Chocolate Babka
This chocolate babka recipe results in a real showstopper of a loaf that tastes as good as it looks! It looks super impressive, tastes super impressive, and really isn’t that difficult to make – the best kind of recipe! Honestly, it’s kind of like an easier version of cinnamon rolls, and thinking about that is actually making me want to make some chocolate cinnamon rolls. Perhaps that will be next! I digress. Anyway, here is a step-by-step guide to making some delicious and beautiful babka!
She’s a real beauty! Here’s how you make her:
Step 1: the dough! One of the reasons I like this recipe is because you can divide the tasks over two days. Day 1 you make the dough and then you can wake up the next morning and finish it up and have your babka ready before noon! A note about the dough – it will be a bit sticky and that’s normal!
Step 2: Make the filling. The recipe calls for crushed shortbread cookies, but I’ve used chocolate graham crackers when I’m in a pinch and they work just fine!
Step 3: Roll out the dough and spread out the filling.
Step 4: Roll the dough all the way up, cut the roll in half, and twist! Place the twist into the pan gently and allow to rise.
Step 5: Brush with egg wash and bake!
Step 6: This step is optional, but recommended! Pour some chocolate ganache on top!
Step 7: Enjoy!
Chocolate Babka
Equipment
- 1 9×4 inch loaf pan
Ingredients
Babka Dough
- 2 cups + 3 tbsp all-purpose flour
- 3 tbsp sugar
- 1 tsp salt
- ½ cup whole milk
- 1¼ tsp active dry yeast
- 1 egg
- 1 egg yolk
- 5 tbsp unsalted butter, cubed, at room temperature
Chocolate Filling
- 5 oz bittersweet chocolate, chopped
- 5 tbsp unsalted butter
- ¾ cup chocolate shortbread cookies, ground
- 1½ tsp honey
Chocolate Glaze
- 3 ½ oz bittersweet chocolate, chopped 60-70%
- 4½ tbsp unsalted butter
- ½ tbsp light corn syrup
Egg wash
Instructions
For the Babka Dough
- Mix together the flour, sugar and salt and set aside.
- Heat milk to lukewarm (approximately 105℉). Pour into your mixing bowl and add yeast. Stir gently and let sit for 5 minutes or until foamy.
- Add the egg, egg yolk, and dry ingredient mixture and mix on low speed (using paddle attachment if using a stand mixer) for 2 to 3 minutes.
- Scrape down sides and switch to dough hook if using a stand mixer. Mix until combined and a smooth dough starts to form – about 5 minutes.
- Add the butter one cube at a time while mixer is running. Continue mixing at a low speed until fully combined. The consistency of dough will be smooth but it will be sticky to the touch.
- Cover the bowl with cloth or plastic wrap and let rise for 1-2 hours.
- Line a baking sheet or large plate with parchment paper and grease with butter. Scrape the dough out of the bowl and onto the baking sheet, loosely forming a rectangle. Cover with plastic wrap and refrigerate overnight.
For the Filling
- Using a double boiler if you have one (or microwaving in 30 second increments, or being very watchful over a pan on the stovetop), melt the chocolate and butter – stirring constantly.
- Remove from heat and allow to cool slightly. Then stir in the honey and ground up cookies. Set aside and allow to cool to room temperature (or close).
To Assemble
- Line your loaf pan with parchment paper or grease generously with butter or baking spray.
- Roll out your dough to a rectangle approximately 18 x 14 inches.
- Spread the filling evenly across the top of the dough.
- Roll the dough up starting with the long edge, and try to keep the roll tight.
- Cut the roll in half. Place one half on top of the other so that it looks like the letter X. Then tuck each end under so that you end up with a cute little twist (see pictures in the tutorial above the recipe).
- Gently place the twist into the loaf pan and allow to rise until double in size, or about 2-3 hours.
- Preheat the oven to 350℉.
- Gently brush with the egg wash, making sure to cover the entire top of exposed dough.
- Bake for 45-55 minutes, or until the internal temperature is 190-195℉.
- Remove from oven and allow to cool before removing from the pan.
For the Chocolate Glaze
- While the babka is in the oven, make the glaze.
- Using a double boiler if you have one (or microwaving in 30 second increments, or being very watchful over a pan on the stovetop), melt the chocolate, butter and corn syrup – stirring constantly.
- Allow the glaze to cool, stirring occasionally, to about 110℉. Then pour over the babka!
- Enjoy!
