"This scrumptious brioche babka is soft and filled with layers of delicious chocolate ganache."
Chocolate Babka (Chocolate Brioche)
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Cook time 40mins
Serves or Makes: 2
Recipe Card
Brioche dough:
ingredients
- 530 gram AP flour
- 4 eggs
- 120 ml milk
- 7 g yeast
- 1 teaspoon vanilla extract
- 150 g butter
- a pinch of salt
Chocolate filling:
ingredients
- 180 g semi-sweet chocolate
- 100 ml cream
- 100 g butter
- 100 g powdered sugar
- 1 teaspoon nutmeg
- a pinch of salt
Simple syrup:
ingredients
- 130 g sugar
- 60 ml water
To prepare the dough
Method
Step 1
In a stand mixer with a dough hook attached, mix together flour, eggs, milk, yeast, vanilla, and salt until the dough starts to form, about 2 minutes.
Step 2
Slowly add in the butter, a tablespoon at a time, until fully incorporated into the dough. Wait for the butter to incorporate into the dough before adding more!
Step 3
After all the butter has been added, continue kneading the dough for 5-10 minutes until a smooth dough forms. The dough will be sticky, so be sure to scrape the sides and continue mixing.
Step 4
Place the dough in a buttered bowl and leave to proof for 2 hours. It will not necessarily double in size.
Step 5
Punch the dough down and form into a ball again and place in the fridge overnight. The flavor develops best when left overnight, but if you're in a pinch you may leave it for about 4 hours.
Prepare the filling:
Step 1
Chop the dark chocolate.
Step 2
In a bowl, heat sugar, cream, and nutmeg.
Step 3
Add the cream into the chocolate or vice versa and stir until the chocolate is fully melted.
Step 4
Add the butter and stir until fully melted in.
Step 5
Leave to cool to room temperature.
Prepare the simple syrup:
Step 1
In a small saucepan, combine sugar and water and bring to a boil over medium heat.
Step 2
Turn the heat and set aside to cool once the sugar fully dissolves.
Prepare the babka:
Step 1
Butter and line two 9-inch loaf pans with parchment paper. Leave a bit of the parchment paper hanging on both sides to be able to easily remove the babka after baking.
Step 2
Remove the dough from the refrigerator and divide in half. Flour your surface and roll the dough into a thin rectangle the same width as your loaf pan.
Step 3
Spread half of the filling, leave an inch of the dough empty for the dough to stick once rolled.
Step 4
Roll the dough into a tight coil. Wrap in plastic or parchment paper and place in the freezer for 10 minutes for the dough to firm up. Repeat the same process with the other half of the dough.
Step 5
Slice the dough in half lengthwise with a sharp knife or a bread knife gently. Twist and braid the two halves and stick the edges together.
Step 6
Place the babka into the prepared pan and cover it with plastic and leave to proof for 1½ -2 hours. The dough will not necessarily double in size.
Step 7
Preheat the oven to 350 (177ºC) and bake for 40 minutes. The babkas are done once a toothpick or a tester goes into the cake without rubbery resistance and comes out clean. They will sound hollow when you unmold them and tap at the bottom. To absolutely make sure they're done, a thermometer will read 185ºF (85ºC).
Step 8
Once the babka is out of the oven, brush it generously with the syrup. Make sure to use equal amounts on each babka.
Step 9
Transfer the babka to a wire rack to completely cool before serving. Slice and enjoy!