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Ina Garten Chocolate Babka

Ina Garten Chocolate Babka
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The Ina Garten Chocolate Babka is rich, soft, and beautifully swirled with layers of deep chocolate filling. Inspired by the elegant baking style of Ina Garten, this recipe transforms a simple yeast dough into a stunning braided loaf.

Ingredients

Scale

For the Dough:

  • 3 cups all-purpose flour

  • ¼ cup granulated sugar

  • 2 teaspoons instant yeast

  • ½ teaspoon salt

  • 3 large eggs

  • ½ cup unsalted butter (softened)

  • ¼ cup warm milk

  • 1 teaspoon vanilla extract

For the Chocolate Filling:

  • 6 ounces dark chocolate (finely chopped)

  • ½ cup unsalted butter

  • ½ cup powdered sugar

  • 2 tablespoons cocoa powder

For the Syrup:

  • ½ cup sugar

  • ½ cup water

Instructions

Step 1: Prepare the Dough

In a mixing bowl, combine flour, sugar, yeast, and salt. Add eggs, warm milk, and vanilla extract. Mix until combined, then add softened butter gradually.

Knead for 8–10 minutes until smooth and elastic. The dough should feel soft but not sticky. If sticky, add a tablespoon of flour at a time.

Transfer to a greased bowl, cover, and let rise for 1½–2 hours until doubled in size.

Step 2: Prepare the Chocolate Filling

Melt butter and chocolate together gently over low heat. Stir in powdered sugar and cocoa powder until smooth. Let it cool slightly so it thickens but remains spreadable.

The filling should be rich and glossy, not runny.

Step 3: Roll Out the Dough

Punch down the risen dough and transfer it to a lightly floured surface. Roll into a large rectangle, about 10×15 inches.

Spread the chocolate filling evenly across the surface, leaving a small border around the edges.

Step 4: Roll and Chill

Starting from the long edge, roll the dough tightly into a log. Place the log in the refrigerator for 20–30 minutes. Chilling makes slicing and twisting easier.

Cold dough holds shape better during shaping.

Step 5: Slice and Twist

Using a sharp knife, slice the log lengthwise into two halves. Turn the cut sides upward to reveal chocolate layers.

Twist the two halves together carefully, keeping the cut sides facing up. This creates the signature babka swirl.

Transfer to a lined loaf pan.

Step 6: Second Rise

Cover loosely and allow the shaped babka to rise again for 30–45 minutes until slightly puffed.

This second rise ensures soft texture.

Step 7: Bake Until Golden

Preheat oven to 350°F (175°C). Bake for 40–45 minutes until golden brown and a skewer inserted comes out clean (without raw dough).

If the top browns too quickly, cover loosely with foil during baking.

Step 8: Brush with Syrup

While baking, combine sugar and water in a saucepan and heat until sugar dissolves.

Once the babka comes out of the oven, brush the warm syrup generously over the top. This adds shine and moisture.

Let cool in pan for 15 minutes before transferring to a rack.

Notes

Find it online: https://inagartendishes.com/ina-garten-chocolate-babka/