Chocolate Bobka

Chocolate Bobka


  • You will need:
  • 2 12-inch loaf pans
    For the Dough:
  • ½ cup warm water
  • 2¼ tsp. dry yeast
  • 1 tsp. sugar
  • 5 cups flour
  • ¼ cup packed brown sugar
  • ¼ cup sugar
  • 1 ¼ cup butter/margarine
  • 2 eggs
  • 1 egg white
  • 3 tbsp. vanilla extract
    Wet Filling
  • 1 cup cocoa powder
  • ¾ cup canola oil
  • ½ cup boiling water
  • 2 ¼ cups confectionary sugar
    Dry Filling:
  • ¾ cup sugar
  • ¾ cup brown sugar
  • ½ cup cocoa powder
  • ¾ cup confectionary sugar
  • ¼ cup flour
    Chocolate Bar
  • 1 3.5-oz (100 gram) bar of 72% chocolate, finely grated
    Egg Wash
  • 2 egg yolks, beaten
    Crumb Topping
  • ¼ cup margarine, cut into small pieces
  • ¾ cup sugar
  • ¾ cup flour


    For the Dough:
  1. Place the warm water, yeast and 1 tsp. sugar in a large mixing bowl. Whisk together and let it sit for 10 minutes, until frothy.
  2. Add the rest of the ingredients and mix thoroughly.
  3. Cover the bowl with a damp kitchen towel, or saran wrap, and set aside to rise, approximately two hours (until the dough has doubled in size).
    Wet Filling:
  1. Place all ingredients into a bowl and mix until smooth.
    Dry Filling:
  1. Mix ingredients together with a whisk or fork until evenly distributed.
    Crumb Topping
  1. Use your finger tips to work the mixture until it forms a coarse crumb. Do not overwork the mixture.
    To Assemble:
  1. Divide the dough into four equal-sized balls.
  2. Roll the first ball out into an approximately 12” x 10” rectangle.
  3. Spread one quarter of the wet filling over the dough.
  4. Cover the wet filling with a thin sprinkling of the dry filling.
  5. Sprinkle chocolate shavings on top of the dry filling.
  6. Roll the dough like a jelly-roll, working with the longer side of the rectangle. Set aside.
  7. Repeat until all four balls of dough have been filled and rolled.
  8. Select two rolls and cut them in half lengthwise (Only cut about ¾ of the way through—not entirely to the bottom). Twist the two rolls around each other and place in a loaf pan with the ends tucked under. Brush with the egg wash and sprinkle the top with half the crumb mixture. Repeat with the remaining rolls.
  9. Bake at 375°F (190°C) for 45 minutes. Allow the cakes to cool for at least 20 minutes before slicing.

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