Gingerbread and chocolate cake

Piernikowo-czekoladowa babka _

A delicious cake with chocolate and gingerbread flavor that can transform the table. Babka is more associated with Easter cake, but here’s a little variation. This cake visited us in winter, just before Christmas.


  • 300g wheat flour
  • 4 tablespoons of potato flour
  • 6 eggs
  • 4 tablespoons of sugar
  • 3 tablespoons of butter or margarine
  • 3 tablespoons of honey
  • 2/3 of a jar of plum jam
  • 200g of milk and dark chocolate
  • 2 teaspoons of gingerbread spice
  • 1 teaspoon of cinnamon
  • 1 and 1/2 teaspoons of baking soda
  • 1 and 1/2 teaspoons of baking powder
  • powdered sugar for decoration

Melt the butter, honey and crushed chocolate in a pot. Heat until everything dissolves, then set aside to cool.

Place eggs and sugar in a bowl. Beat until the sugar dissolves.

Then add the previously mixed flours, baking soda and baking powder, as well as jam and cooled chocolate with butter and honey, as well as gingerbread spice and cinnamon. Mix thoroughly.

Preheat the oven to 170 degrees C.

Pour the dough into a greased and sprinkled with breadcrumbs (up to 2/3 of the height of the form). If you have too much dough, you can put the rest into muffins.

Bake for 40-45 minutes, until the stick is dry.

Sprinkle the cooled cake with powdered sugar.

Enjoy your meal!

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