Dark chocolate and pecan babka

Is it cake? Is it bread? However you categorise it, your next beautiful weekend baking project awaits. Swirls of dark chocolate and pockets of crunchy pecans are tucked into a soft, enriched dough, then finished with a glossy sugar syrup glaze. This dark chocolate babka is an indulgent tea-time treat and one that’s well worth the extra time it takes to make.

If you’re not a fan of cinnamon you can simply leave it out of the dough. The buttery pecans pair perfectly with the dark chocolate without overpowering it, although hazelnuts are a delicious alternative if you prefer them. My only problem with this recipe is how addictive the babka is – one slice is never enough!

Babka does take a little patience, but there’s something wonderfully satisfying about the process. From cutting the dough to reveal those gorgeous chocolate swirls, to the twisting and shaping, and brushing the freshly baked loaf with sugar syrup. Babka is as enjoyable to make as it is to eat. Serve it warm with a cup of tea or coffee, and you’ve got a pretty special weekend treat.

DARK CHOCOLATE & PECAN BABKA

Servings: 8
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Babka dough

320 g cake flour
50 g white sugar
7 g instant yeast
7.5 ml (1½ tsp) ground cinnamon
2.5 ml (½ tsp) fine salt
2 large eggs, room temperature
100 ml full cream milk, room temperature
80 g butter, cubed and room temperature
vegetable oil, for greasing
extra flour, for dusting

Chocolate filling

50 g 70% dark chocolate, roughly chopped
50 ml fresh cream
40 g butter
100 g icing sugar
25 ml cocoa
30 g pecans, toasted and roughly chopped

Syrup

25 g white sugar
25 ml water

1.) To make the dough, place the flour, sugar, yeast and cinnamon in the bowl of a stand mixer. Mix for a few seconds to combine, then add the salt and mix again.

2.) Place the eggs and milk in a jug or bowl and use a fork to whisk and combine. Add to the flour and mix until combined into a dough. Add a few cubes of butter to the dough at a time, making sure they are incorporated before adding more. Continue to mix for a few minutes until the dough is smooth and stretchy. Transfer the dough to a large, oiled bowl (or use the stand mixer bowl), cover and refrigerate overnight.

3.) To make the filling, place the chocolate, cream and butter in a saucepan. Stir over a low heat until the ingredients have melted. Remove from the heat and sift in the icing sugar and cocoa. Whisk together, then transfer to a bowl and set aside for 15 minutes, until cool.

4.) Line a tray with baking paper. Lightly flour the work surface and roll the dough into a rectangle, roughly 40 x 30 cm. Spread the chocolate filling over the dough, leaving a small border on one of the short ends. Sprinkle the pecans over the filling. Roll the dough into a tight log, starting at one of the short ends and rolling towards the end with a border. Place the log seam side down on the tray and place in the freezer for 10 minutes.

5.) Line a 22 cm loaf tin with baking paper and set aside. Remove the dough from the freezer and cut in half lengthways. Place the halves next to each other, cut side up, then twist together and pinch the ends. Carefully transfer the dough to the loaf tin and set aside for 1 hour until the dough has risen.

6.) While the dough is rising preheat the oven to 180ºC. Bake the loaf for 35 – 40 minutes or until baked though.

7.) While the dough is baking, prepare the syrup. Place the sugar and water in a small bowl and heat in the microwave for 30 seconds. Stir well to dissolve the sugar, then heat for another 30 seconds. Set aside.

8.) Remove the babka from the oven and brush the syrup over the top. Leave to cool for 20 minutes before slicing and serving. (You can also let it cool completely, if you have the willpower!)