Bake Ina Garten’s Swirled Chocolate Babka Recipe Today
Bakers worldwide swoon over this decadent chocolate babka, perfected by Ina Garten with her elegant touch.
Her recipe weaves together rich, swirling layers of chocolate and tender bread dough.
Soft, pillowy strands of sweet dough get generously ribboned with dark chocolate filling that melts beautifully.
Every slice promises a luxurious experience that feels both comforting and indulgent.
The technique requires patience but rewards you with a stunning pastry that looks like it came straight from a European bakery.
Warm, slightly toasted chocolate notes mingle with buttery bread, creating an irresistible aroma that fills your kitchen.
You’ll want to serve this babka with a strong espresso or delicate tea, making each bite a moment of pure culinary bliss.
Ingredients to Make Ina Garten Chocolate Babka
For Dough Base:
Butter: Adds rich, creamy flavor and helps create a tender texture with smooth dough consistency.
Water: Activates yeast and helps bind ingredients for perfect dough development.
Sugar: Feeds yeast and provides subtle sweetness to balance overall flavor.
Salt: Enhances flavor and controls yeast fermentation for balanced rise.
Yeast: Essential for bread's rise, creating airy and soft texture.
Eggs: Provide structure, richness, and contribute to golden color.
Flour: Foundational ingredient that creates structure and determines babka's texture.
For Filling and Chocolate Elements:
Nutella: Delivers decadent chocolate-hazelnut spread for intense flavor and moisture.
Chocolate: Adds extra depth and creates delightful chocolate swirls throughout babka.
For Finishing Syrup:
Water: Creates smooth, liquid base for syrup.
Sugar: Adds glossy sweetness and helps create sticky, glistening surface.
Salt: Balances sweetness and enhances overall flavor profile.
Tools That Help With Ina Garten Chocolate Babka
Large mixing bowl: Essential for combining ingredients and mixing dough.
Measuring cups and spoons: Precise measurements are key for perfect babka.
Rolling pin: Helps roll dough into a thin, even square.
Work surface: Clean, flat area for rolling and preparing dough.
9×5-inch loaf pan: Specific size for shaping and baking the babka.
Plastic wrap: Covers dough during rising process.
Saucepan: Used for creating sugar syrup.
Pastry brush: Helps evenly distribute syrup over baked babka.
Sharp knife: Needed for cutting dough and slicing babka.
Oven: For baking the babka at the right temperature.
How to Make Ina Garten Chocolate Babka
Chocolate Comfort
Dough Preparation Magical mixing of ingredients to create a soft, pillowy base that will transform into a delectable treat. Combine warm ingredients with flour, allowing the mixture to rest and develop rich flavor profiles over several hours.
Surface Transformation Rolling out the dough into a beautiful canvas, creating a thin rectangle ready for delicious chocolate filling. Gentle kneading releases the dough's potential and prepares it for the next exciting stage.
Chocolate Dream Lavish the dough with a generous spread of decadent chocolate, carefully spreading to every edge except a small border. Sprinkle additional chocolate pieces to enhance the intense flavor experience.
Elegant Twisting Carefully roll the chocolate-covered dough into a beautiful log, then slice lengthwise. Intertwine the strands in a graceful braid, creating beautiful swirls that promise delightful texture.
Rising Anticipation Allow the shaped babka to rest and grow, developing volume and promising a soft, tender interior. The quiet resting period builds excitement for the final baking moment.
Golden Transformation Bake until the exterior turns a beautiful golden brown, filling the kitchen with an irresistible aroma. The babka emerges as a stunning centerpiece of culinary artistry.
Sweet Finale Drizzle a light sugar syrup over the warm babka, adding a final touch of sweetness and creating a glossy, tempting surface that beckons to be enjoyed.
Variations You Can Try for Ina Garten Chocolate Babka
Expert Tips & Delicious Twists
Refrigerate dough overnight for deeper flavor development and easier handling. The extended rest allows gluten to relax, making rolling smoother and creating a more tender texture.
Experiment with alternative spreads like raspberry jam, cinnamon-almond paste, or cream cheese for unique flavor combinations. Dark chocolate, white chocolate, or crushed nuts can replace traditional chocolate for exciting variations.
Brush warm syrup generously over the hot babka to ensure maximum moisture and a glossy, professional-looking finish. Let syrup soak into every delicious crevice for an irresistibly tender crumb.
Wrap cooled babka tightly in plastic wrap, then aluminum foil. Keeps fresh at room temperature for 3 days or freeze up to 3 weeks for spontaneous treat enjoyment. Thaw at room temperature for best texture.
Use a sharp serrated knife and gentle sawing motion when slicing to maintain the babka's beautiful twisted layers. Wipe blade clean between cuts for neat, picture-perfect slices.
How to Serve Ina Garten Chocolate Babka Slices
Serve Warm and Cozy: Slice the chocolate babka while slightly warm to experience the most decadent, gooey chocolate layers that melt in your mouth.
Pair with Beverages: Complement the rich babka with a steaming cup of coffee, hot chocolate, or a chilled glass of milk to balance the sweet chocolate flavor.
Create Breakfast Delight: Transform this babka into a morning treat by toasting a slice and spreading a thin layer of butter or additional Nutella for extra indulgence.
Gift or Share with Love: Wrap individual slices in parchment paper for a homemade gift or bring to brunch gatherings as a showstopping dessert that will impress friends and family.
Best Way to Store Ina Garten Chocolate Babka
Maximize Freshness: Store babka wrapped tightly in plastic wrap at room temperature for up to 3 days, keeping its soft texture and delicious flavor intact.
Freeze for Later: Carefully wrap the entire loaf or individual slices in plastic wrap, then aluminum foil, storing in the freezer for maximum 2 months to enjoy later.
Revive Leftover Slices: Warm refrigerated or frozen babka briefly in the oven at 300°F for 5-7 minutes to restore its original soft, tender consistency and enhance chocolate swirls.
Smart Portioning: Cut babka into individual servings before freezing, allowing you to thaw exactly what you want without compromising the entire loaf's quality.
Ina Garten’s chocolate babka recipe weaves rich chocolate swirls through tender bread dough. Sweet layers of chocolate and buttery pastry create an irresistible breakfast or dessert treat you’ll want to savor slowly.
Ingredients
Scale
2 ¾ cups (340 g) all-purpose flour
1 stick (113 g or ½ cup) unsalted butter
2 large eggs
1 large egg yolk
½ cup warm water
¼ cup water
6 tbsps sugar
¼ cup sugar
1 tsp rapid-rise/instant yeast
½ cup Nutella or other chocolate hazelnut spread
3 oz (85 g) bittersweet chocolate
1 1/8 tsps salt
Generous pinch salt
Instructions
Dough Preparation: Merge melted butter, warm water, sugar, salt, and yeast in a large mixing bowl. Whisk in whole eggs and egg yolk until smooth. Gradually incorporate flour to create a unified dough. Cover and let the mixture rest at room temperature for 2 hours, then refrigerate for 3-72 hours.
Dough Rolling: Remove chilled dough and place on a flour-dusted surface. Knead briefly, then roll into a precise 14-inch square with ⅛-inch thickness.
Filling and Shaping: Spread Nutella evenly across the dough, leaving a half-inch border. Sprinkle chocolate pieces over Nutella. Roll the dough into a cylinder, slice lengthwise, and twist the two strands together. Transfer the twisted dough into a generously buttered 9-inch loaf pan.
Proofing: Cover the dough loosely with plastic wrap and let it rise at room temperature for 90 minutes until visibly expanded.
Baking: Preheat the oven to 350°F. Position the babka on the center rack and bake for 45-50 minutes until golden-brown and fully set.
Syrup Finishing: Create a light syrup by dissolving sugar in water with a pinch of salt. Once the babka emerges from the oven, brush or drizzle the syrup across the surface. Rest in the pan for 15 minutes, then transfer to a cooling rack until completely cooled before serving.
Notes
Chill the Dough Strategically: Refrigeration helps develop complex flavors and makes the dough easier to handle, allowing you to prepare it up to 72 hours in advance for maximum convenience.
Mind the Nutella Border: Leaving a half-inch border when spreading Nutella prevents filling from oozing out during rolling and ensures a clean, neat twist.
Twist with Precision: When splitting and twisting the dough strands, handle gently to maintain the intricate layers and create a beautiful braided appearance.
Syrup is the Secret: Brushing warm syrup immediately after baking adds moisture, enhances sweetness, and creates a glossy, professional-looking finish to your babka.
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Diploma: Grand Diplôme®
Focus: Intensive training in classic French cuisine and pastry techniques, combining the Diplôme de Cuisine and Diplôme de Pâtisserie.
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.
Isabella Rodriguez
Co-Founder & Content Creator
Expertise
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.