Prepare to embark on a culinary journey that will transform your kitchen into a heavenly bakery! This Chocolate Halva Babka is not just a cake—it's a symphony of rich, buttery dough swirled with crumbled halva and decadent chocolate that will make your taste buds dance with pure delight. Imagine cutting into a golden-brown, braided masterpiece that reveals mesmerizing chocolate-halva ribbons, filling your home with an irresistible aroma that promises pure indulgence.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Jewish
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 packet active dry yeast
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup halva, crumbled
- 1/2 cup cocoa powder
- 1/4 cup chocolate chips
Instructions
- In a large mixing bowl, combine warm milk with active dry yeast and let sit for 5-10 minutes until foamy, indicating the yeast is activated.
- Add melted butter, granulated sugar, eggs, and salt to the yeast mixture. Whisk thoroughly until well incorporated and smooth.
- Gradually fold in the all-purpose flour, mixing until a soft, sticky dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until elastic and smooth.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for approximately 1 hour or until doubled in size.
- While dough rises, prepare the filling by mixing crumbled halva, cocoa powder, and chocolate chips in a separate bowl.
- After rising, punch down the dough and roll out on a floured surface into a large rectangular shape, approximately 16x12 inches.
- Spread the halva-chocolate filling evenly across the rolled-out dough, leaving a small border around the edges.
- Carefully roll the dough into a tight log, then slice lengthwise to create two equal strands.
- Twist the two strands together, forming a braided pattern, and place in a greased loaf pan.
- Cover and let the babka rise again for 30 minutes in a warm environment.
- Preheat the oven to 350°F (175°C). Bake the babka for 40-45 minutes until golden brown and a toothpick inserted comes out clean.
- Allow the babka to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Tips
- • Ensure your milk is warm (not hot) when activating the yeast to prevent killing the live cultures • Use room temperature eggs and butter for smoother dough incorporation • Let the dough rise in a draft-free, warm area like near a preheated oven • Don't rush the rising process—patience creates that perfect, fluffy texture • For extra shine, brush the babka with an egg wash before baking • Cool completely before slicing to maintain the cake's structural integrity • Store in an airtight container and enjoy within 3-4 days for maximum freshness
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 10g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 75mg
