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Homemade Chocolate Babka photo

Chocolate Babka

This Chocolate Babka is a heavenly blend of rich dough and decadent chocolate filling!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: European
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups bread flour (280g), plus more for dusting and rolling out
  • 1/4 cup granulated sugar (50g)
  • 1 teaspoon instant yeast (3g), or rapid-rise yeast
  • 1/3 cup whole milk (95ml), slightly warmed
  • 2 large eggs at room temperature, beaten
  • 1 tablespoon grated zest from an orange
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons unsalted butter (85g), room temp, cut into small pieces
  • 5 oz high-quality bittersweet or semisweet chocolate (140g), chopped (not chocolate chips)
  • 5 tablespoons unsalted butter (70g)
  • 3 tablespoons unsweetened cocoa powder (20g), sifted
  • 1/3 cup powdered sugar (40g), sifted
  • 2/3 cup granulated sugar (66g)
  • 1/3 cup water (80mL)

Equipment

  • Mixing bowls
  • Whisk
  • Rolling Pin
  • 8x4-inch loaf pan
  • Parchment paper
  • Plastic wrap
  • Sifter

Method
 

How to Prepare Chocolate Babka
  1. In a large mixing bowl, whisk together the bread flour, granulated sugar, and instant yeast. Create a well in the center and add the slightly warmed milk, beaten eggs, orange zest, vanilla extract, and sea salt. Mix until a shaggy dough forms.
  2. Transfer the dough to a lightly floured surface and knead it for about 10 minutes, until it is smooth and elastic. Add the room-temperature butter gradually, kneading until it is fully incorporated and the dough is soft and pliable.
  3. Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
  4. While the dough is rising, prepare the filling. In a small saucepan, melt the 5 tablespoons of unsalted butter over low heat. Remove from heat and stir in the chopped chocolate and sifted cocoa powder until smooth. Set aside to cool slightly.
  5. Once the dough has risen, punch it down gently to release any air. Transfer it to a floured surface and roll it out into a rectangle approximately 12x18 inches.
  6. Spread the chocolate filling evenly over the rolled-out dough, leaving a small border around the edges. Roll the dough tightly from the long side into a log, pinching the seams to seal.
  7. Using a sharp knife, slice the log in half lengthwise to expose the layers. Twist the two halves together, creating a beautiful spiral, and shape it into a “U” before placing it in the prepared loaf pan.
  8. Cover the pan with plastic wrap and let the twisted dough rise again for about 30-45 minutes, until puffy.
  9. While the dough is rising, prepare the syrup by combining the granulated sugar and water in a small saucepan. Bring to a boil and stir until the sugar dissolves. Set aside to cool.
  10. Preheat your oven to 350°F (175°C). Bake the babka for 30-35 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.
  11. Once the babka is out of the oven, immediately brush it with the cooled syrup for a shiny finish. Allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Store the babka at room temperature for up to three days.
  • Freeze slices tightly wrapped for longer storage.
  • Bring refrigerated dough to room temperature before rolling it out.