Servings: 12 slices
Calories: 300kcal
Equipment
- Mixing bowl
- Whisk
- Rolling Pin
- Loaf pan
- Oven
- Plastic Wrap
- Kitchen towel
- Sharp Knife
Ingredients
For the Dough
- 4 cups all-purpose flour This is the foundation of your Chocolate Babka, giving it the perfect texture.
- 1/2 cup granulated sugar A touch of sweetness to balance the rich chocolate filling.
- 1 packet active dry yeast Essential for that lovely rise and fluffy texture.
- 1 teaspoon salt Enhances the flavor of the dough beautifully.
- 1/2 cup whole milk (warm) Activates the yeast; ensure it's not too hot!
- 1/2 cup unsalted butter (melted and cooled) Adds richness and keeps the babka moist.
- 3 large eggs (room temperature) Eggs help bind and enrich the dough.
- 1 teaspoon vanilla extract A hint of vanilla rounds out the flavor.
For the Chocolate Filling
- 1 cup semi-sweet chocolate chips The star ingredient; for a richer taste, you can use finely chopped chocolate.
- 1/2 cup unsweetened cocoa powder Intensifies the chocolate flavor throughout.
- 1/2 cup powdered sugar Sweetens the filling without any graininess.
- 1/4 cup unsalted butter (softened) Creates a smooth, spreadable consistency.
- 1 teaspoon vanilla extract Adds depth to the chocolate filling.
For the Topping
- 1 egg beaten (for brushing) Gives the babka a beautiful, glossy finish when baked.
Instructions
Instructions
- Combine the warm milk, sugar, and yeast in a small bowl. Let it sit for 5-10 minutes until frothy—this activates the yeast and begins the rise.
- Whisk together the flour and salt in a large mixing bowl.
- Mix in the activated yeast mixture, melted butter, eggs, and vanilla extract to the flour mixture. Blend until a cohesive dough forms.
- Knead the dough on a floured surface for 5-7 minutes until it's smooth and elastic.
- Place the dough in a greased bowl, cover it with plastic wrap or a kitchen towel, and let it rise in a warm place for about 1 hour.
- Combine the chocolate chips, cocoa powder, powdered sugar, softened butter, and vanilla extract in a medium bowl. Mix until you have a smooth, spreadable chocolate filling.
- Punch down the risen dough and roll it out on a floured surface into a rectangle (about 16x24 inches).
- Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly from one long side into a log, pinching the seams to seal in the filling.
- Cut the log in half lengthwise with a sharp knife to expose the filling. Twist the two halves together.
- Place the twisted dough into a greased 9x5 inch loaf pan.
- Cover the loaf with a kitchen towel and let it rise for another 30-45 minutes until puffy.
- Preheat your oven to 350°F (175°C).
- Brush the top of the babka with the beaten egg.
- Bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool the babka in the pan for about 10 minutes before transferring it to a wire rack.
- Slice your delightful Chocolate Babka and enjoy every mouthwatering bite!
Notes
Serve with a dusting of powdered sugar for a touch of elegance. Always preheat your oven for even baking.
Nutrition
Serving: 1slice | Calories: 300kcal | Carbohydrates: 45g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 120mg | Fiber: 2g | Sugar: 15g | Vitamin A: 4IU | Calcium: 2mg | Iron: 8mg
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