Decadent Chocolate Babka Inspired by Ottolenghi – A Festive Delight

This Christmas, I baked a delicious babka inspired by the one and only Ottolenghi! The warm slice of this decadent chocolate bread was the highlight of the holidays. Although I didn’t manage to post the recipe before Christmas, there will be plenty more holidays — and Easter is just around the corner. So get ready to try this incredible treat!

🕒 Prep & Cooking Time

Prep Time: 30 minutes + overnight chilling
Rising Time: 1.5 hours
Bake Time: 25–30 minutes
Servings: 2 loaves (25×10 cm)
Difficulty: Medium

📝 Ingredients

Dough:

530 g all-purpose flour (type BL55/550)
100 g fine granulated sugar (pulse coarser sugar in a grinder if needed)
3 eggs
Zest of 1 small organic lemon
125 ml warm water
10 g dry yeast
¾ tsp salt
150 g softened butter (room temperature)
Oil for greasing pans

Filling:

130 g dark chocolate (approx. 65% cacao), chopped
120 g butter
50 g powdered sugar (vanilla optional)
30 g cocoa powder
¼ tsp cinnamon

Syrup:

50 ml water
75 g sugar

🔪 Step-by-Step Instructions

Activate the yeast:
In a cup, dissolve yeast in warm water with a pinch of sugar. Let sit 5–10 minutes until foamy, indicating the yeast is active.
Make the dough:
In a stand mixer bowl, combine flour, sugar, eggs, and lemon zest. Add the yeast mixture and mix for 3 minutes until dough just comes together — it will be dense.
Add salt and butter:
Gradually add salt, then the softened butter one tablespoon at a time, mixing continuously. Knead with the mixer for about 7 minutes, then another 3 minutes by hand. Dough should become soft, glossy, and slightly sticky — perfect elasticity is key.
First rise (cold fermentation):
Lightly oil a large bowl, place dough inside and cover with cling film touching the dough surface. Refrigerate overnight (minimum 8 hours). The dough will slowly rise and develop flavor.
Prepare the filling:
Melt chocolate over a double boiler. Gradually add butter, stirring until smooth. Remove from heat and mix in powdered sugar, cocoa powder, and cinnamon. Chill in the fridge for about 30 minutes until spreadable.
Shape the babka:
Grease two 25×10 cm loaf pans with oil or line with oiled parchment paper.
Remove dough from fridge and turn out onto a floured surface. Divide into two equal parts. Keep one chilled while you work with the other.
Roll the first piece into a rectangular sheet about 35 cm long.
Spread half of the chocolate filling evenly, leaving a 2 cm margin around the edges.
Roll dough lengthwise into a log. Slice it lengthwise down the middle. Twist the two halves tightly together to form a braid.
Place the braid into the prepared loaf pan. Repeat with the second dough portion and filling.
Second rise:
Cover pans with towels or cling film. Let rise in a warm place (30°C oven or near a warm radiator) for about 1.5 hours until doubled in size.
Bake:
Preheat oven to 190°C (375°F). Bake babkas for 25–30 minutes, until golden and puffed.
Make and apply syrup:
While baking, bring water and sugar to a simmer until sugar dissolves completely. Using a brush, glaze the babkas thoroughly once out of the oven, covering all surfaces and edges. Let cool in the pans until manageable, then transfer to a wire rack to cool completely.
Serve:
Babka is wonderful warm or at room temperature. Personally, I enjoyed it best fresh on baking day.

💡 Tips & Variations

Use high-quality chocolate for rich flavor.
Letting the dough rise slowly overnight in the fridge develops a deeper, more complex taste.
For an extra festive touch, sprinkle chopped nuts or pearl sugar on top before baking.
Babka slices beautifully—perfect with a cup of coffee or tea.
Leftovers keep well stored in an airtight container for up to 3 days or can be frozen.

🧾 Final Thoughts

This chocolate babka combines the richness of dark chocolate with a tender, buttery dough, making it a true festive indulgence. Inspired by Ottolenghi’s style, it’s a showstopper dessert that brings warmth and joy to any celebration. Whether for Christmas, Easter, or any special occasion, this recipe is sure to delight.