Chocolate Babka

INGREDIENTS

• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup unsalted butter
• 1 1/4 cups white sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup sour cream
• 1 cup semisweet chocolate chips
• 1 cup chopped pecans
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon

DIRECTIONS

1. 
   
   Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube
   
   pan. Sift together the flour, cocoa, baking powder, baking soda, 1
   
   teaspoon cinnamon, and salt; set aside.
2. 
   
   In a medium bowl, beat the butter and 1 1/4 cup sugar with an electric
   
   mixer on high speed until light and fluffy. Change the mixer speed to
   
   medium, and beat in the vanilla. Beat in the eggs, one at a time. With
   
   the mixer on low speed, alternately beat the flour mixture and sour
   
   cream into the creamed mixture, beginning and ending with the flour
   
   mixture. Beat only until just blended.
3. 
   
   For the topping: In a small bowl combine the chocolate, pecans, 1/4 cup
   
   sugar, and 1 teaspoon cinnamon to make a crumb mixture. Spread half of
   
   the batter in the bottom of the prepared pan. Sprinkle with half of the
   
   crumb mixture. Pour in the remaining batter, and sprinkle with the
   
   remaining crumb mixture; press the crumbs in lightly so they adhere to
   
   the batter. Quickly, but gently cut through the batter and crumbs in an
   
   up and down motion with a knife. Lightly rap the pan once against a
   
   hard surface, to settle the batter.
4. 
   
   Bake in the preheated oven for 40 minutes. Cover the top of the cake
   
   with aluminum foil. Continue baking until a skewer inserted halfway
   
   between the side of the pan and the tube comes out clean, about 20
   
   minutes longer. Cool the cake in the pan on a wire rack for 30 minutes.
   
   Carefully loosen the cake from the sides of the pan. Invert cake onto
   
   rack, and cool completely.

I got this recipe from another web site, I liked it so much that I
decided to share it here. Some of the comments from the other site are
very helpful, so I decided to attach it here:

----------------------

This is a great recipe! After reading other reviews, I decided to add

an extra 1/4 cup sour cream, and an additional 1/2 cup of chocolate

chips. I baked it 15 minutes longer (after covering w/foil) & it

turned out moist, chocolatey & delicious. My husband loved it! I

will certainly make it again & again!