Ina Garten Chocolate Babka Recipe
How I Found Ina Garten Chocolate Babka Recipe I still remember the first time I baked this Ina Garten Chocolate Babka Recipe for a Sunday brunch; the house smelled like toasted chocolate and butter and somehow even the dog sat by the oven, hopeful. I had been experimenting with other sweet loaves — once I…
How I Found Ina Garten Chocolate Babka Recipe
I still remember the first time I baked this Ina Garten Chocolate Babka Recipe for a Sunday brunch; the house smelled like toasted chocolate and butter and somehow even the dog sat by the oven, hopeful. I had been experimenting with other sweet loaves — once I turned a blueberry loaf idea into a tangy swirl and loved it so much I kept tinkering with fillings like that blueberry cream cheese babka — and when I landed on this chocolate version it felt like everything clicked. It is rich but not heavy, and the braided, glossy top invites you to break off a chunk before it has even cooled.
The Ingredients That Make It Sing
I don’t like to read a recipe as a cold list; I like to imagine the textures and aromas while I gather things. For this babka you’ll want 3 cups all-purpose flour and 2 ¼ teaspoons active dry yeast to give the dough its lift. Use ½ cup warm milk to wake up the yeast, and mix in ⅓ cup sugar so it becomes a little sweet. Two large eggs make the dough tender and enrich the crumb, while ½ cup unsalted butter, softened, keeps it lush. Add ½ teaspoon salt for balance. For the filling you’ll need 1 cup chocolate chips or chopped chocolate, ¼ cup sugar for filling, 2 tablespoons cocoa powder, and 2 tablespoons melted butter to bind everything into a glossy paste. That combination of butter and chocolate smells decadent the moment you heat them together.
Making the Dough and Filling
I always start by activating the yeast. Dump the 2 ¼ teaspoons active dry yeast into the ½ cup warm milk with a teaspoon of the ⅓ cup sugar and let it sit for five to ten minutes until it’s bubbly and fragrant. If it does not foam, don’t force it; start over with fresh yeast or slightly warmer milk. Then, in a bowl, stir together the 3 cups all-purpose flour and ½ teaspoon salt, and make a well for the wet ingredients: the two large eggs and the yeast-milk mixture. Add the softened ½ cup unsalted butter a little at a time as you mix. When it comes together, turn it out and knead the dough for 8 to 10 minutes until it is smooth and elastic. This kneading step develops the gluten and gives you those lovely spiral layers when you braid and twist later.
After kneading, place the dough in a lightly oiled bowl and cover it to let it rise. My first rise usually lasts about 1 to 1 1/2 hours, until doubled in size. While the dough is proofing I make the filling: melt the 1 cup chocolate chips or chopped chocolate with 2 tablespoons melted butter, then stir in the ¼ cup sugar for filling and 2 tablespoons cocoa powder until shiny. If you want to amp up the flavor, I sometimes add a teaspoon of instant espresso powder; it brightens the chocolate without making the babka taste like coffee.
A tip here: chill the filling if it seems too runny — it’s much easier to spread when it’s thick but still spreadable. If the filling is hot it will melt the dough as you roll.
Rolling, Filling, and Shaping the Babka
Once your dough has had its first rise, gently deflate it and roll it on a lightly floured surface into a large rectangle. Spread the filling evenly, leaving a small border around the edges. Then roll the dough tightly into a log. When you slice that log lengthwise to expose the swirls, the contrast of dark chocolate and pale dough makes my heart skip. Twist the two strands together with the cut sides facing up so that you show off the filling. You can then twist it into a coil or shape it to fit a loaf pan; I usually nestle it into a buttered loaf pan so it has something to press against as it expands.
Another tip: as you twist, use a bench scraper to keep the dough tidy. If the edges crack, pinch them back together to prevent filling leakage. Let the shaped babka rest for a second rise; around 30 to 45 minutes is usually enough. Preheat your oven to 350 degrees Fahrenheit while it’s resting.
When it is time to bake, brush the top lightly with a bit of melted butter for color and shine. Bake the babka for about 35 to 45 minutes until the top is deeply golden brown and a skewer inserted into the center comes out with moist crumbs but not liquid chocolate. If the top browns too quickly, tent loosely with foil.
Once It’s Out of the Oven
The moment you take the babka out you will hear it sigh as it cools, and the chocolate will settle into the nooks and crannies. Let it cool in the pan for 10 minutes, then transfer to a rack. I know it is done right when the outside is a deep mahogany and the interior is soft with defined chocolate ribbons; the skewer test is my go-to rather than probing for internal temperature. Slice it while warm if you plan to serve it immediately, or wait until it cools completely for the cleanest slices.
I like to serve this with a strong cup of coffee in the morning or a dollop of whipped cream and a scoop of vanilla ice cream for dessert. Sometimes I pair a slice with a lighter chocolate treat like a protein pudding when I want a balance of indulgence and convenience, and that odd pairing is why I often think of other chocolate recipes like this chocolate protein pudding while my loaf cools.
Little Tricks, Variations, and Storage
When I tell friends about this recipe I always give them at least three small tricks: first, proof your yeast in warm milk to ensure good rise; second, chill the filling a bit if it’s runny; third, don’t over-flour the surface — a lightly floured counter gives you better texture. A fourth tip is to butter your loaf pan well and let the babka finish baking on the cooking rack in the upper third of the oven for even browning.
If you want variations, consider stirring chopped toasted hazelnuts into the filling for crunch, swapping half the chocolate for Nutella for a creamy twist, or adding orange zest and chopped candied peel for brightness. For a fruitier take, people often fold in cherries or swap the filling entirely and make a jam swirl reminiscent of that tempting chocolate cherry fondant I bookmarked years ago. When you make it ahead, wrap slices tightly in plastic and store at room temperature for up to two days or refrigerate for up to five. To refresh a chilled slice, warm it for 10 seconds in the microwave; the chocolate softens and the aroma returns.
I also tell friends about the time my grandmother came for tea and I nervously served this for the first time; she closed her eyes after one bite and said, "This one will make people wait on line." That was high praise and the recipe has been on my rotation ever since.
Conclusion
If you want another perspective on chocolate babka techniques, I like the take in Better Chocolate Babka – Goldfinch & Scout, and for a long-loved classic you might enjoy chocolate babka – Smitten Kitchen.
Chocolate Babka
Ingredients
Method
- Activate the yeast by combining the active dry yeast, warm milk, and 1 teaspoon of sugar. Let it sit for 5-10 minutes until bubbly.
- In a bowl, mix the all-purpose flour and salt, making a well in the center.
- Add the eggs and the yeast mixture into the well. Incorporate the softened butter gradually while mixing.
- Knead the dough for 8 to 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover, and let it rise for about 1 to 1.5 hours until doubled in size.
- Melt the chocolate and butter together. Stir in the sugar and cocoa powder until you achieve a shiny paste.
- Chill the filling if it seems too runny for easier spreading.
- Once the dough has risen, deflate it and roll it into a large rectangle on a floured surface.
- Spread the filling evenly, leaving a small border around the edges.
- Roll the dough tightly into a log and slice it lengthwise to reveal the swirls.
- Twist the two halves and place the babka into a buttered loaf pan. Let it rest for 30 to 45 minutes.
- Preheat the oven to 350°F.
- Brush the top with melted butter and bake for 35 to 45 minutes until golden brown.
- Cool in the pan for 10 minutes before transferring to a rack.
