Turkuaz Kitchen Chocolate Caramel Babka

Turkuaz Kitchen Chocolate Caramel Babka is made with flour, dry yeast, granulated sugar, salt, water, milk, eggs, butter, vanilla, bitter chocolate, powdered sugar, cocoa, and a caramel syrup made from granulated sugar and water.

This easy Chocolate Caramel Babka recipe creates a delicious dessert that takes about 3.5 hours to prepare (or overnight) and can serve up to 8 people.

Turkuaz Kitchen Chocolate Caramel Babka Ingredints

For The Dough:

• 4 cups flour
• 1 tbsp dry yeast
• 3 tbsp granulated sugar
• 1 pinch of salt
• 50 ml water
• 200 ml milk
• 2 eggs
• 100 g butter
• 1 tbsp vanilla

For The Chocolate Filling:

• 120 g butter
• 170 g bitter chocolate
• 1/2 cup powdered sugar
• 1/2 cup cocoa
• Pinch of salt

For The Caramel Syrup:

• 1/2 cup granulated sugar
• 1/2 cup water

How To Make Turkuaz Kitchen Chocolate Caramel Babka

1. Activate the Yeast: Take the warm water, yeast, and a pinch of sugar in a bowl and activate the yeast.
2. Make the Dough: When the yeast is activated, add all the ingredients except butter, and knead for 7-8 minutes with a stand mixer or by hand. Cover it with a cloth and let it sit for 5-10 minutes.
3. Incorporate Butter: Add 2-3 pieces of butter at room temperature to the dough and knead again for 7-8 minutes. Cover it with plastic wrap and keep it in the refrigerator overnight. If short on time, refrigerate for around 3 hours.
4. Prepare Chocolate Filling: While the dough is cooling, prepare the chocolate paste. Place the butter and chocolate in a medium-sized saucepan and stir over low heat until the chocolate is completely melted. Remove from heat, add the cocoa, powdered sugar, and salt, whisk until well combined, and transfer to a bowl. Refrigerate for about 15 minutes until it reaches a spreadable consistency.
5. Prepare Baking Pans: Oil two 23×14 cm and 7 cm deep rectangular pans or two 20 cm cake molds with butter, applying it lightly on the sides as well.
6. Roll Out Dough: Flour a 60×40 cm area on the counter and put the dough on it. Shape the dough into a rectangle of the floured area using a roller and tug it with your hands when necessary. Spread the chocolate mixture evenly on the dough with a metal spatula.
7. Shape the Dough: Roll the dough from the long side close to you, firmly roll it forward, preventing it from squeezing, and close the end with your fingers. Cut it to obtain 2 rolls of 30 cm length. Transfer the rolls to a tray with a baking sheet and freeze for 5-10 minutes to ease cutting.
8. Create Babka Shape: Take the rolls out, cut them in half vertically using a large knife, and place the halves side by side on the counter with the cuts facing up. Cross the pieces over each other to shape the babka, fix the ends to keep cuts on top, and place them in the greased and floured molds. Repeat for the other roll. Cover with plastic wrap and let sit for 60-75 minutes.
9. Bake: Heat the oven to 180°C half an hour before the rising time ends. Bake for 30-35 minutes, until the tops turn brown.
10. Prepare Caramel Syrup: While baking, put the sugar in a medium-sized pan and spread evenly. Heat over medium-high heat without stirring until dark and foamy. Remove from heat, carefully add water, and stir. Set aside to cool to room temperature.
11. Apply Syrup: Take the baked babka out of the oven and place it on a wire rack. While still hot, brush with caramel syrup. Leave to cool in their containers until room temperature. Turn them upside down to remove them from the molds.
12. Serve: Serve while still warm. Enjoy your delicious Chocolate Caramel Babka!

Recipe Tips

• Activate Yeast Right: Use warm water, not hot, to activate the yeast. Hot water can kill the yeast, and your dough won’t rise.
• Knead Well: Knead the dough for 7-8 minutes both times. This helps make the babka’s texture better.
• Cool Chocolate Filling: Cool the chocolate filling in the fridge before spreading. This makes it easier to spread.
• Chill Dough Before Cutting: Freeze the rolled dough for 5-10 minutes before cutting. This keeps the layers neat and prevents the chocolate from smearing.
• Brush Syrup While Hot: Brush the caramel syrup on the babka when it’s hot. This helps it soak in and keeps the babka moist.

What To Serve With Chocolate Caramel Babka

Chocolate Caramel Babka goes well with fresh berries, vanilla ice cream, whipped cream, or a hot cup of coffee. It can also be served alongside a fruit salad, Greek yogurt, a glass of milk, or a cup of hot chocolate for a delicious dessert.

How To Store Chocolate Caramel Babka

• Refrigerate: Wrap the babka tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days.
• Freeze: Wrap the babka tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To thaw, leave it at room temperature for a few hours before reheating.

How To Reheat Chocolate Caramel Babka

• In The Oven: Preheat the oven to 150°C (300°F). Wrap the babka in aluminum foil and heat for 10-15 minutes.
• In The Microwave: Slice the babka and place a piece on a microwave-safe plate. Heat on medium power for 20-30 seconds.
• In The Air Fryer: Preheat the air fryer to 150°C (300°F). Place a slice of babka in the basket and heat for 5-7 minutes.

Chocolate Caramel Babka Nutrition Facts

• Calories: 450
• Total Fat: 25g
• Saturated Fat: 15g
• Trans Fat: 0.5g
• Cholesterol: 95mg
• Sodium: 160mg
• Total Carbohydrates: 50g
• Dietary Fiber: 3g
• Sugars: 25g
• Protein: 7g

Try More Turkuaz Kitchen Recipes:

• Turkuaz Kitchen Chocolate Cheesecake
• Turkuaz Kitchen Chocolate Croissant
• Turkuaz Kitchen Cinnamon Rolls
• Turkuaz Kitchen Blueberry Lemon Cake