I have to admit, I was a little hesitant in making chocolate babka. Maybe it’s because most recipes have more than 10 steps and takes longer than a day to make. But this Eastern European yeast cake is a mouth watering chocolate brioche that will take your breath away. With a moist and deep flavored chocolate fudge, this bread is the ultimate chocolate brioche experience.
Chocolate babka takes time to make. You’ll need 2 days from start to finish. The first day is to mix all the ingredients and time for the dough to rest. The second day is to fill, roll and bake the bread (and devour it in 10 minutes!)
But believe me, your patience and time is worth every penny, especially when you see the beautiful glazed chocolate bread coming fresh out of the oven.
I used the recipe from Smitten Kitchen which originally comes from Chocolate Krantz Cakes in Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.
This recipe is easy to follow with clear steps and directions to make. Bon Appetit!
- A mixer
- 4 and ¼ cups all purpose flour
- ½ cup granulated sugar
- 2 teaspoon instant yeast
- 3 large eggs
- ¾ teaspoon kosher salt
- 5.3 ounces unsalted butter, at room temperature
- 4 and ½ ounces dark chocolate
- ½ cup unsalted butter
- ½ cup powdered sugar
- ⅓ cup cocoa powder
- ¼ teaspoon cinnamon
- ⅓ cup water
- 6 tbsp granulated sugar
Make the dough (day 1)
- Combine flour, sugar, and yeast in a stand mixer.
- Add eggs and ½ cup water, mixing with the dough hook until it comes together. If after a couple minutes it doesn't come together, add 1 tablespoon of water at a time until the dough forms a mass.
- Add salt and butter until it's incorporated into the dough. Then keep mixing with medium speed until the dough is completely smooth and began to pull away from the sides of the bowl.
- If the dough is too sticky, add 1 tablespoon of flour one at a time until it's smooth.
- Spray a bowl with cooking spray, and put the dough in the bowl. Cover with plastic and refrigerate overnight. (the dough will not fully double in size, but that's normal)
Make a filling (day 2)
- Melt butter and chocolate together until smooth.
- Stir in powdered sugar, cinnamon, and cocoa powder until spreadable like a paste.
- Spray two 9-by-4-inch loaf pans with cooking spray and line the bottom of the pan with parchment paper.
- Take the dough from fridge and weight it. Cut them in half anf begin to roll the first half.
- Roll out on lightly floured counter to about a 10 X 10 -inch square. Then trim the edge of the dough.
- Spread the chocolate filling on top of the dough and roll it. Do the same with the other half of the dough.
- Trim the end part of the log. Gently cut the log in half lengthwise and lay them next to each other on the counter, cut sides up.
- Pinch the top ends together. Lift one side over the next, forming a twist. Keep the cut sides facing out.
- Transfer the twist to the prepared loaf pans.
- Cover the pan with damp towel leave it to rise for 1½ hours in room temperature. (warm temperature is better!)
Baking the loaves
- Pre-heat the oven to 375 degree F. Remove towels, and bake for about 30 minutes.
- Check the doneness with a paring knife until the knife comes out easily. The underbaked babka will feel stretchy.