Chocolate babka, the crown jewel of jewish baked goods. Is it cake? Is it bread? I honestly don't care so long as its edible and in front of me. My love affair with it began about four years ago when I took a stab at Smitten Kitchen's riff on chocolate babka. It's a decadent sugary and chocolatey butter bomb.
Ever since Joy the Baker posted her "Best Brown Butter Chocolate Chip Cookie" recipe, I've considered her a baking goddess. Since CCCs are a staple for me, I'm always on the lookout for new and improved recipes. While I was perfectly happy with Jacques Torres's "Secret Chocolate Chip Cookie", I wasn't a huge fan of waiting the recommended 24-36 whole hours to bake.
There are few things more satisfying to bake than a really airy and delish cake. That's because on more than one occasion I've ended up with one that is dry and dense. When my husband's birthday came around I decided that I was feeling up cake from scratch challenge. What did he want? A classic yellow cake with chocolate frosting.