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Dark Chocolate Babka Ring

endless swirls of rich dark chocolate filling layered between buttery yeasted cake

Course Dessert
Cuisine Israeli, Jewish
Keyword babka, babka ring, chocolate babka
Prep Time 7 minutes
Cook Time 45 minutes
rise time 2 hours 30 minutes
Servings 1 9-inch cake

Ingredients

For the Dough:

  • 4 ½ cups unbleached all purpose flour 540 g
  • 1 tablespoon dry active yeast 10g 10 g
  • ¾ teaspoon kosher salt 5 g
  • 2 tablespoons cornstarch 12 g
  • 8 tablespoons unsalted butter, melted 114 g
  • 2 large eggs room temperature
  • 2 tablespoons avocado oil or any neutral oil, 25 g
  • 1 cup whole or 2% milk 250 g
  • ¼ cup granulated sugar 60 g

Dark Chocolate Filling:

  • ½ cup Scharffen Berger 100% cacao unsweetened cocoa powder 50 g
  • 12 tablespoons unsalted butter, softened 145g
  • ½ cup dark brown sugar, packed 100 g
  • ½ teaspoon kosher salt 3 g
  • 4 oz. Scharffen Berger 62% Cacao Semisweet Chocolate Baking Portions, melted 113 g

Simple Syrup:

  • ¾ cup water 180 g
  • ¾ cup granulated sugar 160 g
  • pinch of kosher salt
  • 1 large egg beaten for egg wash

Instructions

Make the dough:

  1. In a large bowl, combine the flour, yeast, salt, and cornstarch. Whisk to combine. Make a well in the center of the bowl, then add the melted butter, eggs, avocado oil, milk, and granulated sugar. Stir with a wooden spoon to combine. When the mixture becomes thick and sticky, start mixing by hand. Pinch to incorporate the ingredients. 


    Begin kneading the dough in the bowl, by hand, until it becomes fairly smooth, and forms a ball. This should take about 3 minutes of kneading.

    Cover the bowl with plastic wrap, and let the dough rise at room temperature for about 1.5 hours or until it has doubled in volume.

  2. Make the Filling:

  3. In a medium size bowl, add the softened butter, cocoa powder, brown sugar, salt, and melted semisweet chocolate Baking Portions. Use a spoon to combine until the mixture is totally smooth, with no lumps remaining. Set aside.

Shape the Babka Ring:

  1. Dust a large work surface generously with flour. Pour the risen dough out into the work surface, and use a floured rolling pin to to roll the dough out into a large rectangle that is approximately 20” long and 14” wide, 1/4” thick. Spoon all of the chocolate filling out onto the rectangle of dough.

    Use an offset spatula to gently smooth the filling out into an even layer, leaving a 1/2” border on all sides. With the long edge facing you, begin rolling the dough up tightly into a log.

  2. With the seam facing down, use a very sharp chef’s knife to slice the log in half lengthwise. Turn the cut side up, exposing the beautiful chocolate layers.
  3. Start twisting the babka up, keeping the cut side up. Trim the edges. Bring the top to meet the bottom, and create a ring, pressing the ends together to create a continuous circle.
  4. Line a 9” round cake pan with parchment paper. Gently lift the babka ring and place in the prepared cake pan. Cover the top loosely with a clean kitchen towel, and place in a warm place to rise for about an hour.

Make the Simple Syrup:

  1. In a small sauce pan, combine the granulated sugar and water. Whisk to combine. Allow the mixture to come to a boil, and let simmer for 5-6 minutes, until the mixture thickens slightly, and all of the sugar dissolves. Set aside.
  2. Preheat the oven to 350°F.
  3. Brush the top of the risen dark chocolate babka ring with beaten egg, and bake for 30-35 minutes until the top is deeply golden brown, rotating the pan 180° halfway through so that the babka bakes evenly.
  4. Remove the babka from the oven and immediately brush with the warm simple syrup. Use all of the simple syrup. It slowly soaks in and keeps the babka very moist.
  5. Allow to cool before serving. Enjoy!