Anabelle Mclean Ina Garten’s Chocolate Babka is a decadent, rich bread swirled with layers of chocolate filling and topped with a crumbly streusel. This indulgent treat is perfect for brunch, dessert, or as a showstopping centerpiece for special occasions.
What is Ina Garten Chocolate Babka?
Chocolate Babka is a sweet, braided yeast bread filled with layers of rich chocolate and often topped with streusel. Ina Garten’s version combines a soft, buttery dough with a gooey chocolate filling and a crumbly topping, making it an irresistible treat.
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Reasons to Try Ina Garten Chocolate Babka
- Decadent and flavorful: Rich chocolate filling and buttery bread.
- Perfect for occasions: A stunning centerpiece for brunch or dessert.
- Make-ahead friendly: Can be prepared in advance and baked fresh.
- Versatile: Enjoy as a breakfast treat, dessert, or snack.
- Showstopping presentation: The braided loaf looks impressive yet is easy to make.
Ingredients Needed to Make Ina Garten Chocolate Babka
For the dough:
- All-purpose flour: 4 cups.
- Granulated sugar: 1/4 cup.
- Instant yeast: 2 teaspoons.
- Salt: 1 teaspoon.
- Whole milk: 3/4 cup, warmed.
- Unsalted butter: 1/2 cup, softened.
- Eggs: 2 large.
For the chocolate filling:
- Semisweet chocolate: 8 ounces, finely chopped.
- Unsalted butter: 1/4 cup, melted.
- Cocoa powder: 1/4 cup.
- Powdered sugar: 1/4 cup.
For the streusel topping:
- All-purpose flour: 1/4 cup.
- Brown sugar: 1/4 cup, packed.
- Unsalted butter: 2 tablespoons, cold and cubed.
Instructions to Prepare Ina Garten Chocolate Babka
Step 1: Prepare the dough
- In a large mixing bowl, combine the flour, sugar, yeast, and salt.
- Add the warmed milk, softened butter, and eggs. Mix until a soft dough forms. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1–2 hours, or until doubled in size.
Step 2: Make the chocolate filling
- In a medium bowl, combine the chopped chocolate, melted butter, cocoa powder, and powdered sugar. Stir until smooth and spreadable.
Step 3: Prepare the streusel topping
- In a small bowl, mix the flour and brown sugar. Add the cold butter and use your fingers to form a crumbly mixture.
Step 4: Assemble the babka
- Punch down the dough and divide it in half. Roll one portion into a rectangle about 10×12 inches.
- Spread half of the chocolate filling evenly over the dough, leaving a 1-inch border. Roll the dough tightly into a log, then slice it lengthwise down the middle. Twist the two halves together and place in a greased loaf pan. Repeat with the second portion of dough.
Step 5: Let the babka rise
- Cover the loaf pans with a damp cloth and let rise for 1 hour, or until puffy.
Step 6: Bake the babka
- Preheat your oven to 350°F (175°C). Sprinkle the streusel topping evenly over the loaves. Bake for 35–40 minutes or until golden brown and cooked through.
Step 7: Cool and serve
- Let the babka cool in the pans for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
What Goes Well With Ina Garten Chocolate Babka
- Coffee or tea: Perfect for breakfast or an afternoon treat.
- Whipped cream or ice cream: Serve with a dollop for a dessert option.
- Fresh berries: Raspberries or strawberries pair wonderfully with the chocolate.
- Milk: A classic pairing for a sweet treat.
Key Tips for Making Ina Garten Chocolate Babka
- Use high-quality chocolate: Ensures the filling is rich and flavorful.
- Knead the dough properly: Well-kneaded dough makes for a soft and airy texture.
- Don’t skip the rise times: Proper rising ensures light and fluffy bread.
- Chill the filling if too runny: Refrigerate for 10 minutes to firm it up.
- Slice cleanly for braiding: Use a sharp knife for neat twists.
Creative Variations of Ina Garten Chocolate Babka
- Nutty addition: Add chopped hazelnuts, almonds, or pecans to the filling.
- Cinnamon twist: Mix cinnamon into the chocolate filling for extra warmth.
- Savory version: Replace the chocolate with pesto or sun-dried tomatoes for a unique twist.
- Fruit-filled: Add dried cherries or apricots to the chocolate filling.
Storage Guidelines for Ina Garten Chocolate Babka
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Extend freshness by refrigerating for up to 5 days. Warm slices before serving.
- Freezing: Wrap loaves tightly in plastic wrap and freeze for up to 3 months. Thaw overnight and reheat as needed.
FAQs
Can I make chocolate babka dough ahead of time?
Yes, the dough can be prepared ahead. After the first rise, cover it tightly and refrigerate overnight. Allow it to come to room temperature before assembling and baking.
What type of chocolate is best for babka?
High-quality semisweet or dark chocolate works best for babka. It provides a rich flavor and melts beautifully into the filling.
How do I prevent babka from sticking to the pan?
Grease the loaf pan thoroughly with butter or use parchment paper to line the pan, ensuring the babka releases easily after baking.
Can I freeze chocolate babka?
Yes, chocolate babka freezes well. Wrap it tightly in plastic wrap and place it in a freezer-safe bag for up to 3 months. Thaw at room temperature and warm in the oven before serving.
Wrapping Up
Ina Garten’s Chocolate Babka is a decadent and indulgent bread that’s as beautiful as it is delicious. Give it a try and enjoy the perfect balance of rich chocolate and tender bread!
More Ina Garten Recipes
- Ina Garten Potatoes Anna
- Ina Garten Scalloped Potatoes and Ham
- Ina Garten Stuffed Bell Peppers
- Ina Garten Brunch Egg Casserole
Ina Garten Chocolate Babka Recipe
Chocolate Babka is a sweet, braided yeast bread filled with layers of rich chocolate and often topped with streusel. Ina Garten’s version combines a soft, buttery dough with a gooey chocolate filling and a crumbly topping, making it an irresistible treat.
- Prep Time: 30
- Chilling Time: 180
- Cook Time: 35
- Total Time: 4 hours 5 minutes
- Yield: 2 loaves (approximately 12–16 slices total)
- Category: Dessert
- Method: Baking
- Cuisine: Jewish / Eastern European-Inspired
Ingredients
For the dough:
- All-purpose flour: 4 cups.
- Granulated sugar: 1/4 cup.
- Instant yeast: 2 teaspoons.
- Salt: 1 teaspoon.
- Whole milk: 3/4 cup, warmed.
- Unsalted butter: 1/2 cup, softened.
- Eggs: 2 large.
For the chocolate filling:
- Semisweet chocolate: 8 ounces, finely chopped.
- Unsalted butter: 1/4 cup, melted.
- Cocoa powder: 1/4 cup.
- Powdered sugar: 1/4 cup.
For the streusel topping:
- All-purpose flour: 1/4 cup.
- Brown sugar: 1/4 cup, packed.
- Unsalted butter: 2 tablespoons, cold and cubed.
Instructions
Step 1: Prepare the dough
- In a large mixing bowl, combine the flour, sugar, yeast, and salt.
- Add the warmed milk, softened butter, and eggs. Mix until a soft dough forms. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1–2 hours, or until doubled in size.
Step 2: Make the chocolate filling
- In a medium bowl, combine the chopped chocolate, melted butter, cocoa powder, and powdered sugar. Stir until smooth and spreadable.
Step 3: Prepare the streusel topping
- In a small bowl, mix the flour and brown sugar. Add the cold butter and use your fingers to form a crumbly mixture.
Step 4: Assemble the babka
- Punch down the dough and divide it in half. Roll one portion into a rectangle about 10×12 inches.
- Spread half of the chocolate filling evenly over the dough, leaving a 1-inch border. Roll the dough tightly into a log, then slice it lengthwise down the middle. Twist the two halves together and place in a greased loaf pan. Repeat with the second portion of dough.
Step 5: Let the babka rise
- Cover the loaf pans with a damp cloth and let rise for 1 hour, or until puffy.
Step 6: Bake the babka
- Preheat your oven to 350°F (175°C). Sprinkle the streusel topping evenly over the loaves. Bake for 35–40 minutes, or until golden brown and cooked through.
Step 7: Cool and serve
- Let the babka cool in the pans for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
