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Chocolate babka recipe.
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Chocolate Babka | New York City Style

Tender and buttery dough filled with chocolate and shaped into a twisted loaf.
Course Breakfast, Dessert, Snack
Cuisine jewish
Keyword chocolate babka recipe
Prep Time 45 minutes
Cook Time 35 minutes
Servings 24 slices
Author Dikla Levy Frances

Ingredients

For The Dough

For The Filling

  • 3/4 Cup Unsalted butter at room temperature (180g)
  • 1/2 Cup Unsweeteed cocoa powder (45g)
  • 1 Cup Powdered sugar (120g)
  • 1/3 Cup Melted dark chocolate (60g)
  • 1 Cup Chopped chocolate, chocolate chips, or chopped walnuts

Simple syrup

  • 1 Cup Water (240ml)
  • 1 Cup Sugar (200g)
  • 1 teaspoon Vanilla extract

Instructions

Make The Dough

  • Make the dough about three hours before you plan to shape it. After mixing, set it aside to rest for 2 hours, then refrigerate for an additional hour.

Make The Chocolate Babka Filling

  • In a large bowl, mix the butter, cocoa powder, and powdered sugar until smooth.
  • Mix in the melted chocolate. Set aside at room temperature until use.

Shape The Babka

  • Grease and line with parchment paper two 8, or 9-inch loaf pans.
  • Divide the dough into two equal parts (each aprox.480g).
  • Refrigerate one part and then roll the second part into a 12x14-inch rectangle. Make sure to flour your work surface and rolling pin and rotate the dough as you go,
  • Spread half of the filling over the rolled dough using an offset spatula.
  • Sprinkle half of the topping if using.
  • Roll the rectangle from the long side into a spiral log, like a jelly roll cake.
  • Use a sharp knife or a bench scraper to cut the log vertically at the center.
  • Gently twist the two sides around each other.
  • Gently lift the twisted dough and place it in the prepared pan.
    If the dough is longer than the pan, do not cut the ends. Gently squeeze it towards the center until it fits.
  • Repeat with the second part of the dough, brush with the egg wash, and set aside to rise for 90-120 minutes.

Make the syrup and Bake

  • Bake at 350F (180C) for 35 minutes, until it is deep golden brown and a wooden screwer comes out clean from the center of the babkas.
  • While the babkas bake, cook the water, sugar, and vanilla in a medium saucepan for about 5 minutes. Stir to make sure the sugar is dissolving.
  • Remove the babkas from the oven, and brush with the simple syrup. Allow them to cool for 30-60 minutes before inverting and slicing.