Chocolate Babka

It's finally time to make babka! I have eaten so much chocolate babka over the years because of my Jewish faith, and now it's time to attempt to make it. This babka is sweet, moist, and tastes the best straight out of the oven! I adapted this recipe from the recipe for Better Chocolate Babka on the blog Smitten Kitchen by Deb Perelman. She adapted the recipe from the Chocolate Krantz Cakes in Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. Make sure not to over-bake this because you can lose the texture easily. It's best served with tea or ice cream, enjoy on any occasion, not only for Jewish holidays!

Chocolate Babka:

Time: 1 hour for dough preparation, leave overnight, then 

2-2.5 hours 

Servings: Two 9-by-9 inch loaves

Ingredients - 

Dough - 

• 4 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 cup granulated sugar
• 2 teaspoons instant yeast
• Grated zest of 1 small lemon or half an orange 
• 3 large eggs
• 1/2 cup water (cold is fine) and up to 1 to 2 tablespoons extra, if needed
• 3/4 teaspoon fine sea or table salt
• 2/3 cup unsalted butter at room temperature
• Cooking spray

Filling - 

• 4 1/2 ounces dark chocolate (or approximately 3/4 cup chocolate chips)
• 1/2 cup unsalted butter, cold is fine
• 1/2 cup powdered sugar
• 1/3 cup cocoa powder
• 1/4 teaspoon cinnamon [optional]

Syrup - 

• 1/3 cup water
• 6 tablespoons (75 grams) granulated sugar

Steps

To make the dough: Combine flour, sugar, yeast, and zest in a bowl with a stand mixer. (Don't forget to sift your flour.) Then add the eggs and 1/2 cup of water, mix the dough with the hook attachment until the dough comes off the sides of the bowl and it all comes together. (May take up to 5 minutes when the mixer is at a high speed.) If it's too dry and not coming together, add more water 1 tablespoon until the dough becomes one mass. Then put the mixer on low and add the salt, then the butter only half a tablespoon at a time until it's fully incorporated into the dough. Then put the mixer on medium speed for 5-10 minutes until the dough is completely smooth and comes away from the sides of the bowl. 

Then coat a medium-sized bowl with cooking spray and place the dough into the bowl in a ball shape. Then spray the top of the dough and cover the bowl with plastic wrap. Then place the bowl in the fridge to proof overnight. (It won't fully double but that's okay.)

The next day, make the filling first melt the butter and chocolate together in the microwave on low for 30-45 seconds or until smooth. Then stir in powdered sugar and cocoa powder making a thick but stirrable paste. (Add cinnamon if you want or other add-ins such as nuts.) 

Next, take out the dough from the fridge and assemble the loaves. Coat two 9-by-5 inch loaf pans with cooking spray, then take two pieces of parchment paper and line the bottom of each pan with them, then spray one more time. Cut the dough in half and while you are rolling out one piece keep the other in the fridge to cool. Roll out each half on a lightly floured surface into a 10-by-12 inch rectangle making the smaller side be the closest to you. Then spread half of the chocolate mixture evenly on top of each rectangle leaving a 1/2 inch border around the rectangle with no spread. Brush the edge farthest away from you with water then start rolling up the dough starting from the side closest to you going inward. Seal the edge that you brushed with water onto you tight log that you rolled so it doesn't fall apart. 

Next, trim half an inch off of each end of both logs. Then carefully cut the logs in half length-wise and lay them next to each other on the floured surface, cut side up. Pinch one end of each piece tightly together, then place one piece over the other as many times as you can almost like a braid but with only two pieces. Then pinch the other ends together. It's okay if this step is confusing, just do the best you can! (The braiding is really just for looks so don't worry it will still taste great even if you mess this part up.) Then place each loaf into the prepared baking pans and cover them with damp tea towels to leave to rise for 1-2 hours at room temperature. (Put on top of an oven that's turned on if you can to speed up the process.) Preheat the oven to 375℉ while they're proofing. 

Once they have doubled in size, remove the towels and put them in the oven to bake for 22-25 minutes or until browned on the top. To check if it's done insert a toothpick and it should come out with no dough on it but some chocolate is fine. 

While they're baking, make the syrup to make it look glossy and perfect. Combine sugar and water in a small saucepan and put it over medium heat, bring it to a simmer until the sugar dissolves. Then remove from heat and set aside to cool somewhat until the babkas are don. As soon as they're out of the oven, brush the tops of each babka with the syrup. Don't be afraid to use all of the syrup, there is no such thing as too much in this situation. Let it cool for 15-20 minutes, then enjoy! If you don't each both babkas in a few days, then freeze what is left because they defrost really well and last for weeks in the freezer.