✘ Keep
awake

Chocolate Babka

  • 265g plain flour
  • 50g granulated sugar
  • 5g instant yeast
  • 2 small eggs
  • 60ml water
  • ¼ tsp fine salt
  • 75g unsalted butter
  • 25g powdered sugar
  • 15g cocoa powder
  • 65g dark chocolate
  • 60g unsalted butter
  • 60g chocolate chips
  • 60ml water
  • 50g granulated sugar
  1. Add 265g plain flour, 50g granulated sugar, ¼ tsp fine salt and 5g instant yeast to a bowl and mix together, then add 2 small eggs and 60ml water and mix for a further 2 minutes until the dough comes together
  2. 2 minutes
  3. Gradually add 75g unsalted butter a few cubes at a time, and mix with a dough hook for 10 minutes until dough is completely smooth
  4. 10 minutes
  5. Place the dough in a lightly oiled bowl cover with a damp tea towel and leave in the fridge for 8 hours
  6. 8 hours
  7. Grease a loaf tin and line the bottom with baking paper
  8. Whisk together 25g powdered sugar, 15g cocoa powder, 65g dark chocolate and 60g unsalted butter until smooth
  9. On a lightly floured surface, roll out dough into a rectangle measuring 40cm by 30cm
  10. Spread the chocolate mixture over the rectangle leaving a 2cm border at each edge and sprinkle 60g chocolate chips on top
  11. From the long edge roll the dough up until you reach the other side and then rest it on its seem
  12. Using a knife trim 2cm off each end of the roll and then slice right down the middle of the roll lengthways dividing the dough into two long thin pieces
  13. With the cut sides facing up, press together one end of each half and then plait them together into a twist, finally press together the other ends (be careful not to make the plait longer than the loaf tin)
  14. Transfer the dough to the loaf tin, cover with a wet tea towel and leave in a warm place for 1 hour to rise
  15. 1 hour
  16. Heat oven to 190°C and bake the cake for 25 minutes until knife inserted into the center comes out clean
  17. 25 minutes
  18. While the cake is cooking, in a pan bring 60ml water and 50g granulated sugar to a boil and just dissolve the sugar. Remove from heat and set aside to cool
  19. As soon as the cake comes out of the oven, brush or pour over all the sugar syrup
  20. Let cakes cool until they are warm, then remove from pans and let cool completely before serving
Recipe inspired by https://prettysimplesweet.com/chocolate-babka
Back to home