Cocoa Espresso Babovka Cake

By AllysKitchen

Traditional Bábovka is kind of alike a coffee cake, rich with eggs and chopped blanched almonds and baked in a round pan with a hole in the center. This feather-light delicacy is served with hot coffee for the Easter Sunday feast in Czechoslovakia.

Ingredients

• 1 1/2 cups flour
• 3 teaspoons baking powder
• 1/4 teaspoons sea salt
• 1/4 cup unsweetened cocoa
• 3 tablespoons instant espresso coffee (divided)
• 1 cup sugar
• 2 eggs, beaten
• 1/3 cup Greek plain yogurt
• 1 cup milk (whole)
• 1/2 cup walnuts, ground
• Powdered sugar for dusting (optional)

Details

Servings 10
Adapted from allyskitchen.com

Preparation

Step 1

Preheat oven to 350 degrees fahrenheit.

Use a large mixing bowl. Sift in the flour, baking powder, salt, cocoa, and 2 tablespoons of coffee.

Add the sugar and blend all together. Add the beaten eggs, yogurt and blend. Add in the milk and blend then fold in the ground walnuts mixing all together.

Pour into a greased baking springform pan. Dust on top half of the remaining espresso coffee. Bake in a preheated 350 oven about 30-35 minutes or until a toothpick comes out clean from the center.

Remove and immediately dust on the rest of the espresso coffee. Let the cake cool about an hour then remove from the pan.
Dust with powdered sugar if desired.