Indulge in the rich and decadent flavors of this classic Chocolate Babka recipe. This sweet bread is infused with swirls of rich chocolate, making it the perfect treat for any time of the day.
Ingredients
Dough
- Flour — 480 g
- Sugar — 50 g
- Active dry yeast — 2¼ tsp
- Salt — ½ tsp
- Butter (melted) — 120 g
- Eggs — 2 pc
- Warm milk — 180 ml
- Vanilla extract — 1 tsp
Chocolate Filling
- Semi-sweet chocolate, chopped — 230 g
- Butter — 60 g
- Cocoa powder — 25 g
- Sugar — 100 g
- Ground cinnamon — 1 tsp
Streusel Topping
- Flour — 120 g
- Sugar — 50 g
- Unsalted butter (cold) — 60 g
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Cooking Instructions!
In a large mixing bowl, combine the flour, sugar, yeast, and salt for the dough. Whisk to combine.
Make a well in the center of the dry ingredients and pour in the melted butter, eggs, warm milk, and vanilla extract. Mix until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Meanwhile, prepare the chocolate filling. In a heatproof bowl, melt the chopped chocolate and unsalted butter together. Stir in the cocoa powder, granulated sugar, and ground cinnamon until well combined.
Punch down the risen dough and roll it out on a floured surface into a large rectangle. Spread the chocolate filling evenly over the dough, leaving a slight border on all sides.
Starting from the long side, tightly roll up the dough into a log. Cut the log in half lengthwise, exposing the filling. Twist the two halves together, then shape the twisted dough into a ring. Place the ring in a greased and floured 9-inch (23cm) round baking pan.
Prepare the streusel topping by combining the flour, sugar, and cold cubed butter. Mix using your fingertips until crumbs form. Sprinkle the streusel over the babka.
Cover the pan with a damp cloth and let the babka rise for another 30 minutes.
Preheat the oven to 350°F (175°C).
Bake the babka in the preheated oven for 40-45 minutes or until golden brown and cooked through. If it starts to brown too quickly, cover loosely with aluminum foil.
Remove the babka from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
