Chocolate and Cherry Babka

This chocolate and cherry babka is perfect for the summer! It combines chocolate filling with fresh cherries, which make it super moist, soft and delicious.

Photo: Raheli Krut

Chocolate and Cherry Babka

For the dough:

500 grams (3 1/2 cups) all-purpose flour
8 grams (2 tsp.) active dry yeast
100 grams (1/2 cup) soft butter
30 ml. (2 tbsp.) vegetable oil
70 grams (1/3 cup) sugar
2 large eggs
200 ml. (1 cups) sour cream
50 ml. (3 tbsp.) milk
Pinch of salt
1/2 tsp. vanilla extract

For chocolate and cherry filling:

350 grams chocolate spread (I used Nutella)
150-200 grams pitted fresh cherries
50-70 grams chocolate chips
Beaten egg for brushing

For the syrup:

80 grams (1/3 cup + 1 tbsp.) sugar
80 ml. (1/3 cup) water
2 tbsp. cherry liqueur

In a bowl of a mixer with a dough-hook put flour, yeast, butter, oil, sugar, eggs, sour cream, milk, salt and vanilla and knead at low speed for 10-12 minutes until the dough is uniform and slightly sticky.
Cover the bowl and let the dough rise until doubled the volume (this should take about an hour at room temperature).
Divide the dough into 2 parts.
On a floured work surface, roll each part of the dough into a rectangle about 3-4 mm thick.
Spread half of the chocolate spread and sprinkle with half of the cherries and chocolate chips evenly.
Roll the dough tightly, forming a cylinder shape, and cut across the center lengthwise forming 2 strands. Braid the two strands and place in a lightly greased mold.
Repeat with the second part of the dough and the remaining filling.
Cover the cakes and let rise until almost doubled in volume.
Preheat oven 175c degrees.
Brush the risen cakes with egg and bake for 30-35 minutes or until golden and set.
Syrup: in a small saucepan heat sugar and water and cook for about 2-3 minutes after boiling until the sugar has dissolved.
Remove from the stove and add the cherry liqueur.
Brush the cakes with syrup and serve.