Ina Garten Chocolate Babka Recipe

This Ina Garten Chocolate Babka Recipe is a rich and fluffy recipe, which includes semisweet chocolate and cocoa powder. It’s a classic, foolproof recipe, ready in about 3 hours and 55 minutes.

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Ina Garten Chocolate Babka Recipe Ingredients

For the dough:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 3/4 cup whole milk, warmed
• 1/2 cup unsalted butter, softened
• 2 large eggs

For the chocolate filling:

• 8 ounces semisweet chocolate, finely chopped
• 1/4 cup unsalted butter, melted
• 1/4 cup cocoa powder
• 1/4 cup powdered sugar

For the streusel topping:

• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 2 tablespoons unsalted butter, cold and cubed

How To Make Ina Garten Chocolate Babka Recipe

1. Prepare the dough: In a large bowl, combine flour, sugar, yeast, and salt. Add warmed milk, softened butter, and eggs. Mix into a soft dough, then knead on a floured surface for 8–10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1–2 hours until doubled.
2. Make the chocolate filling: Combine chopped chocolate, melted butter, cocoa powder, and powdered sugar in a bowl. Stir until smooth.
3. Prepare the streusel topping: Mix flour and brown sugar in a bowl. Add cold butter and blend with fingers into a crumbly texture.
4. Assemble the babka: Punch down dough and divide in half. Roll one half into a 10×12-inch rectangle. Spread with half the chocolate filling, leaving a 1-inch border. Roll tightly into a log, slice lengthwise, twist, and place in a greased loaf pan. Repeat with remaining dough.
5. Let the babka rise: Cover loaves with a damp cloth and let rise for 1 hour, until puffy.
6. Bake the babka: Preheat oven to 350°F (175°C). Sprinkle streusel topping over loaves. Bake for 35–40 minutes until golden and cooked through.
7. Cool and serve: Let loaves cool in pans for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.

Recipe Tips

• How do I know when babka is fully baked?: It should be golden brown and sound hollow when tapped on top. Internal temperature should reach about 190°F.
• Can I freeze chocolate babka?: Yes, wrap tightly in plastic and freeze for up to 3 months.
• How to make the babka more chocolatey: Add mini chocolate chips to the filling for extra richness.
• Can I make this recipe ahead of time?: Yes, prep the dough and refrigerate overnight, then bring to room temp before assembling.
• What pan size works best?: Use two standard 9×5-inch loaf pans for even baking.

What To Serve With Chocolate Babka

Chocolate babka is delicious with these pairings:

• A hot cup of coffee or espresso
• Fresh berries or a fruit compote
• Vanilla ice cream or whipped cream
• A drizzle of chocolate or caramel sauce

How To Store Chocolate Babka

Room temperature: Store in an airtight container for up to 3 days.

Refrigerate: Keep wrapped in the fridge for up to 5 days; warm slightly before serving.

Freeze: Wrap tightly and freeze for up to 3 months. Thaw at room temperature or reheat in the oven.

Chocolate Babka Nutrition Facts

• Calories: ~320 per slice
• Carbohydrates: ~34g
• Protein: ~5g
• Fat: ~18g
• Saturated Fat: ~10g
• Sugar: ~14g
• Sodium: ~150mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use active dry yeast instead of instant?
Yes, dissolve it in warm milk and let sit for 5–10 minutes before adding.

Why is my dough not rising?
Check that your yeast is fresh and the milk wasn’t too hot.

Can I use dark chocolate instead of semisweet?
Yes, just make sure it’s finely chopped for smooth spreading.

Do I have to twist the dough?
The twist gives the babka its signature look, but you can skip it for a simpler version.

Try More Recipes:

• Ina Garten Dark Chocolate Tart Recipe
• Ina Garten Angel Food Cake Recip
• Ina Garten Non Alcoholic Pomegranate Cosmo Recipe