Introduction

We wanted to make a chocolate babka as soon as we started to see pictures of it, it looks so pretty and so yummy! But it also looked a bit intimating. Fear not! It's actually pretty easy, just requires some time because there are several resting times through the recipe.

This recipe is inspired by: http://www.lapopottedemanue.com/2015/04/babka-au-chocolat-et-a-l-orange.html

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Ingredients

Babka dough

• All purpose flour: 300g | 10.5oz | 2 + 1/2 cup
• White sugar: 35g | 1.2oz | 3 tbsp
• Lukewarm water: 120g | 4.2oz | 1/2 cup
• Salt: 1/2 cac | 1/2 tsp
• Canola oil: 50g | 1.7 oz | 1/4 cup
• Egg: 1
• Fresh yeast: 10g | 0.35oz (or 5-7g of active dry yeast)

Chocolate filling

• Chocolate: 60g | 2.2oz | 1/3 cup
• Butter: 60g | 2.2oz | 4 tbsp
• White sugar: 25g | 0.9oz | 2 tbsp
• Cocoa powder: 15g | 0.5oz | 1/4 cup

Syrup

• White sugar: 3 cas | 3 tbsp
• Water: 2 cas | 2 tbsp
• Vanilla extract: 1 cac | 1 tsp

Nutrition

<aside> 🧐 Serving: 50g Calories: 176kcal Total Fat: 8.4g (11%) Saturated Fat: 3.3g (17%) Cholesterol: 20mg (7%) Sodium: 109mg (5%) Total Carbohydrate: 22.5g (8%) Fiber: 1.1g (4%) Sugar: 6.2g Protein: 3.2g

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Preparation

1. First thing is preparing the dough: mix all the dough ingredients together and knead for a few minutes, the dough will be sticky. Transfer to a bowl and let rest at room temperature for at least 30 min or until it doubles in size. *If you have a Thermomix: use the kneading function for 1'30 min.*
2. Prepare the chocolate filling: cut the chocolate and the butter into small pieces and transfer to a bowl. Microwave for 1 minute. Mix. Add sugar & cacao powder to it, mix until well combined.
3. Transfer the dough to a floured surface, punch the dough to remove air and roll out the dough in a rectangular shape (the length should be the same as the cake pan you'll use to bake it).
4. Spread the chocolate filling on the dough and roll the dough. Place it on a parchment-lined pan and let rest at room temperature for about an hour, until the dough doubles in size. *You can also let it rest overnight in your fridge.*
5. Cut the rolled dough in the middle and braid the 2 parts together. Transfer to a parchment-lined cake pan. Let rest at room temperature for about an hour, or until it doubles in size
6. Preheat oven to 320F (160C).
7. Bake for 25-35 minutes, until the crust is golden.
8. Transfer to a cooling rack.
9. Prepare the syrup: in a small saucepan, put the water, sugar and vanilla extract. Bring to a boil and mix until you get a syrup consistency.
10. Brush the babka with the syrup and let cool down.
11. Bon appetit!