{"id":6271,"date":"2024-12-02T12:50:26","date_gmt":"2024-12-02T07:20:26","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=6271"},"modified":"2024-12-02T12:50:29","modified_gmt":"2024-12-02T07:20:29","slug":"chocolate-babka","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/chocolate-babka\/","title":{"rendered":"Chocolate Babka Recipe"},"content":{"rendered":"\n

This chocolate babka recipe<\/strong> is a labor of love. But the rich, moist, soft brioche<\/a> bread (decadent with chocolate swirls) makes just the most special holiday treat!<\/p>\n\n\n\n

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This recipe for chocolate babka comes from the cookbook of the famous chef Yotam Ottolenghi-Jerusalem.<\/a> His glossy chocolate Krantz cakes looked soooo <\/em>delicious on the page that I just knew I wanted to try them right away!<\/p>\n\n\n\n

After trying (and devouring) homemade chocolate babka, I promise you\u2019re missing out on the best recipe for the holidays. It is soft and rich yet not over the top. My family and I can't seem to get enough of babka cake!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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What Is Babka Cake?<\/h2>\n\n\n\n

Babka is a Jewish recipe for a buttery, dense bread. Think of it as a cake-and-bread hybrid. It\u2019s similar to brioche bread,<\/a> enriched with eggs and butter, but it\u2019s richer and wrapped around swirls of dark, luscious chocolate.<\/p>\n\n\n\n

The crumb is soft, moist, and firm, unlike the cake crumb, which is spongy and tender. With a gooey chocolatey filling, each bite of babka bread is utterly divine! As Yotam Ottolenghi says, \"It is scrumptiously soft and sweet, like a cross between a rum baba and a Danish pastry.<\/em>\"<\/p>\n<\/div><\/div>\n\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

Great for gifting; it\u2019s a treat you\u2019ll love to share.<\/p>\n\n\n\n

All good things take time, like this chocolate babka recipe. But it is nothing short of incredible, making the time invested more than worthwhile.<\/p>\n\n\n\n

You simply can't go wrong. Just follow the instructions, and it\u2019s a fail-proof recipe.<\/p>\n\n\n\n

Buttery, chocolatey, and absolutely scrumptious to satisfy the sweetest cravings.<\/p>\n\n\n\n

Take away the time it takes to proof the bread; the easy chocolate babka recipe comes together quickly!<\/p>\n<\/div><\/div>\n\n\n\n

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Chocolate Babka Recipe Ingredients<\/h2>\n\n\n\n
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Flour<\/strong>: All-purpose works the best, like in most bread recipes.<\/p>\n\n\n\n

Sugar<\/strong>: Powdered or caster sugar for the bread dough and icing sugar for the chocolate filling for babka.<\/p>\n\n\n\n

Yeast<\/strong>: I used active dry yeast. Like always, test the yeast before you add it to the dry ingredients.<\/p>\n\n\n\n

Butter<\/strong>: The original recipe for babka asks for unsalted butter. I used salted, softened butter and cut into cubes.<\/p>\n\n\n\n

Nuts<\/strong>: My chocolate babka filling had walnuts, not pecans, like the original, because I didn\u2019t have any. They worked great!<\/p>\n\n\n\n

Chocolate<\/strong>: My preference is always dark, so I melted 70% dark chocolate. If you prefer lighter chocolate, go for it. <\/p>\n\n\n\n

Cocoa powder: <\/strong> For an intense chocolate flavor!<\/p>\n\n\n\n

See the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Chocolate Babka<\/h2>\n\n\n\n

Step 1:<\/strong> In a large mixing bowl, combine flour, sugar, salt, and yeast.<\/p>\n\n\n\n

Step 2:<\/strong> Stir in the eggs and water until the mixture comes together. Use a stand mixer or mix by hand.<\/p>\n\n\n\n

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Step 3:<\/strong> Incorporate cubes of softened butter one by one until you have a shiny, smooth, and elastic babka dough.<\/p>\n<\/div>\n\n\n\n

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Step 4:<\/strong> Place the dough in a greased bowl, cover it with plastic wrap, and refrigerate overnight.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 5:<\/strong> Make the filling - combine melted chocolate, butter, icing sugar, and cocoa powder in a small bowl.<\/p>\n<\/div>\n\n\n\n

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Step 6:<\/strong> Mix all ingredients well to make a spreadable chocolate paste.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 7:<\/strong> Remove the dough from the fridge and divide it into two portions. Roll each portion into a rectangle, approximately 14\" x 11\".<\/p>\n<\/div>\n\n\n\n

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Step 8:<\/strong> Spread the chocolate filling evenly on both rectangles, leaving a 2 cm border. Sprinkle chopped walnuts and sugar over the chocolate filling.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 9:<\/strong> Roll each rectangle tightly into a log, starting from the long side. <\/p>\n<\/div>\n\n\n\n

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Step 10:<\/strong> Roll into a tight log. Cut the uneven ends and place the logs in the refrigerator for 15-20 minutes.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 11:<\/strong> Cut each log lengthwise into two. With the cut side facing up, pinch the ends of both sides together.<\/p>\n<\/div>\n\n\n\n

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Step 12:<\/strong> Braid the dough by placing the right-side dough over the left-side dough. Continue down the length. Gently tuck in both ends under themselves. Repeat with the second rectangle.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"babka<\/figure>\n\n\n\n

Step 13:<\/strong> Line two loaf pans with parchment paper and place the braids, cut sides up, into the pans. Cover the pans with damp tea towels and let them rise in a draft-free area for 1.5\u20132 hours.<\/p>\n<\/div>\n\n\n\n

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Step 14:<\/strong> Preheat the oven to 190\u00b0C. Bake for 30-40 minutes, or until a skewer inserted into the center comes out clean.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\"chocolate<\/figure>\n\n\n\n

Step 15:<\/strong> While the easy chocolate babka bakes, make the sugar syrup. In a saucepan, bring the sugar and water to a boil. Remove it from the heat and allow it to cool.<\/p>\n\n\n\n

Step 16:<\/strong> As soon as the babka comes out of the oven, brush each loaf liberally with the sugar syrup.<\/p>\n\n\n\n

Final step:<\/strong> Leave the bread in the pans until just warm, then transfer them to a cooling rack to cool completely.<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n