Dark Chocolate Babka – A Rich, Twisted Delight

This dark chocolate babka is a decadent and impressive treat, perfect for chocolate lovers. The rich, buttery dough is filled with a smooth dark chocolate filling and twisted into a beautiful loaf that bakes up golden and fluffy. The optional sugar syrup adds a lovely sheen and extra sweetness, giving the babka a bakery-style finish. Whether you’re familiar with making babka or trying it for the first time, this recipe is sure to be a crowd-pleaser. It's perfect for brunch, dessert, or as a special homemade gift.

Why You'll Love This Recipe: You’ll love this dark chocolate babka for its tender, buttery dough and luscious chocolate filling. The combination of rich dark chocolate and a hint of sweetness from the sugar syrup creates the perfect balance of flavors. The dough is soft and fluffy, making each bite melt in your mouth. This recipe is versatile and can be enjoyed fresh out of the oven or saved for a later indulgent snack. It’s an impressive-looking bread that is surprisingly easy to make, and the results are always stunning.

Perfect Occasion: This babka is perfect for special occasions such as holidays, brunch gatherings, or as a dessert for family dinners. Its beautiful twisted shape makes it a great centerpiece for any table, and it also makes for an excellent homemade gift. Whether you’re looking to impress your guests or just want a decadent treat for yourself, this dark chocolate babka is a must-try.

Decoration Tips: For a beautiful finish, brush the babka with sugar syrup as soon as it comes out of the oven for a shiny, bakery-style look. You can also sprinkle a few extra chocolate shavings or dust the top with powdered sugar for a classic, elegant touch. If you want to add a bit of crunch, sprinkle chopped nuts like hazelnuts or almonds over the chocolate filling before rolling the dough.

Ingredients for the Dough:

  • 540g all-purpose flour
  • 1 tablespoon dry active yeast
  • ¾ teaspoon kosher salt
  • 2 tablespoons cornstarch
  • 114g unsalted butter, melted
  • 2 eggs
  • 25ml avocado oil
  • 250ml milk (warm)
  • 60g sugar

Ingredients for the Filling:

  • 100g chopped dark chocolate
  • 50g butter
  • 40g sugar
  • 25g cocoa powder
  • Pinch of salt

Optional Sugar Syrup:

  • 120ml water
  • 100g granulated sugar

Instructions:

  1. Prepare the Dough:
    1. In the bowl of a stand mixer, combine the flour, yeast, kosher salt, cornstarch, and sugar.
    2. Add the melted butter, eggs, avocado oil, and warm milk to the dry ingredients.
    3. Using the dough hook attachment, mix on medium speed for about 3 minutes, until the dough is smooth and elastic.
    4. Cover the bowl with a clean towel and let the dough rise for 1-2 hours, or until it has doubled in size.
  2. Make the Chocolate Filling:
    1. In a small saucepan, combine the chopped dark chocolate, butter, sugar, cocoa powder, and a pinch of salt.
    2. Heat over medium-low heat, stirring constantly, until everything has melted together and the sugar has dissolved.
    3. Remove from heat and allow the filling to cool slightly.
  3. Shape the Babka:
    1. Dust a clean surface with flour and roll the risen dough out into a large rectangle.
    2. Spread the cooled chocolate filling evenly over the dough.
    3. Starting from one of the long sides, roll the dough into a log.
    4. Using a sharp knife, cut the log in half lengthwise, exposing the layers of chocolate inside.
    5. With the cut sides facing up, twist the two halves around each other to form a spiral.
    6. Connect the ends to form a ring or leave the dough twisted in a loaf shape.
    7. Place the twisted dough in a parchment-lined 10-inch cake pan or loaf pan, and let it rise for another hour.
  4. Make the Sugar Syrup (Optional):
    1. In a small saucepan, heat the water and sugar over medium heat.
    2. Stir until the sugar has dissolved and the mixture has thickened slightly, about 5 minutes.
    3. Remove from heat and set aside.
  5. Bake the Babka:
    1. Preheat the oven to 350°F (175°C).
    2. Bake the babka for 35-45 minutes, rotating the pan halfway through to ensure even baking. The babka should be golden brown and sound hollow when tapped.
    3. If using sugar syrup, brush it over the babka as soon as it comes out of the oven for a glossy finish.
  6. Cool and Serve:
    • Let the babka cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.
    • Slice and enjoy!

Enjoy your rich and decadent dark chocolate babka, perfect for any occasion!

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