You Can Master the Chocolate Babka

By Rachel Grossbaum, Chabad.org

Meat/Dairy: Dairy, Pareve
Time > 60 Minutes
Difficulty: Complex
Health & Allergies: Nut-Free

You will need:
2 12-inch loaf pans
½ cup warm water
2¼ tsp. dry yeast
1 tsp. sugar
5 cups flour
¼ cup packed brown sugar
¼ cup sugar
1 ¼ cup butter/margarine
2 eggs
1 egg white
3 tbsp. vanilla extract

1. Place the warm water, yeast and 1 tsp. sugar in a large mixing bowl. Whisk together and let it sit for 10 minutes, until frothy.
2. Add the rest of the ingredients and mix thoroughly.
3. Cover the bowl with a damp kitchen towel, or saran wrap, and set aside to rise, approximately two hours (until the dough has doubled in size).

For the Wet Filling:
1 cup cocoa powder
¾ cup canola oil
½ cup boiling water
2 ¼ cups confectionary sugar

Place all ingredients into a bowl and mix until smooth.

For the Dry Filling:
¾ cup sugar
¾ cup brown sugar
½ cup cocoa powder
¾ cup confectionary sugar
¼ cup flour

Mix ingredients together with a whisk or fork until evenly distributed.

Chocolate Bar:
1 3.5-oz (100 gram) bar of 72% chocolate

Finely grate or peel the chocolate bar.

For the Egg Wash:
2 egg yolks

Beat the yolks together in a small bowl.

For the Crumb Topping:
¼ cup margarine, cut into small pieces
¾ cup sugar
¾ cup flour

Use your fingertips to work the mixture until it forms a coarse crumb. Do not overwork the mixture.

To Assemble:

1. Divide the dough into four equal-sized balls.
2. Roll the first ball out into an approximately 12” x 10” rectangle.
3. Spread one quarter of the wet filling over the dough.
4. Cover the wet filling with a thin sprinkling of the dry filling.
5. Sprinkle chocolate shavings on top of the dry filling.
6. Roll the dough like a jelly-roll, working with the longer side of the rectangle. Set aside.
7. Repeat until all four balls of dough have been filled and rolled.
8. Select two rolls and cut them in half lengthwise (Only cut about ¾ of the way through—not entirely to the bottom). Twist the two rolls around each other and place in a loaf pan with the ends tucked under. Brush with the egg wash and sprinkle the top with half the crumb mixture. Repeat with the remaining rolls.
9. Bake at 375°F (190°C) for 45 minutes. Allow the cakes to cool for at least 20 minutes before slicing.

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