About this Recipe

By: Rachel

Those of us who were around during a certain era may associate babka with that 1994 episode of Seinfeld when Jerry and Elaine try to buy a chocolate babka. Their efforts are thwarted when another couple buys the last one, leaving them with the “lesser babka”—cinnamon.

While cinnamon babka is a perfectly good snack, I have to agree that chocolate is the better babka. There is simply nothing like fresh-from-the-oven, warm, tender, buttery bread oozing with flavorful chocolate.

My version includes subtle flavors of orange, cinnamon, and espresso, which add depth and enhance the flavor of the chocolate. It is so good that I have been known to use it (regularly) to bribe others.

Babkas freeze and reheat well, but are most delicious when freshly-baked, right out of the oven. While they are not difficult to make, they are time-consuming, with multiple rises that take time because dough enriched with eggs and butter takes longer to rise.

I strongly encourage you to start your babka the day before you intend to bake it; the dough benefits from a slow, overnight rise, and it is much, much easier to roll out this dough when it is cold. The other benefit of an overnight rise is that your dough will be ready to use in the morning for a decadent babka breakfast.

Chocolate Babka with Orange, Cinnamon, and Espresso

Rich, buttery dough is layered with plenty of bittersweet chocolate, enhanced by the subtle flavors of orange, cinnamon, and espresso.

Print Recipe

Ready In 4

Meal Type Baked Goods, Dessert

Good For Anytime

Servings 2 loaves

Ingredients

Babka Dough

4 ¾ cups (570 grams) all-purpose flour, plus extra for dusting
½ cup (100 grams) granulated sugar
2 teaspoons instant yeast
Grated zest of 1 orange
¾ teaspoon salt
¼ cup (55g) sour cream
3 large eggs
½ cup cold water
½ cup (115g) unsalted butter, softened
Canola oil, or other neutral oil, for greasing

Filling

4 ½ ounces (130 grams) bittersweet chocolate
½ cup (120 grams) unsalted butter
½ cup (50 grams) powdered sugar
⅓ cup (30 grams) cocoa powder
¼ teaspoon cinnamon
½ teaspoon espresso powder

Syrup

⅓ cup water
6 tablespoons (75g) granulated sugar

Step by Step Instructions

Step 1

First, make the dough. Add the flour, sugar, yeast, orange zest, and salt to the bowl of a stand mixer, and stir to combine.
Add the sour cream, eggs, and water, and mix on medium speed for 2-3 minutes, or until the dough comes together.

Step 2

Turn the mixer to low and add the butter, a tablespoon at a time, until fully incorporated.
Now increase the speed to medium and mix for about 10 minutes. The dough should be smooth and pull away from the sides of the bowl. If it does not, add a little flour (about a tablespoon at a time) until your dough reaches the correct consistency.

Step 3

Add the dough to a large oiled bowl, and turn it so that the dough is oiled on both sides. Cover with plastic wrap and refrigerate overnight.

Step 4

Next, make the filling. In a heavy medium pot (such as a Dutch oven), melt chocolate and butter together over medium-low heat until smooth.
Whisk in the powdered sugar, cocoa, cinnamon, and espresso powder. Set aside.

Step 5

Now prepare to assemble the loaves. Coat two loaf pans with oil and line the bottom with parchment. Prepare a space on your countertop for rolling out the dough, and sprinkle with flour. Line a large sheet pan with parchment, and, if possible, prepare a space in your freezer that will accommodate the sheet pan.

Step 6

Cut the dough in half, returning the unused half to the refrigerator until ready to use.
Roll out to a thin rectangle, about 10-12″ (25-30 cm). Spread half of the chocolate mixture evenly over the dough, leaving a ½” (1 cm) border around each edge.
Brush the borders lightly with water, and roll the dough tightly into a long log, as you would when making cinnamon rolls. Pinch the edges together to create a smooth log.
Transfer the log to the lined sheet pan, and freeze for 10-15 minutes. Repeat with the remaining dough and filling.
Now trim ½” (1 cm) ends off of each log. Cut each log in half lengthwise almost fully, leaving a bit of dough connected at the top.
Turn so that the cut side is facing up. Lift one side over the other, creating a twist.
Nest each log in the prepared loaf pans, cover with a damp tea towel, and leave to rise at room temperature for 90 minutes.

Step 7

Preheat your oven to 375°F (190°C) (do not use the convection setting). Bake for 35-40 minutes, tenting with foil if the babka browns too quickly. A skewer inserted inside should come out with no dough on it; the internal temperature should reach 190°F (87°C).
While the babkas bake, you can prepare the simple syrup by simmering the sugar and water together until the sugar dissolves and thickens.
As soon as you remove the babkas from the oven, brush the syrup generously over each. Allow to cool in the pans for about 10 minutes, then remove from the pans and allow to finish cooling on a rack (for as long as you can, that is; if you can stand to wait more than 10 minutes, you’re a hero in my book!)
Serve warm with lots of napkins.