Bábovka

A vanilla and chocolate Czech bunt cake that compliments tea and coffee.

By. Liliana Kotval

Bábovka- a traditional Czech bunt cake with a chocolate and vanilla layer, all topped with cocoa and powdered sugar. My baba used to make this all of the time. It is not too complicated to make, and the result is a refreshingly light yet delicious cake that pairs well with coffee or tea after dinner. The bunt pan effortlessly creates an attractive shape and allows for an even and quick cooking. 

​Ingredients

• 5 eggs

• 1  1/4 cup castor (powdered) sugar

• 3/4 cup vegetable or canola oil

• 5 tablespoons warm water

• 5 tablespoons warm milk

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon vanilla extract

• 2 tablespoons cocoa powder

• 2 tablespoons butter (to grease pan)

• 2 tablespoons powdered sugar and 2 tablespoons cocoa powder for topping

Procedure:

1. Separate the eggs. Put the yolks in a bigger bowl and the whites in a smaller bowl.

2. Whisk the yolks and sugar until it thickens and whitens. Can be done manually or with a hand mixer.

3. Gradually add the oil, water, then milk.

4. Sift in the flour and baking powder.

5. In the small bowl, beat the egg whites (I would definitely recommend with a hand blender) until they form stiff peaks. This took me 5 min on high speed and then a few more minutes on medium speed.

6. Stir in the vanilla extract into the large bowl and fold in the egg whites without breaking them.

7. Grease a bunt pan with the butter and then pour in 1/2 of the batter.

8. In the other 1/2 of the batter, add in the cocoa powder and mix.

9. Pour in the cocoa batter over the plain. Do not mix the layers.

10. Bake for 30-35 min at 350 degrees Fahrenheit.  Poke with a toothpick that should come out clean when done.

11. Right out of the oven, sift over the powdered sugar and cocoa.

​             Dobrou chuť!