Double Chocolate Babka Bliss
- Mixing bowls
- Rolling Pin
- Fine-mesh sieve
- Two 9-by-5-inch/23-by-13 cm loaf pans
- Wire rack
INGREDIENTS
- 4 cups plus 2 tablespoons/500 grams all-purpose flour
- 1 large egg
- â…“ cup/70 grams granulated sugar
- 1 cup plus 2 tablespoons/270 grams cold whole milk
- 1 tablespoon/10 grams dry yeast
- 7 ounces/200 grams cold unsalted butter, cut into cubes
- 1 teaspoon/4 grams fine salt
Filling:
- 3.5 ounces/100 grams dark or milk chocolate
- 7 ounces/200 grams unsalted butter
- 1 cup/100 grams unsweetened cocoa powder, sifted
- ¾ cup/150 grams light brown sugar
- 9 ounces/260 grams Nutella spread per loaf
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, egg, sugar, milk, and yeast. Knead on medium speed, gradually adding the cold butter cubes until fully incorporated. Add the salt and continue kneading for 12 to 15 minutes, until the dough is smooth, elastic, and no longer sticky.
- Do not add all the milk at once. Start with about 70 percent of the amount, then add more as needed. The dough should be soft but not wet, clinging to the hook while pulling away from the bowl.
- Cover and let rise at room temperature until the dough has increased by about 60 percent in volume. Transfer to the refrigerator and chill overnight. The dough is easiest to handle when cold.
- To make the filling, melt the chocolate and butter in a medium heatproof bowl set over a saucepan of simmering water (double boiler). Remove from heat and stir in the cocoa powder and brown sugar until smooth. Let cool completely before spreading.
- Divide the chilled dough into 2 pieces. On a lightly floured surface, roll one portion out very thinly. Spread with a generous layer of the cocoa filling. Fold the dough, roll out again, and spread evenly with Nutella. Roll tightly into a log, wrap in parchment paper, and freeze for 10 to 15 minutes. Using a sharp knife, cut lengthwise down the center and twist into a braid. Transfer to a greased 9-by-5-inch/23-by-13 cm loaf pan. Repeat with the second portion.
- Let the loaves rise for 25 to 30 minutes while preheating the oven to 320°F (160°C) convection.
- Bake for 45 to 50 minutes, until golden brown and set. Cool completely on a wire rack before slicing and serving.
FAQ
What makes this babka different from regular babka?
This one stands out because it combines two types of chocolate layers, often a cocoa-based filling with additional chocolate or Nutella spread, resulting in a richer and more indulgent loaf compared to traditional babka. Regular babka typically uses a single chocolate filling or even cinnamon sugar, but the double version intensifies both texture and flavor. The layering of melted chocolate, cocoa butter filling, and Nutella gives the bread a moist interior with distinct swirls. This makes double chocolate babka particularly appealing for those who love a dessert-like bread that remains tender even after cooling.
Can I prepare this double chocolate babka in advance?
The dough itself requires an overnight rest in the refrigerator, which makes it convenient to plan ahead. Once shaped and braided, the babka can be wrapped and frozen before baking, allowing you to bake it fresh when needed. Alternatively, you can bake it fully, let it cool, and store it wrapped tightly at room temperature for up to two days. For longer storage, freezing baked double chocolate babka works well, and it can be reheated in the oven before serving.
How do I keep the babka moist after baking?
Let it cool completely before wrapping it tightly in plastic wrap or foil. Some bakers brush the loaf with a sugar syrup immediately after baking, which seals in moisture and adds shine. Because the filling contains both butter and Nutella, it naturally helps preserve tenderness, but exposure to air can dry it quickly. Storing at room temperature for up to two days is best, while refrigerating can sometimes firm up the texture.
Is this double chocolate babka difficult to make?
It may look complicated because of its twisted shape and multiple layers, but the process is very manageable if you follow each step carefully. The most time-consuming part is waiting for the dough to rise, especially since it requires an overnight rest in the refrigerator. Rolling the dough thin and braiding it takes practice, but even if the braid looks imperfect, the result still tastes delicious. The filling is simple to prepare, and the bake time is straightforward.
What is the best way to slice this double chocolate babka?
The babka can be delicate to slice because of its soft dough and rich filling. To achieve neat slices, allow the loaf to cool completely before cutting. Use a long serrated bread knife to gently saw through the layers without squishing them. If slicing while warm, expect the chocolate layers to be gooier and less defined, but still delicious. For cleaner presentation, some bakers chill the loaf briefly before slicing, then bring it back to room temperature before serving. Slicing thick pieces highlights the dramatic swirls of chocolate that make double chocolate babka so visually appealing.
Can I make this cake by hand without a stand mixer?
The cake can be made entirely by hand, though it requires more effort. The dough is enriched with butter, sugar, and milk, which makes it heavier than a simple bread dough. To knead by hand, mix the flour, egg, sugar, milk, and yeast together, then gradually work in the cold butter cubes. Kneading will take about 15 to 20 minutes until the dough becomes smooth and elastic. It may feel sticky at first, but resist the urge to add too much flour.
