Ina Garten’s Swirled Chocolate Babka Recipe You’ll Love

Chocolate babka transforms ordinary bread into a spectacular sweet sensation that tantalizes taste buds with its luxurious swirls and rich textures.

Jewish culinary traditions birthed this remarkable pastry, blending cultural heritage with extraordinary baking craft.

Dense and intricate layers promise an indulgent experience that transcends typical breakfast breads.

Delicate dough becomes a canvas for deep chocolate ribbons that wind through each tender slice.

Soft, buttery strands pull apart dramatically, revealing intensely marbled inner landscapes of sweet complexity.

Home bakers love creating this impressive treat that looks far more challenging than its actual preparation requires.

One bite promises to transport you into a realm of pure comfort and delectable satisfaction:

Keeping Chocolate Babka Moist and Tasty

• Freeze Whole: Protect your babka's rich texture by wrapping it completely in plastic wrap, then seal with aluminum foil. Freeze for a maximum of 3 months, ensuring no air pockets compromise its delicate chocolate swirls. Thaw overnight in the refrigerator to preserve moisture and prevent sogginess.
• Slice and Store: Cut the babka into individual portions before freezing on a baking sheet. Transfer frozen slices into airtight freezer bags, creating grab-and-go treats that reheat quickly. Each slice maintains its decadent chocolate layers without losing flavor or structural integrity.
• Countertop Preservation: Keep freshly baked babka in a sealed container at room temperature for 2 days maximum. Position away from direct sunlight and heat sources to prevent rapid staleness. Cover with a clean kitchen towel to maintain soft, tender crumb and prevent moisture loss.

Flavor Variations to Try With Ina Garten’s Babka

• Nutty Chocolate Crunch: Replace Nutella with a combination of melted dark chocolate and chopped toasted almonds or hazelnuts, adding extra texture and rich nutty flavor to the classic babka.
• Cinnamon Swirl Chocolate: Mix ground cinnamon and brown sugar into the Nutella before spreading, creating a warm spiced undertone that complements the chocolate's richness.
• Berry Chocolate Fusion: Sprinkle dried cranberries or chopped dried cherries alongside the chocolate filling, introducing a tangy fruit element that balances the sweet chocolate notes.
• Salted Caramel Chocolate: Drizzle homemade salted caramel sauce between chocolate layers, enhancing the dessert with a luxurious sweet-salty complexity that elevates the traditional babka recipe.

Chocolate Babka – A Sweet Ending

Chocolate babka emerges as ultimate comfort confection, blending rich chocolate and tender bread into pure culinary magic.

Ina Garten’s masterful recipe transforms simple ingredients into extraordinary experience.

Sweet aromas waft through kitchens, promising delectable moments of indulgence.

Chocolate ribbons weave through delicate dough, creating irresistible layers of flavor.

Precision and patience reward bakers with spectacular results that elevate weekend breakfast or afternoon treat.

You’ll find this recipe becomes cherished tradition – share its deliciousness, drop a comment below, and spread sweet inspiration across your favorite social platforms!

What Makes Ina Garten Chocolate Babka So Special

• Unleash Luxurious Chocolate Decadence: This babka transforms ordinary bread into a rich, chocolate-laden masterpiece that melts in your mouth with every single bite, delivering intense chocolate flavor through Nutella and chocolate layers.
• Master a Showstopping Technique: The unique twisting method creates a stunning braided look that makes this babka visually impressive, turning an everyday baking project into a professional-level presentation that will wow family and friends.
• Enjoy Flexible Preparation Magic: The dough can be refrigerated up to three days, allowing you to break down the recipe into convenient steps and plan ahead, making it perfect for busy home bakers who want delicious results without overwhelming time commitment.
• Experience Bakery-Quality Comfort: The final touch of sweet syrup brushed over the warm babka creates a glossy, slightly sticky exterior that elevates the texture and adds a luxurious finish, transforming a simple bread into an extraordinary dessert experience.

What You’ll Need for Rich Chocolate Babka

• All-Purpose Flour: Provides structure and texture for the babka, choose unbleached for best results.
• Active Dry Yeast: Essential for bread rising, ensures soft and fluffy texture.
• Sugar: Feeds yeast and adds subtle sweetness to the dough.
• Salt: Enhances flavor and controls yeast activity.

• Unsalted Butter: Adds richness and moisture to the dough, room temperature works best.
• Eggs, Egg Yolk: Provide richness, structure, and help create a tender crumb.
• Warm Water: Activates yeast and helps combine ingredients smoothly.

• Nutella, Chocolate: Creates decadent swirls and chocolatey flavor throughout the babka, high-quality chocolate recommended.
• Sugar, Water, Salt: Creates a sweet syrup for glazing the baked babka, adds moisture and shine.

How to Braid and Bake Ina Garten Chocolate Babka

Step 1: Create Magical Dough

• Melted butter
• Warm water
• Sugar
• Salt
• Yeast

Whisk in eggs and egg yolk until smooth. Gradually fold in flour until fully incorporated. Cover loosely and let the dough rest at room temperature for 2 hours. Refrigerate for minimum 3 hours or up to 3 days for enhanced flavor development.

Step 2: Prepare Baking Station

Generously grease a 9×5-inch loaf pan with butter, ensuring complete coverage.

Step 3: Roll Out Delectable Layers

Sprinkle work surface with flour. Remove chilled dough and place on surface. Gently knead for 30 seconds. Roll into a perfect 14-inch square, approximately 1/8 inch thick.

Step 4: Craft Chocolate Swirl

Spread Nutella across dough, leaving a 1/2-inch border. Scatter chocolate pieces over Nutella. Carefully roll dough into a tight log. Slice log lengthwise, creating two strands. Artfully twist strands together and transfer to prepared loaf pan.

Step 5: Allow Dough to Rise

Cover pan with plastic wrap. Let babka rise at room temperature for 90 minutes until puffy and expanded.

Step 6: Bake to Golden Perfection

Preheat oven to 350°F. Bake babka for 45-50 minutes until deep golden brown and center feels set.

Step 7: Create Sweet Glaze

• Water
• Sugar
• Salt

Boil until sugar completely dissolves. Remove from heat.

Step 8: Final Finishing Touch

Generously brush or drizzle syrup over warm babka. Allow to cool in pan for 15 minutes. Transfer to wire rack and cool completely before slicing.

Tips to Get the Swirl Just Right

• Master the Butter Technique: Properly melting and cooling butter ensures a smooth, well-textured dough that rises beautifully and creates a tender babka.
• Patience Pays Off: Chilling the dough for at least 3 hours transforms it from sticky and soft to manageable and perfectly structured, making rolling and shaping a breeze.
• Roll with Precision: Use a steady, even rolling motion to create a uniform thickness that guarantees consistent chocolate distribution and an even, gorgeous bake.
• Syrup Secret: Generously brushing warm syrup over the freshly baked babka locks in moisture, adds a gorgeous sheen, and intensifies the bread's sweetness.
• Chocolate Distribution Magic: Spread the chocolate filling evenly, reaching all corners of the dough to ensure every slice is packed with rich, decadent flavor.

Low Carb Keto Protein Bars Recipe

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4.8 from 39 reviews

• Total Time: 10 minutes
• Yield: 12 1x

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Description

These homemade keto protein bars deliver portable nutrition without compromise. Rich chocolate and nutty almond flavors combine seamlessly, offering protein-packed snacking perfection for health-conscious individuals seeking delicious low-carb alternatives.

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Ingredients

Scale 1x2x3x

Nuts and Flours:

• 120g (1 cup) blanched hazelnuts, divided into 90g (¾ cup) and 30g (¼ cup)
• 100g (1 cup) blanched almond flour

Powders and Sweeteners:

• 15g (2 tablespoons) Dutch processed cocoa powder
• 25g (¼ cup) collagen protein powder
• 60g (½ cup) powdered monk fruit allulose blend
• ¼ teaspoon sea salt

Fats and Optional Toppings:

• 30g (2 tablespoons) almond butter (slightly runny)
• 30g (1 ounce) cocoa butter, melted
• Sugar-free dark chocolate chips, melted (optional, for drizzling)

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Instructions

1. Prepare a parchment-lined square baking dish, ensuring overhang on at least two sides for easy removal, using an 8×8-inch (20×20 cm) pan.
2. Transform 90 grams (¾ cup) of hazelnuts into a fine, powdery texture by pulsing in a food processor until they resemble a coarse meal.
3. Incorporate almond flour, cocoa powder, collagen protein powder, powdered monk fruit allulose blend, and sea salt into the ground hazelnuts. Pulse intermittently to create a uniform mixture, pausing to scrape down the processor sides for even distribution.
4. Introduce almond butter and melted cocoa butter to the dry ingredients. Process continuously until a cohesive dough emerges, pulling away from the processor walls and achieving a compact consistency that holds a fingerprint when pressed.
5. Transfer the prepared dough into the parchment-lined pan, applying firm, even pressure to create a smooth, compact base layer.
6. Enhance the surface by sprinkling and gently pressing the remaining 30 grams (¼ cup) of chopped hazelnuts across the top. Optionally, drizzle with melted chocolate for added decadence.
7. Refrigerate the pan for 1–2 hours until the mixture becomes completely firm and set. Once chilled, carefully separate any edges clinging to the pan using a knife.
8. Extract the entire block from the pan using the parchment paper overhang, position on a cutting board, and slice into 12 precisely measured bars using a sharp chef’s knife with a direct downward cutting motion.

Notes

• Toast hazelnuts to intensify their rich, nutty flavor before grinding, releasing those delicious natural oils that elevate the entire recipe.
• Select smooth, slightly runny almond butter to ensure your dough binds perfectly without becoming dry or crumbly.
• Mix ingredients gently and quickly, stopping just when the mixture comes together to prevent excess oil extraction and maintain ideal texture.
• Pack the dough firmly into the pan using a spatula or spoon’s back, creating compact bars that won’t fall apart when sliced.
• Refrigerate the prepared bars for minimum two hours, allowing them to set completely and develop a satisfyingly clean cutting edge.

• Prep Time: 10 minutes
• Category: Snacks, Desserts
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 178
• Sugar: 1.1g
• Sodium: 50mg
• Fat: 16.2g
• Saturated Fat: 2.2g
• Carbohydrates: 5.1g
• Fiber: 2.8g
• Protein: 6.5g
• Cholesterol: 0.4mg