Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Decadent Chocolate Babka Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 46 reviews

  • Author: Amina
  • Total Time: 9 hours 55 minutes
  • Yield: 1 loaf (serves 8)

Description

This decadent Chocolate Babka recipe features a soft, enriched yeast dough swirled with a rich chocolate filling and finished with a glossy simple syrup glaze. Perfect for an indulgent breakfast or dessert, the babka is made by proofing and kneading the dough overnight for deep flavor and a tender crumb, then filled with a luscious combination of semi-sweet chocolate, butter, cocoa powder, and sugar. The braided loaf is baked to a golden brown and brushed with a lightly sweetened syrup for a shiny finish.

Ingredients

Dough:

  • 1/2 cup warm whole milk
  • 6 tablespoons sugar
  • 2 1/2 teaspoons active dry yeast
  • 2 eggs plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup salted butter, room temperature

Filling:

  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup salted butter, room temperature
  • 2/3 cup powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Simple Syrup:

  • 1/3 cup water
  • 1/3 cup sugar

Instructions

  1. Prepare the Dough: In the bowl of a stand mixer fitted with a whisk attachment, combine the warm milk, 2 tablespoons of sugar, and active dry yeast. Lightly whisk together and let it proof for 5 minutes until frothy. Add the remaining sugar and eggs; mix to combine. Incorporate the vanilla extract. Swap to a dough hook attachment, add the flour, then sprinkle the salt on top. Knead until the dough starts to come together, then add the butter and continue kneading for an additional 5 minutes until a soft, cohesive dough forms.
  2. First Rise: Transfer the kneaded dough into a large greased bowl, cover tightly with plastic wrap, and refrigerate overnight. The cold fermentation develops flavor and texture. Remove the dough from the fridge and let it come to room temperature to finish rising before assembling.
  3. Prepare the Filling: In a microwave-safe bowl, combine the chocolate chips and salted butter. Microwave for 1 minute, then stir until smooth. Add powdered sugar, cocoa powder, vanilla extract, and salt, whisking thoroughly until smooth and glossy. Set aside to cool slightly.
  4. Make the Simple Syrup: In a small saucepan, combine water and sugar. Heat over medium-low heat and bring to a simmer. Whisk constantly until the sugar dissolves completely. Continue simmering for 5 minutes until the syrup thickens slightly. Remove from heat and set aside.
  5. Assemble the Babka: On a lightly floured surface, roll the dough out into a 14-by-16-inch rectangle. Spread the chocolate filling evenly over the dough surface. Starting at one long edge, roll the dough tightly into a log. Turn the log so one long edge faces you. Using a sharp knife, carefully slice the log lengthwise down the center to expose the layers.
  6. Braid the Dough: Lay the two cut pieces face up side by side. Pinch the top ends together to secure. Twist the right strand over the left, then the left over the right, repeating this braiding motion three times. Twist the ends together to form a loaf shape.
  7. Second Rise: Place the braided loaf into a well-greased loaf pan. Cover and either refrigerate overnight for a slow rise or let it rise at room temperature for about 30 minutes until puffed. If refrigerated, remove and let sit at room temperature for 30 minutes before baking.
  8. Bake the Babka: Preheat the oven to 350°F (175°C). Place the loaf on the center oven rack and bake for 30 minutes. Tent the loaf loosely with aluminum foil to prevent over-browning and bake an additional 40 minutes until fully cooked and a skewer inserted in the center comes out clean.
  9. Finish with Simple Syrup: Immediately after baking, transfer the babka to a wire rack. While still warm, brush the entire loaf with the prepared simple syrup to give it a shiny, sweet glaze and keep it moist.

Notes

  • Using room temperature butter for both dough and filling ensures better incorporation.
  • For best flavor, allow the dough to ferment overnight in the fridge.
  • If you don’t have a stand mixer, knead the dough by hand for 10-12 minutes until smooth and elastic.
  • Store babka at room temperature in an airtight container for up to 3 days, or freeze for longer storage.
  • Microwave times may vary; heat chocolate mixture just until smooth to avoid burning.
  • Let the dough come to room temperature before shaping to make rolling easier.
  • Prep Time: 20 minutes active, plus overnight chilling
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert, Bread
  • Method: Baking
  • Cuisine: Jewish, Eastern European

Find it online: https://aminabakes.com/decadent-chocolate-babka-recipe/