Chocolate Babka KAF Bakealong


I’ve made this recipe twice and it doesn’t last long. The recipe seems pretty forgiving for such an impressive finish! The filling is melted butter, cocoa and cinnamon, topped with ground Ghirardelli 60% Cocoa Chips, and ground toasted pecans. Just typing that has me ready to go make some more. The recipe calls for espresso powder which I didn’t have, but I can say I didn’t miss. The richness of the cocoa and chips was enough!

When I first made this, I was pretty comfortable with mixing the the dough and letting it rest and rise, but I was worried about the challenge of filling and shaping the dough. So I have included pictures here of how I did it. Turns out, it’s easier than you think to get those beautiful swirls in the bread.

After making the bread dough, I prepped two loaf pans with parchment paper and non-stick spray.
After the dough has risen for 2 hours, it is deflated and divided in half. Shape each half of the dough into a 9″ x 18″, 1/4″-thick rectangle or something thereabouts. Spread the filling mixture of sugar, cinnamon, cocoa, melted butter. It’s kind of grainy and hard to spread so just dropped bits all over and spread with a small offset spatula.
Sprinkle each dough piece with the chopped chocolate and toasted pecan bits.
Carefully roll each piece up and pinch it closed.
Fold in half.
Twist and place in prepared loaf pans. Tuck the ends of the rolls under.
Sprinkle with topping and tent with plastic and let rise. Getting closer to the prize!
Let rise, then bake and cool! Yum!

If you haven’t tried any King Arthur Flour bakealong challenges, I highly recommend it. It is a great way to learn. Others post their questions and KAF responds with helpful information. There’s even a baking hotline you can access to get answers to your own questions. The tutorials have helpful photos or videos to show you what to do. Chocolate Babka Recipe