If you’re looking for an indulgent dessert, Ina Garten’s Chocolate Babka is sure to satisfy your sweet tooth.
This classic dessert from the Barefoot Contessa is made with a soft and fluffy dough that is filled with semisweet chocolate chips, cinnamon, and melted butter. This delicious treat is perfect for any special occasion and is sure to impress your guests!
In this article, we will discuss what Ina Garten’s Chocolate Babka is, how to make it, and some tips for making this classic dessert. So let’s get started!
What is Ina Garten’s Chocolate Babka?
Ina Garten’s Chocolate Babka is a classic dessert that originates from Eastern European Jewish cuisine.
This decadent treat consists of a soft and buttery dough rolled out with cinnamon, sugar, and semisweet chocolate chips before being twisted into a log shape and baked until golden brown.
Once done baking, the babka is glazed with a sweet and sticky syrup. This sweet and indulgent treat is perfect for any special occasion, from birthdays to holidays!
What does it taste like?
Ina Garten’s Chocolate Babka is a decadent treat with a soft and buttery texture. The combination of semisweet chocolate chips, cinnamon, and melted butter creates a sweet and indulgent flavor that will please any dessert lover.
When the babka is glazed with syrup, it adds an extra layer of sweetness and stickiness—perfect for any celebration or gathering.
How did I first get introduced to Ina Garten’s Chocolate Babka?
I first got introduced to Ina Garten’s Chocolate Babka when I was watching an episode of her show, Barefoot Contessa. She showed how she made this classic dessert from start to finish and it looked so good!
After that, I knew I had to try making it for myself and it has been a favorite ever since. Since then, I make it for all of my special occasions and celebrations. Everyone loves it!
How to make Ina Garten’s Chocolate Babka?
Making Ina Garten’s Chocolate Babka may seem intimidating, but it is actually quite easy! To make this classic dessert all you need is the ingredients & follow some simple step-by-step instructions:
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Ingredients
- Warm milk: This is necessary to activate the yeast and make a soft and pliable dough.
- Yeast: This will help make the dough rise, creating a light and fluffy texture.
- Granulated sugar: This will sweeten the dough, as well as give it structure.
- Eggs & egg yolks: These are used to help bind the dough, and add richness of flavor.
- Vanilla extract: This will lend a nice depth of flavor to the babka.
- Flour: All-purpose flour will help give this babka its structure.
- Salt: A pinch of salt helps to bring out all the flavors in this recipe.
- Unsalted butter: The key ingredient in this recipe, the butter adds richness and flavor to the dough.
- Semisweet chocolate chips: This is what gives the babka its delicious chocolate flavor.
- Cinnamon: A sprinkle of cinnamon will add a nice warmth and depth of flavor to the filling.
- Pecans (optional): These are used as a topping for an extra crunchy texture.
- Sugar: This will sweeten the syrup and give it a nice glossy finish.
- Water: This is essential for creating the syrup to glaze over the babka.
Step-by-step instructions
Step 1
Make The Dough:
In a large bowl, mix together the warm water, yeast, and sugar until dissolved. Let sit for 10 minutes until frothy. Then add the eggs and egg yolk, vanilla extract, flour, salt, and butter. Stir together until a dough forms.
Step 2
Knead The Dough:
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl and cover with plastic wrap. Let it rise in a warm place for 1 hour or until doubled in size.
Step 3
Make The Filling:
In a medium bowl, mix together the semisweet chocolate chips, sugar, and cinnamon. Set aside.
Step 4
Shape The Babka:
Once the dough has doubled in size, punch down and roll out on a lightly floured surface. Brush with melted butter and spread the filling evenly over the dough. Sprinkle with chopped pecans, if desired.
Step 5
Roll The Babka:
Roll up from one of the long sides, jelly-roll style, into a log shape. Cut in half lengthwise and twist each half together.
Step 6
Bake The Babka:
Place the twisted babka onto a parchment-lined baking sheet. Cover with plastic wrap and let rise in a warm place for 45 minutes or until doubled in size. Preheat your oven to 350°F and bake for 25-30 minutes or until golden brown.
Step 7
Make The Syrup:
While the babka is baking, make the syrup. In a small saucepan over medium heat, combine the chocolate, butter, sugar and water and bring to a boil until thickened. Once the babka is out of the oven, cover it with the syrup and let it cool before serving.
Step 8
Serve:
Cut it into pieces & serve.
Tips
– It’s important to use warm (not hot) water when making the dough, as hot water will spoil the yeast.
– Make sure to knead the dough for 8-10 minutes until it is smooth and elastic.
– Let your babka rise in a warm place for 1 hour or until doubled in size before baking.
– Use semisweet chocolate chips for the filling to get the best flavor.
– Make sure your babka is completely cooled before glazing it with the syrup.
Chocolate Babka Recipe Ina Garten
Equipment
- Parchment paper
- 9×5” loaf pan
- Pastry Brush
Ingredients
For making the dough:
- 1 1/2 cups warm milk
- 1/4 ounce active dry yeast
- 1/2 cup brown sugar or white granulated sugar
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 6 cups all-purpose flour plus extra for dusting
- 1 teaspoon kosher salt
- 1 cup 2 sticks unsalted butter, at room temperature, diced
For the chocolate filling:
- 1 cup semisweet chocolate chips
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup 1 stick unsalted butter, melted
- 1 1/2 cups chopped pecans optional
For the syrup:
- 1/2 cup granulated sugar
- 1/2 cup water
Instructions
- In a large bowl, mix together the warm milk, yeast, and sugar until dissolved. Let sit for 10 minutes until frothy. Then add the eggs and egg yolk, vanilla extract, flour, salt, and butter. Stir together until a dough forms.
- Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl and cover with plastic wrap. Let it rise in a warm place for 1 hour or until doubled in size.
- In a medium bowl, mix together the semisweet chocolate chips, sugar, and cinnamon. Set aside.
- Once the dough has doubled in size, punch down and roll out on a lightly floured surface. Brush with melted butter and spread the filling evenly over the dough. Sprinkle with chopped pecans, if desired.
- Roll up from one of the long sides, jelly-roll style, into a log shape. Cut in half lengthwise and twist each half together.
- Place the twisted babka onto a parchment-lined baking sheet. Cover with plastic wrap and let rise in a warm place for 45 minutes or until doubled in size. Preheat your oven to 350°F and bake for 25-30 minutes or until golden brown.
- While the babka is baking, make the syrup. In a small saucepan over medium heat, combine the chocolate, butter, sugar and water and bring to a boil until thickened. Once the babka is out of the oven, cover it with the syrup and let it cool before serving.
- Cut it into pieces & serve.
Notes
Nutrition Information
Servings: 10
- Calories: 431
- Total Fat: 16 g
- Saturated Fat: 8 g
- Trans Fat: 0 g
- Cholesterol: 64 mg
- Sodium: 254 mg
- Total Carbohydrates: 65 g
- Dietary Fiber: 2 g
- Sugars: 33 g
- Protein: 8 g
What to serve with Ina Garten’s Chocolate Babka?
Ina Garten’s Chocolate Babka is a rich and decadent dessert, so it is best served with something light or refreshing. Try serving it with a scoop of vanilla bean ice cream, a dollop of freshly whipped cream, or a simple bowl of fresh berries to balance out the sweetness. This classic treat also pairs nicely with coffee or tea for an after-dinner treat.
How to store leftover Ina Garten’s Chocolate Babka?
Any leftover babka can be stored in an airtight container for up to a week. You can also wrap it in plastic wrap and store it in the freezer for up to 3 months if you want to make it ahead of time.
When ready to enjoy, simply thaw overnight at room temperature and re-warm in the oven before serving.
Can pregnant women eat this?
Ina Garten’s Chocolate Babka is generally safe to eat during pregnancy, as long as all of the ingredients used are pasteurized. If you are unsure about any of the ingredients in your recipe, it is best to speak with your doctor before consuming.
It is also important to keep portion sizes in mind, as indulging too much could lead to digestive issues or discomfort.
FAQs
What type of chocolate should I use for this recipe?
You can use semisweet or bittersweet chocolate chips for the filling. You could also opt to use chopped up pieces of a bar of dark chocolate.
Can I make this recipe gluten-free?
Yes, you can easily make this recipe gluten-free by substituting the all-purpose flour chopped up with a gluten-free baking mix. Be sure to flour chopped-up that all of your other ingredients are also gluten-free as well.
How can I make this babka even more decadent?
To give it an extra layer of flavor, try adding a few tablespoons of cocoa powder to the filling mixture. Alternatively, you can also drizzle melted double-check chocolate over the babka after baking and finishing with a dusting of powdered sugar.
Can I make this recipe vegan?
Yes, you can easily make this recipe vegan by substituting the eggs and butter with vegan alternatives such as flax eggs and coconut oil or vegan butter. Be sure to check that all of your other ingredients are also vegan-friendly.
Wrapping Up
The result is a delicious and indulgent chocolate babka that everyone will love. Enjoy it as an after-dinner treat, or serve it with ice cream for an extra special celebration! With its rich flavor and soft texture, Ina Garten’s Chocolate Babka is sure to be a hit at any gathering.
Be sure to check the ingredients for allergies, and follow these easy step-by-step instructions for a foolproof baking experience. With just a few simple steps, you can make this classic dessert in no time!
Thank you for reading. Feel free to share this article with your friends and family.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.