Luxurious Chocolate Babka or Chocolate Bread
Chocolate Babka is the perfect recipe for anyone who loves the combination of bread and chocolate. Simple & Easy method you will want to make it more often
Doesn’t that look scrumptious? I must tell you the smell of bread and chocolate all at the same time is so intoxicating. It’s like going to Chocolate Heaven.
Chocolate Babka is the perfect recipe for anyone who loves the combination of bread and chocolate. And I have such a simple and easy method for you.
What is Babka? – Well actually Babka is made from a Doubled and Twisted lenght of Yeast Dough and is typically baked in a high Loaf pan. Like this one below and instead of the traditional fruit fillings you add Chocolate and even Cinnamon if you like. I believe a traditionally Babka is suppose to be topped with streusel. We get something very similar is Israel and it’s called Kokosh.
I must warn you though, this recipe has chocolate oozing all over and under it. So it’s a bit messy on the hands but absolutely delicious on the pallet.
Recipe – luxurious Chocolate Babka or Chocolate Bread
- 120 ml or ½ cup warm milk (about 110 F)
- 60 ml or ¼ cup warm cream
- 1 tbsp instant yeast
- ¼ cup honey or 6 tbsp Sugar
- 2 large eggs
- 80 gram / 6 tbsp - melted Butter
- 420 grams/ 31/2 cups All purpose flour
- 1 tsp salt
- ½ tsp cinnamon (optional)
- 200 grams dark / Bittersweet Chocolate Chopped ( I use 80% coco)
- ¼ cup cream
- 50 grams Butter
- 50 grams sugar - (Note: if you use less than 80% coco reduce or omit the sugar)
- 1 egg yolk + 2 tbsp cream
- 2 tbsp simple syrup (just heat 2 tbsp sugar in 6 tbsp water until sugar is dissolved)
- I have shown you a step by step on how to knead dough in a mixer as well as by hand so her I am skipping the step by step pictures.
- You can use the mixer method as I showed you when making the Soft Burger Buns or you can use the hand method as I showed you when making the Classic White Bread
- In a bowl - Mix the milk, cream, yeast, honey, eggs butter, cinnamon.
- Stir and set aside for 5 minutes.
- Add Salt to the flour
- Make space in the center or hollow out the flour in the center.
- Pour the Yeast mixture into the flour.
- Use your hands or a wooden spoon to bring it all together.
- Knead to form a soft, smooth and elastic dough.
- Place in a oiled bowl, cover with cling/plastic wrap.
- Leave in a warm place until double in volume. About an hour.
- After an hour, knead the dough for three more minutes punching all the air out.
- And let rise one more time for an hour again.
- Place the chocolate, cream, butter in a microwave safe bowl or a double boiler.
- Heat on 50% power for one minute. Stir well,
- Continue to place in microwave on 50% power for 20 secs intervals until all the chocolate has melted. Add the sugar and stir until dissolved.
- Set aside to cool.
- Roll out the dough on to a flour surface (as shown below), about ⅛ inch. thick.
- Spread the cooled chocolate mixture on to the surface of the dough as shown leaving ½ inch all around to seal.
- Roll like a jelly roll - seam side up.
- Cut the roll in the middle dividing it into two length ways. This is a bit messy so work carefully.
- Pleat the two parts into each other as shown.
- Place into a greased loaf pan.
- Cover with cling wrap and let rest in a warm place for about 30 to 45 minutes.
- When almost double in volume - brush with the egg wash and bake in a preheated oven at 180 C / 380 F for about 30 minutes.
- Important - About 20 minutes into baking. Brush the 2 tbsp of simple syrup on the top surface of the loaf with a pastry brush.
- This will add moisture and stop the top from getting burnt.
I made this for my husbands Birthday dinner and didn’t do justice to the pictures, but this is how you would do the traditional loaf pan method.
Personally I just place the same thing in a round Baking pan.
I love it round – don’t judge me I’m a cake decorator, remember?