Why Make This Recipe
Chocolate Babka is a delightful treat that combines the rich flavors of chocolate with a soft, fluffy bread. It has a lovely twisted shape that not only looks impressive but also tastes divine. This recipe transforms simple ingredients into a sweet loaf that’s perfect for any occasion.
Making Chocolate Babka may seem daunting, but the joy it brings is well worth the effort. With its buttery dough and gooey chocolate filling, it’s a comforting dessert that doesn’t just satisfy your sweet tooth but also fills your kitchen with a heavenly aroma.
Equipment Needed for Chocolate Babka
To make Chocolate Babka successfully, you’ll need a few essential pieces of equipment.
You will need a stand mixer with a dough hook. If you prefer to mix by hand, a large mixing bowl will suffice. A rolling pin is necessary for shaping your dough and a sharp serrated knife will be required for cutting the babka before baking.
It’s also wise to have an 8.5×4.5×2.5 inch loaf pan, a skillet for making the simple syrup, and a pastry brush. Lastly, keep parchment paper on hand to place in the bottom of your loaf pan for easy removal.
What You Need to Make Chocolate Babka
- 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 + 1 Tablespoon whole milk (95ml), slightly warmed
- 2 large eggs, at room temperature, beaten
- Grated zest from ½ an orange
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 6 Tablespoons unsalted butter, room temperature, cut into small pieces (85g)
- 5 oz high-quality bittersweet or semisweet chocolate, chopped (140g), not chocolate chips
- 5 Tablespoons unsalted butter (70g)
- 3 Tablespoons unsweetened cocoa powder, sifted (20g)
- 1/3 cup powdered sugar, sifted (40g)
- 1/3 cup granulated sugar (66g)
- 1/3 cup water (80mL)
How to Cook Chocolate Babka Step by Step
To begin making your Chocolate Babka, first, gather your ingredients and tools. Start with the dough. Add the bread flour, granulated sugar, and instant yeast into the bowl of your stand mixer fitted with a dough hook. You can also use a large mixing bowl if mixing by hand. Pour in the slightly warmed whole milk, beaten eggs, grated orange zest, and vanilla extract. Mix well until everything comes together to form a dough.
As the mixer runs on low speed, gradually add in the room temperature butter and the fine sea salt. Do this little by little, ensuring each addition is fully mixed in before adding the next. Continue kneading the dough for several minutes, making sure to scrape the sides of the bowl while mixing. The dough should pull away from the sides of the bowl and feel soft and slightly sticky. If needed, you can add more flour.
Once your dough is well mixed, transfer it to a greased bowl and cover it with plastic wrap. Let it rise at room temperature for about 1 hour. After the first hour, place the covered bowl in the refrigerator. Allow the dough to chill for at least 2 hours, or for the best results, overnight.
Next, prepare the chocolate filling. In a microwave-safe bowl, melt the bittersweet or semisweet chocolate along with the unsalted butter. Do this at 50% power, stirring every 30 seconds until completely melted and smooth. Once melted, measure 3 tablespoons of unsweetened cocoa powder and 1/3 cup of powdered sugar, sifting them into the chocolate mixture. Stir everything together until combined and smooth.
Grease your 8.5×4.5×2.5 inch loaf pan with butter. Place a piece of parchment paper at the bottom for easy removal later. Now, it’s time to work with the dough again. Take it out of the refrigerator and turn it out onto a lightly floured surface. Lightly dust your rolling pin and roll out the dough into a rectangle that measures about 14×18 inches, ensuring the short side is parallel to you.
Once your dough is rolled out, spread the chocolate filling evenly over the top. If the chocolate mixture has firmed up, you can briefly rewarm it in the microwave to make it easier to spread. Starting at the short end of the rectangle, carefully roll the dough tightly into a log. Make sure to seal the long seam at the end. Place this seam-side-down on a baking sheet and refrigerate the log for about 5-10 minutes, which will make it easier to cut.
After chilling, prepare a sharp serrated knife and cut the dough lengthwise into two long strips. Lay the strips open-side-up and cross one end over the other to form an “x.” Twist both ends around each other to create a twisted rope, with the chocolate layers facing up. Now, place this beautiful twist into the prepared loaf pan.
To let your babka rise again, boil some water in a small pot, then place the pot of hot water into the bottom of your oven. Put the babka on the middle rack (make sure the oven is off) and allow it to rise for about 1 hour. The hot water will create a nice humid environment that helps the dough rise.
After the second rise, carefully remove the water and babka from the oven. Preheat your oven to 325 degrees F (160 degrees C). Once the oven is preheated, bake the babka for about 30 minutes uncovered. After that, loosely cover the top with a piece of foil to prevent it from browning too quickly. Bake for an additional 30-35 minutes, or until the internal temperature of the bread reaches 200 degrees F (93 degrees C).
While your babka is baking, prepare a simple syrup. In a skillet, mix together the granulated sugar and water. Cook over medium-low heat, stirring until the sugar is completely dissolved. As soon as the bread is out of the oven, use a pastry brush to generously paint the syrup all over the hot loaf. Don’t be shy; use all of the syrup! Allow the babka to cool in the pan for about 20-30 minutes before carefully transferring it to a wire rack to cool completely.
When the babka has cooled, take a sharp serrated knife and slice it into pieces. Remember to wipe the knife clean between each slice to ensure that every piece looks nice. Chocolate Babka is absolutely best enjoyed the day it’s baked. However, if you have leftovers, store them wrapped in aluminum foil at room temperature.
How to Make Chocolate Babka
Making Chocolate Babka requires patience and a bit of practice, but following this step-by-step guide makes it manageable and fun. Start with preparing your dough, allowing it to rise properly to get that light, fluffy texture. Ensuring all ingredients are at the right temperature will also help in the mixing process.
Next, don’t skip the cooling step after baking. This allows the chocolate filling to set slightly, making it easier to slice. Take your time rolling the dough and shaping it, as this helps form those beautiful swirls and layers that chocolate babka is famous for.
How to Serve Chocolate Babka
Chocolate Babka is versatile when it comes to serving. It can be enjoyed plain, simply sliced and served with a cup of coffee or tea. If you want to elevate the experience, consider toasting the slices lightly until warm. A sprinkle of powdered sugar on top adds a touch of sweetness and a nice visual appeal.
Another lovely way to serve Chocolate Babka is with a dollop of whipped cream or a scoop of ice cream. For a brunch treat, warming it slightly and layering it with fresh berries can create a delightful dessert option that pleases everyone.
What to Serve with Chocolate Babka
Chocolate Babka pairs wonderfully with several beverages. A hot cup of coffee or a creamy cappuccino complements its richness perfectly. If you’re hosting a brunch, serve it alongside a fruit platter, which adds freshness and balances the sweetness of the babka.
Tea lovers might enjoy it with a strong black tea, while chocolate lovers could consider pairing it with a rich hot chocolate for those days you want a truly indulgent experience.
How to Store Chocolate Babka
Storing Chocolate Babka is simple. To keep it fresh, wrap it tightly in aluminum foil or plastic wrap. Store it at room temperature for up to three days. This allows the flavors to meld and the loaf to remain soft.
If you want to keep it longer, you can slice the babka and freeze it. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. This way, you can enjoy a slice whenever you crave it!
Tips to Make Chocolate Babka
A few tips can make your Chocolate Babka experience even better. Be particular about the quality of chocolate you use; high-quality bittersweet or semisweet chocolate will significantly enhance the flavor.
Make sure to knead the dough correctly. If it feels too sticky, a little extra flour can help. However, be careful not to add too much or it will alter the texture.
Patience is key during the rising phases. Allow the dough to rise completely for the best results. Finally, when slicing, using a serrated knife ensures clean cuts without squishing the delicate loaf.
Variation
Chocolate Babka can be customized in many ways. For a nutty twist, you could add chopped nuts like hazelnuts or pecans into the chocolate filling. Swapping in a bit of cinnamon can also introduce a warm flavor that’s perfect for colder months.
Another variation is to use different types of fillings, such as almond paste or fruit preserves, for a unique taste experience.
Best Time to Make Chocolate Babka
Chocolate Babka can be enjoyed year-round, but certain occasions are particularly perfect for baking it. It makes an excellent choice for holiday gatherings, family brunches, or as a thoughtful handmade gift for loved ones.
If you’re looking to impress at a potluck or a birthday party, this beautifully twisted loaf will definitely be a showstopper. The baking process is ideal for lazy weekends when you have the time to enjoy making something special.
Common Mistakes to Avoid
One common mistake when making Chocolate Babka is using warm milk instead of slightly warm milk. Too hot can kill the yeast, preventing the dough from rising properly. Another pitfall is not letting the dough chill in the refrigerator long enough, which can make it challenging to roll and shape.
Overbaking is another error. Always check the internal temperature to avoid drying out the babka. Lastly, be sure to use a serrated knife to slice the bread. Using a flat knife can squish the loaf.
Nutritional Notes
Chocolate Babka is a treat best enjoyed in moderation. Each slice is rich in flavor, but also in sugar and fat. The use of bread flour provides a good texture, while the butter contributes to the lovely taste. It might be worth it to watch portion sizes if you are mindful of caloric intake.
FAQs
Can I make Chocolate Babka ahead of time?
Yes, you can make the dough and filling ahead of time. Chill both components overnight to develop deeper flavors.
What should I do if my dough doesn’t rise?
Ensure that your yeast is fresh. If it doesn’t rise, try a warmer environment for the dough or consider restarting with fresh yeast.
Can I freeze Chocolate Babka?
Absolutely! Be sure to wrap it properly to prevent freezer burn, and it will be good for up to three months. Thaw overnight in the refrigerator before enjoying.
Conclusion
Chocolate Babka is a delicious pastry that brings joy to both the baker and the eater. With its rich, chocolatey layers and soft texture, it’s a wonderful treat for any occasion. By following this simple recipe, you’ll create a loaf that impresses and delights. Enjoy your baking, and most importantly, savor each bite of your delightful creation!
