The first time I heard of a chocolate babkas, I was a little skeptical, but then I realized how easy they are to make and that you can get them in bulk at your local grocery store.
I love them so much that I bought them in two sizes and used up three bottles of my favorite brand, Cadbury.
(I’m not even kidding.
They’re worth it.)
I made my own version of chocolate babkin in two different sizes.
I started with a 3 oz. jar, then went up to 4 oz. and finally 5 oz. for my smaller batch.
If you want a bigger batch, just make it smaller, and you’ll get the exact same results.
The recipe below is the basic version, with a few modifications that will help you make it even easier.
Here are the steps: First, you’ll need to prepare the spices and milk: In a medium saucepan over medium heat, add the cinnamon, cloves, nutmeg, and cardamom.
Stir the spices together.
Then, add 1/2 cup milk and a pinch of salt.
Let the mixture boil for about 20 minutes, then stir in the flour.
This will make the dough rise.
Once the dough has risen, roll it out to about 1 1/4 inches thick, then cut it into pieces with a mandoline or pastry cutter.
I used a 2 1/8-inch blade.
Place the pieces in a baking dish and cover with plastic wrap.
Cover with a towel to keep them warm.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating them with a wooden spoon until well combined.
Then add the cocoa powder, cinnamon, nutmegs, cardamoms, milk, salt, and vanilla.
Beat on low speed for 2 to 3 minutes, or until combined.
Add flour, one cup at atime, beating for about 1 minute, until the dough forms a ball.
If it’s too dry, add more flour, and if it’s not too dry add milk.
Fold in the babka dough, which should be pretty smooth.
Bake for about 25 minutes, turning halfway through.
Let it cool for a minute before cutting into squares and serving.