Ina Garten’s Chocolate Babka is made with bittersweet chocolate, Nutella, eggs, butter, sugar, and flour. This easy Chocolate Babka recipe creates a rich and decadent dessert that takes about 6 hours in total to prepare (including chilling time) and can serve up to 8 people.
? Why You’ll Love This Chocolate Babka Recipe:
- Rich chocolate flavor: The combination of Nutella and high-quality bittersweet chocolate creates a rich and decadent chocolate flavor that is irresistible.
- Perfect texture: The dough, when properly chilled and kneaded, bakes up into a soft and fluffy loaf with a perfect crumb.
- Moist and sweet: The syrup brushed on the babka after baking adds just the right amount of moisture and sweetness, making every bite delightful.
- Beautiful presentation: The twisted strands of dough and chocolate filling create a visually stunning loaf that looks as good as it tastes.
- Versatile treat: This chocolate babka is perfect for breakfast, dessert, or a special treat any time of day. It’s versatile and delicious for any occasion.
? Ina Garten Chocolate Babka Ingredients
Dough Ingredients:
- 1 stick (½ cup) unsalted butter, melted and slightly cooled, plus more for greasing the pans
- ½ cup warm water
- ¼ cup sugar
- 1⅛ teaspoons salt
- 1 teaspoon rapid-rise/instant yeast
- 2 large eggs
- 1 large egg yolk
- 2¾ cups all-purpose flour spooned into measuring cup and leveled off, plus more for kneading and rolling
Chocolate Filling Ingredients:
- ½ cup Nutella or other chocolate hazelnut spread, at room temperature
- 3 oz bittersweet chocolate, finely chopped (⅔ cup), best quality
Syrup Ingredients:
- ¼ cup water
- 6 tablespoons sugar
- Generous pinch salt
? How To Make Ina Garten Chocolate Babka
- Make the dough: In a large bowl, mix melted butter, warm water, sugar, salt, and yeast. Add eggs and egg yolk, and mix well. Add flour, and stir until absorbed. Cover loosely and let sit at room temperature for 2 hours, then refrigerate for at least 3 hours or up to three days.
- Prepare for baking: On baking day, grease a 9×5-inch loaf pan with butter.
- Roll out the dough: Dust the work surface with flour. Take out the dough from the fridge, transfer it to the work surface, and dust lightly with flour. Knead for 30 seconds, rolling it into a 14-inch square, about ⅛ inch thick.
- Add the filling: Spread Nutella over the dough, leaving a ½-inch border. Sprinkle chocolate over Nutella. Roll dough tightly into a log, then cut in half lengthwise. Twist strands together and transfer to loaf pan.
- Let the dough rise: Cover loosely with plastic wrap and let rise at room temperature for 90 minutes.
- Bake the babka: Preheat oven to 350°F. Bake babka for 45 to 50 minutes until golden brown and center is set.
- Make the syrup: In a saucepan, boil water, sugar, and salt until sugar dissolves. Remove from heat.
- Finish the babka: Brush or drizzle syrup over the baked babka. Let cool in pan for 15 minutes, then cool completely before slicing.
? Recipe Tips:
- Melt and cool the butter: Melt the butter and let it cool a bit before mixing. It helps the dough rise well.
- Chill the dough long enough: Put the dough in the fridge for at least 3 hours. This makes the dough better and easier to work with.
- Roll the dough evenly: Roll the dough evenly so the filling spreads well and the babka bakes evenly.
- Add the syrup: Brush or drizzle the syrup on the baked babka. It keeps it moist and sweet.
☕ What To Serve With Chocolate Babka:
Chocolate Babka goes well with a cup of coffee, a glass of milk, a scoop of vanilla ice cream, or fresh berries. It can also be served alongside whipped cream, hot chocolate, yogurt, or fruit salad.
? How To Store Chocolate Babka?
- Refrigerate: Store the babka in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days.
- Freeze: Wrap the babka tightly in plastic wrap, then in foil, and freeze for up to 3 months. To thaw, leave it in the fridge overnight, then reheat before serving.
? How To Reheat Chocolate Babka?
- In The Oven: Preheat the oven to 350°F (175°C). Wrap the babka in foil and heat for about 10-15 minutes until warm.
- In The Microwave: Slice the babka and place a piece on a microwave-safe plate. Heat on medium power for about 20-30 seconds.
- In The Air Fryer: Preheat the air fryer to 300°F (150°C). Place slices of babka in the basket and heat for about 3-5 minutes.
FAQ’S:
What Is Chocolate Babka?
Chocolate Babka is a sweet yeast bread filled with chocolate, often made with a rich dough and swirled with a chocolate filling. It’s a popular treat in Jewish cuisine.
Can I Use A Different Chocolate Spread Instead Of Nutella?
Yes, you can use any chocolate hazelnut spread, but Nutella is recommended for its smooth texture and taste.
How Do I Know When The Dough Has Risen Enough?
The dough should double in size and feel light and airy when touched. This usually takes about 90 minutes at room temperature.
Can I Make The Dough Ahead Of Time?
Yes, you can prepare the dough up to three days in advance and keep it refrigerated until you are ready to bake.
Why Is My Babka Dry?
Your babka may be dry if it is overbaked. Ensure you bake it until it is just golden brown and set in the center, about 45-50 minutes.
How Can I Get The Perfect Twist In My Babka?
To get a perfect twist, roll the dough tightly into a log, cut it lengthwise, and twist the two strands together carefully.
What If The Chocolate Filling Leaks Out While Baking?
If some filling leaks out, don’t worry. It’s normal for a little bit to escape. Just make sure to twist the dough tightly to minimize leakage.
Ina Garten Chocolate Babka Recipe Nutrition Fact:
- Calories: 226
- Total Fat: 12g
- Saturated Fat: 6.4g
- Trans Fat: 0.3g
- Cholesterol: 31mg
- Sodium: 97mg
- Total Carbohydrates: 26g
- Dietary Fiber: 1.8g
- Sugars: 14g
More Ina Garten Recipes:
- Ina Garten Chocolate Lava Cake
- Ina Garten Chocolate Bundt Cake
- Ina Garten German Chocolate Cake
- Ina Garten Chocolate Zucchini Bread
Ina Garten Chocolate Babka
Description
Ina Garten’s Chocolate Babka is made with bittersweet chocolate, Nutella, eggs, butter, sugar, and flour. This easy Chocolate Babka recipe creates a rich and decadent dessert that takes about 6 hours in total to prepare (including chilling time) and can serve up to 8 people.
Ingredients
Dough Ingredients:
Chocolate Filling Ingredients:
Syrup Ingredients:
Instructions
- Make the dough: In a large bowl, mix melted butter, warm water, sugar, salt, and yeast. Add eggs and egg yolk, and mix well. Add flour, and stir until absorbed. Cover loosely and let sit at room temperature for 2 hours, then refrigerate for at least 3 hours or up to three days.
- Prepare for baking: On baking day, grease a 9×5-inch loaf pan with butter.
- Roll out the dough: Dust the work surface with flour. Take out the dough from the fridge, transfer it to the work surface, and dust lightly with flour. Knead for 30 seconds, rolling it into a 14-inch square, about ⅛ inch thick.
- Add the filling: Spread Nutella over the dough, leaving a ½-inch border. Sprinkle chocolate over Nutella. Roll dough tightly into a log, then cut in half lengthwise. Twist strands together and transfer to loaf pan.
- Let the dough rise: Cover loosely with plastic wrap and let rise at room temperature for 90 minutes.
- Bake the babka: Preheat oven to 350°F. Bake babka for 45 to 50 minutes until golden brown and center is set.
- Make the syrup: In a saucepan, boil water, sugar, and salt until sugar dissolves. Remove from heat.
- Finish the babka: Brush or drizzle syrup over the baked babka. Let cool in pan for 15 minutes, then cool completely before slicing.
Notes
- Melt and cool the butter: Melt the butter and let it cool a bit before mixing. It helps the dough rise well.
- Chill the dough long enough: Put the dough in the fridge for at least 3 hours. This makes the dough better and easier to work with.
- Roll the dough evenly: Roll the dough evenly so the filling spreads well and the babka bakes evenly.
- Add the syrup: Brush or drizzle the syrup on the baked babka. It keeps it moist and sweet.