Chocolate Babka (Chocolate Yeast Cake)
A soft and fluffy Chocolate Babka, beautifully twisted with rich chocolate and nuts for an irresistible homemade treat.
Ingredients
For the Syrup
- ¼ cup caster sugar
- ½ cup water
- 1 tsp vanilla extract
For the Dough
- 500 g all-purpose flour
- 7 g dry yeast
- 100 g caster sugar
- 1 tsp vanilla extract
- Pinch salt
- 2 large eggs
- 100 ml lukewarm milk
- 100 g unsalted butter at room temperature
For the Chocolate Filling
- ⅓ cup unsweetened cocoa powder
- 3 tbsp caster sugar
- ¼ cup finely chopped nuts
Instructions
Prepare the syrup
- Place all the syrup ingredients in a small saucepan and heat gently, stirring until the sugar has completely dissolved and the ingredients are well combined. Remove from the heat and set aside to cool.
Mix the dough
- In the bowl of an electric stand mixer, combine the flour, yeast and sugar using a fork. This helps break up any lumps and aerates the flour slightly.
- Make a well in the centre of the dry ingredients and add the lukewarm milk, eggs and vanilla extract. Using the dough hook, knead on medium-low speed for 1–2 minutes, until the dough just begins to come together.
- Cut the softened butter into small pieces. With the mixer running, gradually add the butter, a few pieces at a time. Continue kneading for about 2 minutes, or until the butter is fully incorporated into the dough.
- Add the salt and continue kneading on medium-low speed for another 6 minutes, until the dough is smooth and elastic.
- Transfer the dough to a lightly floured work surface. Knead briefly by hand and shape it into a smooth ball.
First Proof
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or cling film, and leave to proof in a warm place for about 1 hour, or until doubled in size.
- Transfer the risen dough back to a lightly floured surface. Gently knead it with the palm of your hand for about 1 minute, then return it to the bowl. Cover and refrigerate for 1 hour. Chilling the dough allows the butter to firm up, making the dough easier to roll and shape.
- Remove the dough from the fridge and allow it to come closer to room temperature. Divide it into two equal portions and roll each piece into a rectangle.
Add the filling
- Sprinkle the cocoa powder and sugar evenly over each rectangle, followed by the finely chopped nuts. Roll each rectangle tightly from one long edge to form a log.
- Using a sharp knife, cut each log in half lengthways to expose the chocolate layers. Place the two halves in an X shape, with the cut sides facing upwards, then twist them around each other to create the characteristic babka shape. Repeat with the remaining log.
- Transfer each shaped babka to a well-buttered loaf tin.
Second proof
- Place a small bowl of boiling water on the bottom shelf of the oven and turn on the oven light only—do not turn on the heat. Place the babkas on the upper shelf and leave to proof for about 40 minutes, until visibly risen and puffy.
Bake the Cake
- Remove the babkas and the bowl of water from the oven. Preheat to 180°C / 160°C fan / 350°F / Gas 4.
- Bake in the preheated oven for 25–28 minutes, until beautifully risen and golden brown.
- As soon as the babkas come out of the oven, generously brush the tops with the cooled syrup, allowing it to soak into the warm cakes. Leave to cool in the tins briefly before transferring to a wire rack.