Chocolate Babka with Syrup and a Chocolate Butter Filling

👨‍🍳 Method

For the Dough base

1. 1
   Dissolve the yeast and tbsp of the sugar in the lukewarm milk and leave about 10 minutes, until the mixture foams.

   💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2. 2
   Mix the flour, rest of the sugar and salt in a large bowl.

   Bowl
3. 3
   Add the yeast mixture and the eggs and knead 5 minutes. Add the butter and Knead another 8 minutes, until the dough is smooth and elastic.

   ⚙ KneadingBowlStand mixer

   💡Fat added only after the gluten has developed doesn't stop it from stretching: the dough comes out smooth and soft, not sticky.

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
4. 4
   Cover and Let rise 1½ hours in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

For the Pastry Filling

1. 5
   Mix the melted chocolate, butter, powdered sugar and cocoa powder into a smooth paste.

   💡Spread the filling at room temperature: too warm, it runs off the dough as you roll; too cold, it's hard and tears the dough.

For the Sugar Syrup

1. 6
   Bring the sugar and water to a boil. Turn down the heat and simmer 5 minutes, until the sugar melts and the syrup thickens slightly.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 7
   Roll out the dough into a rectangle and spread the filling over it.

   ⚙ Rolling Out DoughRolling pin

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
3. 8
   Roll into a log, cut it in half lengthwise and twist the two strips together, cut side up.

   Knife

   💡Twist with the cut side up: the layers of filling stay exposed, and they give the cake its marbled pattern.
4. 9
   Roll into a tight log.

   ⚙ ProofingPlastic wraporKitchen towelBaking pan
5. 10
   Beat the egg and brush the cake with it.

   ⚙ BakingOvenLoaf pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 11
   Brush the cake with the syrup as soon as it comes out of the oven.

   Pastry brush