STICKY CHEWY CHOCOLATE BABKA

Sweet stuff:
1 cup coconut - sweet, shredded variety
1 cup chocolate chips or Saco chunks
1/4 cup pecans - optional
1/3 cup brown sugar
1/4 teaspoon cinnamon
16 marshmallows

Cake:
1 cup unsalted butter - softened
1 cup white sugar
1/2 cup brown sugar
1-1/2 teaspoon pure vanilla
3 eggs
1 1/2 cups buttermilk or soured milk
2 cups all-purpose flour
3/4 cups cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

non-stick cooking spray

Preheat oven to 350F. Generously coat a 9 or 10-inch angel food cake pan (or tube pan) with non-stick cooking spray. Line the bottom with parchment paper, cut to fit (it does not have to be perfect).

Place all sweet stuff ingredients - except marshmallows - in a food processor. Pulse to coarsely combine and mince up chocolate. Add marshmallows and pulse until they are coarsely ground (bits of marshmallow still visible). Set aside.

In a mixer, cream the butter with the white and brown sugars. Add vanilla and eggs, then buttermilk and blend well. Fold in flour, cocoa, baking powder, baking soda and salt. Spoon half of batter into pan and top with 1/3 of sweet stuff. Top with remaining batter and then evenly disperse remaining sweet stuff on top.

Place pan on a baking sheet and bake until done (50 to 60 minutes). Top might appear bubbly and molten, but a cake tester should come out clean. Let cool about 1 hour before removing from pan. Cool thoroughly before cutting. Serves 10-12

Source:
http://valentines.spike-jamie.com/cho-recipes.html#STICKY CHEWY CHOCOLATE BABKA