Chocolate Babka

5 from 3

Sweet and rich, this Chocolate Babka has the texture of a cinnamon roll with a decadent chocolate filling. This is a showstopper recipe to share with friends over a cup of coffee or tea.

Prep Time45

Cook Time35

Rise and Chill Time10

Total Time11 20

Course: Dessert

Cuisine: Jewish

Keyword: babka bread, babka recipe, chocolate babka bread

Servings: slices (2 loaves)

Ingredients

For the Dough

3¾ cups all-purpose flour spooned and leveled (plus extra for dusting)
½ cup granulated sugar
1 tbsp instant dry yeast
1 tsp kosher salt
3 large eggs room temperature, lightly beaten
½ cup whole milk lukewarm (about 100-110°F)
10 tbsp unsalted butter softened to room temperature
canola oil for coating the bowl and the loaf pans

For the Chocolate Filling

½ cup unsalted butter
¼ cup heavy cream
6 oz. semisweet chocolate chips
½ cup powdered sugar
⅓ cup unsweetened cocoa powder
pinch of salt

For the Syrup Topping

½ cup water
½ cup granulated sugar
1 tsp vanilla

Instructions

Make the Dough

In the bowl of a stand mixer fitted with a dough hook attachment, whisk the flour, sugar, yeast, and salt. Add the eggs and milk; mix on medium speed until everything is incorporated and the dough forms a rough ball, about 2-3 minutes.
Switch to medium-low speed and add the butter, 1 tbsp at a time, waiting until each is fully incorporated before adding the next. (Adding all the butter will take about 5 minutes.)
Continue kneading the dough for about 8-10 minutes on medium speed, scraping down the sides of the bowl as necessary, until it is smooth, elastic, shiny, and doesn't stick to the bowl.
Brush a large bowl with canola oil to coat and place the ball of dough inside. Cover with plastic wrap and let rise at room temperature for 1 hour. (It won't double in size, but it should be puffy and have visibly risen.) Transfer the covered bowl to the refrigerator and chill for 8 hours/overnight so it can rise further and develop flavor.

Make the Chocolate Filling

Combine butter and cream in a small saucepan over medium heat. Once the butter is melted and the mixture is steaming, add the chocolate and stir constantly until melted. Remove from the heat and whisk in the powdered sugar, cocoa powder, and salt. Transfer to a bowl and let cool until thickened to a spreadable paste-like consistency, about 1 hour.

Roll and Shape

On a lightly floured surface, punch down the dough and cut it in half with a bench scraper or sharp knife. (Work with half the dough at a time, placing the other half back in the fridge, covered.)
Lightly dust the top of the dough and a rolling pin with flour. Roll the dough out to a 12x16-inch rectangle, with the short edge closest to you.
Using an offset spatula, spread half of the chocolate filling evenly over the entire surface, leaving a ½-inch margin at the top of the rectangle furthest from you.
Starting from the short side closest to you, using both hands, tightly roll the rectangle into a log, pressing to seal where the seam is. Wrap in plastic wrap and transfer to the fridge. Repeat the same process with the other half of the dough and chocolate filling.

Prep the Pans

While both rolls are chilling in the fridge for a few minutes, prep the pans.
Grease 2 loaf pans with oil (you can use either 9x5-inch or 8x4-inch), then line with parchment paper, leaving a couple of inches of overhang on the long sides, for easy removal once baked. Set aside.

Twist the Babka

Remove one dough log from the fridge and using a large serrated knife, gently cut the roll in half lengthwise, starting at the top, so you have 2 long even halves.
Position each half parallel to the other with the cut sides and chocolate layers facing up. Twist the halves together a few times, keeping the cut sides facing up. Gently squeeze the ends together and tuck them under.

Transfer to the Pans

Carefully transfer the babka into one of the prepared pans. (Don't be concerned if there are gaps in the pan - they will fill up as the babka rises and bakes.)
Cover the pan with plastic wrap and allow to rise at room temperature for 1-2 hours until almost doubled in size. (The dough should be puffy and will have risen to about ½-inch below the rim of the pan.)
Repeat the entire process with the second log of dough.

Preheat Oven and Bake

15 minutes before the end of rising, preheat the oven to 350°F with a rack in the middle position.
Once the oven is fully preheated, remove the plastic wrap from both pans.
Bake for 30-35 minutes, until golden brown on top. A toothpick inserted deep into the loaf should come out clean. To check for exact doneness, you're shooting for an internal temperature of 190°F with an instant thermometer.

Make the Syrup

While the babkas bake, make the syrup topping. In a small saucepan over medium heat, bring water and sugar to a bubble. Once the sugar dissolves, take off the heat and stir in the vanilla. Set aside to cool.
As soon as the babkas are finished baking, pierce the top of the loaves in several places with a fork or tiny skewer.
Using a pastry brush, brush the syrup all over the surface. It may seem like a lot, but use it all, dividing equally between both loaves. This helps keep the bread moist and adds that beautiful shine.

Cool and Enjoy

Let the loaves cool in their pans for 10 minutes, while they absorb the syrup (but not longer, or they can stick). Then, using the parchment paper, lift them out and transfer them to a wire rack to cool completely. Don't be impatient and slice too soon—the bread needs to be close to room temperature to set properly.

Video

Nutrition