If you’re looking for a truly indulgent dessert, go no farther than Ina Garten’s Chocolate Babka. The layers of buttery, yeasted dough and creamy chocolate filling in this traditional Jewish pastry make it the ideal treat for any celebration. Easy to follow and guaranteed to please, this recipe is perfect for both seasoned bakers and those just starting out. Put on your apron and get ready to whip up a batch of Chocolate Babka from Ina Garten’s cookbook!
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💓 Why You’ll Love This Chocolate Babka Recipe Ina Garten
You’ll really enjoy Ina Garten’s Chocolate Babka recipe because…
- The recipe’s secret ingredient is a decadent chocolate filling that comes together with only a few simple ingredients: cocoa powder, sugar, and butter.
- Tender and tasty dough this babka’s dough is created with butter and yeast, making for a tender and flavorful pastry that goes well with a hot beverage.
- In spite of its spectacular appearance, this recipe is simple enough for beginner bakers to master. With Ina Garten’s detailed directions and expert advice, you can rest assured that the final product will be both tasty and beautiful.
- This Chocolate Babka recipe yields two loaves, so it’s great for feeding a large group of people or saving half for later.
- If you’re looking for a crowd-pleasing dessert, look no farther than Ina Garten’s Chocolate Babka recipe.
What Is Chocolate Babka Recipe Ina Garten?
Indulge your sweet tooth with Ina Garten’s Chocolate Babka, a decadent pastry made with layers of buttery, yeasted dough and a rich chocolate filling that is swirled throughout. To get a fluffy and soft texture, the dough is permitted to rise twice after being mixed with flour, sugar, butter, yeast, milk, and eggs. The chocolate filling is spread on the dough before it is rolled and twisted into a loaf shape; it is created using cocoa powder, sugar, and butter.
For the dough:
- 1 ½ cups warm water (110°F)
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons kosher salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 5 1/2 to 6 cups all-purpose flour, plus more for dusting
For the chocolate filling:
- 12 ounces semisweet chocolate, chopped
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
For the syrup:
🔪How To Make Chocolate Babka
- In a large bowl, combine the warm water, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5 minutes until the mixture is foamy.
- Add the remaining sugar, eggs, egg yolk, and vanilla extract to the bowl and whisk until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
- Using a stand mixer fitted with a dough hook attachment, knead the dough on medium speed for 10 minutes until it’s smooth and elastic.
- Add the butter to the dough, one piece at a time, mixing until it’s fully incorporated and the dough is smooth and shiny.
- Cover the dough with a clean towel and let it rise in a warm, draft-free spot for 1 hour until it’s doubled in size.
- While the dough is rising, make the chocolate filling. In a medium bowl, combine the chocolate chips, sugar, and cinnamon. Add the melted butter and mix until well combined.
- Once the dough has risen, turn it out onto a floured surface and divide it in half. Roll out each half into a 10×12-inch rectangle.
- Spread the chocolate filling over each rectangle, leaving a 1/2-inch border around the edges. Sprinkle with chopped pecans, if using. Starting with the long end, tightly roll up each rectangle into a log. Twist the two logs together to create a babka loaf.
- Place the babka loaf into a greased 9×5-inch loaf pan and cover with a clean towel. Let it rise for 30 minutes. Preheat the oven to 350°F. Brush the babka with an egg wash made with 1 egg beaten with 1 tablespoon of water.
- Bake for 45 to 50 minutes until the babka is golden brown and a toothpick inserted in the center comes out clean.
- While the babka is baking, make the syrup. In a small saucepan, bring the sugar and water to a boil, stirring until the sugar dissolves.
- Once the babka is out of the oven, immediately brush it with the syrup. Let it cool in the pan for 15 minutes, then remove from the pan and let it cool completely on a wire rack before slicing and serving.
How To Keep Chocolate Babka From Falling Apart?
The following are some suggestions that can be followed to prevent your chocolate babka from becoming unmanageable:
- Let it cool completely: Let the babka to cool entirely before slicing into it. Let it cool completely before slicing into the babka. This will assist the bread in setting and keeping its shape as it bakes.
- Chill the babka: Put the babka in the refrigerator for at least an hour before you start slicing it. This will make it easier to slice. Because of this, slicing the bread won’t be as difficult and it won’t break apart as easily.
- Use a serrated knife: Cut the babka with a sharp knife that has a serrated edge. To cut the babka, use a knife with a serrated edge. Because of this, you won’t have to worry about tearing or crushing the bread as you cut through it.
- Cut thick slices: Use a knife to make slices of babka that are approximately 1 inch (2.5 cm) in thickness. Some crumbling or falling apart may occur with thinner pieces.
- Put it in the freezer: If you’re having difficulties slicing the babka, try putting it in the freezer for a little while. The bread will become more stable and easier to cut as a result of this.
If you follow these suggestions, you should be able to slice your chocolate babka without it falling apart, and you should also be able to serve it.
For anyone interested in baking Ina Garten’s Chocolate Babka, here are some helpful hints:
🍴 What To Serve With Chocolate Babka?
You don’t need any additional toppings to make chocolate babka a sumptuous dessert, but it’s always an option. What about these:
- Whipped cream: The rich chocolate flavor of babka goes wonderfully with a dollop of freshly whipped cream, a typical accompaniment to any dessert.
- Fresh berries: Contrasting the deep chocolate flavor of babka, fresh fruit like strawberries, raspberries, or blueberries are a delightful addition. Each bite is elevated by their fresh, fruity flavor.
- Coffee or tea: A warm cup of coffee or tea with a slice of chocolate babka is a classic combination. Coffee or tea with a hint of bitterness complements the sweetness of babka well.
- Vanilla ice cream: Serve a warm piece of chocolate babka with a dollop of vanilla ice cream for a decadent dessert. The warm, gooey chocolate filling of the babka is a great complement to the cool, creamy texture of the ice cream.
🥶 How To Store Leftovers
Extra chocolate babka can be preserved in a few different ways:
- Room temperature: Store the babka at room temperature in an airtight container or securely wrapped in plastic wrap if you plan to consume it within a day or two. Keep it out of the reach of the sun and other heat sources.
- Refrigerator: If you need to keep the babka for more than a day or two, you can keep it refrigerated, carefully wrapped in plastic wrap, for up to a week. Let it sit out at room temperature for a while before serving.
- Freezer: Chocolate babka can be frozen successfully. Protect it from freezer burn by first wrapping it in plastic wrap, and then in aluminum foil. It has a shelf life of up to three months when frozen. Wait for it to defrost at room temperature for a while, preferably the night before you plan to consume it.
🌡️ How To Reheat Leftovers
Here are some suggestions for rewarming any remaining chocolate babka:
In either case, keep a close eye on the babka to make sure it doesn’t burn.
What is the difference between babka and cake?
The texture and baking process are the two primary distinctions between babka and cake. The yeast dough used to make babka is wrapped and twisted around a sweet filling, giving the finished product a texture similar to that of brioche. Cake, on the other hand, is normally baked in a cake pan, has a soft and crumbly texture, and is created from a batter. In addition, babka can be enjoyed at any time of day, while cake is typically reserved for dessert.
How long does it take to make chocolate babka?
Making chocolate babka can take anything from a few hours to a few days, depending on the complexity of the recipe and the baker. Depending on the recipe and the conditions in which the dough rises, the entire process of making the dough and letting it rise might take anywhere from one to two hours. It may take an extra 20-30 minutes to roll out the dough, spread the filling, and twist it once the dough has risen. Next, the babka needs to be baked for 40-50 minutes, again depending on oven temperature and loaf size. The entire process of making chocolate babka might take anywhere from two to three hours.
Can I make chocolate babka ahead of time?
Chocolate babka can be prepared in advance, yes. The babka’s flavor is at its peak if you make it the day before you plan to serve it. If you want to keep your babka fresh for up to two days after baking, wrap it tightly in plastic wrap and leave it at room temperature. Babka can also be frozen for up to three months. Wrap the cooled babka in plastic wrap, then in aluminum foil, to store in the freezer. The babka should be defrosted for a few hours at room temperature before being served.
How do I know when the babka is done baking?
Checking the temperature within the loaf using a thermometer that has a fast readout is the most reliable method for determining whether or not your chocolate babka has finished baking. When the interior temperature of the babka reaches 190-200 degrees Fahrenheit (88-93 degrees Celsius), it has been fully baked and is ready to be removed from the oven.
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