Cocoa Babka
Indulge in the decadence of homemade cocoa babka, a stunning braided loaf bursting with rich, chocolatey goodness and a soft, buttery texture. This recipe combines a tender, egg-enriched dough with a luscious filling of dark chocolate, cocoa powder, and powdered sugar, all swirled into intricate layers that make each slice a feast for both the eyes and the taste buds. Skillfully twisted to showcase its marbled beauty, this babka bakes to golden perfection, offering a slightly crisp crust that contrasts beautifully with its pillowy interior. Ideal as a show-stopping treat for breakfast, brunch, or dessert, this cocoa babka pairs wonderfully with a cup of coffee or tea. With detailed step-by-step instructions, even novice bakers can master this artful bread. Whether you’re looking to impress guests or simply enjoy a bakery-quality treat at home, this cocoa babka is the perfect indulgence.
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Recipe Information
Ingredients
- 400 g All-purpose flour
- 50 g Granulated sugar
- 1 tsp Salt
- 7 g Instant yeast
- 120 ml Whole milk
- 75 g Unsalted butter (softened)
- 2 Large eggs
- 100 g Dark chocolate (finely chopped)
- 30 g Unsweetened cocoa powder
- 50 g Powdered sugar
- 1 tsp Vanilla extract
- 1 Egg yolk (for egg wash)
- 1 tbsp Heavy cream (for egg wash)
Instructions
In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, and salt. Mix briefly to combine.
Add the instant yeast to one side of the bowl. Warm the milk until it's lukewarm (about 37–40°C or 98–105°F), then pour it into the bowl. Add the softened butter and eggs.
Using a dough hook attachment, mix on low speed until the ingredients come together to form a dough, about 3–4 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8–10 minutes.
Once the dough is smooth and elastic, shape it into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5–2 hours, or until doubled in size.
While the dough rises, prepare the filling. In a small bowl, combine the chopped dark chocolate, unsweetened cocoa powder, powdered sugar, and vanilla extract.
Once the dough has doubled in size, punch it down and turn it onto a lightly floured surface. Roll the dough into a rectangle approximately 30x40 cm (12x16 inches).
Spread the chocolate mixture evenly over the surface of the dough, leaving a 1 cm (1/2 inch) border around the edges.
Starting from the longer edge, tightly roll the dough into a log. Pinch the seam to seal and place the log seam-side down.
Using a sharp knife, slice the log lengthwise down the middle to expose the layers of chocolate filling.
Twist the two pieces together, keeping the cut sides facing upward to showcase the filling, and pinch the ends together.
Transfer the twisted loaf into a lightly greased 9x5-inch (23x13-cm) loaf pan. Cover loosely and let it rise again for about 45 minutes, or until puffed.
Preheat the oven to 180°C (350°F). In a small bowl, whisk together the egg yolk and heavy cream to create an egg wash. Brush the top of the babka with the egg wash.
Bake for 35–40 minutes, or until the babka is golden brown and sounds hollow when tapped.
Let the babka cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing and serving.
Nutrition Facts
Calories |
3353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 2604 mg | 113% | |
| Total Carbohydrate | 497.1 g | 181% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 155.4 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 407 mg | 31% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 1896 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
