It's week 3 - aka BREAD WEEK - of D&D does #GBBO and boy do we have a banger of a bake for you lot! We'e teamed up with fitness blogger, rugby pro and epic baker @healthyjon who's created the masterpiece that is this COCONUT AND CHOCOLATE BABKA CAKE😍
It's basically a superdelish loaf that combines twisting layers of sweet dough and chocolate ganache...Jon KNOWS how to play his carbs right 😉
And this one's completely #dairyfree, #vegan and refined sugar free!
We loaf this one💓and we know you guys will too!
COCONUT AND CHOCOLATE BABKA CAKE
1/4 cup warm water
1 tsp maple syrup
2 tsp traditional yeast
1/2 cup almond milk
1/4 cup maple syrup
1/2 tsp salt
3 1/2 cups of spelt flour
1/2 tsp vanilla essence
3/4 cup Doisy and Dam Coconut and Lucuma dark chocolate
1 cup coconut cream, from the top of a full-fat can of coconut milk
1 tsp pure vanilla extract
1/8 tsp salt
- In your mixer, add the warm water and maple syrup. Sprinkle in the yeast and let it sit for 15 minutes to activate.
- In a food processor blend the bananas, almond milk, maple syrup, salt, and vanilla essence.
- Add the banana mixture to your mixer containing the yeast.
- Turn the mixer on and add the spelt flour through a sieve 1/2 a cup at a time.
- Keep adding flour until the mixture forms a ball and starts to clean the bowl, then you can place the dough into a large greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about an hour or until doubled in size.
- Prepare the ganache while the dough is proofing.
- Line a bread tin with parchment paper and set aside.
- Melt the dark chocolate in a glass bowl over a pot of boiling water (don't let the bowl touch the water). Once all the chocolate has melted, whisk in the coconut cream, vanilla, and salt, then place in the fridge to cool until the dough is ready
- Once the dough has doubled in size, sprinkle flour over your kitchen worktop and place the dough onto it.
- Roll your dough about 3cm thick and so that one side is the same length as your bread tin. Spread the ganache over it evenly then roll the dough from the longest edge, then cut it lengthwise.
- Cross over the two strands of dough, and then wrap each over the other until a plait forms. Gently pick the dough up and place it into the lined bread tin, tucking the ends underneath. Put it back in the hot tray to rise for another 30mins.
- While the dough is rising again, preheat the oven to 375F/190C. Bake the bread for 40-45 minutes, or until the top is golden.