Fudge meets brioche in this yummy Chocolate Babka, featuring a thick ribbon of fudge and chocolate chunks nestled inside a soft egg bread. Part bread and part cake, babka is perfect for a fancy brunch, afternoon tea, or delicious dessert!
½teaspoon(½teaspoon)espresso powder, optional, see Recipe Notes
⅛teaspoon(⅛teaspoon)kosher salt
1(1)large egg, beaten plus 1 Tablespoon water, for egg wash
Instructions
Prepare the dough: Heat the milk until it’s warm to the touch, about 100 °F to 110 °F as read on a digital thermometer. Stir in 1 teaspoon of the sugar, then sprinkle the yeast over the milk and set aside to proof for about 5 minutes or until bubbles form on the surface of the milk. If the yeast doesn't get foamy, get yourself fresh yeast and try again.
Pour the milk mixture into the bowl of a stand mixer fitted with the paddle attachment. Add the eggs and vanilla, then mix on low speed for about 30 seconds. Add the flour, the remaining sugar, and the salt and mix on low speed until a sticky dough forms. Add the butter, 1 tablespoon at a time, and mix in thoroughly before adding in another tablespoon.
Switch to the dough hook and knead the dough on medium speed until a smooth and slightly sticky dough forms, about 5 to 10 minutes. Add more flour in 1 tablespoon increments as needed to make the dough the right consistency.
Gather the dough into a ball, stretching it so the top of the ball is smooth. Spray a large bowl with canola oil spray and place the dough ball in smooth side down to wipe it with oil. Turn the dough with the gathered rough part of the dough down and the smooth surface of the ball facing up. Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for about 1 hour, or until the dough has doubled in size. The inside of a cool oven with the light on works well.
Make the filling: In a microwave safe bowl, melt 2 ounces (⅓ cup, 57 grams) of coarsely chopped chocolate and the butter in short bursts until almost melted, about 1 minute. Stir until the mixture is smooth and all the chocolate has melted. Stir in the cocoa powder, vanilla, espresso powder, and salt. Chill the filling for at least 30 minutes, or until the fudge starts to thicken up and feels spreadable.
Roughly chop remaining 6 ounces (1 cup, 170 grams) of chocolate into ¼-inch chunks to sprinkle on the filling. Set aside.
Shape the babka: Coat a standard loaf pan with baking spray and line with parchment paper, leaving an 2-inch overhand on the long sides. Set aside.
Once the dough has doubled, lightly dust a clean surface with flour and roll the dough out to a rectangle, roughly 15- x 17-inches, with a long side facing you. Spread the fudge over the surface of the dough using a small offset spatula, then sprinkle the chopped chocolate evenly over the filling.
Starting with the long side, tightly roll the dough up from the bottom, making a 17-inch rope. Chill the rope for at least 30 minutes (chilling helps the dough hold its shape while you twist it).
Slice the dough in half lengthwise with a bench scraper, leaving about 2 inches connected at one end. You’ll have two 17-inch long legs. Turn the legs cut side up. Wrap one leg over the other, keeping the cut sides facing up, then repeat until you have a rope twist.
Squish the dough together and transfer it to the prepared loaf pan, tucking in any stray chocolate chunks. Whisk the egg with 1 tablespoon of water and brush the egg wash over the loaf with a pastry brush. Cover the loaf with a kitchen towel or a piece of plastic wrap and let it rest for 30 minutes.
Bake the babka: While the babka loaf is resting, preheat the oven to 350 °F. Place the loaf pan on a quarter sheet baking pan and bake for 45 minutes. Cover the top with foil after about 30 minutes if it's getting too dark.
Reduce the oven temperature to 325 °F and continue to bake until the top of the babka is deep brown, about 15 minutes more, and the loaf sounds hollow when tapped on the top. The babka will be fully baked when the center reads at least 190 °F.
Let the babka cool in the pan for 15 minutes, then use the parchment paper to lift it out of the pan and transfer it to a wire cooling rack. Let it cool to room temperature. When ready to serve, warm the babka or serve at room temperature. Slice thickly and enjoy!
Storage instructions: Chocolate Babka will keep on the counter for a few days, but it's best eaten fresh. For longer storage, wrap it in plastic wrap and then freeze in an airtight bag for up to 1 month. To defrost, place on the countertop for several hours, and reheat in the oven at 350°F for 10 minutes before serving.
Recipe Notes
If you use Active Dry yeast, then you might want to sprinkle yeast on to the warmed water with a teaspoon of sugar and allow it to sit for a few minutes before proceeding with the recipe. Letting it foam "proves" the yeast is active and ready to go to work.Dark chocolate will give a more intense chocolate flavor, but semisweet and milk chocolate is fine as well. I would avoid using chocolate chips because they have less cocoa butter than a solid chocolate bar and don't melt as smoothly from their added stabilizers.Regular cocoa powder is fine, or use dark chocolate cocoa powder for deeper chocolate flavor. Espresso powder enhances chocolate flavor. It's optional, but recommended.How to shape a Couronne: A Couronne is a ring-shaped babka is where the rope-braided dough has the ends meeting and tucked in together. Bake on a half sheet baking pan lined with a Silpat silicone mat or parchment paper for about 45 minutes or until it's golden brown. A Chocolate Couronne is perfect for Easter brunch!