Chocolate Babka Recipe Ina Garten
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!
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Servings: 4 people
Calories: 431kcal
Equipment
- Parchment paper
- 9x5” 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
- 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.