Temple Israel

Chocolate Babka


Written by: Dinah Berch
20210121

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Babka

Chocolate Babka

Dinah Berch
Death by chocolate in the very best way
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 3 hours 5 minutes
Course Dessert
Servings 6

Equipment

  • Rolling Pin
  • mixing bowl & spoon
  • 2 12" loaf pans
  • stand mixer with paddle attachment

Ingredients
  

For the Dough

  • 1/2 cup warm water
  • 1/2 oz active dry yeast or two envelopes
  • 1/2 cup white sugar plus an additional 1 tsp
  • 5 cups all-purpose flour
  • 2 sticks margarine (which is 1 cup)
  • 2 eggs plus 1 white keep the yok for glazing

For the Filling

  • 2 cups margarine or butter 4 sticks
  • 2 cups white (granulated) sugar
  • 1/2 cup cocoa powder
  • 1/2 cup chocolate chips mini work best

Instructions
 

Prepare the Dough

  • Whisk together the warm water, yeast and 1 tsp of sugar.
  • Let sit 10 minutes to proof the yeast, until bubbles form.
  • Add 1/2 cup sugar, flour, 2 sticks butter or margarine (softened to room temperature), 2 eggs and the egg white.
  • Mix in stand mixer until dough comes together
  • Cover bowl with plastic and let rise 2-4 hours, until dough has increased in size.

Prepare the Filling

  • Combine the last two cups of sugar, cocoa and the last 4 sticks of margarine (softened to room temperature).

Assemble and Bake

  • Preheat oven to 375f
  • Grease 2 12-inch loaf pans
  • Divide dough into four pieces.
  • Roll each piece to a 10x7 rectangle and spread 1/4 of the filling and 1/4 of the chocolate chips on it.
  • Roll into a log.
  • Repeat with the next dough piece, and then twist two logs together and tuck ends under.
  • Place a twist (two logs) into each loaf pan.
  • Brush with yolk and a little water.
  • Bake 45 minutes or until very brown on top.
  • Cool for 20 minutes in the pan. Don't try to eat it right away or you'll burn your tongue on boiling butter or margarine!
Keyword babka, chocolate
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