Chocolate Babka Recipe

I had been seeing this beautiful Chocolate Babka Recipe on the web for a while now and it was seriously starting to tempt me.

But actually, do you know this brioche? It’s a marbled brioche/bun with whatever you want, for me a chocolate and hazelnut spread but you can add hazelnut puree, peanut butter or chocolate pieces.

To be honest, I put spread AND pieces of chocolate in it! 😉

It’s a brioche that can also be made in a savory version with pesto inside.

I ended up testing this babka last weekend with rainy weather, a crazy desire to turn on the oven and a big need for comfort.

The result is absolutely GOOOOOD!!!

The brioche is really soft, not at all dry and the little chocolate taste is quite delicious! I recommend 100%!

Chocolate Babka Recipe

But I have to tell you something: I can’t follow a recipe. That’s the last straw for someone who has a cooking blog…

So generally, when it comes to baking or baking, it’s my man who takes care of it (like for homemade butter brioche) because he knows how to follow a recipe and doesn’t do things like me, always add a thing or two, remove another then modify the quantity of this or that ingredient. Do you see the blackboard!?

So there, when I told him that I wanted to make a chocolate brioche, he told me that he was happy to take care of it. I told him ok with a little relief, and I told him 2 recipes that I had spotted, that of Hinalys, queen of home baking, and that of my friend Céline from the Chestnut Blog, with her perfect recipes.

Yes, but there they are, they are very different and what’s more, I told him that I would still modify a few little things… So he told me that he preferred that I do it then because he didn’t want to have the responsibility of losing nearly 1/2 kg of flour, baker’s yeast and eggs during confinement…

Ahhhh, stress for me, thank you! But I started anyway, not without apprehension…

Well listen, I think it’s one of my greatest culinary prides!!! There is nothing to complain about this brioche, it is exactly what I wanted!!! It was sweet, well scented and very beautiful, with a delicious taste! The perfect version of Babka (in my opinion)!

So if you also want to get started, here is my version of the chocolate Babka brioche!!!

What ingredients do you need to make this chocolate brioche babka recipe?

FOR THE BUN

• flour
• eggs (at room temperature)
• whole milk (at room temperature)
• fresh baker’s yeast or 1 sachet of 8 g dehydrated yeast
• powdered sugar
• salt
• soft butter (at room temperature)

TO GARNISH

• dark chocolate
• homemade spread
• hazelnuts: if you wish, you can add some by toasting and crushing them

FOR THE CRUST

• egg yolk
• milk or cream

The precise quantities are indicated in the recipe details, below.

What other dessert recipe ideas should you love as much as this one?

• Chocolate Brioche Buns
• Fondant Almond Cake
• Marbled Cake with Chestnut Cream and Chocolate
• Chocolate Fondant Cake
• Chocolate and Peanut Butter Marble Cake
• Pear and Chocolate Muffins
• Chestnut Cream Cake
• Best Blueberry Muffins

How to make a babka in pictures, step by step?

Chocolate Babka Recipe

5 de 1 vote

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Prep Time:30 minutes mins

Cook Time:45 minutes mins

Resting Time:10 hours hrs

Total Time:11 hours hrs 15 minutes mins

Course: Brunch, Dessert

Servings: 6 servings

Ingredients

FOR THE BRIOCHE

• 450 g flour
• 3 eggs (at room temperature)
• 90 g whole milk (at room temperature)
• 20 g of fresh baker's yeast or 1 sachet of 8 g of dried yeast
• 80g powdered sugar
• 7 g of salt
• 80 g soft butter (at room temperature)

TO GARNISH

• 120 g of homemade spread

• 40 g of dark chocolate

FOR THE TOP

• 2 tablespoons of milk
• 1 egg yolk

Instructions

• In the bowl of your stand mixer, pour the flour, salt, sugar, crumbled yeast, milk and eggs at room temperature.

  Mix for 5 minutes at low speed (1 on a KitchenAid) to homogenize the dough.

  Then gradually add the soft butter in small cubes and knead for 15 to 20 minutes until the dough is smooth and elastic.
• Then let the dough rest at room temperature (around 24°C), covered with a clean, dry cloth for around 1 hour. It should at least double in volume.

  Then gently degas the dough, removing the air.

  Then cover your bowl with the dough in it and refrigerate overnight.
• The next day, your dough should have doubled or even tripled in volume.

  Flour your work surface and roll it out into a rectangle approximately 30 x 40 centimeters wide (the length of a cake dish).

  Then spread the chocolate spread on the upper surface of your rectangle of dough.

  Cut the dark chocolate into small pieces and spread over the spread.
• Roll the dough onto itself and form a tight cylinder. Its length should be equivalent to the length of your cake dish.
• Cut the cylinder of dough in 2 lengthwise and then braid the 2 parts.
• Line your cake dish with baking paper and place your braided dough on it.

  Leave to rest for another hour at room temperature (or near a radiator) under a clean, dry cloth.
• Preheat your oven to 170°C.
• Brush your babka with the egg yolk and milk mixture, using a kitchen brush.
• Bake for around 45 minutes over rotating heat and check the cooking using a kitchen knife by inserting it into the brioche. It should come out without any brioche dough on it.
• At the end of cooking, remove your brioche from the cake dish and leave to cool.

Notes

Do not hesitate to place a baking tray at the top of the oven during cooking because the brioche tends to color quickly.

If you ever make my homemade Chocolate Babka recipe and you like it, don’t hesitate to tag me on Instagram @tangerinezest so I can see the result and share it myself…

Finally, just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!