Krantz Cake

Name: Krantz Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Eastern Europe
Ingredients: 250 g of flour; 50 g of sugar; 10 g of baker's yeast (fresh); 100 ml of milk (lukewarm); 1 eggs; 60 g of butter (softened); 1 pinch of salt; 100 g of dark chocolate (baking); 60 g of butter; 40 g of powdered sugar; 15 g of unsweetened cocoa powder; 50 ml of water; 40 g of sugar

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Krantz cake is a braided chocolate brioche, also called babka. 🍞 Its crumb is marbled and tender.

Total time: 1 h 05
Prep: 30 min
Cook: 35 min
Rest: 2 h 30
Difficulty: Medium
Per person: €1.03

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

5.0

Baked Pear with Gorgonzola and Walnuts

30 minEasy

As a main

5.0

Roast Chicken and Oven-Roasted Potatoes

1 h 20Easy

To drink

Christmas Cranberry & Spice Punch

25 minEasy

Nutrition facts

per serving · estimate

320kcal

Protein6 g8%
Carbs40 g50%
Fat15 g42%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more irresistible aroma, add a little orange zest 🍊 to the chocolate filling before rolling the dough: the pairing is magical ✨🍫!

Freezing : Can you freeze this recipe?

Yes

Very well, up to 2 months after baking, wrapped in plastic wrap then in a freezer bag. Thaw slowly in the fridge.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge. The glaze may lose some texture.

Making ahead : Can you make it the day before?

Yes

Dough: Slow rise in the fridge for 8-12 hours after the first rise. Filling: Can be prepared and kept in the fridge for 24 hours. Assemble on the day.

Reheating : How do you reheat it?

Oven: 5-10 min at 150°C to restore moistness. Air fryer: 3-5 min at 140°C for a slight crispness. Microwave: 30-60 seconds at low power, watch for drying out.

Variations

Enjoy warm or at room temperature.
Brush with syrup as soon as it comes out of the oven for a shiny, moist finish.
Twist the two pieces together well.

Mistakes to avoid

Cutting the rise short: 1 h 30 then another hour.
Skipping the syrup: water and sugar heated until dissolved, brushed on as soon as it comes out of the oven.
Spreading hot chocolate filling: keep the filling smooth and lukewarm.

Frequently asked questions

Comment faire un Krantz cake ?

Make a brioche dough, let it double for 1 h 30, roll it out, cover it with the chocolate-butter-cocoa filling, roll it into a log, cut it in half, twist, let it rise for 1 hour, and bake for 30-35 minutes at 180°C.

Comment faire la garniture ?

Melt 100 g of dark chocolate with 60 g of butter, then add the powdered sugar and unsweetened cocoa powder, and mix until you have a smooth cream.

À quoi sert le sirop ?

Heat the water and sugar until dissolved and brush the cake as soon as it comes out of the oven: it becomes shiny and moist.

Qu'est-ce qu'un Krantz cake ?

It is a braided chocolate brioche, also called babka, with a marbled, tender crumb, an Eastern European specialty often served at Christmas.