. CAREFULLY LOOSEN THE CAKE FROM THE SIDES OF THE PAN. INVERT CAKE ONTO RACK AND COOL COMPLETELY.
   
7. 16 SERVINGS