Sweetie Pie and Cupcakes

Chocolate Babka Recipe

Chocolate Babka is a moist, yet flaky coffee cake that is traditionally made by twisting a yeast-based dough with chocolate filling. Babka is an Eastern European dessert often baked up with various fillings and toppings, among the most popular are cinnamon, chocolate, apple, and raisin. While making Chocolate Babka is no easy feat, this straight forward recipe produces a delicious coffee cake that will satisfy any chocolate lover or coffee enthusiast.

CourseBreakfast, Dessert, Party Food
CuisineAmerican, Eastern European

Servings	Prep Time
2loaves	30minutes

Cook Time	Passive Time
40-50minutes	90minutes

Servings	Prep Time
2loaves	30minutes

Cook Time	Passive Time
40-50minutes	90minutes

Ingredients

Babka Dough

1/2cup Milk
1Package Active Dry YeastAbout 7 grams
1/3cup Sugar
4 1/4cups Flour
1 1/2tsp Salt
1tsp Lemon Zest
1/2tsp Nutmeg
4 EggsRoom Temperature
10Tbsp ButterUnsalted

Chocolate Filling

8Tbsp ButterUnsalted
3/4cup Sugar
1 Dark Chocolate BarChopped
3/4cup Cocoa Powder

Instructions

In a sauce pan, heat half a cup of milk on low heat. Heat to just about 100 degrees, turn off heat and add one packet of active dry yeast (make sure milk is not above 110 degrees F when you add yeast, or the yeast will not activate if it’s too hot. Sprinkle in a pinch of sugar. Set aside for about 10 minutes and allow yeast to activate and foam.
You can either use a standing mixer with a dough hook, or use a bowl with a wooden spoon to bring dough ingredients together. In a bowl, combine 4 + 1/4 cups flour with 1 + 1/2 tsp salt, 1 tsp Vanilla, 1/2 tsp Nutmeg, 1/3 cup Sugar, and 1 tsp Lemon Zest. Mix these ingredients together.
Add the yeast mixture to the dry ingredients. Add in 4 eggs lightly beaten. Beat the dough mixture until it comes together. If it sticks to the sides of the bowl, add a bit of flour.
Add 10 Tbsp room temperature butter and continue mixing. Bring the dough together and knead into a ball. Place dough in a greased bowl and cover with a towel for about 1-2 hours to let rise. After the dough has rested, you may punch the dough down and cover the bowl with saran wrap and refrigerate. You may opt to use the dough right away (I tend to use one half right away and refrigerate the other half overnight, and I do notice that the refrigerated dough is more flavorful and easier to work with because it has rested. Even just a few hours in the refrigerator will help to develop the dogh further.
Prepare the chocolate filling by heating 3/4 cup sugar and 8 Tbsp butter in a saucepan. Continue stirring ingredients over low heat, Break apart and add one whole chocolate bar and continue mixing. Turn off the heat and add 3/4 cup cocoa powder. Stir until all ingredients are combined. Set aside to cool.
After the dough has chilled and rested, cut the dough in half. Store one half in refrigerator. Lightly flour a work surface and roll out the other half of the dough into a 10″ x 16″ rectangle.
Line a bread pan with parchment paper and lightly grease. Spread half of the chocolate filling onto dough. Roll into a log starting from the long edge. With the seam side tucked under, cut down the middle of the entire length of the log roll. Twist the two halves together (like a braid). Then fold the dough in half or twist the dough one final time to shape into the 9″ pan. Cover with a towel to let rise another hour.
Prepare the second half of the dough the same as the first. Roll it out into a rectangle. Spread chocolate filling onto the dough. Roll it into a log from the long edge. Cut down the middle lengthwise. Then braid the dough and shape to fit into a parchment-lined bread pan. Allow to rest one hour.
Heat oven to 350 degrees F for 40-50 minutes. Check for doneness by inserting a sharp knife. If it comes out clean, the Babka is done. Allow to cool inside the pan for a few minutes and then cool on a wire rack or plate. Enjoy!